Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, chocolate layer cake with whipped hazelnut cream filling and frosting. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Chocolate Layer Cake with Whipped Hazelnut Cream Filling and Frosting is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Chocolate Layer Cake with Whipped Hazelnut Cream Filling and Frosting is something that I have loved my whole life.
Great recipe for Chocolate Layer Cake with Whipped Hazelnut Cream Filling and Frosting. This is a moist chocolate cake with a rich but light and creamy hazelnut filling. The filling is so good with the chocolate cake.
To begin with this particular recipe, we must first prepare a few components. 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 that.
The ingredients needed to make Chocolate Layer Cake with Whipped Hazelnut Cream Filling and Frosting:
- Make ready FOR CHOCOLATE CAKE
- Take 1 3/4 cups all purpose flour
- Get 2 cups granulated sugar
- Make ready 3/4 cup unsweetened cocoa powder
- Make ready 1 1/2 teaspoon baking powder
- Get 1 1/2 teaspoon baking soda
- Make ready 1/2 teaspoon salt
- Make ready 2 large eggs
- Take 1 cup whole milk
- Get 1/2 cup canola oil
- Make ready 1 teaspoon vanilla extract
- Make ready 1 cup hot water
- Take FOR THE HAZELNUT FILLING AND FROSTING
- Get 3 cups heavy whipping cream, cold
- Take 8 ounces mascarpone cheese, at room temperature
- Make ready 1 cup nutella, hazelnut spread
- Prepare 2 cups confectioner's sugar
- Get 1 teaspoon vanilla extract
- Make ready GARNISH
- Prepare 1/4 cup nutella hazelnut spread
- Make ready white and dark chocolate shavings, as needed
- Prepare chopped hazelnuts, as needed
When making this chocolate whipped frosting, be certain you begin the process with a quality chocolate. After icing the cake or cupcakes I recommend that you chill them tightly covered until serving. To serve, remove the cake from the fridge an hour or two before cutting to allow the frosting to soften for the very best results. This one has three layers of moist cake with a deep chocolate flavor, whipped cream between the layers, and the whole thing is covered with a scrumptious chocolate frosting.
Instructions 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 completely1. 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 color1. 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 hazelnuts1.
It's a truly decadent dessert worthy of Valentine's Day or any other holiday. Place the bottom layer on a cake plate. Lastly, top with the third layer. My people ask for a corner piece…an extra rose (or two). My people eat the frosting first…you know, to make sure it's the RIGHT kind of frosting.
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