Angel Food Cake with Chocolate Hazelnut Frosting

Total Time:
2 hr 20 min
Prep:
15 min
Inactive:
2 hr
Cook:
5 min

Yield:
10 servings
Level:
Easy

Ingredients
  • 1 1/2 cups heavy cream
  • 1/2 cup bittersweet chocolate chips
  • 1/2 cup chocolate hazelnut spread, such as Nutella
  • 1 teaspoon instant espresso
  • 1/8 teaspoon salt
  • One store-bought 9-inch angel food cake or pound cake, halved around the equator
  • Edible flowers
Directions
Watch how to make this recipe.
  • Pour the heavy cream into in to a small saucepan set over medium-high heat. Heat until small bubbles start to form around the edge of the pan. Place the chocolate chips, hazelnut spread, espresso and salt in a medium bowl. Pour the hot cream over the chocolate and let stand for 1 minute to soften. Starting in the center of the bowl, whisk the chocolate mixture in small circles until smooth and combined. Cool to room temperature.

  • Cover with plastic wrap and refrigerate for 2 hours.

  • Using an electric hand mixer on medium speed, beat the chocolate mixture until light, slightly thickened and spreadable, 5 minutes.

  • Place the bottom half of the cake on a cake plate. Spread one-quarter of the frosting on top of the cake, leaving a 1/4-inch edge. Place the top half of the cake on the frosting, smooth-side up and gently press down to seal the cake halves. Use a rubber spatula to spoon the rest of the frosting on top of the cake. Using a small offset spatula, push the extra frosting over the sides and the top. Smooth the sides until completely covered. Smooth the top of the cake or make a decorative pattern. Store the cake in the refrigerator until ready to serve. Bring the cake to room temperature for 15 minutes before serving. Garnish with colorful edible flowers to serve.


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