Happy Friday! Thor Love and Thunder premieres today and so I’m excited to share Thor’s Hammer Cakes! Inspired by Thor’s legendary hammer, these hazelnut cakes have a Nutella frosting and are decorated with sparkly silver fondant and a chocolate hazelnut cookie handle!
When I was thinking about making a hammer cake, I wasn’t sure if I wanted to try one large hammer or a collection of smaller hammers. While there’s definitely something exciting about a large hammer cake, I ended up picking the smaller ones so that everyone could have their own hammer. These cakes have two layers of a light and airy hazelnut cake with Nutella frosting between the layers and covering the outside.
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For this cake, I actually used a stand mixer fitted with a whisk attachment. If you don’t have a stand mixer, you can use an electric hand beater. It does involve a lot of whipping, so I wouldn’t recommend doing it by hand.
First, combine the eggs, egg yolks, powdered sugar, and hazelnut flour in your stand mixer. Whip the mixture on high speed until doubled in volume, about 3-5 minutes. Transfer the mixture to a large bowl.
Clean the mixer bowl and whisk. Place the egg whites into the mixer bowl and whip on medium high speed until bubbles start to form, about 2 minutes. On low speed, gradually add the granulated sugar and mix until the mixture is shiny and holds medium stiff peaks, about 5-7 minutes.
Using a rubber spatula, scoop a quarter of the egg white mixture into the egg yolk mixture. Gently fold them together until they’re fully combined. Add the rest of the egg white mixture and gently fold until just combined. It’s okay to have some streaks of the egg white mixture visible. Gently fold in the all-purpose flour until it’s fully incorporated.
Transfer the batter to a 9×9 inch square cake pan that has been greased and floured. To flour the pan, sprinkle some flour around the pan and shake it around until the inside of the pan is covered. Tap out the excess flour. Bake for 25 minutes, or until the cake is lightly golden brown. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
While the cakes are cooling, make the frosting. In a medium bowl, beat the butter until smooth. On low speed, add the Nutella, powdered sugar, vanilla extract, and milk and beat until combined. Beat the frosting on medium-high speed until fluffy.
To assemble the cakes, first use a serrated knife to cut the edges of the cake off so that it’s level. If needed, trim the top of the cake as well. Next, cut the cake vertically down the center so you have two small rectangles.
Place a few spoonfuls of frosting on the top of one of the rectangles. Use an offset spatula to spread the frosting into an even layer. Place the second rectangle on top of the frosting so that the bottom of the cake is on top.
Use the serrated knife to make two horizontal cuts across the cake, dividing the cake into three separate smaller rectangles. Cut the corners off of the rectangle cakes to mirror Thor’s Hammer’s edges.
Place a couple spoonfuls of frosting onto one of the cakes. Use an offset spatula to frost the cake, making the frosting evenly covers the top and sides. Repeat with the remaining two cakes. Place the cakes in the refrigerator to set, about 20 minutes.
Meanwhile, divide the silver fondant into three chunks. For this, I used Satin Ice Silver Shimmer Fondant. Work with one chunk at a time, storing the rest in the container so it doesn’t dry out. Place the fondant on a piece of wax or parchment paper and roll out to about ¼ inch thickness.
Drape the fondant over one of the cakes. Gently press and pull the fondant over the cake until it is smooth. Cut off any excess fondant as you go. If it doesn’t have and frosting or cake on it, you can re-roll the fondant and save it for another project. Repeat with the remaining two cakes.
Use a small knife to cut a hole in the centers of the cake. Gently press one of the pirouette cookie halves into the hole to make the hammer’s handle. Repeat with the remaining two cakes.
Enjoy Thor’s Hammer Cakes! And if you’re going to see the new movie in theaters, let me know what you think!
Thor’s Hammer Cakes
Inspired by Thor's legendary hammer, these hazelnut cakes have a Nutella frosting and are decorated with sparkly silver fondant and a chocolate hazelnut cookie handle!
Ingredients
Hazelnut Cake
- 2 large eggs
- 2 large egg yolks
- ⅔ cup powdered sugar
- ¾ cup hazelnut flour
- 4 large egg whites
- ¼ cup granulated sugar
- ½ cup all-purpose flour
Nutella Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¾ cup Nutella
- ⅓ cup whole milk
- 1 teaspoon vanilla extract
Decoration
- silver/grey fondant
- pirouette cookies, chocolate hazelnut, cut in half
Equipment
- 1 9×9 inch square pan
- stand mixer with whisk attachment
Instructions
Hazelnut Cake
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Preheat the oven to 350 F. Grease a 9×9 inch square cake pan. Sprinkle some flour around the pan and shake it around until the inside of the pan is covered. Tap out the excess flour. Set aside.
-
In a stand mixer with a whisk attachment, combine the eggs, egg yolks, powdered sugar, and hazelnut flour. Whip the mixture on high speed until doubled in volume, about 3-5 minutes. Transfer the mixture to a large bowl.
-
Clean the mixer bowl and whisk. Place the egg whites into the mixer bowl and whip on medium high speed until bubbles start to form, about 2 minutes. On low speed, gradually add the granulated sugar and mix until the mixture is shiny and holds medium stiff peaks, about 5-7 minutes.
-
Using a rubber spatula, scoop a quarter of the egg white mixture into the egg yolk mixture. Gently fold them together until they’re fully combined. Add the rest of the egg white mixture and gently fold until just combined. It’s okay to have some streaks of the egg white mixture visible. Gently fold in the all-purpose flour until it’s fully incorporated.
-
Transfer the batter to the prepared cake pan. Bake for 25 minutes, or until the cake is lightly golden brown.
-
Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Nutella Frosting
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In a medium bowl, beat the butter until smooth.
-
On low speed, add the Nutella, powdered sugar, vanilla extract, and milk and beat until combined.
-
Beat the frosting on medium-high speed until fluffy. Set aside until ready to assemble the cakes. If needed, you can place the frosting in the refrigerator.
Assembly
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Using a serrated knife, cut the edges of the cake off so that it’s level.
-
Next, cut the cake vertically down the center so you have two small rectangles. If needed, level the tops of the cakes using the serrated knife.
-
Place a few spoonfuls of frosting on the top of one of the rectangles. Use an offset spatula to spread the frosting into an even layer.
-
Place the second rectangle on top of the frosting so that the bottom of the cake is on top.
-
Use the serrated knife to make two horizontal cuts across the cake, dividing the cake into three separate smaller rectangles.
-
Cut the corners off of the rectangle cakes to mirror Thor’s Hammer’s edges.
-
Place a couple spoonfuls of frosting onto one of the cakes. Use an offset spatula to frost the cake, making the frosting evenly covers the top and sides. Repeat with the remaining two cakes. Place the cakes in the refrigerator to set, about 20 minutes.
-
Meanwhile, divide the silver fondant into three chunks. Work with one chunk at a time, storing the rest in the container so it doesn’t dry out.
-
Place the fondant on a piece of wax or parchment paper and roll out to about ¼ inch thickness.
-
Drape the fondant over one of the cakes. Gently press and pull the fondant over the cake until it is smooth. Cut off any excess fondant as you go. Repeat with the remaining two cakes.
-
Use a small knife to cut a hole in the centers of the cake. Gently press one of the pirouette cookie halves into the hole to make the hammer’s handle. Repeat with the remaining two cakes.