HAZELNUT CRUNCH CAKE WITH MASCARPONE AND CHOCOLATE

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Hazelnut Crunch Cake With Mascarpone and Chocolate image

Giada De Laurentis' use of a "box cake" is exquisite! I normally don't like to use a "box cake" for an important evening but . . . . .! It is delicious and we loved it! Creamy and not too sweet. Of course, the combination of chocolate and hazelnuts is awesome! The Food Network.10/23/2008

Provided by Manami

Categories     Dessert

Time 1h

Yield 1 Cake, 8 serving(s)

Number Of Ingredients 14

18 1/4 ounces dark fudge cake mix (Duncan Hines is what I used)
3 eggs
1/2 cup vegetable oil
1 1/3 cups water
1 cup about 4 1/2-ounces hazelnuts, toasted and skinned
2/3 cup sugar
1/3 cup water
16 ounces mascarpone cheese, room temperature
1 cup cream
3/4 cup powdered sugar
1 teaspoon vanilla extract
1/4 cup bittersweet chocolate chips
1 tablespoon sugar
1 teaspoon orange zest

Steps:

  • FOR THE CAKE:.
  • Preheat the oven to 350ยบ F.
  • Butter and flour 2 (8-inch) cake pans.
  • Prepare the cake mix according to package instructions.
  • Divide the batter between the 2 cake pans and bake according to package instructions; remove from the oven and let cool on a wire rack.
  • FOR THE CRUNCH:.
  • Place the toasted nuts close together in a single layer on a parchment-lined baking sheet.
  • Combine the sugar and water in a small saucepan over medium-high heat.
  • Stir the sugar mixture until dissolved.
  • Bring to a boil and let cook until the sugar is light brown, about 8 minutes.
  • Let the bubbles subside then pour the caramelized sugar over the nuts.
  • Place the baking sheet in the refrigerator and let the sugar nut mixture cool until hard, about 30 minutes.
  • When the sugar nut mixture is hard and cool, top with another piece of parchment paper and pound into small pieces, or place the sugar nut mixture on a cutting board and cut into small pieces; set aside.
  • FOR THE FILLING:.
  • Put the mascarpone cheese, cream, powdered sugar, and vanilla into a large mixing bowl.
  • Using an electric mixer whip the cream mixture to soft peaks.
  • Fold the crunch mixture into the whipped cream.
  • FOR THE TOPPING:.
  • Place the chocolate, sugar and zest in a food processor.
  • Process the mixture until the chocolate is finely ground.
  • ASSEMBLY OF CAKE:.
  • Put 1 cake on a serving plate.
  • Top with 1-inch of the whipped cream crunch mixture.
  • Top with the second layer of cake and continue frosting the entire cake with the remaining whipped cream crunch mixture.
  • Sprinkle the top and sides of the cake with the ground chocolate.
  • Serve & Enjoy!

Nutrition Facts : Calories 754.6, Fat 47.2, SaturatedFat 12.3, Cholesterol 102.9, Sodium 574.2, Carbohydrate 82, Fiber 3.9, Sugar 55, Protein 9.9

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