Hazelnut Crunch Layer Cake

I found this cake and may have lost my mind a little.  Then I made this cake and finished the job.  This cake is totally ridiculous.  It is three layers of my favorite fudgy moist chocolate cake, filled with an insanely silky milk chocolate frosting and hazelnut crunch clusters (hello, I am definitely going to turn that into a bar cookie!), then covered with more of the chocolate frosting and topped with more hazelnut crunch clusters.  This cake is completely delicious, and totally over the top.  If you need a show stopper for chocolate lovers, this is it.  Fun Tip:  Do you hate cutting out parchment circles to fit your cake pans?  Use a coffee filter instead!  Just spray your pan as you normally would, then flatten out a coffee filter and place on the bottom of the pan.  Lightly spray the filter and pour in your batter.  Just don't forget to peel off the coffee filter at the end...

Hazelnut Crunch Layer Cake

Chocolate Cake:
2 1/2 ounces semi sweet chocolate chips
1 cup milk, boiling
1 1/4 cups water
2 1/4 cups all purpose flour
1 cup cocoa powder
2 1/4 teaspoons baking soda
1 1/4 teaspoons baking powder
1 teaspoon salt
1 cup mayonnaise
2 eggs
1 1/2 teaspoons vanilla extract
2 1/4 cups granulated sugar

Hazelnut Crunch:
2 ounces semi sweet chocolate chips
2 Tablespoons butter
1/2 cup Nutella
1/4 cup chopped hazelnuts, toasted
3 cups rice krispies cereal

Milk Chocolate Frosting:
16 ounces milk chocolate chips
1 1/2 Tablespoons light corn syrup
1 1/2 cups heavy cream, boiling
1 cup (2 sticks) cold butter, cut into 1/2 inch pieces

Preheat the oven to 350F.  Grease 3 9-inch round cake pans and line the bottoms with parchment paper (or use a coffee filter!), then lightly grease the parchment paper.  Set aside.

For the cake, place the chocolate chips in a large bowl and pour the boiling milk over them.  Let sit for a minute or two, then stir until chips are melted and smooth.  Add the water.  Set aside.

In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.  Set aside.

In the bowl of a stand mixer, or with a hand mixer, cream together the mayonnaise, eggs, and vanilla until smooth.  Add the sugar and beat until blended.  Add 1/3 of the flour mixture and beat, followed by 1/2 of the chocolate mixture.  Add another 1/3 of the flour mixture, followed by the remaining chocolate mixture, then the remaining flour mixture, beating after each addition until smooth.  

Divide the batter evenly between the prepared cake pans, then place in the oven and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.  Remove cakes from the oven and let cool on a rack for about 10 minutes.  Carefully turn the cakes out of the pans and remove the parchment (or coffee filter) from the bottom of the cakes.  Let cool completely before assembling and frosting.

For the hazelnut crunch, in a medium bowl, melt together the chocolate chips and butter until smooth.  Stir in the Nutella and toasted hazelnuts, followed by the rice krispies cereal.  Spread the mixture onto a piece of waxed paper, and refrigerate until set up.  Break into small pieces.

For the frosting, place the milk chocolate chips and corn syrup in the bowl of a stand mixer (or in a large bowl and use a hand mixer).  Pour the boiling cream over the chips and let sit for a minute or two.  Beat the mixture on low speed until blended, then increase the speed and beat the mixture for about 6 or 7 minutes, or until cooled.  With the mixer running, start adding the cold butter, a couple of pieces at a time, beating well after each addition, until all of the butter has been added.  Continue beating for 5 to 10 more minutes until the frosting comes together and thickens. If the frosting is thin and soupy, or looks broken, place the bowl in the refrigerator for 5 to 10 minutes then beat again.  Continue chilling and beating the frosting until it sets up.

To assemble the cake, place one cake layer on a serving plate.  Spread about 1 cup of frosting over the cake, and sprinkle some hazelnut crunch over the top.  Cover with the second cake layer, then spread the cake with another cup of the frosting and sprinkle more hazelnut crunch over the top.  Place the last cake layer on the top, and frost the top and sides of the cake with the remaining frosting.  Sprinkle the top of the cake with hazelnut crunch.  Makes 16 to 20 servings.

Enjoy!  -Cardamommy