Ingredients :
- FOR CHOCOLATE CAKE
- 1 3/4 cups all purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
- 1 cup hot water
- FOR THE HAZELNUT FILLING AND FROSTING
- 3 cups heavy whipping cream, cold
- 8 ounces mascarpone cheese, at room temperature
- 1 cup nutella, hazelnut spread
- 2 cups confectioner's sugar
- 1 teaspoon vanilla extract
- GARNISH
- 1/4 cup nutella hazelnut spread
- white and dark chocolate shavings, as needed
- chopped hazelnuts, as needed
Method :
- MAKE CHOCO L ATE CAKE
- Spray 3 - 8 inch cake pans with bakers spray. Preheat oven to 350
- In a bowl whisk together flour, sugar, cocoa power, baking soda, baking powder and salt.
- In another bowl whisk together, eggs, milk, canola oil, vanilla and add to flour mixture and beat just until smoooth, beat in hot water just until combined
- Pour evenly into prepared pans and bake for about 15 to 18 minutes just until a toothpick comes out just clean. Cool in pans 15 minutes then remove and cool completely
- MAKE NUTELLA FILLING AND FROSTING
- Beat mascarpone and nutella until smooth
- In another chilled bowl beat cream until soft peaks form
- Add sugar and vanilla until it holds its shape
- Fold nutella/mascarpone mixture into whipped cream in 3 additions until uniform in color
- ASSEMBLE CAKE Place 1 layer, bottom up on serving plate
- Spread some filling on
- Add second layer of cake, bottom uo
- Frost with more filling
- Add last third layer
- And frost entire cake. Chill at least 2 hours before adding garnishes
- GARNISH CAKE
- Heat nutella spread just until spreadable in the microwave
- Drizzle over cake and decorate with chopped white and dark chocolate and chopped hazelnuts
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