Nutella seems to be the latest food craze. . . So how can we up the ante? How about by adding ground hazelnuts. Let’s do one better, combine it with my Best Secret Chocolate Cake and chocolate Swiss Meringue Buttercream. Now we’re talking!
Try this one today
How To Make a Chocolate Hazelnut Cake
Lets combine a few recipes and come up with a winning combination of flavors. With the Best Special Chocolate Cake , the Simple Syrup, ganache, and the Swiss Meringue Buttercream it will be easy from here. Some nutella is combined with ground hazelnuts and on buttercream to create the hazelnut filling.
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- Chocolate cake, chocolate buttercream , simple syrup, nutella hazelnut buttercream.
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- Nutella with ground hazelnut and Swiss Meringue Buttercream.
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- Mix everything together to make nutella buttercream/
Start the assembly by placing a dab of buttercream on the cake board. Place the bottom layer of cake on the board, moisten with simple syrup. Build a buttercream dam and fill with nuttela buttercream.
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- Place a dab of butterceam on the cake board to hold the cake.
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- Place cake layer on board. Moisten with simple syrup.
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- Add a chocolate buttercream damn and fill with nutella buttercream.
Place the second layer of cake on the board, moisten with simple syrup. Build a buttercream dam and fill with nuttela buttercream. Place the third layer of cake on the board, moisten with simple syrup. Build a buttercream dam and fill with nuttela buttercream.
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- Place the next layer cake on top. Moisten with simple syrup.
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- Add a chocolate buttercream damn and fill with nutella buttercream.
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- Place cake layer on board. Moisten with simple syrup.
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- Add a buttercream dam, fill with nutella buttercream.
Place the top layer of cake on the board (use a pan edge up to create square edges), moisten with simple syrup. Time to ice the cake with chocolate buttercream. i have fallen in love with the cake icer tip and I demonstrate that here, you can always apply the buttercream with an icing spatula.
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- Place cake layer on board. Moisten with simple syrup. Notice I used a pan end for the top to get a square edge,
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- Cake icer tip.
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- Ice the sides of the cake.
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- Ice the top of thecake with the cake icer. I ran out of icing so I put a dollop on to spread. Use icing spatula to smooth icing.
Pipe chocolate butter cream rosettes evenly spaced around the outer edge of the cake. At this point, freeze the cake 10-15 minutes. Meanwhile, warm the ganache until it is pourable. Fill a disposable pastry bag with it. Remove the cake from the freezer, snip the end of the pastry bag off and work the ganache to cover the top of the cake. Work some ganache between the rosettes, You want a little ganache to drip down the sides of the cake.
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- Add rosettes around the top.
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- Melted ganache is being pipes in the center of the cake.
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- Take the ganache between the rosettes. You want some to drip down the side of the cake.
Add a maraschino cherry to each rosette and sprinkle chocolate spikes between the rosettes.
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- Garnish each rosette with a maraschino cherry,
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- Add chocolate spikes to decorate between the rosettes,
Garnish with addition chocolate decorations as desired. Enjoy!
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- Chocolate Hazelnut Cake
Chocolate Hazelnut Layer Cake
- 1 recipe The Best Secret Chocolate Cake
- 1 recipe Swiss Meringue Buttercream
- 1 recipe Simple Syrup
- 1 recipe Chocolate Ganache
- Nutella® Chocolate Hazelnut Spread
- Ground Hazelnuts
- Prepare the chocolate cake, cool. Cut the dome off and split the layers into two.
- Prepare swiss meringue buttercream.
- Prepare chocolate ganache.
- Prepare simple syrup.
- Prepare the nutella filling by combining same ground hazelnuts and nutells with some buttercream.
- Make the swiss merine buttercream chocolate flavored by adding some melted and cooled chocolate ganache.
- Start the assembly by placing a dab of buttercream on the cake board. Place the bottom layer of cake on the board, moisten with simple syrup. Build a buttercream dam and fill with nuttela buttercream.
- Place the second layer of cake on the board, moisten with simple syrup. Build a buttercream dam and fill with nuttela buttercream.
- Place the third layer of cake on the board, moisten with simple syrup. Build a buttercream dam and fill with nuttela buttercream.
- Place the top layer of cake on the board (use a pan edge up to create square edges), moisten with simple syrup.
- Time to ice the cake with chocolate buttercream. i have fallen in love with the cake icer tip and I demonstrate that here, you can always apply the buttercream with an icing spatula.
- Pipe chocolate butter cream rosettes evenly spaced around the outer edge of the cake. At this point, freeze the cake 10-15 minutes.
- Meanwhile, warm the ganache until it is pourable. Fill a disposable pastry bag with it.
- Remove the cake from the freezer, snip the end of the pastry bag off and work the ganache to cover the top of the cake. Work some ganache between the rosettes, You want a little ganache to drip down the sides of the cake.
- Add a maraschino cherry to each rosette.
- Sprinkle chocolate spikes between the rosettes.
- Garnish with addition chocolate decorations as desired.
- Enjoy!
Watch How To Make a Chocolate Hazelnut Cake
