Hey everyone, it is John, welcome to our recipe site. Today, we’re going to prepare a special dish, chocolate layer cake with whipped hazelnut cream filling and frosting. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Chocolate Layer Cake with Whipped Hazelnut Cream Filling and Frosting is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Chocolate Layer Cake with Whipped Hazelnut Cream Filling and Frosting is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook chocolate layer cake with whipped hazelnut cream filling and frosting using 22 ingredients and 23 steps. Here is how you can achieve it.
The ingredients needed to make Chocolate Layer Cake with Whipped Hazelnut Cream Filling and Frosting:
- Make ready FOR CHOCOLATE CAKE
- Get all purpose flour
- Prepare granulated sugar
- Get unsweetened cocoa powder
- Make ready baking powder
- Make ready baking soda
- Make ready salt
- Prepare large eggs
- Take whole milk
- Take canola oil
- Make ready vanilla extract
- Take hot water
- Prepare FOR THE HAZELNUT FILLING AND FROSTING
- Get heavy whipping cream, cold
- Prepare mascarpone cheese, at room temperature
- Take nutella, hazelnut spread
- Take confectioner's sugar
- Make ready vanilla extract
- Get GARNISH
- Prepare nutella hazelnut spread
- Get white and dark chocolate shavings, as needed
- Take chopped hazelnuts, as needed
Chill the cake for easy slicing, but serve at room temperature. Place one of the bottom halves of the layers on a cake plate. Using an offset spatula spread about ⅔ cup Hazelnut Whipped Ganache over the layer. Repeat with the next four layers, filling each layer with about ⅔ cup Hazelnut Whipped Ganache.
Steps to make Chocolate Layer Cake with Whipped Hazelnut Cream Filling and Frosting:
- MAKE CHOCO L ATE CAKE
- Spray 3 - 8 inch cake pans with bakers spray. Preheat oven to 350
- In a bowl whisk together flour, sugar, cocoa power, baking soda, baking powder and salt.
- In another bowl whisk together, eggs, milk, canola oil, vanilla and add to flour mixture and beat just until smoooth, beat in hot water just until combined
- Pour evenly into prepared pans and bake for about 15 to 18 minutes just until a toothpick comes out just clean. Cool in pans 15 minutes then remove and cool completely
- MAKE NUTELLA FILLING AND FROSTING
- Beat mascarpone and nutella until smooth
- In another chilled bowl beat cream until soft peaks form
- Add sugar and vanilla until it holds its shape
- Fold nutella/mascarpone mixture into whipped cream in 3 additions until uniform in color
- ASSEMBLE CAKE Place 1 layer, bottom up on serving plate
- Spread some filling on
- Add second layer of cake, bottom uo
- Frost with more filling
- Add last third layer
- And frost entire cake. Chill at least 2 hours before adding garnishes
- GARNISH CAKE
- Heat nutella spread just until spreadable in the microwave
- Drizzle over cake and decorate with chopped white and dark chocolate and chopped hazelnuts
Using an offset spatula spread about ⅔ cup Hazelnut Whipped Ganache over the layer. Repeat with the next four layers, filling each layer with about ⅔ cup Hazelnut Whipped Ganache. Place one of the cake rounds on a serving plate, chocolate hazelnut spread side up. Continue layering the cakes and whipped cream, ending with a layer of whipped cream to end. Place the first cake layer on a plate or cake stand.
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