Procedure: delicious Chocolate Layer Cake with Whipped Hazelnut Cream Filling and Frosting

Chocolate Layer Cake with Whipped Hazelnut Cream Filling and Frosting. Three layered chocolate cake with a whipped cream filling between layers and frosted overall with a decadent chocolate frosting. For Filling: Whip cream, add sugar and vanilla. While still beating, pour dissolved gelatin mixture over cream all at once (gently reheat gelatin mixture if it has.

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This three layer chocolate cake has a whipped cream filling and chocolate icing. What better way to show your love than with chocolate cake? This one has three layers of moist cake with To make frosting, place butter in bowl of electric mixer and beat until smooth. You can cook Chocolate Layer Cake with Whipped Hazelnut Cream Filling and Frosting using 22 ingredients or less. Here is how you cook it.

Materials of Chocolate Layer Cake with Whipped Hazelnut Cream Filling and Frosting

1. Prepare of FOR CHOCOLATE CAKE.
2. You need 1 3/4 cups of all purpose flour.
3. Provide 2 cups of granulated sugar.
4. Prepare 3/4 cup of unsweetened cocoa powder.
5. You need 1 1/2 teaspoon of baking powder.
6. Provide 1 1/2 teaspoon of baking soda.
7. You need 1/2 teaspoon of salt.
8. Prepare 2 of large eggs.
9. You need 1 cup of whole milk.
10. Prepare 1/2 cup of canola oil.
11. You need 1 teaspoon of vanilla extract.
12. Provide 1 cup of hot water.
13. Prepare of FOR THE HAZELNUT FILLING AND FROSTING.
14. Prepare 3 cups of heavy whipping cream, cold.
15. Prepare 8 ounces of mascarpone cheese, at room temperature.
16. You need 1 cup of nutella, hazelnut spread.
17. You need 2 cups of confectioner's sugar.
18. You need 1 teaspoon of vanilla extract.
19. Prepare of GARNISH.
20. Provide 1/4 cup of nutella hazelnut spread.
21. Prepare of white and dark chocolate shavings, as needed.
22. Provide of chopped hazelnuts, as needed.

This easy Chocolate Hazelnut Layer Cake is a showstopper! This Chocolate Layer Cake with Creme turns out so fluffy and nice. The recipe for the chocolate chiffon cake is hers. Drizzle additional melted hazelnut spread around top of cake.

These recipes cook in approximately 20 minutes from initiate to finish, and 23 moves. Get ready to take these recipes to get you by means of a concerned back-to-school tide!. Here guides how you achieve that.

Chocolate Layer Cake with Whipped Hazelnut Cream Filling and Frosting 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.
18. 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.
22. .
23. .

Egg whites will have a better volume when beaten at room temperature in a bowl that is clean and dry. Chocolate Fudge Cake with Chocolate Ganache Frosting and FillingDelishar. Chocolate Layer Cake with Whipped Cream Filling (Gluten-Free)The Heritage Cook. This whipped cream is much more stable than regular whipped cream (aka: Chantilly cream), which only lasts for a few hours before it starts to weep and lose its shape. With this recipe, you can make and frost your cake or cupcakes a day or two ahead.