Best Chocolate Hazelnut Decadence Cake Pop Recipes

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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

HAZELNUT CHOCOLATE CAKE



Hazelnut Chocolate Cake image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield One 9-inch cake

Number Of Ingredients 11

7 tablespoons unsalted butter, room temperature, plus more for greasing pan
1 tablespoon cocoa powder
1 cup hazelnuts
3 ounces chocolate (I like to use dark chocolate 65 to 75-percent), broken into pieces
6 large eggs, separated
1/4 teaspoon sea salt (I like the salt from Trapani)
13 ounces chocolate hazelnut spread, such as Nutella
2 tablespoons espresso
Powdered Sugar, for dusting
Sweetened whipped cream, optional
Gelato, optional

Steps:

  • Preheat the oven to 375 degrees F. Prepare the springform pan by coating it in a thin layer with 2 tablespoons of the softened butter. Add the cocoa powder to the pan and tap the sides to coat the bottom and sides evenly. Discard any excess cocoa powder. Put the hazelnuts on a baking sheet and toast in the oven on the center rack until just fragrant, 8 to 10 minutes. Transfer immediately to a kitchen towel to stop them from cooking. Use the towel to rub off the skins. Set aside to cool. Lower the oven to 350 degrees F.
  • Fill a 1- to 2-quart pot with about 1 inch of water and bring it to a bare simmer over medium heat. Place the dark chocolate pieces into a heatproof bowl and set it over the pot and simmering water (this is a bain-marie). The water should not touch the bottom of the bowl. Let the chocolate melt, and then stir gently. Remove from the heat when melted.
  • Chop the hazelnuts into small pieces using a chef's knife or a food processor. Make sure you don't turn them into powder. Whip the egg whites with an electric mixer with the salt until they are almost at stiff peaks. Try not to over-whip. Mix together the remaining 5 tablespoons butter with the chocolate hazelnut spread in a large bowl with a wooden spoon. Stir in the espresso. Add the yolks and stir briskly to combine. Stir in the chopped hazelnuts and melted chocolate. Add one-fourth of the whipped egg whites to the chocolate hazelnut mixture and stir to lighten the batter. Then gently fold the rest of the egg whites into the batter in 3 additions. Don't over-fold. Pour the batter into the prepared cake pan.
  • Bake on the center rack of the oven until the sides of the cake start releasing from edges of the pan, 40 minutes. This cake is almost a hazelnut fudge, so no need to poke with a toothpick to check if the inside is ready or not. The cake will come out of the oven nice and fluffy and souffled, but it will deflate to half the size during its cool-off period. Serve garnished with some powdered sugar and whipped or cream or gelato, if using.

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!

CHEF JOHN'S CHOCOLATE DECADENCE



Chef John's Chocolate Decadence image

This 'flourless' chocolate cake was all the rage in the 1980s. As I vaguely remember, the decade celebrated decadent overindulgence and this dessert is that and more. By modern standards, this cake is ridiculously rich. In fact, some of you may find it too intense, but most true chocolate fiends will be in heaven. Serve with ice-cold fresh raspberry sauce.

Provided by Chef John

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 2h

Yield 12

Number Of Ingredients 7

18 ounces semisweet chocolate, chopped
10 tablespoons unsalted butter
5 large eggs, at room temperature
4 teaspoons white sugar
4 teaspoons all-purpose flour
1 pinch cayenne pepper
1 pinch salt

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Butter and flour a 9-inch cake pan.
  • Melt semisweet chocolate and unsalted butter together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until chocolate and butter are completely melted and combined. Remove from heat.
  • Beat eggs and sugar together in a bowl with a whisk or an electric mixer until pale and very thick, 5 to 10 minutes. Sift in flour, cayenne, and salt; whisk to combine.
  • Pour 1/4 of the egg mixture into chocolate mixture; stir to combine. Pour chocolate mixture into remaining egg mixture and stir until cake batter is combined. Pour batter into prepared cake pan.
  • Bake in the preheated oven until just barely set, with a jiggle below the surface, 14 to 15 minutes. Cool to room temperature, wrap in aluminum foil, and refrigerate until chilled, at least 1 hour.

Nutrition Facts : Calories 333.2 calories, Carbohydrate 26.2 g, Cholesterol 102.9 mg, Fat 25.2 g, Fiber 3 g, Protein 5.8 g, SaturatedFat 14.2 g, Sodium 43.4 mg, Sugar 22.6 g

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