Easiest Way to Cook Delicious Chocolate Layer Cake with Whipped Hazelnut Cream Filling and Frosting

Chocolate Layer Cake with Whipped Hazelnut Cream Filling and Frosting. This three layer chocolate cake has a whipped cream filling and chocolate icing. Yes, you can make a showstopping no-bake cake! Whip up a stack of crepes in advance, then layer with two whipped-cream fillings: white chocolate-raspberry.

Fudgy chocolate hazelnut layer cake - the ultimate treat for any celebration! Chocolate Layer Cake with Whipped Cream Filling (Gluten-Free)The Heritage Cook. This Chocolate Layer Cake with Creme turns out so fluffy and nice. You can have Chocolate Layer Cake with Whipped Hazelnut Cream Filling and Frosting using 22 ingredients and 23 steps. Here is how you achieve it.

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

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

The recipe for the chocolate chiffon cake is hers. This easy Chocolate Hazelnut Layer Cake is a showstopper! Use a thick jam or preserves or thick caramel sauce as a filling between the layers, if desired. Drizzle additional melted hazelnut spread around top of cake.

instructions Chocolate Layer Cake with Whipped Hazelnut Cream Filling and Frosting

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. Most cake recipes feed a crowd. So we came up with this elegant little cake that serves six. Remove from the heat; whisk in Nutella. I was in a pinch and did not have time to chill my layers before.