Chocolate Hazelnut Cake with Mascarpone Topping

Chocolate Hazelnut Cake with Mascarpone Topping

Rating:

(3 votes) 5 3

Submission for Recipe4Living's 5th Birthday - this is a delicious birthday cake I made for my father's birthday last year.

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Time needed

60 min preparation + 25 min cooking

Serving Size / Yield

8-9 servings

Ingredients

  • Cake:
  • 2/3 C. cake flour
  • 1/4 C. cornstarch
  • 1/2 C. cocoa powder
  • 1/2 tsp. baking powder
  • 4 eggs
  • 2 Tbs. hot water
  • 1/2 C. sugar
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. table salt
  • 1 Tbs. Frangelico
  • Topping:
  • two 8-oz. containers mascarpone cheese, softened
  • 1 C. cream
  • 1 tsp. vanilla extract
  • 2 tsp. Frangelico
  • 3/4 C. powdered sugar
  • semi-sweet chocolate bar
  • 1/4 C. toasted hazelnuts

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Directions

Cake Instructions:
Measure dry ingredients by spooning lightly into a cup and leveling off. Do not pack flour. Whisk dry ingredients together in a bowl and set aside. Grease a 9-inch springform pan and line the bottom with wax paper, cut to fit. Flour the sides of the pan. Turn the oven on to 350°F to preheat. Break 4 eggs into the bowl of a mixer and mix for 1 minute at medium speed. Turn to high speed and drizzle the hot water into the eggs while mixing. Add the sugar, Frangelico, and vanilla and keep mixing on high for about 5 minutes or until eggs are creamy, yellow, and very thick, like a sauce. Remove from mixing stand and switch to a hand spatula for the next step.  Sift half of the dry ingredients over the egg mixture and fold in until almost gone. Repeat with the other half. Do not overmix (you will deflate the egg mixture) but scrape the bottom of the bowl several times to make sure you have incorporated all the dry ingredients. Pour batter into the springform pan and smooth top. Place in oven on the second shelf from the bottom for 20 to 25 minutes. Remove from oven and cool completely before frosting.

Topping Instructions:
Whip together softened mascarpone, cream, vanilla, and Frangelico. Slowly add powdered sugar until consistency is just shy of the thickness of frosting. Spread over cake and let chill for at least 30 minutes. Shave chocolate over the top of the mascarpone mixture and sprinkle toasted hazelnuts on top with chocolate shavings.

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