King's Cake (Russian Korolevsky)

The Королевский Торт, translating to 'royal cake' or 'king's cake', is a Russian classic. It's typically made around Christmas time but you can enjoy it any time of the year. This delicious and moist sour cream cake can be made with a variety of fillings, which makes it so unique. In this recipe, I'm including hazelnuts, poppy seeds, dried cranberries, dark chocolate and frosting the cake with a caramel cream cheese buttercream. The chocolate and hazelnut layer is rich and nutty, and the cranberry layer adds a bit of tart fruitiness to the cake. The Korolevsky can also be made with other dried fruit, berries and a variety of nuts such as dried apricots, raisins, blueberries, almonds, pecans, or walnuts. Traditionally this cake is frosted with a sour cream frosting, here is the recipe.

Cake Layers:
3 large eggs
1½ cups sour cream
1½ cups white granulated sugar
1 tsp. pure vanilla extract
1½ tsp. baking powder
1½ cups all-purpose flour, unbleached
½ cup dark chocolate chips, melted
½ cup dried cranberries, finely chopped
3 Tbsp. poppy seeds
½ cup hazelnuts, finely chopped

Frosting:
8 oz cream cheese, softened at room temperature
1 (14 oz) can dulce de leche or other thick caramel sauce (396 g)
1½ cups butter, softened at room temperature

Garnish:
2-3 Tbsp. heavy cream
¼ cup dark chocolate chips
chopped nuts
dried cranberries

Optional Apricot Glaze:
¼ cup water
¼ cup apricot preserves

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Line 2 (8") cake pans with parchment paper and spray with non-stick spray.

Place eggs into mixer bowl and whisk on high speed for several minutes until eggs have doubled in volume. Add vanilla, sugar and sour cream and whisk until well combined. Mix together flour and baking powder and add into cake batter.

Divide batter evenly between 2 bowls. Into one bowl, add the melted chocolate and diced hazelnuts. Into the second bowl, add dried cranberries and poppy seeds. Pour batter into prepared pans and bake in preheated oven until tops are completely set, about 40 minutes.

Remove cakes from oven and turn upside down onto a cooling rack and let cool completely. Split each layer into 2 layers.

Make the Frosting:
Place butter and cream cheese into a mixer bowl and whisk until smooth and well combined. Add caramel and whisk until well incorporated. If you want to add chocolate frosting on top, add a few Tbsp. of cocoa powder to 1 cup of prepared frosting and transfer into pastry bag.

If desired, prepare apricot glaze to soak cake layers with. Simply place preserves and water into a dispenser bottle or small bowl and mix together.

Assembly:
Lightly soak each cake layer if desired with apricot glaze, then top with prepared frosting, alternating the two different cake layers. Frosting the outside of the cake and garnish with chopped nuts, chocolate frosting and if desired, chocolate ganache. Refrigerate for a few hours before serving.

Make the Chocolate Ganache:
Combine ¼ cup chocolate chips with hot heavy cream. Whisk until smooth and pour of the top of cake. Use a spoon or spatula to gently spread to edges.