Hazelnut Layer Cake Recipes

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HAZELNUT CAKE

A VERY LIGHT but delicious hazelnut cake, and very easy to make! No butter, only 1tsp of flour and made with breadcrumbs, a nice touch. It is my husband's favorite cake and we rediscovered the recipe in his mom's old cookbook. A hit at home and at parties - I've passed on the recipe to many! A variation - fill with chocolate ganache or, for a really quick trick, Nutella, as a VERY THIN LAYER (as the cake is so light) before adding the whipped cream. Sprinkle with cocoa and hazelnuts once done.

Provided by Daisy Hartmann

Categories     Dessert

Time 50m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 9



Hazelnut Cake image

Steps:

  • Preheat oven to 275°F.
  • In a large bowl beat the egg yolks and the whole egg together with a wire whisk, or rotary or electric beater, continuing to beat until the mixture is thick and light yellow in color. Gradually beat in ½ cup of the sugar, then the nuts and the bread crumbs. Continue to beat until the mixture forms a dense, moist mass.
  • In another bowl, beat the egg whites with the wire whisk or electric beater until the foam, then add ¼ cup of the sugar, 1 tbs at a time. Continue to beat until the whites form stiff, unwavering peaks. With a spatula mix about ¼ of the whites into the hazelnut mixture, then sprinkle the flour over it and gently fold in the rest of the whites. Continue to fold until no trace of the whites remains. Do not overfold.
  • Butter and flour a 10-in springform pan. Turn the pan over and strike it to remove any excess flour. Pour batter into the pan, smooth the top and bake in the middle of the oven for 35-40 minutes, or until it shrinks away slightly from the sides of the pan. Remove the upper part of the pan as soon as you take it out of the oven and let the cake cool. Slice into 2 equal layers.
  • Whip the chilled cream until it begins to thicken, add the sugar and vanilla adn continue to whip until the cream holds its shape. Fill the cake with the cream and cover as well. Sprinkle leftover chopped nuts over the cake. Serve at once.

6 eggs, separated
1 whole egg
1 cup ground hazelnuts
3/4 cup sugar
1/3 cup breadcrumbs
1 teaspoon flour
1 1/2 cups heavy cream
1 tablespoon sugar
1 teaspoon vanilla extract

HAZELNUT CRUNCH CAKE WITH MASCARPONE AND CHOCOLATE

Provided by Giada De Laurentiis

Categories     dessert

Time 2h

Yield 8 servings

Number Of Ingredients 11



Hazelnut Crunch Cake with Mascarpone and Chocolate image

Steps:

  • For the cake:
  • Preheat the oven to 350 degrees F.
  • Butter and flour two 8-inch cake pans. Prepare the cake mix according to package instructions. Divide the batter between the 2 cake pans and bake according to package instructions. Remove from the oven and let cool on a wire rack.
  • For the crunch:
  • Place the toasted nuts close together in a single layer on a parchment-lined baking sheet. Combine the sugar and water in a small saucepan over medium-high heat. Stir the sugar mixture until dissolved. Bring to a boil and let cook until the sugar is light brown, about 8 minutes. Let the bubbles subside then pour the caramelized sugar over the nuts. Place the baking sheet in the refrigerator and let the sugar nut mixture cool until hard, about 30 minutes. When the sugar nut mixture is hard and cool, top with another piece of parchment paper and pound into small pieces, or place the sugar nut mixture on a cutting board and cut into small pieces. Set aside.
  • For the filling:
  • Put the mascarpone cheese, cream, powdered sugar, and vanilla into a large mixing bowl. Using an electric mixer whip the cream mixture to soft peaks. Fold the Crunch mixture into the whipped cream.
  • For the topping:
  • Place the chocolate, sugar and zest in a food processor. Process the mixture until the chocolate is finely ground.
  • To assemble the cake:
  • Put 1 cake on a serving plate. Top with 1-inch of the whipped cream crunch mixture. Top with the second layer of cake and continue frosting the entire cake with the remaining whipped cream crunch mixture. Sprinkle the top and sides of the cake with the ground chocolate. Serve.

1 box chocolate cake mix
1 cup (about 4 1/2-ounces) hazelnuts, toasted and skinned
2/3 cup sugar
1/3 cup water
Two 8-ounce containers mascarpone cheese, room temperature
1 cup cream
3/4 cup powdered sugar
1 teaspoon vanilla extract
1/4 cup bittersweet chocolate chips
1 tablespoon sugar
1 teaspoon orange zest

HAZELNUT LATTE CAKE

Give coffee cake the ultimate upgrade - layer with chocolate hazelnut frosting, add a creamy topping and sprinkle with crushed nuts

Provided by Jane Hornby

Categories     Afternoon tea, Dessert, Treat

Time 1h55m

Number Of Ingredients 19



Hazelnut latte cake image

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Generously butter two 20cm sandwich tins (ideally about 4.5cm deep or deeper) and line the bases with baking parchment. Put the hazelnuts into a food processor with 2 tbsp of the sugar, then pulse until finely chopped. Don't expect them to go as fine as ground almonds and avoid over-processing, as this can make the nuts greasy.
  • Put the butter, milk and coffee powder into a small pan and heat gently until the butter has melted. Set aside.
  • Now start the sponge. Crack the eggs into the bowl of a tabletop mixer, add the rest of the sugar and beat for 5-10 mins (or beat with an electric hand mixer in a large deep bowl for 15-20 mins) or until thick and billowy, and the mixture leaves a trail that holds for a couple of seconds. It is really important that the mixture has thickened, almost doubling in size, in order to achieve a light sponge.
  • Mix the cornflour, plain flour and 1/2 tsp salt, and sift onto the whisked mixture. Using a large metal spoon, fold in very carefully. Sprinkle in the ground nuts, then fold these in too. Pour the warm milk mix around the edge of the bowl, and fold this in. Don't rush the folding, and continue with a light lifting and cutting motion until ribbons of liquid stop appearing. Divide the batter between the tins, then bake for 25 mins until risen to the middle and a burnished gold.
  • Loosen the sides of the cakes with a palette knife, then cool in the tins on a rack for 20 mins (the cakes will level off, and possibly go a bit wrinkly, but that's normal). Carefully remove from the tins and cool, paper-side down.
  • Make the syrup and the frosting while you wait. Put the sugar and 4 tbsp water into a small pan. Bring to the boil and leave for 1 min then take off the heat. Stir in the coffee and alcohol. Beat the mascarpone, hazelnut chocolate spread and coffee together with a wooden spoon, until silky and even.
  • To assemble, cut the cold cakes horizontally across the middle, using a long serrated knife. With a pastry brush, dampen the cut surfaces all over with the syrup. Use it all. Put one cake layer onto a plate or stand, cut-side up. Spoon on 3 generous dollops of the frosting, then spread to the edges with a palette knife. The frosting should be about 5mm deep. Repeat with the next two layers. When you come to the final layer, place it cut-side down, so that the top of the cake is smooth. Paddle the rest of the frosting over the top and sides of the cake. The layer on the top can be thin. Clean the knife then use it to press a neat ring of nuts into the frosting on the side of the cake. Brush any excess away.
  • For the topping, put 3 tbsp of the cream, 1 tsp icing sugar and 1 tbsp milk into a small bowl. Put the rest of the cream, milk and sugar, plus most of the dissolved coffee into a larger bowl. Whip the white cream, then the coffee cream, until they look like soft cappuccino froth, thick but still able to flow from a spoon. Pour most of the coffee cream onto the cake and push it out to cover the top. Whisk a little more coffee into what is left, so that it turns a few shades darker.
  • To decorate with a characteristic latte 'tree' shape, load a pointy teaspoon with a little of the white cream. Start at the base of the tree, just right of the centre of the cake. Push the spoon into the coffee cream and let the white cream flow slowly. As it flows, drag the spoon then pull it gently away, to make a leaf-like shape. Repeat with more white cream on the left to make another leaf, then repeat 3-4 times, working up the cake top graduating from large to small leaves. Use the same technique to sweep a couple of arc shapes around the edge of the pattern.
  • Use the dark cream to add detail to each leaf - you can paint this on with the tip of a teaspoon or a clean cocktail stick. Use a cocktail stick to drag the points of each leaf up and outwards. Draw a line down from the top of the 'tree' to the bottom to finish. The cake will keep for up to 2 days. Loosely cover any cut edges but avoid covering the cake directly as you could damage the decoration. Serve from the fridge or at cool room temperature.

Nutrition Facts : Calories 544 calories, Fat 36 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium

100g unsalted butter , plus extra for greasing
100g bag chopped toasted hazelnuts
300g light brown soft sugar
6 tbsp semi-skimmed milk
1 tsp fine instant coffee powder (see tip)
6 large eggs , at room temperature
2 tbsp cornflour
175g plain flour
50g light brown soft sugar
1 tsp fine instant coffee powder
1 tbsp Frangelico (hazelnut) liqueur, or use Kahlua or Tia Maria
400g mascarpone
300g hazelnut chocolate spread (Nutella has the best texture for this)
1 tbsp fine instant coffee powder
50g chopped toasted hazelnuts
150ml pot double cream
4 tsp icing sugar
3 tbsp semi-skimmed milk
1 tbsp fine instant coffee powder, dissolved in 1 tsp boiling water

MOCHA & HAZELNUT CAKE

Combine the holy trinity of chocolate, coffee and hazelnut for a blissfully indulgent cake. It makes the perfect centrepiece dessert at a family dinner

Provided by Diana Henry

Categories     Afternoon tea, Dessert, Treat

Time 1h10m

Number Of Ingredients 19



Mocha & hazelnut cake image

Steps:

  • Heat oven to 180C/160C fan/gas 4. Butter two 20cm cake tins and line the bases, then dust well with flour and tap out the excess. Put the chocolate in a small bowl set over a pan of gently simmering water. Stir until melted, then set aside to cool.
  • Mix the espresso with 250ml boiling water, then leave to cool. Blitz the hazelnuts in a food processor until finely ground.
  • Combine the ground hazelnuts, sugar, flour, a good pinch of salt and the bicarb in a mixer. Mix the eggs, soured cream, vanilla, butter, hazelnut oil and the cooled espresso in a jug. With the mixer on a low speed, gradually add the egg mixture to the sugar mixture and combine until smooth. Add the melted chocolate and beat for 15 seconds.
  • Divide the batter between the tins (it'll be quite thin at this stage) and bake for 35-40 mins, or until a skewer inserted into the middle of each cake comes out clean. Leave to cool in the tin for 10 mins, then run a knife around the edge and turn the cakes out onto a wire cooling rack. Leave to cool completely.
  • For the buttercream filling, dissolve the espresso powder in 1 tbsp boiling water and leave to cool. Beat the butter and icing sugar in a mixer or by hand in a bowl, gradually adding the cooled coffee. Use a palette knife to spread the buttercream over the top of one sponge.
  • To make the topping, gently heat the cream, espresso powder and sugar in a pan, stirring to help the sugar and coffee dissolve. Take off the heat and add the chocolate. Stir to melt until smooth and glossy, then leave to cool until thickened. Toast the whole hazelnuts in a dry frying pan, leave to cool, then chop very roughly (you'll want some halves in the mixture).
  • Place the top layer of cake onto the bottom layer and cover with the glaze. Scatter the hazelnuts on top.

Nutrition Facts : Calories 693 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 66 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium

55g butter , melted and cooled, plus extra for the tin
125g plain flour , plus extra for dusting
115g dark chocolate , broken into pieces
5 tsp instant espresso powder
100g blanched hazelnuts , toasted
375g light brown soft sugar
¾ tsp bicarbonate of soda
2 large eggs , lightly beaten
115g soured cream
3 tsp vanilla extract
50ml hazelnut oil
1 tbsp instant espresso powder
100g butter
150g icing sugar , sieved
75ml double cream
¾ tbsp instant espresso powder
3 tbsp light brown soft sugar
50g dark chocolate , broken into pieces
30g blanched hazelnuts

CHOCOLATE HAZELNUT CELEBRATION CAKE

Provided by Molly Yeh

Categories     dessert

Time 1h30m

Yield one 4-layer 6-inch cake

Number Of Ingredients 24



Chocolate Hazelnut Celebration Cake image

Steps:

  • For the cake: Preheat the oven to 350 degrees F.
  • Grease four 6-inch-round, 3-inch-tall cake pans and line the bottoms with parchment.
  • Put the hazelnuts in a food processor and grind them until you have small crumbs. Measure out 1/4 cup of the hazelnut crumbs and set them aside for the frosting.
  • Pour the remaining hazelnut crumbs into a large bowl and whisk in the flour, granulated sugar, cocoa powder, baking powder, salt and baking soda. In a medium bowl, whisk together the milk, oil, vanilla and eggs. Whisk the wet ingredients into the dry ingredients and then stir in the hot coffee. It will be a very thin batter.
  • Pour into the prepared cake pans and bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 25 minutes. Let the cakes cool in the pans for 10 minutes, then turn them onto a greased cooling rack.
  • For the frosting: While the cakes are cooling, use an electric mixer to beat together the powdered sugar, butter, vanilla and salt until smooth. Mix in the heavy cream until smooth. Scoop out a tiny amount of frosting for the mustard-colored dollops, add the mustard yellow food coloring and mix until combined. Transfer the yellow frosting to a piping bag with a small round tip. To the remaining frosting, add the dusty rose pink food coloring and mix until the desired shade of pink. Measure out 1 cup of the pink frosting and transfer it to a small bowl. Fold in the reserved 1/4 cup ground hazelnuts.
  • Level your cake layers and spread the top of one of them with the hazelnutty frosting. Place a second layer on top, then frost the top with more of the hazelnutty frosting. Continue with the remaining 2 layers. Frost the top and sides with the remaining pink frosting without nuts.
  • For the decorations: Decorate with mustard dollops of frosting around the edge. Add marzipan house cutouts of white houses with green shutters, crushed hazelnuts, green grass sprinkles, orange sun sprinkles or whatever else you'd like!

Nonstick cooking spray, for the pans
1 cup unsalted roasted hazelnuts
2 1/4 cups all-purpose flour
1 3/4 cups granulated sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
3/4 teaspoon baking soda
1 cup milk
1/2 cup vegetable or canola oil
1 tablespoon vanilla extract
2 large eggs
3/4 cup hot coffee
4 cups powdered sugar
1 cup (2 sticks) unsalted butter, softened
1 1/2 teaspoons vanilla extract
A good pinch of kosher salt
1/4 cup heavy cream
Mustard yellow food coloring
Dusty rose pink food coloring
Marzipan kneaded with food coloring and cut into cute shapes (we're making houses)
Crushed unsalted roasted hazelnuts
Green sprinkles, optional
Orange sprinkles, optional

HAZELNUT LAYER CAKE WITH ESPRESSO BUTTERCREAM, CHOCOLATE FRANGELICO GANACHE AND TOASTED AND GILDED HAZELNUTS

Provided by Food Network

Categories     dessert

Time 11h

Yield 1 (6-layer) sheet cake (96 pieces)

Number Of Ingredients 26



Hazelnut Layer Cake with Espresso Buttercream, Chocolate Frangelico Ganache and Toasted and Gilded Hazelnuts image

Steps:

  • Preheat the oven to 325 degrees F on convection or 350 degrees F in a regular oven.
  • In a large bowl, whisk together the hazelnut and all purpose flour, breaking up any lumps. Set aside.
  • In the mixing bowl of a 20-quart standing mixer set on high speed, whip together the whole eggs and 2 pounds of sugar until tripled in volume, pale yellow and forming thick ribbons, warming the bowl of the mixer with a propane torch to increase the volume of the eggs. Set aside.
  • In another mixing bowl of a 20-quart standing mixer set on high speed, whip the egg whites and remaining 1 3/4 pounds sugar until thick, glossy, and firm peaks form. Fold the flour mixture into the whole egg and sugar mixture, and then fold in the egg whites.
  • Divide the batter equally onto 6 (18-by-26-inch) parchment lined baking sheets. Bake until the corners brown and the batter doesn't adhere to your fingers when you touch the cake, 5 to 7 minutes. Remove from the oven and cool completely.
  • To assemble the cake: Place a layer of the hazelnut cake on a prepared cake board or inverted sheet pan. Brush with about one-sixth of the simple syrup and spread a generous layer of the buttercream over top. Place another layer of the cake on top and soak with the simple syrup. Spread a layer of buttercream and then a layer of ganache. Place the next layer of cake and repeat the previous steps until you have used all 6 layers of hazelnut sponge cake, ending with a layer of buttercream on the top. Chill the cake completely to set. When chilled, trim the sides, and frost with a final layer of buttercream, reserving some buttercream for garnish. Return to the refrigerator again to set the top. Spread the remaining ganache over the top to make a smooth finished coat. Trim any excess ganache from the sides of the cake. Press the toasted and chopped hazelnuts onto the sides of the cake. Decorate the cake with buttercream piped from a star tip filled pastry bag, and decorate with the gilded hazelnuts.
  • Combine all of the ingredients and bring to a boil. Cook until the sugar is dissolved and the alcohol has evaporated. Cool completely.
  • Pour sugar and just enough water to moisten it in a large heavy bottomed pot. Bring sugar to a boil, stirring constantly. Brush down any sugar crystals that form on the side of the pot with pastry brush dipped in water. Once the sugar has come to a boil, stop stirring and cook the sugar to the soft ball stage or 240 degrees F on a candy thermometer. When the sugar reaches 240 degrees F, reduce the heat to low and whip the egg whites on high speed in a 20-quart standing mixer to firm peaks. While the mixer is on high, carefully pour the melted sugar into the whipped egg whites, being careful not to burn yourself on the molten sugar. Once the sugar is combined with the egg whites, reduce the mixer speed to medium, and continue to whip the egg whites and sugar until completely cool, approximately 30 minutes. When the egg white meringue is cool, turn the mixer back up to high, and gradually add the cubed butter. The butter may separate and become watery, but continue to whip on high until the water is re-incorporated. It is very important that the egg white meringue is completely cool so as not to melt the butter. When all the butter has been added, continue to beat until the buttercream is smooth and creamy. Reduce the mixer speed to low and add the coffee and vanilla extracts.
  • Place chocolate pieces in a large bowl. Bring the heavy cream and Frangelico to a boil and pour over the chocolate. Let stand 3 to 5 minutes and then whisk together until smooth and all of the chocolate is melted. Allow the ganache to cool to room temperature so it reaches a spreadable consistency.
  • Lightly spray the hazelnuts with nonstick cooking spray and wipe off any excess. Place a single nut on the gold leaf and gently brush the gold onto the nut. Set aside to garnish the finished cake.

3 3/4 pounds hazelnut flour
1 1/4 pounds all-purpose flour
32 eggs
2 pounds sugar, plus 1 3/4 pounds sugar
48 egg whites
Frangelico and Espresso Simple Syrup, recipe follows
Espresso Buttercream, recipe follows
Chocolate Frangelico Ganache, recipe follows
4 pounds hazelnuts, toasted and roughly chopped, for garnish
Gilded Hazelnuts, recipe follows
4 cups water
4 cups sugar
1/2 cup Frangelico liqueur
1 cup strong coffee
2 1/4 pounds sugar
Water, to moisten sugar
32 egg whites
6 pounds butter, cut into 1/2-inch cubes
1 tablespoon vanilla extract
3 tablespoons coffee extract
10 pounds semisweet or 54-percent cocoa chocolate, pistols or chopped
16 cups heavy cream
1 cup Frangelico liqueur
1 pound hazelnuts, toasted
Nonstick cooking spray
Gold leaf (*See cook's note)

HAZELNUT CHOCOLATE CAKE

Provided by Food Network

Categories     dessert

Time 1h20m

Yield One 9-inch cake

Number Of Ingredients 11



Hazelnut Chocolate Cake image

Steps:

  • Preheat the oven to 375 degrees F. Prepare the springform pan by coating it in a thin layer with 2 tablespoons of the softened butter. Add the cocoa powder to the pan and tap the sides to coat the bottom and sides evenly. Discard any excess cocoa powder. Put the hazelnuts on a baking sheet and toast in the oven on the center rack until just fragrant, 8 to 10 minutes. Transfer immediately to a kitchen towel to stop them from cooking. Use the towel to rub off the skins. Set aside to cool. Lower the oven to 350 degrees F.
  • Fill a 1- to 2-quart pot with about 1 inch of water and bring it to a bare simmer over medium heat. Place the dark chocolate pieces into a heatproof bowl and set it over the pot and simmering water (this is a bain-marie). The water should not touch the bottom of the bowl. Let the chocolate melt, and then stir gently. Remove from the heat when melted.
  • Chop the hazelnuts into small pieces using a chef's knife or a food processor. Make sure you don't turn them into powder. Whip the egg whites with an electric mixer with the salt until they are almost at stiff peaks. Try not to over-whip. Mix together the remaining 5 tablespoons butter with the chocolate hazelnut spread in a large bowl with a wooden spoon. Stir in the espresso. Add the yolks and stir briskly to combine. Stir in the chopped hazelnuts and melted chocolate. Add one-fourth of the whipped egg whites to the chocolate hazelnut mixture and stir to lighten the batter. Then gently fold the rest of the egg whites into the batter in 3 additions. Don't over-fold. Pour the batter into the prepared cake pan.
  • Bake on the center rack of the oven until the sides of the cake start releasing from edges of the pan, 40 minutes. This cake is almost a hazelnut fudge, so no need to poke with a toothpick to check if the inside is ready or not. The cake will come out of the oven nice and fluffy and souffled, but it will deflate to half the size during its cool-off period. Serve garnished with some powdered sugar and whipped or cream or gelato, if using.

7 tablespoons unsalted butter, room temperature, plus more for greasing pan
1 tablespoon cocoa powder
1 cup hazelnuts
3 ounces chocolate (I like to use dark chocolate 65 to 75-percent), broken into pieces
6 large eggs, separated
1/4 teaspoon sea salt (I like the salt from Trapani)
13 ounces chocolate hazelnut spread, such as Nutella
2 tablespoons espresso
Powdered Sugar, for dusting
Sweetened whipped cream, optional
Gelato, optional

TRIPLE HAZELNUT CAKE WITH CHOCOLATE BUTTERCREAM FROSTING

Provided by Food Network

Categories     dessert

Time 4h10m

Yield 8 generous servings

Number Of Ingredients 29



Triple Hazelnut Cake with Chocolate Buttercream Frosting image

Steps:

  • To make the cake, grease 2 (9 by 2-inch) round cake pans with shortening and line bottoms with parchment rounds. Grease parchment and dust each pan with 1 tablespoon flour, shaking out excess. Set pans aside.
  • Preheat oven to 350 degrees F.
  • In a medium bowl whisk together the eggs, liqueur, and hazelnut extract until blended and set aside.
  • In a large bowl of an electric stand mixer, gently combine on low speed 3 1/3 cups flour, sugar, baking powder, baking soda, salt and hazelnuts until blended. Add the butter and sour cream and beat on low speed until dry ingredients are moistened.
  • Increase speed to medium and beat for 2 1/2 minutes, scraping the sides of the bowl occasionally. In 3 separate additions, add the egg mixture to the batter, beating for 30 seconds after each addition. Divide batter evenly into the prepared pans and bake on the center rack for 40 to 45 minutes or until a cake tester inserted into the center of each cake comes out clean. Cool cakes in pans for 10 minutes. Remove from pans, discard parchment and cool cakes completely on wire racks, 1 to 2 hours.
  • To make the hazelnut filling, in a medium saucepan melt the butter over medium heat.
  • Sprinkle with flour and whisk until smooth. Reduce heat to medium-low, add the sugar and cream and cook, whisking constantly, for 7 to 10 minutes or until mixture is thickened. Stir in the hazelnuts, salt, liqueur, hazelnut extract, and chocolate and cook just until chocolate melts. Set aside in a bowl and cool completely.
  • To make the chocolate buttercream frosting, melt chocolate in the top of a double boiler over medium heat until smooth. Set aside, off the heat, and cool completely. In a large bowl whisk together the sugar and egg whites until blended. Place the bowl over a saucepan of simmering water and whisk until mixture reaches 140 degrees F.
  • Remove mixture to a large bowl of a stand mixture with a whisk attachment and beat on low speed for 1 minute to cool slightly. Increase speed to high and beat for 4 minutes or until mixture is cool to the touch and doubled in volume. Reduce speed to low and add the softened butter 1 tablespoon at a time, beating well after each addition, until all of the butter has been added. Continue to beat until mixture looks smooth. Fold in the melted chocolate and the hazelnut extract and beat until fluffy.
  • To assemble the cake, split each cake layer horizontally in half to make 4 separate layers. Spread equal amounts of the hazelnut filling between each layer and frost top and sides of cake with the buttercream. To garnish, press chopped hazelnuts onto the sides of the cake. Using a pastry bag fitted with a star tip, pipe rosettes around the top rim using remaining frosting. Place whole hazelnuts and chocolate curls on the top of the cake.
  • Tip: To make this cake an easier undertaking, take the time to search out hazelnuts that have already been peeled. If peeled nuts are unavailable, working in batches, boil nuts in 2 cups water along with 2 tablespoons baking soda for 1 to 2 minutes.
  • Run nuts under water and slip off skins. Dry the nuts well and toast on a baking sheet in a 350 degree F oven for 20 minutes, stirring occasionally. Cool and finely chop and proceed with recipe. If you purchase the nuts already peeled, toast in a 350 degree F oven for only 15 minutes.

Shortening, for greasing pans
2 tablespoons cake flour, plus 3 1/3 cups, divided
4 large eggs, at room temperature, lightly beaten
1/3 cup hazelnut-flavored liqueur (recommended: Frangelico)
1 teaspoon hazelnut extract
1 3/4 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fine-grain sea salt
1 cup peeled, toasted and finely chopped or ground hazelnuts
3 sticks (24 tablespoons) unsalted butter, at room temperature
1 cup sour cream, at room temperature
4 tablespoons unsalted butter, at room temperature
4 tablespoons all-purpose flour
1 cup granulated sugar
1 cup heavy whipping cream
1 cup peeled, toasted and finely chopped hazelnuts
1/4 teaspoon fine-grain sea salt
1 tablespoon hazelnut-flavored liqueur (recommended: Frangelico)
1 teaspoon hazelnut extract
2 tablespoons finely chopped bittersweet chocolate or chocolate disks
8 ounces bittersweet chocolate, finely chopped or chocolate disks
1 cup granulated sugar
1 cup egg whites, at room temperature (from 7 to 8 large eggs)
4 sticks (32 tablespoons) unsalted butter, at room temperature
1 teaspoon hazelnut extract
2 cups peeled, toasted and finely chopped hazelnuts
8 whole peeled, toasted hazelnuts
8 milk chocolate curls

HAZELNUT PRALINE LAYER CAKE

Make and share this Hazelnut Praline Layer Cake recipe from Food.com.

Provided by Second2None

Categories     Dessert

Time 2h

Yield 1 cake (2 layers), 10 serving(s)

Number Of Ingredients 18



Hazelnut Praline Layer Cake image

Steps:

  • Cake.
  • Set a rack in the middle of the oven, and preheat to 375 degrees. Lightly coat two 9-inch cake pans with nonstick vegetable spray. Line the bottom of each pan with a circle of baking parchment.
  • Sift the flour, baking powder, baking soda, and salt together three times.
  • In the bowl of an electric mixer fitted with a paddle, beat the butter and sugar at high speed for 15 seconds, until combined. Add the eggs one at a time, beating until each is incorporated.
  • Continue beating on high until light and fluffy, about 6 minutes more.
  • With the mixer on its lowest setting, beat in a third of the flour mixture. Beat in half the buttermilk and all the Frangelico, then the hazelnuts and another third of the flour mixture. Beat in the remaining buttermilk and then the remaining flour.
  • Spread the batter in the prepared pans and bake about 20 to 25 minutes, until cake is golden brown and the center springs back when lightly pressed and a cake tester comes out clean.
  • Set the pans on a rack to cool. Turn out the cakes when cool enough to handle. (If the cakes are refrigerated for 2 hours at this stage, they will be easier to handle and frost.).
  • Praline Buttercream.
  • Put 1/2 cup water and the sugar in a small saucepan fitted with a candy thermometer. Over high heat, bring the temperature to 240 degrees (soft-ball stage).
  • In the meantime, in the completely clean and dry bowl of an electric mixer, whisk the egg whites, salt, and cream of tartar until creamy, foamy, and barely able to hold very soft peaks. With the mixer running on slow, carefully drizzle in the hot syrup. Continue to whisk on high speed until mixture is fluffy, firm, and cooled to room temperature; gradually beat in the butter and then the praline paste.
  • When the cakes are cold, trim the tops with a large serrated knife. Split each cake into two layers.
  • Spread a 1/4-inch layer of the buttercream between each layer. Frost the outside of the cake with the remaining buttercream, and then coat the sides of the cake with the chopped hazelnuts.
  • Optional.
  • Decorate top of cake with whole hazelnuts, blackberries, or raspberries to form a row around the edge.

Nutrition Facts : Calories 801.7, Fat 53.6, SaturatedFat 27.6, Cholesterol 174, Sodium 228, Carbohydrate 75.5, Fiber 2.1, Sugar 51.9, Protein 9.1

nonstick cooking spray
2 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, at room temperature
1 1/4 cups sugar
3 large eggs
3/4 cup buttermilk
1/4 cup Frangelico
1/2 cup roasted skinned and finely chopped hazelnuts (roasted in a 350-degree oven for 6 minutes, then chopped, roasted-hazelnut flour can be substituted)
1 1/4 cups sugar
4 large egg whites
1 pinch salt
1/4 teaspoon cream of tartar
3/4 lb unsalted butter, at room temperature
1/4 cup praline paste
3/4 cup roasted skinned and coarsely chopped hazelnuts

HAZELNUT LAYER CHEESECAKE

Make and share this Hazelnut Layer Cheesecake recipe from Food.com.

Provided by tunasushi

Categories     Cheesecake

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 10



Hazelnut Layer Cheesecake image

Steps:

  • Make sponge base first.
  • Line and grease a 9inch cake pan. Preheat oven to 180degrees celsius.
  • Whisk egg yolks and sugar till pale and quite fluffy.
  • In another bowl, whisk egg whites till foamy. Gradually whisk in sugar till stiff peaks form.
  • Fold white mix into yellow mix. Sieve in flour and fold it in BY HAND, and not with the mixer.
  • Finally fold in the oil or melted butter till well incorporated. Pour into pan and bake for 25-30 mins, till cooked.
  • Immediately remove from cake tin and cool. Slice into 2 layers.Then using either the ring of an 8inch springform tin, or an 8 inch cake ring, cut out circles from each sponge (this is so that both are of exact equal size, thats why we make the cake slightly bigger).
  • For Cheesecake:.
  • If using gelatin leaves, soften in cold water. Then dissolve it in 40ml of hot water.
  • If using gelatin POWDER, sprinkle onto 40ml water and leave for 5mins. Melt in the microwave and cool for a while.
  • Whip whipping cream and set aside.
  • Cream cream cheese and sugar till smooth and fluffy. Add in gelatin mix and mix well. Then fold in whipped cream.
  • Fold in shredded chocolate and the diced hazelnuts.
  • Assembly:.
  • Lay one cake layer in the 8inch cake ring. Top with 1/2 of the cheese mix. Top with the second sponge layer and then top with the rest of the cheese mix.
  • Refrigerate till set.

Nutrition Facts : Calories 524.3, Fat 40.1, SaturatedFat 18.3, Cholesterol 185.8, Sodium 134.1, Carbohydrate 35.9, Fiber 2.1, Sugar 22, Protein 9.3

4 eggs, seperated
120 g sugar
100 g flour
50 g oil or 50 g melted butter
8 ounces cream cheese, softened
50 g sugar
4 sheets gelatin or 1 tablespoon gelatin powder
300 ml whipping cream
40 g shredded chocolate
60 g diced hazelnuts

HAZELNUT PLUM CAKE

Categories     Cake     Food Processor     Mixer     Dessert     Bake     Quick & Easy     Plum     Almond     Summer     Hazelnut     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield One 8-inch round cake

Number Of Ingredients 11



Hazelnut Plum Cake image

Steps:

  • Preheat oven to 425°F. and butter and flour an 8-inch round cake pan, knocking out excess flour.
  • In a small saucepan melt butter over moderate heat and cool. Stir in vanilla. In a food processor blend together nuts, brown sugar, and flour until nuts are ground fine.
  • In a bowl with an electric mixer beat whites with salt until they hold stiff peaks and fold in nut mixture gently but thoroughly. Fold in butter mixture (batter will deflate) and spread batter in prepared pan.
  • Arrange plum slices evenly over batter and sprinkle with granulated sugar. Bake cake in middle of oven 20 to 25 minutes, or until a tester comes out clean. Turn cake out onto rack and cool, plum side up, 5 minutes.
  • Sift confectioner's sugar onto cake and serve cake warm with ice cream.

3 tablespoons unsalted butter
1 teaspoon vanilla extract
1/2 cup whole hazelnuts or natural almonds (about 2 ounces)
1/2 cup firmly packed light brown sugar
1/3 cup all-purpose flour
3 large egg whites
1/4 teaspoon salt
2 medium plums (about 1/2 pound), sliced thin
1 1/2 teaspoons granulated sugar
confectioners sugar for sifting over cake
Accompaniment: vanilla ice cream

CINNAMON HAZELNUT LAYERED COFFEE CAKE

Yumm, whats not to like...An old family favorite. My mil's tasty coffee cake made with cinnamon and hazelnuts. This is a great snack when coming in from the cold. Perfect when served warm with whipped cream or ice cream.

Provided by Baby Kato

Categories     Breads

Time 40m

Yield 1 cake, 4-8 serving(s)

Number Of Ingredients 14



Cinnamon Hazelnut Layered Coffee Cake image

Steps:

  • Preheat oven to 350 degrees.
  • Greased and flour a 13 x 9 x 2-inch baking pan, set aside.
  • Next make the topping, by melting the butter and adding the brown sugar, flour, cinnamon and hazelnuts together.
  • Make sure to mix well, set aside until needed.
  • You will use this topping to sprinkle between the batter layers, don't forget to save some for the top.
  • Next cream the butter and sugar together, add the eggs and beat well.
  • Mix milk and vanilla extract together.
  • Sift the dry ingredients together, then add alternately with the milk and vanilla mixture.
  • Pour half the batter into a greased and floured 13 x 9 x 2-inch baking pan.
  • Sprinkle half the topping mixture over the batter.
  • Add the remaining batter and top with the remaining topping mix.
  • Bake in 350 degrees for 25 - 30 minutes or until a toothpick inserted in center comes out clean.
  • Enjoy with a big pot of hot tea.

1 1/2 cups sugar
1/2 cup butter
2 eggs, jumbo
1 1/4 cups milk
3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons vanilla
1 cup brown sugar
4 teaspoons cinnamon
2 tablespoons hazelnuts, ground
2 tablespoons hazelnuts, chopped
4 tablespoons flour
1/2 cup melted butter

CHOCOLATE HAZELNUT LAYER CAKE

Make and share this Chocolate Hazelnut Layer Cake recipe from Food.com.

Provided by CookingONTheSide

Categories     Dessert

Time 2h10m

Yield 1 cake, 12-14 serving(s)

Number Of Ingredients 19



Chocolate Hazelnut Layer Cake image

Steps:

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

Nutrition Facts : Calories 824.5, Fat 54.2, SaturatedFat 23, Cholesterol 173.2, Sodium 421.2, Carbohydrate 78.2, Fiber 6.6, Sugar 53.9, Protein 11.7

3 cups heavy whipping cream
8 ounces bittersweet chocolate, chopped
1 cup unsweetened cocoa powder
2/3 cup boiling water
1/2 cup nutella (chocolate hazelnut spread, buy two 13-oz jars)
1 cup buttermilk
2 tablespoons Frangelico liqueur (optional)
1 1/2 teaspoons vanilla extract
1 1/2 cups sugar
1/2 cup butter, softened
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
1 3/4 cups all-purpose flour
1 1/2 cups nutella
1 cup hazelnuts, toasted and chopped
toasted hazelnuts, chopped
chocolate curls, chopped

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