Chocolate Hazelnut Filled Pound Cake Recipe 465

CHOCOLATE-HAZELNUT FILLED POUND CAKE RECIPE - (4.6/5)

Steps:

• 1.Slice pound cake horizontally into 3 layers. 2.Spread bottom layer with 1/4 cup chocolate hazelnut spread. Top with second layer. Spread with remaining 1/4 cup chocolate hazelnut spread. Top with remaining cake layer. 3.Frost entire cake with thawed chocolate whipped topping frosting. Sprinkle top with shaved chocolate, if desired. Refrigerate until ready to serve.

CHOCOLATE HAZELNUT POUND CAKE WITH SHINY CHOCOLATE GLAZE

Steps:

• Set a rack in the middle level of the oven and preheat to 350 degrees. Butter a 12-cup Bundt pan and flour the buttered surface, shaking out the excess.
• Place hazelnuts in the bowl of a food processor fitted with the steel blade and pulse continuously until finely ground.
• Bring a small pan of water to a boil and remove from heat. Place chocolate in a heatproof bowl and set over the pan of water, stirring occasionally, until melted. Remove bowl from pan and set aside.
• In a large mixer bowl beat the butter and 1/2 cup of the sugar until soft and light. Beat in the chocolate and scrape bowl and beater(s). Beat in the egg yolks, one at a time. Scrape bowl and beater(s). Stir in the ground hazelnuts and the flour by hand.
• In a clean, dry mixer bowl, whip the egg whites with the salt on medium speed, until they are frothy. Continue whipping the egg whites until they are white and opaque, and beginning to hold their shape when the beater(s) are lifted. Increase the speed and gradually whip in the remaining 1/2 cup sugar, continuing to whip the egg whites until they hold a soft, glossy peak.
• Stir a quarter of the egg whites into the batter to lighten it, then fold in the remaining egg whites with a rubber spatula, continuing to fold until no streaks of egg white remain. Scrape the batter into the prepared pan.
• Bake the cake about 35 to 45 minutes, until it is well risen and a toothpick or skewer inserted between the edge of the pan and the central tube emerges clean. Place a rack on the pan and invert cake and pan to rack to cool. Remove pan after 5 minutes and allow cake to cool.
• For glaze, combine water, corn syrup and sugar in a saucepan and stir well to mix. Place over low heat and bring to a boil, stirring occasionally to dissolve sugar. Remove from heat and add chocolate. Swirl pan so that chocolate is submerged in hot syrup, then allow to stand 2 minutes. Whisk glaze smooth.
• Before glazing cake, cut a disk that will fit under the cake from stiff corrugated cardboard. Cut a hole in the canter corresponding to the central tube in the cake pan. Slide the cardboard under the cake and place it on a rack over a jelly roll pan. Pour glaze from pan onto highest point of cake, all around, allowing glaze to drip down outside and center of cake. Let glaze dry before moving cake.

CHOCOLATE HAZELNUT CELEBRATION CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• Grease four 6-inch-round, 3-inch-tall cake pans and line the bottoms with parchment.
• Put the hazelnuts in a food processor and grind them until you have small crumbs. Measure out 1/4 cup of the hazelnut crumbs and set them aside for the frosting.
• Pour the remaining hazelnut crumbs into a large bowl and whisk in the flour, granulated sugar, cocoa powder, baking powder, salt and baking soda. In a medium bowl, whisk together the milk, oil, vanilla and eggs. Whisk the wet ingredients into the dry ingredients and then stir in the hot coffee. It will be a very thin batter.
• Pour into the prepared cake pans and bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 25 minutes. Let the cakes cool in the pans for 10 minutes, then turn them onto a greased cooling rack.
• For the frosting: While the cakes are cooling, use an electric mixer to beat together the powdered sugar, butter, vanilla and salt until smooth. Mix in the heavy cream until smooth. Scoop out a tiny amount of frosting for the mustard-colored dollops, add the mustard yellow food coloring and mix until combined. Transfer the yellow frosting to a piping bag with a small round tip. To the remaining frosting, add the dusty rose pink food coloring and mix until the desired shade of pink. Measure out 1 cup of the pink frosting and transfer it to a small bowl. Fold in the reserved 1/4 cup ground hazelnuts.
• Level your cake layers and spread the top of one of them with the hazelnutty frosting. Place a second layer on top, then frost the top with more of the hazelnutty frosting. Continue with the remaining 2 layers. Frost the top and sides with the remaining pink frosting without nuts.
• For the decorations: Decorate with mustard dollops of frosting around the edge. Add marzipan house cutouts of white houses with green shutters, crushed hazelnuts, green grass sprinkles, orange sun sprinkles or whatever else you'd like!

CHOCOLATE HAZELNUT POUND CAKE WITH CHOCOLATE GLAZE

Steps:

• Preheat oven to 350°F. and butter a 10-cup bundt pan or other tube pan.
• In a food processor pulse hazelnuts until finely ground.
• In a double boiler or a bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Remove top of double boiler or bowl from heat and cool chocolate slightly.
• In a large bowl with an electric mixer beat butter with 1/2 cup sugar until light and fluffy and beat in chocolate. Add yolks, one at a time, beating well after each addition. Stir in hazelnuts and flour.
• In another bowl with cleaned beaters beat whites with salt at medium speed until white, opaque, and beginning to hold their shape. Gradually add remaining 1/2 cup sugar, beating at high speed until whites hold soft (not stiff), slightly glossy peaks.
• Stir one fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly until no streaks remain.
• Pour batter into pan and smooth top. Bake cake in middle of oven 35 to 45 minutes, or until a tester comes out clean. Invert cake onto a rack. After 5 minutes remove pan but leave cake on rack until cooled completely. With cake on rack set over a pan (to catch the drips), pour chocolate glaze over cake, allowing it to drip down outside and center.
• While glaze is still wet (to avoid cracking), transfer cake to a platter. When glaze is set, cover cake loosely with plastic wrap or keep under cake dome at room temperature until ready to serve.
• If cake is kept more than 1 day (before or after serving), it should be wrapped in plastic wrap and frozen. Bring cake to room temperature before serving.

CHOCOLATE HAZELNUT POUND CAKE WITH SHINY CHOCOLATE GLAZE

Steps:

• Set a rack in the middle level of the oven and preheat to 350 degrees. Butter a 12-cup Bundt pan and flour the buttered surface.
• shaking out the excess. Place hazelnuts in the bowl of a food processor fitted with the steel blade and pulse continuously until finely ground.
• Bring a small pan of water to a boil and remove from heat. Place chocolate in a heatproof bowl and set over the pan of water, stirring occasionally,until melted. Remove bowl from pan and set aside.
• In a large mixer bowl beat the butter and 1/2 cup of the sugar until soft and light. Beat in the chocolate and scrape bowl and.
• beater(s). Beat in the egg yolks, one at a time. Scrape bowl and beater(s). Stir in the ground hazelnuts and the flour by hand.
• In a clean, dry mixer bowl, whip the egg whites with the salt on medium speed, until they are frothy. Continue whipping the egg.
• whites until they are white and opaque, and beginning to hold their shape when the beater(s) are lifted. Increase the speed and gradually whip in the remaining 1/2 cup sugar, continuing to whip the egg whites until they hold a soft, glossy peak.
• Stir a quarter of the egg whites into the batter to lighten it, then fold in the remaining egg whites with a rubber spatula,.
• continuing to fold until no streaks of egg white remain. Scrape the batter into the prepared pan.
• Bake the cake about 35 to 45 minutes, until it is well risen and a toothpick or skewer inserted between the edge of the pan and the.
• central tube emerges clean. Place a rack on the pan and invert cake and pan to rack to cool. Remove pan after 5 minutes and allow cake to cool.
• For glaze, combine water, corn syrup and sugar in a saucepan and stir well to mix. Place over low heat and bring to a boil, stirring occasionally to dissolve sugar. Remove from heat and add chocolate.
• Swirl pan so that chocolate is submerged in hot syrup, then allow to stand 2 minutes. Whisk glaze smooth.
• Before glazing cake, cut a disk that will fit under the cake from stiff corrugated cardboard. Cut a hole in the canter corresponding to the central tube in the cake pan. Slide the cardboard under the cake and place it on a rack over a jelly roll pan. Pour glaze from pan onto highest point of cake, all around, allowing glaze to drip.
• down outside and center of cake. Let glaze dry before moving cake.

HAZELNUT BUNDT CAKE

Steps:

• In a bowl, cream butter and sugar. Beat in eggs and extract. Combine flour and baking powder. Stir in nuts and chocolate chips; add to creamed mixture and stir until well mixed., Pour into a greased 6-cup fluted tube pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

CHOCOLATE HAZELNUT LAYER CAKE

Steps:

• Microwave cream in a large bowl on high until steaming.
• Add chocolate; let stand 5 minutes.
• Stir until chocolate melts and mixture is smooth.
• Cover surface directly with plastic wrap; refrigerate until cold, at least 4 hours.
• Cake: Heat oven to 350°F.
• You'll need two 9 x 2-in. round cake pans, greased and floured.
• Whisk cocoa powder and water in a medium bowl, then Nutella and buttermilk, Frangelico and vanilla.
• Beat sugar, butter, baking soda, baking powder and salt in a large bowl with mixer on medium-high speed 3 minutes or until pale.
• 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.
• 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.
• Insert several toothpicks halfway up side around both cake layers.
• Using picks as a guide, cut layers in half with a long serrated knife.
• Filling & frosting: Beat cold chocolate mixture on medium speed until soft peaks form when beaters are lifted.
• 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.
• 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.
• Plan ahead: Wrap cooled cake layers and make frosting (through Step 1) up to 2 days ahead.
• Cover the frosted cake and refrigerate up to 3 days.