Chocolate-Hazelnut Delight

Chocolate-Hazelnut Delight

Recipe provided by KitchenAid.

Serves: Serves 16

Ingredients:

  • 1 (2-1/4-oz) pkg chopped hazelnuts
  • 2 cups cake flour
  • 1/2 cup unsweetened cocoa powder
  • 1-1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 cups (2 sticks) butter, softened, divided
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 3 eggs
  • 4 (1 oz) squares unsweetened chocolate, melted
  • 2 tsp vanilla, divided
  • 1-1/4 cups milk, divided
  • 1/2 cup warm water
  • 4 cups powdered sugar
  • 1(13-oz) jar chocolate-hazelnut spread
  • 16 whole toasted hazelnuts (optional)

Preparation:

For cake, preheat oven to 350°F. Spray 3 9" round cake pans with nonstick cooking spray. Line bottoms with parchment paper.

Spread chopped hazelnuts on baking sheet. Bake 7 minutes or until lightly browned and fragrant. Place on clean kitchen towel. Rub hazelnuts with towel to remove skins. Finely chop.

Whisk cake flour, cocoa, baking soda, baking powder, and salt in medium bowl until well blended. Stir in chopped hazelnuts.

Attach flat beater to stand mixer. Mix 1 cup butter, brown sugar, and granulated sugar in mixer bowl on medium-high speed about 5 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and 1 tsp vanilla. Add flour mixture alternately with milk, beating well after each addition. Beat in warm water. Pour batter evenly into prepared pans.

Bake 30 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans and peel off parchment. Cool completely on wire rack.

For frosting, attach flat beater to stand mixer. Place remaining 1 cup butter in mixer bowl. Mix on medium-high speed until creamy. Beat in powdered sugar until light and fluffy. Mix in remaining 1/4 cup milk and 1 tsp vanilla. Add chocolate hazelnut spread and mix until smooth.

Place one cake layer on serving plate and spread with frosting. Repeat with remaining layers. Frost top and side of cake. Pipe 16 rosettes around cake and top each with one whole hazelnut, if desired.

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