Mini Golden Cake with Chocolate Filling and Hazelnut Buttercream

A mini 6-inch version of my wedding cake: a golden cake with chocolate and hazelnut buttercreams.

For the cake:
½ cup + 2 tbsp (82g) all purpose flour
½ cup + 2 tbsp (82g) cake flour
2 tsp baking powder
¼ tsp fine sea salt
3 egg whites, room temperature
⅓ cup granulated sugar
12 tbsp (1.5 sticks) unsalted butter, room temperature
¾ cup granulated sugar
3 egg yolks, room temperature
¾ cup whole milk
1 tsp vanilla extract

For garnish:
¼ cup raw hazelnuts

For the chocolate and hazelnut buttercreams:
3 egg whites, room temperature
2 tbsp granulated sugar
½ cup granulated sugar
5 oz water
2.5 sticks COLD, unsalted butter
1.5-2 tsp hazelnut extract
0.85oz (25g) semisweet chocolate, melted

View the full recipe at Cake Over Steak →