CHOCOLATE HAZELNUT CAKE
I created this cake for my son's birthday and it was a big hit. If you like hazelnuts and chocolate, this is THE cake!
Provided by Kendra Clouston
Categories Desserts Cakes Cake Mix Cake Recipes Layer Cake
Yield 36
Number Of Ingredients 8
Steps:
- Prepare cake mix according to package directions, using required ingredients, plus pudding mix, vanilla, and an additional 1/4 cup of water. Spread batter evenly among three greased and floured 9 inch cake pans. Bake at temperature specified on cake mix box for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely, then chill in refrigerator for 30 minutes.
- In a double boiler over simmering water, melt chocolate chips. Gradually add 1/4 cup of the whipping cream, stirring constantly until smooth. Remove from heat and let cool to room temperature. Beat 3/4 cup of whipping cream until soft peaks form. Fold the whipped cream into the cooled chocolate mixture. Stir in 1/2 cup of the finely chopped hazelnuts. Chill 30 minutes.
- Beat remaining 2 cups of whipping cream until soft peaks form, then fold in the remaining 1/2 cup of chopped hazelnuts. Chill until ready to frost cake.
- Place 1 cake layer on cake plate. Spread 1/2 of the chilled chocolate mixture over top. Add another cake layer. Spread with other 1/2 of chocolate mixture. Top with last cake layer. Frost entire cake with hazelnut-whipped cream. Place 12 whole hazelnuts around top outer edge of cake as a garnish. This cake should be kept in the refrigerator.
Nutrition Facts : Calories 201.3 calories, Carbohydrate 18.4 g, Cholesterol 30 mg, Fat 13.9 g, Fiber 1 g, Protein 2.5 g, SaturatedFat 6.8 g, Sodium 157.3 mg, Sugar 12.3 g
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