TRIPLE HAZELNUT CAKE WITH CHOCOLATE BUTTERCREAM FROSTING
Provided by Food Network
Categories dessert
Time 4h10m
Yield 8 generous servings
Number Of Ingredients 29
Steps:
- To make the cake, grease 2 (9 by 2-inch) round cake pans with shortening and line bottoms with parchment rounds. Grease parchment and dust each pan with 1 tablespoon flour, shaking out excess. Set pans aside.
- Preheat oven to 350 degrees F.
- In a medium bowl whisk together the eggs, liqueur, and hazelnut extract until blended and set aside.
- In a large bowl of an electric stand mixer, gently combine on low speed 3 1/3 cups flour, sugar, baking powder, baking soda, salt and hazelnuts until blended. Add the butter and sour cream and beat on low speed until dry ingredients are moistened.
- Increase speed to medium and beat for 2 1/2 minutes, scraping the sides of the bowl occasionally. In 3 separate additions, add the egg mixture to the batter, beating for 30 seconds after each addition. Divide batter evenly into the prepared pans and bake on the center rack for 40 to 45 minutes or until a cake tester inserted into the center of each cake comes out clean. Cool cakes in pans for 10 minutes. Remove from pans, discard parchment and cool cakes completely on wire racks, 1 to 2 hours.
- To make the hazelnut filling, in a medium saucepan melt the butter over medium heat.
- Sprinkle with flour and whisk until smooth. Reduce heat to medium-low, add the sugar and cream and cook, whisking constantly, for 7 to 10 minutes or until mixture is thickened. Stir in the hazelnuts, salt, liqueur, hazelnut extract, and chocolate and cook just until chocolate melts. Set aside in a bowl and cool completely.
- To make the chocolate buttercream frosting, melt chocolate in the top of a double boiler over medium heat until smooth. Set aside, off the heat, and cool completely. In a large bowl whisk together the sugar and egg whites until blended. Place the bowl over a saucepan of simmering water and whisk until mixture reaches 140 degrees F.
- Remove mixture to a large bowl of a stand mixture with a whisk attachment and beat on low speed for 1 minute to cool slightly. Increase speed to high and beat for 4 minutes or until mixture is cool to the touch and doubled in volume. Reduce speed to low and add the softened butter 1 tablespoon at a time, beating well after each addition, until all of the butter has been added. Continue to beat until mixture looks smooth. Fold in the melted chocolate and the hazelnut extract and beat until fluffy.
- To assemble the cake, split each cake layer horizontally in half to make 4 separate layers. Spread equal amounts of the hazelnut filling between each layer and frost top and sides of cake with the buttercream. To garnish, press chopped hazelnuts onto the sides of the cake. Using a pastry bag fitted with a star tip, pipe rosettes around the top rim using remaining frosting. Place whole hazelnuts and chocolate curls on the top of the cake.
- Tip: To make this cake an easier undertaking, take the time to search out hazelnuts that have already been peeled. If peeled nuts are unavailable, working in batches, boil nuts in 2 cups water along with 2 tablespoons baking soda for 1 to 2 minutes.
- Run nuts under water and slip off skins. Dry the nuts well and toast on a baking sheet in a 350 degree F oven for 20 minutes, stirring occasionally. Cool and finely chop and proceed with recipe. If you purchase the nuts already peeled, toast in a 350 degree F oven for only 15 minutes.
TRIPLE LAYER SPICE CAKE
This is just simply AMAZING! Its so tasty and pretty easy to make even though it does call for quite a few ingredients. :)
Provided by Tessa Pasquill
Categories Cakes
Time 50m
Number Of Ingredients 22
Steps:
- 1. Preheat oven to 350F (175C). Butter and flour 3 (8 inch) round cake pans.
- 2. In a small mixing bowl whisk together cake flour, baking powder, baking soda, nutmeg, cinnamon, ginger and cloves.
- 3. In a large mixing bowl, with an electric mixer mix the butter, sugar and salt until light and fluffy. Beat in the eggs, 1 at a time, beat well after each egg is added. Beat in the dry ingredients and the buttermilk alternately.
- 4. When the batter is well mixed and smooth, divide it into the 3 cake pans and bake approximately 25 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes.
- 5. While waiting for the cakes to cool make the butter cream: Beat the butter, shortening and salt together until creamy. Add half the confectioner's sugar and beat until fluffy (5 minutes). Combine vanilla extract and heavy cream. Gradually beat in the remaining confectioner's sugar alternating with the cream mixture until light and fluffy.
- 6. If the cake layers have domed a little slice off the tops with a long serrated knife so they are flat and even.
- 7. Place the first layer cut side down on whatever you're going to serve it on. Spoon about 3/4 cup of butter cream onto the center of the cake layer. Spread it to the edges. Repeat with the remaining layers. Garnish the top with nuts and cocoa powder
TRIPLE LAYER HAZELNUT SPICE CAKE RECIPE
Provided by brenie_shydee
Number Of Ingredients 29
Steps:
- FOR CAKE: In a medium bowl soak dried fruit in rum at least an hour or overnight. Preheat oven to 375 degrees F. Butter three 8-inch cake pans, line with parchment paper, then butter paper. In a medium bowl whisk together flour, cocoa powder, cinnamon, salt, baking powder, ginger, nutmeg, allspice, and cloves. In a large bowl beat sugar, oil, sour cream, and molasses with a mixer on medium-high until just combined. Add eggs, one at a time, beating until combined after each. Strain fruit, adding any liquid to batter and setting aside fruit. Beat in one-third of the flour mixture until just combined. Scrape sides of bowl; add half the milk and mix to combine. Add half the remaining flour mixture then remaining milk, scraping sides of bowl and mixing just to combine between additions. Beat in remaining flour until batter is combined and uniform. Fold in hazelnuts and soaked fruit. Pour batter into prepared pans. Bake 35 to 40 minutes or until a skewer comes out with moist crumbs. Cool completely in pans on wire racks. Remove from pans. If desired, wrap and freeze cakes up to 1 month. *TO TOAST NUTS: Spread hazelnuts in a shallow baking pan. Bake at 350 degrees F for 5 to 8 minutes or until lightly toasted and fragrant, shaking pan once or twice. To remove hazelnuts' papery skins, rub warm nuts in a clean, dry kitchen towel until skins come loose. BUTTERCREAM: In an extra-large bowl beat unsalted butter and powdered sugar with a mixer on medium 3 to 4 minutes or until fluffy. (The mixture may appear crumbly at first but will come together.) Beat in vanilla. In a large bowl fold together buttercream and Homemade Lemon Curd. Spread a thick layer between cake layers, then frost cake with remaining. Secure cake layers with long skewers, if necessary, until set. Loosely cover and refrigerate up to 1 day. Let stand 1 hour before serving. FOR CANDIED HAZELNUTS: Note: Save these until an hour or two before you're ready to top and serve the cake; humidity and temperature can wilt the caramel strands. Set a heavy cutting board or 15x11-inch baking pan along the edge of the counter. (Skewers will wedge under the cutting board while candied hazelnuts set.) Place parchment paper on floor below to catch caramel drips. Preheat oven to 350 degrees F. Place hazelnuts in a shallow baking pan. Bake 5 to 8 minutes or until toasted. Transfer to a towel; rub to remove loose skins. Gently twist a wood skewer into each hazelnut while warm; set aside. In a medium saucepan stir together sugar, the water, and corn syrup. Use a pastry brush dipped in water to brush down any sugar crystals on sides of saucepan as mixture comes to boil. Bring mixture to boiling over medium-high without stirring. Reduce heat to medium. Once mixture starts to caramelize (about 15 minutes), remove from heat and let stand 5 minutes, stirring occasionally. Dip a skewered hazelnut into caramel and lift to see if caramel is ready. When caramel coats hazelnut and drips off in long strands, secure end of skewer under cutting board, letting caramel drip onto the parchment paper below. Repeat with remaining hazelnuts. Let stand until caramel is set, about 15 minutes. Gently twist skewers to release hazelnuts; arrange on cake. TO FINISH: If desired, arrange Candied Hazelnuts or spun sugar on cake. Makes 18 servings.
More about "triple layer hazelnut spice cake recipes"
HAZELNUT SPICE CAKE - NIELSEN-MASSEY …
Web Oct 31, 2019 Directions Cake Preheat oven to 350°F. Grease and line three, 6-inch round cake pans with parchment paper. …
From nielsenmassey.com
Cuisine Desserts, Baked GoodsEstimated Reading Time 3 minsServings 12Total Time 1 hr 5 mins
From nielsenmassey.com
Cuisine Desserts, Baked GoodsEstimated Reading Time 3 minsServings 12Total Time 1 hr 5 mins
- In a medium bowl, sift together cake flour, hazelnut flour, baking powder, salt, cinnamon, nutmeg and clove.
- In a mixer fitted with a paddle attachment, whip butter and sugar on high until light and fluffy, about 4 minutes. Add eggs, one at a time, scraping the bowl with a rubber spatula after each addition.
See details
GINGERBREAD SPICE CAKE WITH CREAM …
Web Nov 21, 2022 Pour the melted chocolate onto the prepared baking sheet and spread into a ½-inch-thick layer. Sprinkle on the cranberry, ginger and hazelnut mix. Gently press them into …
From rachaelrayshow.com
From rachaelrayshow.com
See details
HOW TO MAKE A CANDIED HAZELNUT CAKE …
Web Nov 7, 2018 Use a pastry brush dipped in water to brush down any sugar crystals on sides of saucepan as mixture comes to boil. Bring mixture to boiling over medium-high without stirring. …
From bhg.com
From bhg.com
See details
SPICED LAYER CAKE WITH HAZELNUTS
Web Grease three 8-inch round cake pans; line with parchment paper. Divide batter evenly among pans; bake until tester inserted in centre comes out with a few moist crumbs adhering, 35 to 40 …
From canadianliving.com
From canadianliving.com
See details
HOW TO MAKE A CANDIED HAZELNUT CAKE TOPPER LIKE A PROFESSIONAL …
Web How to Make a Candied Hazelnut Cake Topper Like a Professional Chef Follow along as Pastry chef Zoe Francois shares her technique for making candied hazelnuts then use …
From pinterest.com
From pinterest.com
See details
THE BEST HAZELNUT RECIPES - 2 RECIPES - KEYINGREDIENT.COM
Web CAKE: 2 1/2 cups dried fruit, such as raisins or apricots and/or cherries chopped to the size of raisins; 1 cup rum or apple juice; 2 3/4 cups all-purpose flour
From keyingredient.com
From keyingredient.com
See details
TRIPLE-LAYER LEMON CAKE - BETTER HOMES & GARDENS
Web Jun 4, 2021 Directions Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour three 9 x 1-1/2-inch round cake pans. Combine flour, …
From bhg.com
From bhg.com
See details
TRIPLE LAYER RECIPES - KEYINGREDIENT
Web To make the bottom layer, butter the bottom and sides of a 9-inch springform pan 3.7/5 (65 Votes) Triple Layer Lemon Pie By bubbles7380 pour milk into large bowl add fry …
From keyingredient.com
From keyingredient.com
See details
TRIPLE-LAYER LEMON CAKE | RECIPE | HAZELNUT CAKE, SPICE CAKE, …
Web 4 Eggs Condiments 2 1/3 tbsp Lemon juice 1/2 Recipe lemon curd Baking & Spices 2 1/3 cup All-purpose flour 1 1/2 tsp Baking powder 1/2 tsp Baking soda 4 1/2 cup Powdered …
From pinterest.com
From pinterest.com
See details
TRIPLE LAYERED CHOCOLATE HAZELNUT CAKE [VEGAN, GLUTEN-FREE]
Web For the Crust: 1 1/2 cup of dates soaked for 15min and rinsed; 1/4 cup of canned coconut milk; 1 cup quinoa flakes; 1/4 cup coconut oil raw; 1 cup roasted hazelnuts
From onegreenplanet.org
From onegreenplanet.org
See details
TRIPLE-LAYER HAZELNUT SPICE CAKE - PRESSREADER
Web Dec 1, 2018 CAKE. 1. In a medium bowl soak dried fruit in rum at least an hour or overnight. 2. Preheat oven to 375°F. Butter three 8-inch cake pans, line with parchment …
From pressreader.com
From pressreader.com
See details
TRIPLE LAYER HAZELNUT SPICE CAKE RECIPES
Web Preheat oven to 350°F. Spray two 8-inch round cake pans with 2-inch-high sides with nonstick spray. Line bottoms with parchment. Mix flour, crystallized ginger, ground …
From tfrecipes.com
From tfrecipes.com
See details
SPICED HAZELNUTS - STEP BY STEP INSTRUCTIONS AT AUNTIECHATTER.COM
Web Nov 9, 2017 Place skinned hazelnuts in a small mixing bowl. Add olive oil and honey, stir to coat the nuts, then add the chipotle powder spice mixture and stir again to coat the nuts. …
From auntiechatter.com
From auntiechatter.com
See details
TRIPLE LAYER SPICE CAKE RECIPES
Web 1/2 cup butter, softened: 1/2 cup shortening: 2 cups sugar: 5 eggs: 1 teaspoon vanilla extract: 2 cups all-purpose flour: 1/4 cup baking cocoa: 1 teaspoon baking soda
From tfrecipes.com
From tfrecipes.com
See details
ZOEBAKES CAKES WHITE CHOCOLATE GANACHE | ZOëBAKES | | EASY …
Web Feb 8, 2019 - ZoeBakes Cakes for Better Homes & Gardens. I created showstopping, but super easy holiday cakes for all of your holiday parties.
From pinterest.com
From pinterest.com
See details
WWW.BHG.COM
Web www.bhg.com
From bhg.com
From bhg.com
See details
HOW TO MAKE A CANDIED HAZELNUT CAKE TOPPER - YAHOO.COM
Web Nov 8, 2018 Pastry chef Zoe Francois shares her technique for making this showstopping cake topper of candied hazelnuts. While it takes a little focus, these impressively tall …
From yahoo.com
From yahoo.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love