Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chocolate layer cake with whipped hazelnut cream filling and frosting. It is one of my favorites. This time, I’m gonna make it a bit unique. 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 popular of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Chocolate Layer Cake with Whipped Hazelnut Cream Filling and Frosting is something that I’ve loved my whole life.
To get started with this particular recipe, we must 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 cook that.
The ingredients needed to make Chocolate Layer Cake with Whipped Hazelnut Cream Filling and Frosting:
- Prepare FOR CHOCOLATE CAKE
- Take all purpose flour
- Take granulated sugar
- Get unsweetened cocoa powder
- Prepare baking powder
- Get baking soda
- Prepare salt
- Get large eggs
- Get whole milk
- Make ready canola oil
- Prepare vanilla extract
- Make ready hot water
- Get FOR THE HAZELNUT FILLING AND FROSTING
- Get heavy whipping cream, cold
- Get mascarpone cheese, at room temperature
- Get nutella, hazelnut spread
- Get confectioner's sugar
- Take vanilla extract
- Take GARNISH
- Make ready nutella hazelnut spread
- Make ready white and dark chocolate shavings, as needed
- Get 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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