Chocolate Hazelnut Cake

It is birthday time again, and this recipe had my little brother's name written all over it.  Maybe it was the chocolate.  It could have been the hazelnuts.  It is possible that the Nutella screamed his name, or perhaps the mascarpone!  I vote for the whole thing.  This cake is elegant and sophisticated, yet not impossible to put together (kind of like my brother).  This is a special occasion cake that you will make over and over again.  It is just that good.  When I served this cake, the word "exquisite" was mentioned quite a few times.  This cake was so good, in fact, that I am going to come up with an ice cream recipe using these exact flavors.  You just can't have too much of a good thing...and Happy Birthday, Stephen!


Chocolate Hazelnut Cake


Chocolate Cake:
2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter, room temperature
1 cup granulated sugar
1 cup packed brown sugar
2 eggs, room temperature
2 teaspoons vanilla extract
1 cup lukewarm water
1/2 cup buttermilk


Cream Frosting:
8 ounces plain mascarpone cheese
1 1/4 cup heavy whipping cream
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup nutella, (plus 1/4 to 1/2 cup extra to spread between the layers if desired)
Chopped hazelnuts (for garnish)


Preheat the oven to 350F.  Grease 2 8-inch round cake pans and line the bottoms with parchment paper, then grease the parchment paper.


In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt.  In a separate large bowl with an electric mixer on high speed, beat the butter and sugars until light and fluffy.  Add the eggs and vanilla, and beat until combined.  Add the flour mixture in three separate additions, alternating with the water and buttermilk, beating on low speed until just combined.  Scrape down the sides of the bowl, and beat until no streaks of flour remain, being careful not to overbeat.


Divide the batter evenly into the prepared pans and bake for about 25 to 30 minutes or until a toothpick inserted in the center of the cakes comes out clean.  Remove the cakes from the oven and cool for about 15 minutes in the pans.  Carefully remove the cake layers from the pans and cool completely on a cooling rack. 


While the cake layers are cooling, make the cream frosting.  In a large bowl, combine the mascarpone cheese, whipping cream, powdered sugar, and vanilla.  Beat on high with an electric beater until stiff peaks form.  Add the nutella and beat until well blended.


To assemble the cake, place one cake layer upside-down on a serving plate.  If using, carefully spread the extra 1/4 to 1/2 cup nutella over the top of the cake layer (if the nutella is too firm to spread, microwave it for 15 to 30 seconds to loosen slightly).  Spread a layer of the cream frosting on top of the nutella, and place the second cake layer upside-down on top of the cream layer.  Frost the top and sides of the cake with the remaining cream frosting.  Garnish with chopped hazelnuts.  Makes 10-12 servings.


Enjoy!  -Cardamommy