Hazelnut Crunch Cake with Mascarpone and Chocolate

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

i made this cake for my daughters b-day, out of this world good, i used cream cheese instead of mascarpone and almonds instead of hazelnut, would make it again and again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Amazing cake! It was very easy to make and it turned out great! I doubled the recipe and made 4 layer cake. It was gone in the matter of minutes. Thank you Giada!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was an amazing recipe!!! Everyone loved it! The frosting was light and the best part!!! Easy to make too!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a great recipe which I made a few times. On the third time and made some changes. Used espresso in the mascarpone and used a bit orange extract instead of vanilla in the cream filling. I also used a butter cake and chocolate cake recipe. Peeling the hazelnuts is the worst part of the recipe but well worth it. For the crunch, I found it easier to put sugar and hazelnuts in the pot, caramelize it and then lay it out flat on a tray. I agree to whip the cream first and then add the mascarpone cheese. Over all this is an excellent recipe no matter which way you make it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

this was a great a recipe. i ended up only using 1 (8 oz container of mascarpone, left out the orange zest and used a brownie mix instead of regular cake. the roasted hazelnuts were easy to toast the peeling not so much but well worth it. whipping the mascarpone, whip cream, powdered sugar all in one bowl makes the frosting so much simpler. the hazelnut crunch is harder to make than Giada makes it out to be. had to put it in the freezer so it would harden. overall a superb recipe

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Same for me as yayagirl7 - I knew better and didn't go with my instincts - wasted used 4 containers of mascarpone cheese and went back for 2 more containers. arghhhhhh! giving it the stars - but hope others read the reviews first!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This cake was not only gorgeous, but it was SO delicious! Although, it was a bit time-consuming.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Should have listened to my instincts about just mixing the marscapone, cream and sugar all together. Should have read the reviews first and whipped the cream first or beat it for just 30 seconds. The instructions were not quite clear.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

A very tasty frosting but the cake definitely needs more than just the frosting alone. Try the recipe as is or tweak it to suit your personal preference. I like crushed Skor Bars.

For the Marscarpone filling I sifted the powdered sugar and stirred it into the room temperature Marscarpone. In a separate chilled bowl beat heavy cream and vanilla into stiff peaks, then fold the Marscapone mixture into the whipped cream using a spatula DO NOT beat the Marscarpone. I made the frosting this way and had no issues with running or texture. P.S. - make sure the cake is completely cooled before frosting.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Love, Love, Love This cake.......need I say more? I never thought I would say that about a simple box cake but what makes this over the top is the frosting especially the crunch. I did not use hazelnuts and it's still a hit. When making the frosting you must keep mixing till the texture gets a bit thick....what I did was kept mixing bc I know the consistency of the heavy cream will make it thick and I chilled it in the fridge for about 30 minutes before applying to the cake. Yes, it's still a but runny and will run off the edges but that is what gives it character, then I sprinkle the Heath English toffee bar in between cakes and on top and on the sides. The frosting crunch can be a bit pricey but it's definitely worth it.