Best Chocolate Hazelnut Layer Cake Recipes

CHOCOLATE-HAZELNUT MERINGUE LAYER CAKE

Steps:

• Heat oven to 350°F. Grease with shortening two 9-inch round cake pans. Line pan bottoms with cooking parchment paper; grease again, and sprinkle pans with flour.
• In large bowl, beat cake mix, water, oil and egg yolks with electric mixer on low speed until moistened. Scrape bowl; beat 2 minutes on medium speed. Spread batter evenly in pans.
• In another large bowl, beat egg whites with electric mixer on medium speed until foamy. Gradually add granulated sugar, beating on high speed until stiff peaks form. Fold in ground hazelnuts. Place spoonfuls of meringue on top of batter in each pan; carefully spread to cover batter to within 1/4 inch of sides of pans.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 15 minutes. Carefully run knife around sides of pans to loosen cake and meringue. Remove from pans, and place meringue-side-up on cooling racks. Cool completely, about 1 hour.
• For topping, using chilled large bowl and beaters, beat whipping cream using electric mixer on medium speed until soft peaks form. Add 1/4 cup of the hazelnut spread and the powdered sugar; beat until stiff peaks form.
• To assemble cake, place cake layer on serving plate or cake stand, meringue-side-up. Place remaining 1/3 cup hazelnut spread in small microwavable bowl. Microwave uncovered on High 15 to 30 seconds or just until softened. Carefully spread softened hazelnut spread over meringue layer. Top with remaining cake layer, meringue-side-up. Top with dollops of whipped cream mixture, spreading slightly to cover top of cake. Garnish top with candies. Refrigerate until ready to serve.

HAZELNUT LAYER CAKE WITH ESPRESSO BUTTERCREAM, CHOCOLATE FRANGELICO GANACHE AND TOASTED AND GILDED HAZELNUTS

Steps:

• Preheat the oven to 325 degrees F on convection or 350 degrees F in a regular oven.
• In a large bowl, whisk together the hazelnut and all purpose flour, breaking up any lumps. Set aside.
• In the mixing bowl of a 20-quart standing mixer set on high speed, whip together the whole eggs and 2 pounds of sugar until tripled in volume, pale yellow and forming thick ribbons, warming the bowl of the mixer with a propane torch to increase the volume of the eggs. Set aside.
• In another mixing bowl of a 20-quart standing mixer set on high speed, whip the egg whites and remaining 1 3/4 pounds sugar until thick, glossy, and firm peaks form. Fold the flour mixture into the whole egg and sugar mixture, and then fold in the egg whites.
• Divide the batter equally onto 6 (18-by-26-inch) parchment lined baking sheets. Bake until the corners brown and the batter doesn't adhere to your fingers when you touch the cake, 5 to 7 minutes. Remove from the oven and cool completely.
• To assemble the cake: Place a layer of the hazelnut cake on a prepared cake board or inverted sheet pan. Brush with about one-sixth of the simple syrup and spread a generous layer of the buttercream over top. Place another layer of the cake on top and soak with the simple syrup. Spread a layer of buttercream and then a layer of ganache. Place the next layer of cake and repeat the previous steps until you have used all 6 layers of hazelnut sponge cake, ending with a layer of buttercream on the top. Chill the cake completely to set. When chilled, trim the sides, and frost with a final layer of buttercream, reserving some buttercream for garnish. Return to the refrigerator again to set the top. Spread the remaining ganache over the top to make a smooth finished coat. Trim any excess ganache from the sides of the cake. Press the toasted and chopped hazelnuts onto the sides of the cake. Decorate the cake with buttercream piped from a star tip filled pastry bag, and decorate with the gilded hazelnuts.
• Combine all of the ingredients and bring to a boil. Cook until the sugar is dissolved and the alcohol has evaporated. Cool completely.
• Pour sugar and just enough water to moisten it in a large heavy bottomed pot. Bring sugar to a boil, stirring constantly. Brush down any sugar crystals that form on the side of the pot with pastry brush dipped in water. Once the sugar has come to a boil, stop stirring and cook the sugar to the soft ball stage or 240 degrees F on a candy thermometer. When the sugar reaches 240 degrees F, reduce the heat to low and whip the egg whites on high speed in a 20-quart standing mixer to firm peaks. While the mixer is on high, carefully pour the melted sugar into the whipped egg whites, being careful not to burn yourself on the molten sugar. Once the sugar is combined with the egg whites, reduce the mixer speed to medium, and continue to whip the egg whites and sugar until completely cool, approximately 30 minutes. When the egg white meringue is cool, turn the mixer back up to high, and gradually add the cubed butter. The butter may separate and become watery, but continue to whip on high until the water is re-incorporated. It is very important that the egg white meringue is completely cool so as not to melt the butter. When all the butter has been added, continue to beat until the buttercream is smooth and creamy. Reduce the mixer speed to low and add the coffee and vanilla extracts.
• Place chocolate pieces in a large bowl. Bring the heavy cream and Frangelico to a boil and pour over the chocolate. Let stand 3 to 5 minutes and then whisk together until smooth and all of the chocolate is melted. Allow the ganache to cool to room temperature so it reaches a spreadable consistency.
• Lightly spray the hazelnuts with nonstick cooking spray and wipe off any excess. Place a single nut on the gold leaf and gently brush the gold onto the nut. Set aside to garnish the finished cake.

CHOCOLATE HAZELNUT LAYER CAKE

Steps:

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