Chocolate Hazelnut Layer Cake Recipes

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CHOCOLATE HAZELNUT LAYER CAKE



Chocolate Hazelnut Layer Cake image

This easy Chocolate Hazelnut Layer Cake is a showstopper! It's a simple one-bowl chocolate cake filled with a chocolate hazelnut spread and a cheesecake mousse. Everyone will love this layer cake recipe!

Provided by Shelly

Categories     Dessert

Time 55m

Number Of Ingredients 18

1 3/4 cups flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp vanilla
1 cup hot water
8 oz heavy whipping cream
8 oz cream cheese, room temperature
3/4 cup Chocolate Hazelnut Spread
2 cups powdered sugar
1 tsp vanilla
3/4 cup Chocolate Hazelnut Spread
Chocolate Hazelnut Candy

Steps:

  • Preheat oven to 350°
  • Spray 8″ round cake pans with nonstick spray. Line bottom of pans with parchment circles, cut to fit pan. Spray pan again, coating the parchment paper. Set aside.
  • In bowl of stand mixer combine first 6 ingredients. With paddle attachment on low, stir to combine.
  • Add in remaining ingredients, one at a time with mixer still on low. Once all ingredients are mixed together turn speed up to medium low and mix for 2 minutes.
  • Divide batter evenly among the 2 cake pans and bake for 25-30 minutes, until center is set and toothpick comes out clean.
  • Allow to cool in pan for 10 minutes and then remove from pan and cool completely on a wire rack.
  • In bowl of stand mixer, fitted with whisk attachment, beat your heavy cream until stiff peaks form, 1-2 minutes. Transfer to another bowl and place in refrigerator until ready to use.
  • In stand mixer beat cream cheese and chocolate hazelnut spread until smooth. SLowly add in powdered sugar and vanilla and beat until smooth and incorporated.
  • Fold in reserved whipped cream.
  • Level one of the cakes, so it isn't domed. Spread 1/2 cup of the Chocolate Hazelnut Spread on top of cake.. Next spread half of the Filling mixture on top, spreading out to 1 inch away from edge of cake. Top with the other cake. Place remaining filling mixture on top.
  • Microwave remaining 1/4 cup chocolate hazelnut spread for 30-45 seconds until pourable consistency and drizzle over top. Top with Chocolate Hazelnut Candy.
  • Store in refrigerator until ready to serve.

Nutrition Facts : Calories 657 calories, Sugar 69.5 g, Sodium 530.6 mg, Fat 31.4 g, SaturatedFat 21.6 g, TransFat 0.3 g, Carbohydrate 91.8 g, Fiber 2.8 g, Protein 7.8 g, Cholesterol 88.2 mg

CHOCOLATE-HAZELNUT MERINGUE LAYER CAKE



Chocolate-Hazelnut Meringue Layer Cake image

Guests don't need to know how easy this impressive dessert is to make!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 12

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1 1/4 cups water
1/2 cup vegetable oil
4 eggs, separated
3/4 cup granulated sugar
1/2 cup ground toasted hazelnuts
2 cups heavy whipping cream
1/4 cup plus 1/3 cup Nutella® hazelnut spread with cocoa
2 tablespoons powdered sugar
12 Ferrero Rocher™ candies, unwrapped

Steps:

  • Heat oven to 350°F. Grease with shortening two 9-inch round cake pans. Line pan bottoms with cooking parchment paper; grease again, and sprinkle pans with flour.
  • In large bowl, beat cake mix, water, oil and egg yolks with electric mixer on low speed until moistened. Scrape bowl; beat 2 minutes on medium speed. Spread batter evenly in pans.
  • In another large bowl, beat egg whites with electric mixer on medium speed until foamy. Gradually add granulated sugar, beating on high speed until stiff peaks form. Fold in ground hazelnuts. Place spoonfuls of meringue on top of batter in each pan; carefully spread to cover batter to within 1/4 inch of sides of pans.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 15 minutes. Carefully run knife around sides of pans to loosen cake and meringue. Remove from pans, and place meringue-side-up on cooling racks. Cool completely, about 1 hour.
  • For topping, using chilled large bowl and beaters, beat whipping cream using electric mixer on medium speed until soft peaks form. Add 1/4 cup of the hazelnut spread and the powdered sugar; beat until stiff peaks form.
  • To assemble cake, place cake layer on serving plate or cake stand, meringue-side-up. Place remaining 1/3 cup hazelnut spread in small microwavable bowl. Microwave uncovered on High 15 to 30 seconds or just until softened. Carefully spread softened hazelnut spread over meringue layer. Top with remaining cake layer, meringue-side-up. Top with dollops of whipped cream mixture, spreading slightly to cover top of cake. Garnish top with candies. Refrigerate until ready to serve.

Nutrition Facts : Calories 610, Carbohydrate 59 g, Cholesterol 120 mg, Fat 7 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 43 g, TransFat 1/2 g

THE BEST CHOCOLATE HAZELNUT CAKE



The Best Chocolate Hazelnut Cake image

This decadent chocolate hazelnut cake features moist chocolate sponge cake slathered in Nutella & cream cheese frosting & topped with crunchy hazelnuts. Yum!

Provided by Natalya Drozhzhin

Categories     Cake

Time 1h30m

Number Of Ingredients 8

1 chocolate sponge cake
2 cups hazelnuts
8 oz cream cheese (room temperature)
1 cup unsalted butter (room temperature)
1/2 cup Nutella (room temperature)
14 oz dulce de leche
1/2 cup heavy whipping cream
1/2 cup chocolate chips

Steps:

  • Bake two chocolate sponge cakes. Once cooled, slice each cake into two even pieces for a total of 4 layers.
  • Toast the hazelnuts in the oven for about 10 minutes at 350°F.
  • Whip the dulce de leche, cream cheese, butter, and Nutella together until smooth.
  • Cover a plate with foil. Place the first cake layer on the plate and apply a layer of frosting on top of it.
  • Sprinkle on some chopped hazelnuts on top of the cream. Repeat the process with the remaining cake layers, leaving the top layer unfrosted.
  • Frost the outside of the cake with the remaining cake cream. Pop the cake in the refrigerator to set.
  • Bring the heavy whipping cream to a boil. Pour it over the chocolate chips in a medium bowl and let it sit for a few minutes. Stir the mixture until smooth and creamy and let it cool to room temperature.
  • Using a pastry bag or a plastic bag with the tip cut off, pipe the chocolate along the edge of the cake, allowing the chocolate to drizzle down the sides. Pipe some of the chocolate in the center of the cake and spread it evenly with a spatula.
  • Scatter some hazelnuts on the outer edges of the cake. Place the cake in the refrigerator overnight or at least for 2-3 hours. Slice and enjoy!

Nutrition Facts : Calories 349 kcal, Carbohydrate 13 g, Protein 4 g, Fat 32 g, SaturatedFat 16 g, Cholesterol 57 mg, Sodium 58 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving

CHOCOLATE HAZELNUT LAYER CAKE



Chocolate Hazelnut Layer Cake image

Make and share this Chocolate Hazelnut Layer Cake recipe from Food.com.

Provided by CookingONTheSide

Categories     Dessert

Time 2h10m

Yield 1 cake, 12-14 serving(s)

Number Of Ingredients 19

3 cups heavy whipping cream
8 ounces bittersweet chocolate, chopped
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 tablespoons Frangelico liqueur (optional)
1 1/2 teaspoons vanilla extract
1 1/2 cups sugar
1/2 cup butter, softened
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
1 3/4 cups all-purpose flour
1 1/2 cups nutella
1 cup hazelnuts, toasted and chopped
toasted hazelnuts, chopped
chocolate curls, chopped

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.

Nutrition Facts : Calories 824.5, Fat 54.2, SaturatedFat 23, Cholesterol 173.2, Sodium 421.2, Carbohydrate 78.2, Fiber 6.6, Sugar 53.9, Protein 11.7

CHOCOLATE AND HAZELNUT CRUNCH CAKE



Chocolate and Hazelnut Crunch Cake image

Provided by Food Network

Categories     dessert

Time 1h55m

Number Of Ingredients 11

14 ounces of semisweet chocolate
1 ounce of bittersweet chocolate
3 eggs, separated
4 ounces sugar
1 3/4 cups of heavy cream
6 ounces Giandujia chocolate
3 ounces hazelnut paste
6 ounces royaltine chips
1/4 cups peanut oil
8 ounces couverture chocolate
8 ounces cocoa butter

Steps:

  • Combine both chocolates and melt them over a double boiler. Whisk the yolks and 1/2 of the sugar in a mixer equipped with a whisk, set aside at room temperature. In a separate bowl, whisk the whipping cream to the soft peak stage and set aside, refrigerated. Combine the 3 egg whites with the remaining sugar and whip to a soft peak stage. Pour the melted chocolate into the yolk and sugar mixture and whip at high speed until the mixture begins to pale and increase in volume. Fold in the whipped egg whites and then the whipped cream until smooth and homogenous. Pour into individual 3-inch diameter plastic round bottom (about 1/2 cup capacity) molds and freeze.
  • Combine and melt the Gandujia and the hazelnut paste over a double boiler until smooth. Set aside at room temperature. Add the royaltine chips and the peanut oil and fold into the chocolate mixture until smooth. While the mixture is still warm, spread it on a sheetpan in a 1/2-inch layer, evening the surface with the aid of an offset spatula. Refrigerate until solid and then cut into 3-inch circles and refrigerate. These circles will serve as the base for the mousse cakes.
  • Combine both of the ingredients over a double boiler and melt until smooth. Allow to cool to a warm stage and fill a container of an electric spray gun with the mixture. The spray gun should be new or has never been used for any purpose other than food.
  • To assemble cakes: Remove the crunchy 3-inch discs from the refrigerator and place on plates. Remove mousse molds and unmold on top of the disc. These should be kept frozen until ready to spray with the chocolate mist. Remove mousse cakes from the freezer and spray the chocolate domes liberally to create a velour type finish, while still frozen. Refrigerate until set. Serve the mousse cakes with chocolate sauce and chocolate decorations of your choice.

CHOCOLATE HAZELNUT CELEBRATION CAKE



Chocolate Hazelnut Celebration Cake image

Provided by Molly Yeh

Categories     dessert

Time 1h30m

Yield one 4-layer 6-inch cake

Number Of Ingredients 24

Nonstick cooking spray, for the pans
1 cup unsalted roasted hazelnuts
2 1/4 cups all-purpose flour
1 3/4 cups granulated sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
3/4 teaspoon baking soda
1 cup milk
1/2 cup vegetable or canola oil
1 tablespoon vanilla extract
2 large eggs
3/4 cup hot coffee
4 cups powdered sugar
1 cup (2 sticks) unsalted butter, softened
1 1/2 teaspoons vanilla extract
A good pinch of kosher salt
1/4 cup heavy cream
Mustard yellow food coloring
Dusty rose pink food coloring
Marzipan kneaded with food coloring and cut into cute shapes (we're making houses)
Crushed unsalted roasted hazelnuts
Green sprinkles, optional
Orange sprinkles, optional

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!

HAZELNUT COCOA CAKE



Hazelnut Cocoa Cake image

Perfectly sized for two, this luscious layer cake is easy to prepare. "A jar of chocolate hazelnut spread makes a sweet, creamy frosting without any of the work," says Michaela Rosenthal of Woodland Hills, California.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6 servings.

Number Of Ingredients 13

1/2 cup butter, softened
3/4 cup plus 2 tablespoons sugar
1/4 cup packed brown sugar
2 eggs
1-1/4 cups cake flour
2 tablespoons baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup Mascarpone cheese
1/2 cup water
1 cup Nutella
1/4 cup chopped hazelnuts

Steps:

  • In a small bowl, cream the butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with cheese, beating well after each addition. Stir in water until blended., Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Spread Nutella between layers and over the top of cake. Sprinkle with hazelnuts.

Nutrition Facts :

CHOCOLATE HAZELNUT CAKE



Chocolate Hazelnut Cake image

Make and share this Chocolate Hazelnut Cake recipe from Food.com.

Provided by Dancer

Categories     Dessert

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 egg whites
1 cup milk
2 tablespoons butter
1 cup brown sugar
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 cup finely chopped hazelnuts
1/3 cup safflower oil
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon powdered sugar

Steps:

  • Preheat oven to 350 degrees.
  • Combine first 6 ingredients in mixing bowland beat together with electric mixer.
  • Combine remaining ingredients excepts the hazelnuts in another bowl.
  • Sprinkle hazelnuts into the wet mixture a bit at a time and beat in with the mixer until smooth.
  • Pour in half of the batter in a greased 9 inch cake pan,
  • Sprinkle with some hazelnut.
  • Pour in the remaining batter and top with the remaning hazelnuts.
  • In the preheated oven, bake for about 25 to 30 minutes, or until tests run clean.
  • To test, dip a knife into the cake .
  • If it comes out clean, the cake is ready.
  • Let cool.
  • Sprinkle top with some powdered sugar and cut into wedges.

Nutrition Facts : Calories 469.8, Fat 25.6, SaturatedFat 5.2, Cholesterol 15.9, Sodium 740.2, Carbohydrate 58.6, Fiber 5.9, Sugar 36.5, Protein 8.4

HAZELNUT CHOCOLATE CAKE ROLL



Hazelnut Chocolate Cake Roll image

Don't be intimidated to prepare this dramatic dessert from our Test Kitchen! It's actually quite easy to make. Plus, it can be assembled the day before serving.

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 10 servings.

Number Of Ingredients 15

4 large eggs, separated
3/4 cup sugar, divided
2 tablespoons water
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
FILLING:
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
1/2 cup chopped hazelnuts, toasted
1 ounce semisweet chocolate, grated
Additional confectioners' sugar

Steps:

  • Let eggs stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Beat in water and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to yolk mixture and mix well. , In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with baking cocoa. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a small bowl, beat cream and confectioners' sugar until stiff peaks form. Beat in vanilla. Fold in hazelnuts and chocolate. Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. , Place seam side down on a serving platter. Cover and refrigerate for 1 hour. Just before serving, dust with confectioners' sugar. Refrigerate leftovers.

Nutrition Facts :

RICH HAZELNUT CHOCOLATE CAKE



Rich Hazelnut Chocolate Cake image

Provided by Molly O'Neill

Categories     dessert

Time 1h15m

Yield Ten servings

Number Of Ingredients 8

1 cup unsalted butter, cut into 1-inch pieces, plus additional for greasing pan
Flour for coating pan
8 ounces Callebaut bittersweet chocolate, coarsely chopped
8 eggs, separated
1 1/4 cups sugar
3/4 cup hazelnuts, toasted, skinned and ground
1 tablespoon hazelnut liqueur
Confectioners' sugar

Steps:

  • Preheat oven to 325 degrees. Butter and flour a 10-inch springform pan. Place butter and chocolate in a bowl over barely simmering water until melted, stirring often. Whisk egg yolks with 3/4 cup of sugar. Whisk in the chocolate mixture, hazelnuts and liqueur.
  • Using an electric mixer, whip the egg whites until soft peaks form. Gradually add the remaining sugar and whip to firm peaks. Stir 1/3 of the whites into the chocolate mixture. Fold in the remaining whites. Scrape the batter into the prepared pan and bake until a tester inserted into the center of the cake comes out slightly moist, about 55 minutes. Let cool; cake will fall. Remove the sides of the pan and sift confectioners' sugar over the top. Cut into wedges and serve.

Nutrition Facts : @context http, Calories 496, UnsaturatedFat 15 grams, Carbohydrate 44 grams, Fat 35 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 17 grams, Sodium 54 milligrams, Sugar 40 grams, TransFat 1 gram

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From thebrickkitchen.com


CHOCOLATE-HAZELNUT BACON LAYER CAKE | BETTER HOMES & GARDENS
Stir in half of the bacon. Pour batter into pans (batter will be thin). Advertisement. Step 2. Bake about 30 minutes or until a toothpick comes out clean. Cool cake layers in pans for 10 minutes. Remove layers from pans; cool on wire racks. Step 3. For filling, in a bowl combine chocolate-hazelnut spread, the remaining bacon, and the hazelnuts.
From bhg.com


CHOCOLATE HAZELNUT CANDY CAKE RECIPE | LET'S EAT CAKE
2018-03-06 Fill bowl with chocolate gelato so until gelato is even with top of bowl. Place in freezer until gelato has hardened completely. Meanwhile, bake the chocolate cake layer in an 8" or 9" round pan. Let cool completely. Remove the bowl from the freezer and flip it onto the center of the chocolate cake set on cooling rack.
From letseatcake.com


CHOCOLATE HAZELNUT LAYER CAKE WITH CREAM CHEESE FROSTING
2017-08-15 Blitz the hazelnuts in a grinder or food processor until finely crumbed. Reserve 1/4 cup and add the remaining to the flour mixture. Stir to combine.<br></br>. Grease an 8" springform pan, at least 3 inches tall. Preheat the oven to 175 C.<br></br>. In a mixing bowl, combine the eggs, milk, oil and vanilla.
From thedessertedgirl.com


VEGAN CHOCOLATE HAZELNUT LAYER CAKE - THE BAKING FAIRY
2020-09-07 Preheat the oven to 350F. Spray three 6" round cake pans with baking spray, and set aside. In a large bowl, whisk together the flour, cocoa, sugar, salt, baking powder, and baking soda. Add in the nondairy milk and oil, and mix vigorously. Add in the vinegar, vanilla, and hazelnut extract, and mix until well combined.
From thebakingfairy.net


HEAVENLY HAZELNUT CAKE WITH CHOCOLATE HAZELNUT …
2017-06-23 Divide the batter evenly between the three prepared bans. STEP 4: Bake for 40–45 minutes or until a toothpick inserted in to the center of the cake comes out clean or with a few crumbs sticking ...
From medium.com


CHOCOLATE HAZELNUT LAYER CAKE
2021-04-29 Preheat the oven to 175°C. Butter three 6-inch (15 cm) cake pans and slightly cover them with cocoa powder. Melt butter, add milk and set aside to cool. Mix the flour, baking soda, cocoa powder, sugar, and salt. Add butter mixture, eggs and sour cream mixture to dry ingredíєnts and mix until just combined.
From globalportal48h.com


ESTERHAZY TORTE: EUROPEAN HAZELNUT LAYER CAKE - DIMITRAS …
Instructions. Cut the hazelnut cake into 4 even strips, 4 inches wide. Trim the edges of the cake if necessary. To make the Apricot Soaking Liquid, combine 1/2 cup apricot jam with 1/4 cup hot water and mix well. To make the buttercream, combine the butter, salt, vanilla, almond extract, and confectioner's sugar in the bowl of a tabletop mixer ...
From dimitrasdishes.com


CHOCOLATE HAZELNUT LAYER CAKE | THE BEST CHOCOLATE CAKE EVER
Dec 1, 2015 - This easy Chocolate Hazelnut Layer Cake is a showstopper! It's a one-bowl chocolate cake filled with a chocolate hazelnut spread and a cheesecake mousse! Dec 1, 2015 - This easy Chocolate Hazelnut Layer Cake is a showstopper! It's a one-bowl chocolate cake filled with a chocolate hazelnut spread and a cheesecake mousse! Pinterest. Today. Explore. …
From pinterest.com


CHOCOLATE HAZELNUT LAYER CAKE | RECIPES WIKI | FANDOM
Servings: 16 servings of Chocolate Hazelnut Layer Cake. 3 cups heavy cream 8 oz bittersweet chocolate, chopped Cake 1 cup unsweetened cocoa powder 2/3 cup boiling water 1/2 cup Nutella 1 cup buttermilk 1 1/2 tsp vanilla 1 1/2 cups sugar …
From recipes.fandom.com


CHOCOLATE-HAZELNUT MERINGUE LAYER CAKE RECIPE
2017-05-11 To assemble cake, place cake layer on serving plate or cake stand, meringue-side-up. Place remaining 1/3 cup hazelnut spread in small microwavable bowl. Microwave uncovered on High 15 to 30 seconds or just until softened. Carefully spread softened hazelnut spread over meringue layer. Top with remaining cake layer, meringue-side-up. Top with dollops of …
From lifemadedelicious.ca


CHOCOLATE HAZELNUT LAYER CAKE RECIPES
2 cups cold heavy cream: 12 ounces Italian mascarpone cheese: 1/2 cup sugar: 1/4 cup coffee liqueur, such as Kahlua: 2 tablespoons unsweetened cocoa powder, such as Pernigotti
From tutdemy.com


CHOCOLATE HAZELNUT CRUNCH CAKE FILLING RECIPE
Create one filling layer of chocolate buttercream sprinkled with toasted chopped hazelnuts. 4. Create a second filling layer with Nutella. This layer should be thin. Repeat, alternating the layers as needed. 5. Wrap the filled cake within its pan entirely in plastic wrap. 6. Freeze or chill the cakes until cold.
From wickedgoodies.com


CHAI HAZELNUT LAYER CAKE - THATBAKEBLOG
Add confectioners’ sugar, spices, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another Tablespoon of cream if …
From thatbakeblog.com


CHOCOLATE HAZELNUT MOUSSE CAKE - A PURE PALATE
2020-08-25 Preheat oven to 350 degrees Fahrenheit. Butter or spray a 9″ Springform pan. Place the puffed rice, corn syrup, and sugar in a medium-sized bowl and mix until the rice is thoroughly coated. Line a sheet tray with parchment paper or a silicone baking mat and spread the rice in one even layer on the pan.
From apurepalate.com


CHOCOLATE HAZELNUT LAYER CAKE - SHERRY BABY RECIPES
2019-12-11 This decadent cake is a dessert-lover’s dream, featuring a chocolate batter made with Nutella, buttermilk and hazelnut liqueur, and a smooth frosting of bittersweet chocolate, Nutella and heavy cream. Related posts:No-Bake Peanut Butter Pretzel BarsWhole Lemon BarsWhole Lemon TartYellow Cupcakes with Chocolate Ganache FrostingZucchini Brownies
From sherrybabyrecipes.com


CHOCOLATE HAZELNUT LAYER CAKE - PRETTY. SIMPLE. SWEET. | RECIPE ...
Dec 29, 2016 - Fudgy chocolate hazelnut layer cake - the ultimate treat for any celebration!
From pinterest.ca


CHOCOLATE HAZELNUT TORTE RECIPE - SERIOUS EATS
2018-08-30 Ingredients. 6 ounces dark chocolate (65-70%), chopped. 5 ounces of whole hazelnuts (1 heaping cup) 1/2 cup ( 1 stick) butter, at room temperature. 1/2 cup plus 2 tablespoons sugar. 4 large eggs, at room temperature. 1 1/2 teaspoons vanilla.
From seriouseats.com


CHOCOLATE HAZELNUT PRALINE CAKE - THE LITTLE VINTAGE BAKING …
2022-01-03 Hazelnut Praline. Place the hazelnuts in a dry skillet on the stove over medium-high heat. Toast for about 5-7 minutes, until they start to turn golden brown. Set aside to cool. Line a baking sheet with a silicone mat or a piece of parchment paper. In a medium saucepan, combine the sugar and 1 1/2 tablespoons water.
From thelittlevintagebakingcompany.com


CHOCOLATE AND HAZELNUT LOAF CAKE WITH MASCARPONE FROSTING
2021-12-29 Set aside and allow to cool (10-15 minutes, or place in a refrigerator for 5 minutes). Sift and mix the dry ingredients (flour, cocoa powder, baking powder, baking soda, salt) and set aside. Place the eggs in a large mixing bowl of a stand mixer fitted with the paddle attachment (or use a handheld electric mixer).
From theclassybaker.com


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