Chocolate Layer Cake with Whipped Hazelnut Cream Filling and Frosting
This is a moist chocolate cake with a rich but light and creamy hazelnut filling. The filling is so good with the chocolate cake. Chill the cake for easy slicing, but serve at room temperature.
Open in Cookpad AppCooking Instructions
- 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
- 7
MAKE NUTELLA FILLING AND FROSTING
- 8
Beat mascarpone and nutella until smooth
- 9
In another chilled bowl beat cream until soft peaks form
- 10
Add sugar and vanilla until it holds its shape
- 11
Fold nutella/mascarpone mixture into whipped cream in 3 additions until uniform in color
- 12
- 13
ASSEMBLE CAKE Place 1 layer, bottom up on serving plate
- 14
Spread some filling on
- 15
Add second layer of cake, bottom uo
- 16
Frost with more filling
- 17
Add last third layer
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And frost entire cake. Chill at least 2 hours before adding garnishes
- 19
GARNISH CAKE
- 20
Heat nutella spread just until spreadable in the microwave
- 21
Drizzle over cake and decorate with chopped white and dark chocolate and chopped hazelnuts
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