• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Chocolate Cake with Hazelnut Cream

  • 12servings

Add to MenuAdd to Calendar

Source: www.tastebook.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB3, B6, B9, B12, H, C
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. Cake :

  2. 1/2 c. hot brewed coffee

  3. 3 c. sugar

  4. 2 

  5. 1/2 c. all purpose flour

  6. 1/2. cocoa

  7. 2 t. baking soda

  8. 3/4 t. baking powder

  9. 1/4 t. salt

  10. 3 large egg s

  11. 3/4 c. vegetable oil

  12. 1 

  13. 1/2 c. buttermilk

  14. 3/4 t. vanilla

  15. Hazelnut Filling:

  16. 2 c. whipping cream

  17. 1/4 c. sugar

  18. 1/4 c. plus

  19. 3 T. amaretto or 2 t. almond extract.

  20. 1/2 c. hazelnut s, toasted, husked, chopped (about 2 oz.)

  21. 1/3 c. finely chopped semisweet chocolate (about 2 oz.)

  22. Ganache Frosting :

  23. 1 lb. semisweet chocolate

  24. 1 c. whipping cream

  25. 2 T. sugar

  26. 2 T. corn syrup

  27. 1/4 c. butter

Instructions Jump to Ingredients ↑

  1. Cake:

  2. Bake in 2 10x2“ or 3 8x2” cake pans. Grease and line with wax paper. Grease paper. Finely chop chocolate in a bowl and pour hot coffee over. Let stand and then stir to melt chocolate. In large bowl sift sugar, flour, cocoa, baking soda, baking powder and salt. In another bowl beat egg until thickened and lemon colored (about 3-5 minutes with mixer). Slowly add oil, buttermilk, vanilla and melted chocolate into eggs. Beat well. Divide batter between pan and bake for 1 hour or until toothpick comes out clean. Cool cake.

  3. Hazelnut Cream:

  4. Beat cream in large bowl until soft peaks form. Gradually add sugar and 1/4 c. amaretto, beating until stiff peaks form. Fold in chopped hazelnuts and chocolate.

  5. Ganache Frosting:

  6. Finely chop chocolate. In a sauce pan heat cream, sugar and corn syrup to boil. Whisk until sugar is dissolved. Remove pan from heat and add chocolate whisking until melted. Cut butter into pieces and add to frosting, whisking until smooth.

  7. Cool and chill until frosting is speadable consistency.

  8. Assembly:

  9. Fill cake layers with hazelnut cream. Frost with ganache. Keep refrigerated.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback