I’m sending a big HAPPY BIRTHDAY shout out to my BFF Laura Vitale today! We have a standing hump day date with the Vitales where we nosh on whatever Laura has filmed for Laura in the Kitchen that day and catch up on our favorite shows (thank god for DVR). With Laura’s birthday falling on a Thursday this year, I decided to turn our Wednesday with the Vitales into a fancy schmancy birthday dinner – and I kept all the details a surprise from Laura until she walked through my front door last night. As far as she knew we were having a normal weeknight dinner. Nothing special. Boy, was she wrong!
I’m working on a full recap of my planning and execution of Laura’s birthday dinner in a post slated for next week, but I wanted to share one very special detail with you while it’s still fresh (both literally and figuratively). Per Laura’s request – while she’s simultaneously testing and shooting very rich Thanksgiving recipes – I kept dinner simple and light, so I wanted to WOW her by baking the perfect birthday cake. This girl doesn’t do baked goods unless they’re from scratch, so I had quite a task ahead of me, and Nutella was my inspiration.
After a quick search I stumbled upon this recipe from Nigella Lawson for Nutella cake. If you follow Laura in the Kitchen you know Nigella is one of Laura’s favorite chefs and Nutella is one of her very favorite sweet treats, so I knew this recipe was a match made in heaven.
Overall, this cake was fairly simple despite one difficult step – making my own hazelnut meal when I couldn’t find it anywhere in my local grocery store. I have to thank my husband Mike for being a trooper and shelling an enormous bag of hazelnuts for me that I ground up in my food processor to make the one cup of hazelnut meal needed for this recipe. Best hubby award? I think so. Pinched fingers and all.
This is a very damp cake. The hazelnut is the only dry ingredient so it was definitely one of the most moist cakes I’ve ever had. Here’s a quick look at the ingredients you’ll need to make it.
Look at that heaping bowl of beautiful hazelnuts. You’d never know it took Mike two separate hour-long sessions to get through all that nut cracking. But it sure was worth it! I texted him the above photo of the hazelnut meal the next day as a, “Hey, look what you helped accomplish!” momentum of gratitude. He certainly keeps me going, that’s for sure.
When all was said and done I arranged the Nutella cake on the vintage ice cream parlor table in my kitchen, complete with a festive pink pumpkin and a Happy Birthday sign. I loved the pumpkin’s homage to fall (since Laura is a November baby, after all) and the fact that its pink color was perfect for the theme of the evening. And my purchase of the pink pumpkin supported breast cancer, so it truly was a win-win.
All of Mike’s hard nut-cracking work wasn’t in vain. This cake was truly the perfect sweet ending to an even sweeter birthday celebration.
Happy Birthday, Laura!