Best Triple Layer Hazelnut Spice Cake Recipes

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TRIPLE HAZELNUT CAKE WITH CHOCOLATE BUTTERCREAM FROSTING



Triple Hazelnut Cake with Chocolate Buttercream Frosting image

Provided by Food Network

Categories     dessert

Time 4h10m

Yield 8 generous servings

Number Of Ingredients 29

Shortening, for greasing pans
2 tablespoons cake flour, plus 3 1/3 cups, divided
4 large eggs, at room temperature, lightly beaten
1/3 cup hazelnut-flavored liqueur (recommended: Frangelico)
1 teaspoon hazelnut extract
1 3/4 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fine-grain sea salt
1 cup peeled, toasted and finely chopped or ground hazelnuts
3 sticks (24 tablespoons) unsalted butter, at room temperature
1 cup sour cream, at room temperature
4 tablespoons unsalted butter, at room temperature
4 tablespoons all-purpose flour
1 cup granulated sugar
1 cup heavy whipping cream
1 cup peeled, toasted and finely chopped hazelnuts
1/4 teaspoon fine-grain sea salt
1 tablespoon hazelnut-flavored liqueur (recommended: Frangelico)
1 teaspoon hazelnut extract
2 tablespoons finely chopped bittersweet chocolate or chocolate disks
8 ounces bittersweet chocolate, finely chopped or chocolate disks
1 cup granulated sugar
1 cup egg whites, at room temperature (from 7 to 8 large eggs)
4 sticks (32 tablespoons) unsalted butter, at room temperature
1 teaspoon hazelnut extract
2 cups peeled, toasted and finely chopped hazelnuts
8 whole peeled, toasted hazelnuts
8 milk chocolate curls

Steps:

  • To make the cake, grease 2 (9 by 2-inch) round cake pans with shortening and line bottoms with parchment rounds. Grease parchment and dust each pan with 1 tablespoon flour, shaking out excess. Set pans aside.
  • Preheat oven to 350 degrees F.
  • In a medium bowl whisk together the eggs, liqueur, and hazelnut extract until blended and set aside.
  • In a large bowl of an electric stand mixer, gently combine on low speed 3 1/3 cups flour, sugar, baking powder, baking soda, salt and hazelnuts until blended. Add the butter and sour cream and beat on low speed until dry ingredients are moistened.
  • Increase speed to medium and beat for 2 1/2 minutes, scraping the sides of the bowl occasionally. In 3 separate additions, add the egg mixture to the batter, beating for 30 seconds after each addition. Divide batter evenly into the prepared pans and bake on the center rack for 40 to 45 minutes or until a cake tester inserted into the center of each cake comes out clean. Cool cakes in pans for 10 minutes. Remove from pans, discard parchment and cool cakes completely on wire racks, 1 to 2 hours.
  • To make the hazelnut filling, in a medium saucepan melt the butter over medium heat.
  • Sprinkle with flour and whisk until smooth. Reduce heat to medium-low, add the sugar and cream and cook, whisking constantly, for 7 to 10 minutes or until mixture is thickened. Stir in the hazelnuts, salt, liqueur, hazelnut extract, and chocolate and cook just until chocolate melts. Set aside in a bowl and cool completely.
  • To make the chocolate buttercream frosting, melt chocolate in the top of a double boiler over medium heat until smooth. Set aside, off the heat, and cool completely. In a large bowl whisk together the sugar and egg whites until blended. Place the bowl over a saucepan of simmering water and whisk until mixture reaches 140 degrees F.
  • Remove mixture to a large bowl of a stand mixture with a whisk attachment and beat on low speed for 1 minute to cool slightly. Increase speed to high and beat for 4 minutes or until mixture is cool to the touch and doubled in volume. Reduce speed to low and add the softened butter 1 tablespoon at a time, beating well after each addition, until all of the butter has been added. Continue to beat until mixture looks smooth. Fold in the melted chocolate and the hazelnut extract and beat until fluffy.
  • To assemble the cake, split each cake layer horizontally in half to make 4 separate layers. Spread equal amounts of the hazelnut filling between each layer and frost top and sides of cake with the buttercream. To garnish, press chopped hazelnuts onto the sides of the cake. Using a pastry bag fitted with a star tip, pipe rosettes around the top rim using remaining frosting. Place whole hazelnuts and chocolate curls on the top of the cake.
  • Tip: To make this cake an easier undertaking, take the time to search out hazelnuts that have already been peeled. If peeled nuts are unavailable, working in batches, boil nuts in 2 cups water along with 2 tablespoons baking soda for 1 to 2 minutes.
  • Run nuts under water and slip off skins. Dry the nuts well and toast on a baking sheet in a 350 degree F oven for 20 minutes, stirring occasionally. Cool and finely chop and proceed with recipe. If you purchase the nuts already peeled, toast in a 350 degree F oven for only 15 minutes.

TRIPLE LAYER SPICE CAKE



Triple Layer Spice Cake image

This is just simply AMAZING! Its so tasty and pretty easy to make even though it does call for quite a few ingredients. :)

Provided by Tessa Pasquill

Categories     Cakes

Time 50m

Number Of Ingredients 22

CAKE
3 c cake flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
2 stick butter, softened
2 c sugar
1/2 tsp salt
4 eggs
1 1/4 c buttermilk
walnuts, pecans, almonds, etc
cocoa powder
BUTTER CREAM
3/4 c butter, softened
1/4 c shortening
1 pinch salt
6 c confectioners' sugar
1 1/2 tsp vanilla extract
1/2 c heavy cream

Steps:

  • 1. Preheat oven to 350F (175C). Butter and flour 3 (8 inch) round cake pans.
  • 2. In a small mixing bowl whisk together cake flour, baking powder, baking soda, nutmeg, cinnamon, ginger and cloves.
  • 3. In a large mixing bowl, with an electric mixer mix the butter, sugar and salt until light and fluffy. Beat in the eggs, 1 at a time, beat well after each egg is added. Beat in the dry ingredients and the buttermilk alternately.
  • 4. When the batter is well mixed and smooth, divide it into the 3 cake pans and bake approximately 25 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes.
  • 5. While waiting for the cakes to cool make the butter cream: Beat the butter, shortening and salt together until creamy. Add half the confectioner's sugar and beat until fluffy (5 minutes). Combine vanilla extract and heavy cream. Gradually beat in the remaining confectioner's sugar alternating with the cream mixture until light and fluffy.
  • 6. If the cake layers have domed a little slice off the tops with a long serrated knife so they are flat and even.
  • 7. Place the first layer cut side down on whatever you're going to serve it on. Spoon about 3/4 cup of butter cream onto the center of the cake layer. Spread it to the edges. Repeat with the remaining layers. Garnish the top with nuts and cocoa powder

UPSIDE-DOWN FIG-AND-HAZELNUT CAKE



Upside-Down Fig-and-Hazelnut Cake image

We love the combo of crunchy toasted hazelnuts and fresh figs in this upside-down cake.

Provided by Food Network Kitchen

Categories     dessert

Time 3h5m

Yield 8 servings

Number Of Ingredients 14

2/3 cup sugar
1 tablespoon unsalted butter, plus more for the pan
12 to 16 large fresh figs, halved lengthwise
1/2 cup hazelnuts
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, at room temperature
2/3 cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon lemon zest
1/2 cup sour cream

Steps:

  • Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
  • For the caramel topping: Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Stop stirring, and gently swirl the saucepan occasionally until the mixture is the color of light amber, 6 to 8 minutes. If needed, brush any sugar crystals off the side of the saucepan with a wet pastry brush. Remove the saucepan from the heat, and carefully whisk in the butter (take care: the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful: the pan will be very hot from the caramel). Arrange the figs, cut-side down, on the caramel.
  • For the cake: Spread the hazelnuts out on a baking sheet, and bake until nicely toasted, 8 to 10 minutes. Let cool, then pulse in a food processor until finely ground. Transfer to a large bowl and whisk them together with the flour, baking powder, baking soda and salt. Set aside.
  • Beat the butter and brown sugar with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating to incorporate after each addition and scraping down the side of the bowl as needed, then beat in the vanilla and lemon zest (it's okay if the batter looks slightly separated and broken). Adjust the mixer speed to low, and add 1/2 the flour mixture, then the sour cream, then the remaining flour mixture.
  • Pour the batter over the figs in the cake pan, spread it into an even layer and give the pan a few taps on the counter. Bake the cake until it's golden brown and pulls away from the edge of the pan and a toothpick or cake tester comes out clean when inserted in the center, 45 to 50 minutes. Run a knife around the edge of the cake to separate it from the pan. Let the cake cool in the pan on a wire rack until just cool enough to handle, 20 to 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, fig-side up. Let cool completely. Cut into wedges, and serve.

TRIPLE LAYER HAZELNUT SPICE CAKE RECIPE



Triple Layer Hazelnut Spice Cake Recipe image

Provided by brenie_shydee

Number Of Ingredients 29

CAKE:
2 1/2 cups dried fruit, such as raisins or apricots and/or cherries chopped to the size of raisins
1 cup rum or apple juice
2 3/4 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 tablespoon ground cinnamon
1 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/4 teaspoon ground cloves
2 1/4 cups sugar
1 cup vegetable oil
1/4 cup sour cream
2 tablespoons molasses
3 eggs
1 cup milk
6 ounces hazelnuts (1 1/4 cups), toasted* and finely chopped
BUTTERCREAM
1 1/2 cups unsalted butter (3 sticks), softened
6 cups powdered sugar
1 tablespoon vanilla
Homemade Lemon Curd or 1/2 cup purchased lemon curd and 1 teaspoon lemon zest
CANDIED HAZELNUTS (OPTIONAL)
16 hazelnuts
1 cup sugar
1/4 cup water
1 tablespoon light-color corn syrup

Steps:

  • FOR CAKE: In a medium bowl soak dried fruit in rum at least an hour or overnight. Preheat oven to 375 degrees F. Butter three 8-inch cake pans, line with parchment paper, then butter paper. In a medium bowl whisk together flour, cocoa powder, cinnamon, salt, baking powder, ginger, nutmeg, allspice, and cloves. In a large bowl beat sugar, oil, sour cream, and molasses with a mixer on medium-high until just combined. Add eggs, one at a time, beating until combined after each. Strain fruit, adding any liquid to batter and setting aside fruit. Beat in one-third of the flour mixture until just combined. Scrape sides of bowl; add half the milk and mix to combine. Add half the remaining flour mixture then remaining milk, scraping sides of bowl and mixing just to combine between additions. Beat in remaining flour until batter is combined and uniform. Fold in hazelnuts and soaked fruit. Pour batter into prepared pans. Bake 35 to 40 minutes or until a skewer comes out with moist crumbs. Cool completely in pans on wire racks. Remove from pans. If desired, wrap and freeze cakes up to 1 month. *TO TOAST NUTS: Spread hazelnuts in a shallow baking pan. Bake at 350 degrees F for 5 to 8 minutes or until lightly toasted and fragrant, shaking pan once or twice. To remove hazelnuts' papery skins, rub warm nuts in a clean, dry kitchen towel until skins come loose. BUTTERCREAM: In an extra-large bowl beat unsalted butter and powdered sugar with a mixer on medium 3 to 4 minutes or until fluffy. (The mixture may appear crumbly at first but will come together.) Beat in vanilla. In a large bowl fold together buttercream and Homemade Lemon Curd. Spread a thick layer between cake layers, then frost cake with remaining. Secure cake layers with long skewers, if necessary, until set. Loosely cover and refrigerate up to 1 day. Let stand 1 hour before serving. FOR CANDIED HAZELNUTS: Note: Save these until an hour or two before you're ready to top and serve the cake; humidity and temperature can wilt the caramel strands. Set a heavy cutting board or 15x11-inch baking pan along the edge of the counter. (Skewers will wedge under the cutting board while candied hazelnuts set.) Place parchment paper on floor below to catch caramel drips. Preheat oven to 350 degrees F. Place hazelnuts in a shallow baking pan. Bake 5 to 8 minutes or until toasted. Transfer to a towel; rub to remove loose skins. Gently twist a wood skewer into each hazelnut while warm; set aside. In a medium saucepan stir together sugar, the water, and corn syrup. Use a pastry brush dipped in water to brush down any sugar crystals on sides of saucepan as mixture comes to boil. Bring mixture to boiling over medium-high without stirring. Reduce heat to medium. Once mixture starts to caramelize (about 15 minutes), remove from heat and let stand 5 minutes, stirring occasionally. Dip a skewered hazelnut into caramel and lift to see if caramel is ready. When caramel coats hazelnut and drips off in long strands, secure end of skewer under cutting board, letting caramel drip onto the parchment paper below. Repeat with remaining hazelnuts. Let stand until caramel is set, about 15 minutes. Gently twist skewers to release hazelnuts; arrange on cake. TO FINISH: If desired, arrange Candied Hazelnuts or spun sugar on cake. Makes 18 servings.

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