This Armenian-Style Layer Cake is perfect for a special celebration! Layers of cake, coffee whipped cream and chocolate ganache make for one decadent dessert!
Hi guys! This month marks something special here at the BHK!
It’s the blog’s 5 year birthday! Can you give me a WOOT WOOT?!
What an exciting road it’s been!
As you know, I started the blog after both our boys were out on their own in college to keep me busy and keep my mind off missing them. I still miss them like nobody’s business, but boy have I been busy!
As y’all know the idea to start a food blog in their absence wasn’t mine. It was my dear friend Rose’s.
Well, thank the good Lord for Rose, because I honestly think it’s the BEST and most enjoyable job I’ve ever had!
I love coming to you guys twice a week to share something I’ve whipped up for friends and family in hopes that you’ll make it, feel confident in your kitchen and enjoy it as much as I do.
To celebrate the occasion Rose and a few of my other good friends (Janice, Kristen and Michele) threw me a little blog birthday celebration at the beach. I was totally surprised! (here are some of the photos snapped from our phones ↓)
They all made a recipe or two from the blog, one of my signature cocktails, appetizers, a main dish and dessert. It was totally spectacular!
You also may have noticed I tweaked the blog a bit too to commemorate the occasion. Hope you enjoy the new layout and the new logo!
I’ve been trying to think up a tagline for the blog for like ever, and nothing ever seemed to fit perfectly.
Well, once again, Rose comes through in the clutch with “where friendships are fed”. I LOVE it!
I decided that today’s recipe needed to be EPIC, so I present to you this eight layer Armenian-Style Layer Cake.
I’ve had this one in my back pocket for quite a while. I saw it in the 2018 Fall Baking magazine of Food to Love and when I read through the recipe, I knew I’d love it and I think you will too.
I really didn’t know much about Armenian cakes, but apparently they’re not as sweet as most cakes and they’re usually flavored with nutmeg.
Take it from me folks (and my college girlfriends who got to sample this one), it’s eight layers of total deliciousness!
The cake layers are flavored with nutmeg and studded with chopped hazelnuts and cacao nibs, then they’re sandwiched with fresh coffee whipped cream and decadent chocolate ganache.
Sounds amazing doesn’t it? It’s totally dreamy.
This is one cake fit for a special occasion! Enjoy!
A Special Note…
I would like to thank each and every one of you from the bottom of my heart for following along here at the BHK. There would be no Beach House Kitchen without you guys! I appreciate all the comments you’ve taken the time to leave over the past 5 years and photos you’ve shared of things you’ve made from the blog in your own kitchens. You’re the BEST! Looking forward to many more delicious years ahead! Love Mary Ann XO
A Few Cook’s Notes for Armenian-Style Layer Cake Recipe:
Cacao nibs are small pieces of crushed cocoa beans. They’re just chocolate that hasn’t been mixed with any sugar yet. They have a strong chocolatey taste, but they aren’t sweet.
You can find cacao nibs at gourmet grocery stores or health food stores.
I used a serrated knife to slice the cake and then I separated the slice into two servings of four layers each.
- 1 3/4 cups light brown sugar, firmly packed
- 1 cup all-purpose flour
- 1 1/2 cups whole wheat flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. ground nutmeg
- 1 large egg
- 1 cup milk
- 1/2 cup (one stick) butter, melted and cooled
- 1/3 cup hazelnuts, chopped
- 1/4 cup cacao nibs
- 1 lb. semi-sweet chocolate, chopped into small pieces
- 2 cups heavy whipping cream
Coffee Whipped Cream
- 1 Tbsp. boiling water
- 2 tsp. instant coffee granules
- 2 1/2 cups heavy whipping cream
- 1/2 cup confectioners' sugar, sifted
- 1 Tbsp. cocoa powder, sifted
- Place chocolate in a medium heat proof bowl. Bring the heavy whipped cream to a simmer in a small saucepan over medium heat. Pour the hot cream over the chocolate. Let stand for about 10 seconds and then whisk until smooth. Let ganache stand at room temperature for two hours or until it has thickened.
- Preheat oven to 350 degrees. Draw two 7-inch circles on four large sheets of white parchment paper. Turn two of the sheets marked-side down onto two large baking sheets. You will have four circles; two on each sheet. Reserve remaining sheets of parchment for the second batch of four layers.
- In a large bowl, combine sugar, flours, baking powder, baking soda and nutmeg. Make a well in the center. Whisk the egg, milk and the butter in a medium bowl. Add to the dry mixture and mix until just combined. Do not overmix. Spread 1/2 cup of the cake mixture in each circle. Sprinkle each with one tablespoon of the hazelnuts and cacao nibs.
- Bake for 10 minutes, swapping the sheets halfway through, or until firm to the touch. Transfer layers, still on parchment, to wire racks to cool.
- Repeat the process with the remaining paper and cake batter to make a total of eight layers. Remove the parchment from the cake rounds once cool.
Coffee Whipped Cream
- Combine the hot water and coffee in a bowl. Mix and then let cool. Beat the heavy cream and the sifted confectioners' sugar in a medium bowl with an electric mixer until soft peaks form. Add the sifted cocoa powder and the coffee mixture and continue to beat until stiff peaks form. Cover and refrigerate until cake layers have cooled.
- Place a cake layer on a cake stand. Spread the layer with 1/2 cup of coffee whipped cream. Spread 1/3 cup ganache over the coffee whipped cream allowing it to drip over the edges. Repeat layering, finishing with a ganache layer and then topping with a sprinkle of remaining hazelnuts and cacao nibs just before serving. Cake is best when assembled up to 3 hours before serving.
Adapted from Food to Love 2018 Fall Baking Issue