Chocolate Hazelnut Cake

Recipe by
Total Time:
2 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • 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.