CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

HAZELNUT CRUNCH CAKE

Shelly's
recipe box

Printview my recipes
this recipe viewed 21 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Cakes from Cake Mixes
    Prep Time:       Cook Time:       Total Time:  

Cake:
1 box chocolate cake mix
CRUNCH:
1 cup (about 4 1/2-ounces) hazelnuts, toasted and skinned
2/3 cup sugar
1/3 cup water

Filling:
2 (8-ounce) containers mascarpone cheese, room temperature
1 cup cream
3/4 cup powdered sugar
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F.

Butter and flour 2 (8-inch) cake pans. Prepare the cake mix according to package instructions. Divide the batter between the 2 cake pans and bake according to package instructions. Remove from the oven and let cool on a wire rack.

Place the toasted nuts close together in a single layer on a parchment-lined baking sheet. Combine the sugar and water in a small saucepan over medium-high heat. Stir the sugar mixture until dissolved. Bring to a boil and let cook until the sugar is light brown, about 8 minutes. Let the bubbles subside then pour the caramelized sugar over the nuts. Place the baking sheet in the refrigerator and let the sugar nut mixture cool until hard, about 30 minutes. When the sugar nut mixture is hard and cool, top with another piece of parchment paper and pound into small pieces, or place the sugar nut mixture on a cutting board and cut into small pieces. Set aside.

Put the mascarpone cheese, cream, powdered sugar, and vanilla into a large mixing bowl. Using an electric mixer whip the cream mixture to soft peaks. Fold the Crunch mixture into the whipped cream.

Place the chocolate, sugar and zest in a food processor. Process the mixture until the chocolate is finely ground.

Put 1 cake on a serving plate. Top with 1-inch of the whipped cream crunch mixture. Top with the second layer of cake and continue frosting the entire cake with the remaining whipped cream crunch mixture. Sprinkle the top and sides of the cake with the ground chocolate. Serve.

TOPPING:
1/4 cup bittersweet chocolate chips
1 tablespoon sugar
1 tsp orange zest


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Hazelnut Cake
   by sgre52160



1 1/2 cup ground unblanched hazelnuts, divided into 1/2 cup and 1 cup 1 cup unsalted butter, softened 1 cup sugar, divided 3 large eggs, separated 2 cups all-purpose flour 2 tsp. baking powder




White Hazelnut Cake
   by sgre52160



1 pkg white cake mix 1/4 cup hazelnut liqueur or extract 1/4 cup roasted and finely chopped hazelnuts 1/2 cup fresh or thawed frozen raspberries 1 Alpine White candy bar warmed and shaved into




Hazelnut Cream Cake
   by sgre52160



2 cups sifted flour 1 tsp. baking soda 1/2 teaspoon salt (use 1/4 if using salted butter) 5 eggs, separated 1/2 cup unsalted butter, room temperature 1/2 cup regular or butter flavored shortenin




Chocolate Hazelnut Flourless Cake
   by sgre52160



2 tablespoons butter 3 tablespoons cocoa powder 1/2 cup almonds or hazelnuts, blanched 8 tablespoons sugar 3 ounces bittersweet chocolate 1/2 cup sour cream 2 egg yolks 1 teaspoon vanilla ext




Chocolate Macaroon Hazelnut Cake
   by HappyCook80



Chocolate Macaroon Hazelnut Cake Plain Meringue Layer: 2 egg whites pinch of cream of tartar 1/2 cup superfine sugar Hazelnut Meringue Layers: 6 egg whites 1 1/2 cups superfine sugar 3 cup





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.