Chocolate Layer Cake with Cream and Toasted Hazelnuts
A quick and easy chocolate layer cake with a creamy white frosting and crunchy toasted hazelnuts. Perfect for a simple dessert or celebration.
- Total time
- 45 min
- Servings
- 8
- Calories
- 420
- Protein
- 5g
Ingredients
- 1 box chocolate cake mix
- 1.5 cups heavy cream
- ¼ cup powdered sugar
- ½ cup hazelnuts
Instructions
- 1
Prepare the chocolate cake mix according to package directions, baking in two 9 inch round pans. Let cool completely, about 30 minutes.
- 2
In a large bowl, beat the 1.5 cups heavy cream and 0.25 cup powdered sugar with an electric mixer until stiff peaks form, about 3-5 minutes.
- 3
Toast the 0.5 cup hazelnuts in a dry skillet over medium heat until fragrant and lightly browned, about 5 minutes. Let cool, then roughly chop.
- 4
Place one cake layer on a serving plate. Spread a thick layer of whipped cream on top, then place the second layer over it.
- 5
Frost the top and sides with the remaining whipped cream. Sprinkle the chopped hazelnuts over the top and serve.
Tools you’ll need
- 9 inch round cake pans
- Electric mixer
- Large bowl
- Dry skillet
- Serving plate
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