Total Time
2hrs 10mins
Prep 40 mins
Cook 1 hr 30 mins

This cakes looks very elegant and tastes delicious. Recipe is from Woman's Day.

Ingredients Nutrition

Directions

  1. Microwave cream in a large bowl on high until steaming.
  2. Add chocolate; let stand 5 minutes.
  3. Stir until chocolate melts and mixture is smooth.
  4. Cover surface directly with plastic wrap; refrigerate until cold, at least 4 hours.
  5. Cake: Heat oven to 350°F.
  6. You’ll need two 9 x 2-in. round cake pans, greased and floured.
  7. Whisk cocoa powder and water in a medium bowl, then Nutella and buttermilk, Frangelico and vanilla.
  8. Beat sugar, butter, baking soda, baking powder and salt in a large bowl with mixer on medium-high speed 3 minutes or until pale.
  9. Beat in eggs 1 at a time.
  10. On low speed beat in flour in 3 additions alternating with cocoa mixture in 2 additions, beating just until blended.
  11. Pour into prepared pans.
  12. Bake 30 to 35 minutes until a pick inserted in centers comes out clean. Cool in pans on rack 10 minutes.
  13. Run a knife around edge of each layer; turn out on rack and cool completely.
  14. Insert several toothpicks halfway up side around both cake layers.
  15. Using picks as a guide, cut layers in half with a long serrated knife.
  16. Filling & frosting: Beat cold chocolate mixture on medium speed until soft peaks form when beaters are lifted.
  17. Put Nutella into a bowl; stir in 1 1/2 cups chocolate mixture until smooth. Fold into remaining chocolate mixture until combined.
  18. Remove 2 1/2 cups to a bowl; stir in hazelnuts for filling.
  19. Reserve remainder for frosting.
  20. To assemble: Place 1 cake layer on serving plate; spread with 1/3 the filling (1 scant cup).
  21. Top with second layer and 1/2 the remaining filling; repeat with third layer and remaining filling.
  22. Top with last cake layer.
  23. Spread a thin layer of frosting over top and sides; refrigerate 15 minutes to firm.
  24. Spread top and sides with remaining frosting.
  25. Refrigerate until ready to serve.
  26. Garnish just before serving.
  27. Plan ahead: Wrap cooled cake layers and make frosting (through Step 1) up to 2 days ahead.
  28. Cover the frosted cake and refrigerate up to 3 days.

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