Chocolate Hazelnut Layer Cake w Apricot
Source of Recipe
Wilton Enterprises
List of Ingredients
6 squares (6 oz.) semi-sweet chocolate
3/4 cup (1-1/2 sticks) butter or margarine
1-1/2 cups sugar
3 eggs
2 teaspoon Madagascar Pure Vanilla Extract
1 teaspoon Hazelnut Flavor
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups buttermilk
1 cup coarsely chopped hazelnuts (optional)
Grand Marnier (optional)
Recipe
Preheat oven to 350°F. Spray two 9" rounds with vegetable pan spray. Microwave chocolate and butter in large microwavable bowl on high for 2 minutes or until butter is melted or melt on top of range in heavy saucepan over low heat. Stir until chocolate is completely melted. Stir sugar into chocolate mixture until well blended. Place chocolate mixture into mixer bowl, beat in eggs, one at a time, until completely mixed. Add vanilla. Add 1/2 cup of the flour, baking soda and salt. Beat in remaining flour alternately with buttermilk until well blended and smooth. Pour into prepared pans. Bake 30-35 minutes or until toothpick inserted in middle comes out clean. Cool in pan on rack 10 minutes. Remove and cool completely.
With cake leveler, split each layer in two. If desired brush each layer with Grand Marnier (1 tablespoon optional) or other orange liqueur. Spread apricot filling between the two split layers, top each with hazelnuts. Spread the chocolate hazelnut icing between the two cakes. Stack cake and ice entire cake with remaining chocolate icing.
Cake Decorating Instructions
8 whole hazelnuts
1 1/2 cup coarsely chopped hazelnuts
1 package dried apricots
Premium dark cocoa Candy Melts®* (1 pk.)
*Brand confectionery coating.
Set aside enough hazelnuts and apricots to decorate the top perimeter of the cake. Melt 1 cup of Wilton Premium Dark Candy Melts in a small saucepan or microwave. Dip one side of hazelnuts and apricots in melted chocolate. Place dipped chocolates on waxed paper to dry. When dry, place in alternating order on top of cake.
Press chopped hazelnuts into icing on sides of cake.
Apricot Filling
2 (6 oz.) packages dried apricots
1 1/2 cups water
2 teaspoons Grand Marnier (optional)
1 tablespoon lemon juice
1/2 – 3/4 cups granulated sugar
In small saucepan place apricots and water and allow to stand, covered, 2 hours. Simmer 20 minutes on very low heat, tightly covered or until apricots are soft. Puree along with any remaining liquid in a food processor fitted with a steel blade. Add Grand Marnier, lemon juice and sugar, mix with several on-off turns. If desired, for a sweeter filling add more sugar.
Chocolate Hazelnut Fudge Icing
2/3 cup butter or margarine
1 1/3 cups cocoa
6 cups confectioners' sugar
2/3 cup milk
2 teaspoons Vanilla
1/2 teaspoon Hazelnut Flavor
Melt butter in saucepan over medium heat. Add cocoa and heat just until mixture comes to a boil, stirring constantly until smooth. Pour into mixer bowl. Cool. Alternately add confectioners' sugar and milk, beating to spreading consistency. Blend in vanilla and hazelnut.
Makes 1 Cake.
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