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Chocolate Hazelnut Layer Cake Recipe 2010-12-21 11:19:59

Chocolate Hazelnut Layer Cake

Chocolate Hazelnut Layer Cake

From Woman's Day

Chocolate Hazelnut Layer Cake Recipe 2010-12-21 11:19:59

Ingredients

  1. Cake
    1 cup unsweetened cocoa powder
    2/3 cup boiling water
    1/2 cup Nutella (chocolate hazelnut spread; buy two 13-oz jars)
    1 cup buttermilk
    2 Tbsp Frangelico hazelnut liqueur (optional)
    1 1/2 tsp vanilla extract
    1 1/2 cups sugar
    1 stick (1/2 cup) butter, softened
    1 1/2 tsp baking soda
    3/4 tsp baking powder
    1/2 tsp salt
    4 large eggs
    1 3/4 cups all-purpose flour
    Filling and frosting
    3 cups heavy (whipping) cream
    2 bars (4 oz each) bittersweet chocolate, chopped
    1 1/2 cups Nutella
    1 cup hazelnuts, toasted and chopped
    Garnish: chopped toasted hazelnuts and chocolate curls

Directions

  1. Cake: Heat oven to 350°F. You’ll need two 9 x 2-in. round cake pans, greased and floured.
  2. Whisk cocoa powder and water in a medium bowl, then Nutella and buttermilk, Frangelico and vanilla.
  3. Beat sugar, butter, baking soda, baking powder and salt in a large bowl with mixer on medium-high speed 3 minutes or until pale.
  4. Beat in eggs 1 at a time. On low speed beat in flour in 3 additions alternating with cocoa mixture in 2 additions, beating just until blended. Pour into prepared pans.
  5. Bake 30 to 35 minutes until a pick inserted in centers comes out clean. Cool in pans on rack 10 minutes. Run a knife around edge of each layer; turn out on rack and cool completely.
  6. Insert several toothpicks halfway up side around both cake layers. Using picks as a guide, cut layers in half with a long serrated knife.
  7. Filling & frosting: Microwave cream in a large bowl on high until steaming. Add chocolate; let stand 5 minutes.
  8. Stir until chocolate melts and mixture is smooth. Cover surface directly with plastic wrap; refrigerate until cold, at least 4 hours.
  9. Beat cold chocolate mixture on medium speed until soft peaks form when beaters are lifted.
  10. Put Nutella into a bowl; stir in 1 1/2 cups chocolate mixture until smooth. Fold into remaining chocolate mixture until combined. Remove 2 1/2 cups to a bowl; stir in hazelnuts for filling. Reserve remainder for frosting.
  11. To assemble: Place 1 cake layer on serving plate; spread with 1/3 the filling (1 scant cup). Top with second layer and 1/2 the remaining filling; repeat with third layer and remaining filling. Top with last cake layer. Spread a thin layer of frosting over top and sides; refrigerate 15 minutes to firm. Spread top and sides with remaining frosting. Refrigerate until ready to serve. Garnish just before serving.

Serves 16.

Make ahead: Wrap cooled cake layers and make frosting (through the chocolate cooling process) up to 2 days ahead. Cover the frosted cake and refrigerate up to 3 days.

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