For Cake

1. Preheat oven to 350 degrees.
2. Line bottom of an 8 inch round cake pan with parchment paper, spray with non-stick cooking spray.
3. Add cake flour, hazelnut flour, sugar, baking powder and salt to a medium size bowl and whisk to combine.
4. In a standing mixer using a whisk attachment, beat egg whites on medium-high speed until soft peaks form.
5. Scrape the egg whites into a separate bowl and set aside.
6. Next, in bowl of stand mixer mix together egg yolks, oil, and vanilla until combined.
7. Add flour mixture and mix on low until smooth.
8. Gently fold in egg whites with a rubber spatula until almost combined. Add the rest of the egg whites and combine until no whites remain in the batter.
9. Pour batter into prepared cake pan and tap on counter to level the cake.
10. Bake 20-25 minutes until golden brown and toothpick inserted in center of cake comes out clean.
11. Cool on wire rack for 10 minutes before removing from pan.
12. Let cool completely before adding chocolate ganache and freshly whipped cream.

For Chocolate Ganache

1. Heat heavy cream over medium heat in a small saucepan. Be careful not to bring to a boil or scorch the cream.
2. Place chopped chocolate in a medium, shallow bowl.
3. Once cream reaches a simmer, remove from heat and pour over the chocolate.
4. Let sit for 5 minutes and then stir to fully combine.
5. Let sit for 5-10 minutes to thicken and then pour over top of cake.
6. Let sit for a few minutes to partially set and then carefully spread freshly whipped cream over the top of the ganache with an offset spatula, being careful not to smear the chocolate.

For Whipped Cream

1. Add heavy whipping cream and powdered sugar to the bowl of a stand mixer with whisk attachment. Beat on high until soft peaks begin to form. Do not over mix.
2. *Note: Recipe is adapted from America’s Test Kitchen