Chocolate Hazelnut Cake

Who doesn't love Chocolate and Hazelnut??!!

This cake tastes like one of those wonderful ferrero rocher candies! (It even has the smooth a creamy chocolate hazelnut center!) This recipe is perfect if you're looking to celebrate a special occasion or to satisfy another one of those nutella cravings!

This creation came together so easily! I used the devil's food cake recipe from my Peanut Butter Cup Cake, and added a little (or maybe a not so little) spoonful of nutella to the whipped cream recipe from my White Chocolate Almond Cream Cake. annnd then I had the fabulous idea to add a layer of straight nutella in the middle along with the whipped cream! It was the best idea I've had this week!

Chocolate Hazelnut Cake
recipe by Sabrina W. for eat.drink.and be merry.
Devil's Food Cake Recipe adapted from Shelly Kaldunski's book "Cupackes"  serves 8 to 10 people
Devils Food Cake
2 cup all-purpose flour 
1/2 cup unsweetened cocoa powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1 cup firmly packed light brown sugar
1 stick butter, at room temperature
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup lukewarm water
1/2 cup buttermilk

For the cream
2 4oz containers of plain mascarpone cheese, brought to room temperature
1 1/4 cup heavy whipping cream
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup nutella

1 1/2 cups nutella, to layer in between cakes
1 1/2 cups chopped hazelnuts, for garnish

Preheat oven to 350 degrees.

Sift together the flour, cocoa powder, baking soda, and salt into a bowl. In another bowl, with an electric mixer on med-hi speed, beat the butter and sugars until light and fluffy, about 2 to 3 minutes. Add the eggs and vanilla and beat until combined. Add the flour mixture in 3 additions, alternating with water and buttermilk, beating on low speed until just combined; scape down the sides of the bowl as needed. Beat on medium-high speed just until no traces of flour remain, about 30 seconds; do not overbeat.

Divide the batter evenly into 2 8inch round pans, that have been greased and floured. Bake for about 30 minutes or until toothpick comes out clean.

To make the cream, whip together cheese, sugar, vanilla, and heavy whipping cream with electric beaters until peaks form.  I chill a stainless steel bowl in the freezer so it whips faster. Add the nutella and beat until well blended.

Microwave the additional nutella for 30 seconds or until it is easy to spread not too loose where it will run off your cake. Spread evenly over the bottom layer of the cake and set in the freezer for 5 to 10 minutes. Once the nutella layer sets, spread a layer of chocolate hazelnut whipped cream over it. Top with other cake layer and frost sides and top of cake with cream. Top with chopped hazelnuts. Feel free to pipe a design around the top and bottom sides of the cake, you will have more than enough cream to do so!


Enjoy!

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