So I copied this recipe down from a Woman’s Day magazine years ago while I was waiting forever at a doctor’s office. The recipe sounded too tempting to just leave. WELL, that was almost 3 yrs ago and I finally got myself to make it for my hubby’s birthday.
Next time, I think I’ll mix less Nutella into the frosting because it was a bit too rich for our liking, but oh man, this cake is SUCH CHOCOLATEy goodness. It is so good! Can I say that much?
The cake recipe is really good as well, I didn’t have Frangelico (hazelnut liqueur) but I used a had some hazelnut flavoring so added just 1 TBS of that and it seemed to be the perfect amount. It’s a whipped cream based frosting so you need to refrigerate the cake but the cake is still moist and not hard, and the frosting actually tastes better when it’s more firm. 🙂
So here’s some pictures and I actually found the link to the recipe. http://www.womansday.com/recipefinder/chocolate-hazelnut-layer-cake-recipe-121830
- 3 cup(s) heavy (whipping) cream
- 2 bar(s) (4 oz each) bittersweet chocolate, chopped
- 1 cup(s) unsweetened cocoa powder
- 2/3 cup(s) boiling water
- 1/2 cup(s) Nutella (chocolate hazelnut spread; buy two 13-oz jars)
- 1 cup(s) buttermilk
- 2 tablespoon(s) Frangelico hazelnut liqueur (optional)
- 1 1/2 teaspoon(s) vanilla extract
- 1 1/2 cup(s) sugar
- 1 stick(s) (1/2 cup) butter, softened
- 1 1/2 teaspoon(s) baking soda
- 3/4 teaspoon(s) baking powder
- 1/2 teaspoon(s) salt
- 4 large eggs
- 1 3/4 cup(s) all-purpose flour
- 1 1/2 cup(s) Nutella
- 1 cup(s) hazelnuts, toasted and chopped
- Garnish: chopped toasted hazelnuts and chocolate curls
- 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.
- Wrap cooled cake layers and make frosting (through Step 1) up to two days ahead. Cover the frosted cake and refrigerate up to three days.