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Choco Hazelnut Cake w/Frangelico Cream




Source of Recipe


Internet


List of Ingredients




Layer Cake Ingredients:
3 ounces of Hershey’s Special Dark
1 ¼ teaspoon of salt
Chocolate, finely chopped
1 ½ cups of brewed coffee
3 large eggs
3 cups of granulated sugar
¾ cups of vegetable oil
2 ½ cups of all-purpose flour
1 ½ cups of well-shaken buttermilk
1 ½ cups of Hershey’s Cocoa
1 teaspoon of vanilla extract
2 teaspoons of baking soda
2 tablespoons of Frangelico
¾ teaspoon of baking powder


Recipe



Preheat the oven to 300 and grease two 8 or 9 inch cake pans. Line the bottom with waxed paper and grease the paper. Finely chop chocolate and combine in a bowl with hot coffee. Let the mixture stand for a minute, then stir until the mixture is smooth.

In a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Stir with a whisk to combine. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored.

Slowly add oil, buttermilk, vanilla, Frangelico, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until batter is smooth. Divide batter between pans and bake for about 50-60 minutes.

Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Cool.

Ganache Filling Ingredients:
8 oz. Of heavy whipping cream
12 oz. Bag of Hershey’s semi-sweet chocolate chips

Place Hershey’s chocolate chips in a heatproof medium bowl. Heat cream in a small saucepan until it starts to boil. Pour over chips. Let it stand for one minute. Slowly stir in center of bowl until the mixture comes together. Refrigerate to cool.

Hazelnut Butter cream Icing Ingredients:
½ cup of granulated sugar
6 oz. of chopped white baking bar
2 tablespoons of all-purpose flour
1 teaspoon of vanilla
6 egg yolks
2 teaspoons of Frangelico liqueur
1 ½ cups of milk
2 sticks of softened butter

In a medium mixing bowl combine granulated sugar and flour. Add the egg yolks. Beat the mixture with a wire whisk until combined. Set aside. In a heavy medium saucepan, heat milk over medium-high heat just to boiling. Remove from the heat. Gradually beat hot milk into the egg mixture with the wire whisk. Return the entire mixture to the saucepan. Cook over a medium heat until bubbly, whisking constantly. Cook for 2 minutes more. Remove from heat. Add chopped white chocolate bar, vanilla, and Frangelico. Let it stand for 1 minute. Transfer to a mixing bowl and cool to room temperature. Be sure to cover it tightly with plastic wrap. In a medium bowl beat the softened butter on medium speed until fluffy. Add cooled baking bar mixture, ¼ at a time, beating on a low sped after each addition until blended. Use immediately or refrigerate.