Go Back

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
Ingredients Equipment Method

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

Equipment

  • 1 Food Processor or Blender

Method
 

Cinnamon Sponge
  1. Preheat the oven to 325° Fahrenheit. Line a sheet tray with baking parchment or a silicone mat and leave aside.
  2. In a large bowl, cream together granulated sugar, brown sugar, and butter until light and creamy.
  3. Slowly add eggs and mix until well incorporated.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  5. In a separate bowl, mix sour cream and buttermilk.
  6. 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.
  7. Pour batter into the prepared sheet tray and bake for 20 to 25 minutes or until done.
  8. Allow to cool in the pan for 5 minutes before turning out onto a flat surface. Let cool completely.
Chocolate Hazelnut Frosting
  1. In a food processor, combine hazelnuts and vegetable oil until it becomes a paste.
  2. Cream together the hazelnut paste, milk, and vegetable shortening.
  3. Add in the chocolate powder and vanilla extract and mix until combined.
  4. 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
  1. 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.
  2. With the left-over frosting, decorate the top of the cakes with mini frosting rosettes.
  3. Using a food processor (or blender), crush the hazelnuts until they have reached a crumb like consistency. Sprinkle hazelnut crumb over the frosting.
  4. 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.
  5. Place one disc on top of each mini cake standing up.
  6. Enjoy!!