Chocolate Hazelnut Layer Cake Recipe

Posted by
Rate It!
Chocolate Hazelnut Layer Cake
Add your photo!
Ingredients
19
Count
Nutrition
882
Calories
Total time
41
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Microwave cream in a large bowl on high until steaming.
  2. Add chocolate; let stand 5 minutes.
  3. Stir until chocolate melts and mixture is smooth.
  4. Cover surface directly with plastic wrap; refrigerate until cold, at least 4 hours.
  5. Cake: Heat oven to 350°F.
  6. You’ll need two 9 x 2-in. round cake pans, greased and floured.
  7. Whisk cocoa powder and water in a medium bowl, then Nutella and buttermilk, Frangelico and vanilla.
  8. Beat sugar, butter, baking soda, baking powder and salt in a large bowl with mixer on medium-high speed 3 minutes or until pale.
  9. Beat in eggs 1 at a time.
  10. On low speed beat in flour in 3 additions alternating with cocoa mixture in 2 additions, beating just until blended.
  11. Pour into prepared pans.
  12. Bake 30 to 35 minutes until a pick inserted in centers comes out clean. Cool in pans on rack 10 minutes.
  13. Run a knife around edge of each layer; turn out on rack and cool completely.
  14. Insert several toothpicks halfway up side around both cake layers.
  15. Using picks as a guide, cut layers in half with a long serrated knife.
  16. Filling & frosting: Beat cold chocolate mixture on medium speed until soft peaks form when beaters are lifted.
  17. Put Nutella into a bowl; stir in 1 1/2 cups chocolate mixture until smooth. Fold into remaining chocolate mixture until combined.
  18. Remove 2 1/2 cups to a bowl; stir in hazelnuts for filling.
  19. Reserve remainder for frosting.
  20. To assemble: Place 1 cake layer on serving plate; spread with 1/3 the filling (1 scant cup).
  21. Top with second layer and 1/2 the remaining filling; repeat with third layer and remaining filling.
  22. Top with last cake layer.
  23. Spread a thin layer of frosting over top and sides; refrigerate 15 minutes to firm.
  24. Spread top and sides with remaining frosting.
  25. Refrigerate until ready to serve.
  26. Garnish just before serving.
  27. Plan ahead: Wrap cooled cake layers and make frosting (through Step 1) up to 2 days ahead.
  28. Cover the frosted cake and refrigerate up to 3 days.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 881.67 Kcal (3691 kJ)
Calories from fat 500.06 Kcal
% Daily Value*
Total Fat 55.56g 85%
Cholesterol 154.67mg 52%
Sodium 416.51mg 17%
Potassium 362.26mg 8%
Total Carbs 90.16g 30%
Sugars 62.68g 251%
Dietary Fiber 6.52g 26%
Protein 13.79g 28%
Vitamin C 1.1mg 2%
Vitamin A 0.1mg 4%
Iron 129mg 717%
Calcium 189.4mg 19%
Amount Per 100 g
Calories 367.83 Kcal (1540 kJ)
Calories from fat 208.62 Kcal
% Daily Value*
Total Fat 23.18g 85%
Cholesterol 64.53mg 52%
Sodium 173.76mg 17%
Potassium 151.13mg 8%
Total Carbs 37.61g 30%
Sugars 26.15g 251%
Dietary Fiber 2.72g 26%
Protein 5.75g 28%
Vitamin C 0.4mg 2%
Iron 53.8mg 717%
Calcium 79mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 21.5
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sugar

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top