PETITE CHOCOLATE-HAZELNUT CAKES

Petite Chocolate-Hazelnut Cakes image

Add these sweet treats to a dessert platter featuring other small confections. The cake is moist, tender and extra special with a rich, creamy filling and decadent chocolate ganache on top.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Time 1h10m

Yield 8 dozen.

Number Of Ingredients 19

Ingredients

1/2 cup butter, softened
2/3 cup sugar
2 eggs
1-1/2 teaspoons vanilla extract
1-1/3 cups all-purpose flour
1/2 cup baking cocoa
1-1/2 teaspoons baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup plus 2 tablespoons buttermilk
FILLING:
1 teaspoon unflavored gelatin
1-1/4 cups heavy whipping cream, divided
1/4 cup Nutella
GANACHE:
6 ounces semisweet chocolate, chopped
2/3 cup heavy whipping cream
1 teaspoon instant espresso granules
1-1/4 cups hazelnuts, toasted

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, baking powder and salt; gradually add to the creamed mixture alternately with buttermilk, beating well after each addition., Pour into a greased and floured 13x9-in. baking pan. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before inverting onto a wire rack to cool completely. Trim 1/2 in. from edges of cake. Cut cake horizontally into two layers; set aside., In a small saucepan, sprinkle gelatin over 1/4 cup cream; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; cool to room temperature., In a large bowl, beat gelatin mixture and remaining cream until it begins to thicken. Add Nutella; beat until stiff peaks form., Place bottom cake layer on a cutting board; spread with whipped cream mixture. Top with remaining cake layer., Place chocolate in a small bowl. In a small saucepan, bring cream and espresso granules just to a boil. Pour over chocolate; whisk until smooth., Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency, about 30 minutes. Spread over top of cake. Cut cake into 1-in. squares; top each with a hazelnut.

Nutrition Facts : Calories 67 calories, Fat 5g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 40mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.