Hazelnut Layer Cake with Hazelnut Cream Frosting. Made of a rich chocolate cake, creamy hazelnut frosting, and chocolate ganache, this fudgy chocolate hazelnut layer cake is the ultimate treat for any celebration. Since all the layers of the cake are fudgy and creamy, adding some crunch by using chopped hazelnuts makes it even better. A deliciously light and moist soured cream cake with hazelnut and a hazelnut buttercream.
All I see is deliciously creamy Nutella frosting, totally kick ass candied hazelnuts and perfect layers of cake. This easy Chocolate Hazelnut Layer Cake is a showstopper! Mix that together with some softened cream cheese and powdered sugar… Then Fold in some whipped cream… This silky buttercream frosting is made with hazelnut paste. You can cook Hazelnut Layer Cake with Hazelnut Cream Frosting using 23 ingredients and 20 steps. Here is how you achieve it.
Ingredients of Hazelnut Layer Cake with Hazelnut Cream Frosting
- Prepare of For Vanilla Hazelnut Cake.
- You need 3 cups of cake flopur.
- It’s 1 tablespoon of baking powder.
- Prepare 1/2 teaspoon of salt.
- It’s 1 2/3 cups of unsalted butter, at room temperature.
- You need 1 1/2 of . cup granulated sugar.
- Prepare 4 of large eggs, lightly beaten.
- Prepare 2/3 cup of whole milk.
- You need 2 teaspoons of vanilla extract.
- You need 1/2 teaspoon of hazelnut extract.
- It’s of For Hazelnut Cream Frosting.
- You need 3 cups of cold heavy cream.
- You need 8 ounces of marscapone cheese, at room temperature.
- It’s 1 cup of nutella hazelnut spread, at room tempersture.
- You need 2 cups of confectioner's sugar.
- It’s 1 teaspoon of vanilla extract.
- You need of For Garnish.
- It’s as needed of cocoa powder for sprinkling.
- You need of Roasted hazelnuts aa needed.
- You need as needed of white chocolate shavings.
- It’s of For Garnish.
- It’s of Roasted hazelnuts aa needed.
- Prepare as needed of white chocolate shavings.
For a fun variation, try it with white or dark chocolate. This classic buttercream frosting is rich and luxurious. Tom Douglas sometimes folds in whipped cream for a lighter touch. It's full of chocolate hazelnut flavor and so silky smooth.
Hazelnut Layer Cake with Hazelnut Cream Frosting step by step
- Preheat oven to 350. Spray a 10 inch, a 8 inch and a 6 inche cake pans with bakers spray.
- In a bowl whisk together flour, baking powder and salt.
- In another bowl beat butter and sugar until light and fluffy.
- Add flour mixture alternating with milk beating just until smooth then add eggs and bea just until combined.
- Pour the batter into the prepared o ans so that they all are the same height about 1 inch in each oan. You want the layers about the same height. Note my 10 inch pan seems to big but it's just because of its high sides.
- Bake until a toothpick comes out just clean. The times will be slightly different for each pan. The 6 inch will take about 10 minutes, the 8 inch about 11 to 13 minutes and the 10 inch about 13 to 16 minutes. Cool on racks in pans 10,inutes then remove from pans to cool completely before frosting.
- Make Hazelnut Cream Frosting.
- In a bowl beat nutella and marscapone until smooth.
- In another large bowl beat cream until it starts to thicken, add sugar and vanilla and beat until it holds its shspe.
- Fold nutella/marscapone into whipped cream in 3 additions until uniform in color.
- Assemble Cake.
- Place 10 inch cake layer on a platter bottom up.
- Frost with the hazelnut cream.
- Center the 8 inch cake layer on the 10 inch layer, bottom up.
- Frost with more hazelnut cream.
- Finally center the 6 inch layer on the 8 inch layer and frost with more hazelnut cream. Neater up the whole cake with remaing frosting.
- Sprinkle top with cocoa powder then decorate with whole roasted hazelnuts and white chocolate shavings. Chill at least 2 hours before slicing.
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I substituted hazelnut creamer for heavy cream to enhance the hazelnut flavor. Apply an even amount of hazelnuts on to each layer of cream. Cover the cake with the remaining cream. Sprinkle some hazelnuts on the edges of the cake and place it in a refrigerator overnight or at Delicious frosting! Add flour in three portions, alternating with two portions of sour cream.
