Hazelnut Cake with Praline and Milk Chocolate Buttercream Frosting

Ingredients

• ¼ cup whole hazelnuts
• ¾ cup sugar
• 9 tablespoons cake flour
• 6 tablespoons cornstarch
• 3 large eggs, at room temperature
• 3 large egg yolks, at room temperature
• ¾ teaspoon coarse salt
• + 10 more ingredients
• • 1 tablespoon almond extract
  • ¾ cup vegetable oil
  • 5 large egg whites
  • 1 ¹/₃ cups sugar
  • Pinch of coarse salt
  • 1 pound unsalted butter, firm but not chilled, cut into cubes
  • ½ teaspoon pure vanilla extract
  • 8 ounces milk chocolate, finely chopped
  • 2 tablespoons Dutch-processed unsweetened cocoa powder mixed with 2 tablespoons water
  • ¼ cup praline paste

1. Place an oven rack in the middle position. Preheat oven to 375 degrees. Spray a 9-by-3-inch round cake pan with vegetable spray. Line a baking sheet with parchment paper or a nonstick silicone baking mat; set aside. 2. Make the sponge cake: Grind the hazelnuts in a food processor with 1/4 cup...

View full recipe at SpringPad