Ingredients

• 250 g - package food cake mix
• 1 package - instant chocolate pudding mix
• 1 tsp - vanilla extract
• 1/4 cup - water
• 3 cups - heavy whipping cream
• 1.5 cups - semisweet chocolate chips
• 1 cup - finely chopped toasted hazelnuts
• 12 - hazelnuts

How to Make Chocolate Hazelnut Cake

• Prepare cake mix according to package directions, using required ingredients, plus pudding mix, vanilla, and an additional 1/4 cup of water.
• Spread batter evenly among three greased and floured 9 inch cake pans.
• Bake at temperature specified on cake mix box for 18 to 22 minutes, or until a toothpick inserted in the centre comes out clean.
• Let cakes cool completely, then chill in refrigerator for 30 minutes.
• In a double boiler over simmering water, melt chocolate chips.
• Gradually add 1/4 cup of the whipping cream, stirring constantly until smooth.
• Remove from heat and let cool to room temperature. Beat .75 cup of whipping cream until soft peaks form.
• Fold the whipped cream into the cooled chocolate mixture. Stir in .5 cup of the finely chopped hazelnuts. Chill for 30 minutes.
• Beat remaining 2 cups of whipping cream until soft peaks form, then fold in the remaining .5 cup of chopped hazelnuts. Chill until ready to frost cake.
• Place 1 cake layer on cake plate. Spread 1/2 of the chilled chocolate mixture over top.
• Add another cake layer. Spread with other 1/2 of the chocolate mixture.
• Top with last cake layer. Frost entire cake with hazelnut-whipped cream.
• Place 12 whole hazelnuts around top outer edge of cake as a garnish. This cake should be kept in the refrigerator.