Sumptuous and sophisticated, crunchy chocolate hazelnut spread gives our layered cake a subtle nutty crunch and a glossy, lush frosting.
- Prep time 30 minutes
- Total time 2 hours
- Portion size 16 servings
- Credits : Canadian Living Magazine
Chocolate Hazelnut Frosting:
Preheat oven to 350°F. Mist two 8-inch round cake pans with cooking spray; line bottoms with parchment paper.
In bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda and salt.
In large bowl, whisk together eggs, buttermilk, coffee and oil. Whisk in chocolate hazelnut spread until smooth. Whisk in flour mixture in 3 additions until smooth. Divide between prepared pans.
Bake until cake tester inserted in centres of cakes comes out clean, about 35 minutes. Let cool in pans for 10 minutes. Invert onto rack; peel off paper. Let cool completely. (Make-ahead: Wrap the cakes in plastic wrap and freeze for up to one month. Thaw at room temperature.)
Chocolate Hazelnut Frosting: In stand mixer with paddle attachment, beat butter on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low; beat in icing sugar, in 3 additions, for about 2 minutes. Increase speed to medium; beat until fluffy, 4 minutes. Beat in chocolate hazelnut spread, vanilla and salt on medium speed until light and fluffy, about 1 minute. Beat in milk until smooth and spreadable.
Cut each cake in half horizontally to make 4 layers. Place 1 layer, cut side up, on cake plate; spread about one-quarter of the Chocolate Hazelnut Frosting over top. Top with second layer, cut side down; spread about one-quarter of the Chocolate Hazelnut Frosting over top. Repeat with remaining cake and Chocolate Hazelnut Frosting. Arrange 3D Chocolate Ginger Christmas Trees on top of and around cake (if using).
Test Kitchen Tip: For the cake topper, use a 4-inch 3D Christmas tree cookie cutter—or our templates found here.
Nutritional facts PER SERVING: about
- Fibre 2 g
- Sodium 403 mg
- Sugars 56 g
- Protein 5 g
- Calories 545
- Total fat 28 g
- Potassium 142 mg
- Cholesterol 72 mg
- Saturated fat 12 g
- Total carbohydrate 70 g
- Iron 14
- Folate 15
- Calcium 7
- Vitamin A 14