Chocolate Layer Cake with Whipped Hazelnut Cream Filling and Frosting
Chocolate Layer Cake with Whipped Hazelnut Cream Filling and Frosting

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make 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 little bit unique. This is gonna smell and look delicious.

Chocolate Layer Cake with Whipped Hazelnut Cream Filling and Frosting is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Chocolate Layer Cake with Whipped Hazelnut Cream Filling and Frosting is something that I have loved my whole life. They are nice and they look fantastic.

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To get started with this recipe, we have to prepare a few components. You can have 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:
  1. Prepare FOR CHOCOLATE CAKE
  2. Make ready 1 3/4 cups all purpose flour
  3. Get 2 cups granulated sugar
  4. Make ready 3/4 cup unsweetened cocoa powder
  5. Get 1 1/2 teaspoon baking powder
  6. Get 1 1/2 teaspoon baking soda
  7. Take 1/2 teaspoon salt
  8. Make ready 2 large eggs
  9. Make ready 1 cup whole milk
  10. Take 1/2 cup canola oil
  11. Prepare 1 teaspoon vanilla extract
  12. Get 1 cup hot water
  13. Make ready FOR THE HAZELNUT FILLING AND FROSTING
  14. Get 3 cups heavy whipping cream, cold
  15. Make ready 8 ounces mascarpone cheese, at room temperature
  16. Prepare 1 cup nutella, hazelnut spread
  17. Prepare 2 cups confectioner's sugar
  18. Get 1 teaspoon vanilla extract
  19. Take GARNISH
  20. Prepare 1/4 cup nutella hazelnut spread
  21. Get white and dark chocolate shavings, as needed
  22. 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.

Instructions to make Chocolate Layer Cake with Whipped Hazelnut Cream Filling and Frosting:
  1. MAKE CHOCO L ATE CAKE
  2. Spray 3 - 8 inch cake pans with bakers spray. Preheat oven to 350
  3. In a bowl whisk together flour, sugar, cocoa power, baking soda, baking powder and salt.
  4. 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
  5. 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
  6. MAKE NUTELLA FILLING AND FROSTING
  7. Beat mascarpone and nutella until smooth
  8. In another chilled bowl beat cream until soft peaks form
  9. Add sugar and vanilla until it holds its shape
  10. Fold nutella/mascarpone mixture into whipped cream in 3 additions until uniform in color
  11. ASSEMBLE CAKE Place 1 layer, bottom up on serving plate
  12. Spread some filling on
  13. Add second layer of cake, bottom uo
  14. Frost with more filling
  15. Add last third layer
  16. And frost entire cake. Chill at least 2 hours before adding garnishes
  17. GARNISH CAKE
  18. Heat nutella spread just until spreadable in the microwave
  19. 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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