HAZELNUT CRUNCH CAKE WITH MASCARPONE AND CHOCOLATE
Steps:
- Preheat the oven to 350°F. Butter and flour two 8-inch cake pans.
- Prepare the cake mix according to package instructions. Divide the batter between the cake pans and bake as directed. Remove from the oven and cool on a wire rack.
- To Make the Crunch
- Place the toasted nuts close together in a single layer on a parchment-lined baking sheet. Combine the granulated sugar and 1/3 cup of water in a small saucepan. Bring to a boil over medium-high heat and stir until the sugar has dissolved. Continue to boil the mixture until the sugar is light brown, about 8 minutes. Remove from the heat and let the bubbles subside, then pour the caramelized sugar over the nuts. Place the baking sheet in the refrigerator and let the nut crunch cool until hard, about 30 minutes. When the nut crunch is hardened and cool, place it on a cutting board and cut into small pieces, saving a few larger ones for decoration. Set aside.
- To Make the Filling
- Put the mascarpone, cream, confectioners' sugar, and vanilla into a large mixing bowl. Using an electric mixer, whip the cream mixture to soft peaks. Fold the chopped nut crunch into the whipped cream.
- To Make the Topping
- Place the chocolate chips, granulated sugar, and zest in a food processor. Process the mixture until the chocolate is finely ground.
- To Assemble the Cake
- Put 1 cake layer on a serving plate or cake stand. Top with a 1-inch layer of the whipped cream-hazelnut crunch filling. Place the second layer of cake on top of the first and frost the entire cake with the remaining filling. Sprinkle the top and sides of the cake with the ground chocolate topping and add some shards of nut crunch as decoration. Serve.
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