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Cinnamon Sandwich Cakes with Chocolate Hazelnut Frosting

These are moist cinnamon cakes with a rich chocolatey hazelnut frosting are the perfect mini bites!
Print Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 6 Mini Cakes

Equipment

  • 1 Food Processor or Blender

Ingredients
  

Cinnamon Sponge

  • ½ Cup Granulated Sugar
  • ½ Cup Brown Sugar
  • ½ Cup Butter softened
  • 3 Eggs Beaten
  • 1 ½ Cup All-Purpose Flour
  • ½ Teaspoon Baking Soda
  • ½ Teaspoon Baking Powder
  • ½ Teaspoon Salt
  • 1 Tablespoon Ground Cinnamon
  • ½ Cup Sour Cream
  • ¼ Cup Buttermilk

Chocolate Hazelnut Frosting

  • ⅓ Cup Hazelnuts approximately 50g
  • ¼ Cup Vegetable Oil
  • ½ Cup Vegetable Shortening
  • ⅔ Cup Cocoa Powder
  • 3 Cup Powdered Sugar
  • ⅓ Cup Whole Milk
  • 1 Teaspoon Vanilla Extract

Decorations

  • ¼ Cup Hazelnuts
  • ½ Cup Milk Chocolate

Instructions
 

Cinnamon Sponge

  • Preheat the oven to 325° Fahrenheit. Line a sheet tray with baking parchment or a silicone mat and leave aside.
  • In a large bowl, cream together granulated sugar, brown sugar, and butter until light and creamy.
  • Slowly add eggs and mix until well incorporated.
  • In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  • In a separate bowl, mix sour cream and buttermilk.
  • Alternate between adding the flour mixture and the sour cream mixture into the main bowl. Mix continuously during this process, scraping the sides of the bowl as needed.
  • Pour batter into the prepared sheet tray and bake for 20 to 25 minutes or until done.
  • Allow to cool in the pan for 5 minutes before turning out onto a flat surface. Let cool completely.

Chocolate Hazelnut Frosting

  • In a food processor, combine hazelnuts and vegetable oil until it becomes a paste.
  • Cream together the hazelnut paste, milk, and vegetable shortening.
  • Add in the chocolate powder and vanilla extract and mix until combined.
  • Add in the powdered sugar, one cup at a time, and mix until smooth. For a stiffer frosting, add more powdered sugar. For a more fluid frosting, add more milk. 

Decorations and Assembly

  • With a pastry ring, cut out 12 circular slices of the cinnamon cake. Spread the hazelnut chocolate frosting on the top of 6 of the cake slices and sandwich the frosting with the remaining six slices.
  • With the left-over frosting, decorate the top of the cakes with mini frosting rosettes.
  • Using a food processor (or blender), crush the hazelnuts until they have reached a crumb like consistency. Sprinkle hazelnut crumb over the frosting.
  • Melt the chocolate, either over a double-boiler or in the microwave, to 87° Fahrenheit (tempering temperature)and spread over a sheet of acetate or silicone. Allow to set slightly before cutting it out small circular discs.
  • Place one disc on top of each mini cake standing up.
  • Enjoy!!