Hazelnut Crunch Cake with Mascarpone and Chocolate

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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.

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Mmmmmmm! So good! I made this cake last summer for my step-mothers' birthday then again for my birthday! : I love it that much! The icing is sweet and fun because it's just so different. One tip: Don't put your hazelnut brittle in the fridge to harden.. haha.

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Absolutely fantastic cake not a morsel left on the plate. Does take some effort but totally worth it and you will be a rock star with this cake.

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Directions for making the icing/filling weren't clear enough. You literally only beat it less than 30 seconds... otherwise it's a nasty curd mess. Upsetting when you have to throw it out :(

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I made this for my daughter, Giada's first birthday party. EVERYONE raved about it. Now my stepdad is insisting that I make the same cake for his birthday party!

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Ok this cake can be the most amazing cake ever if you do the following:

Not chocolate cake but a SPICE cake mix
Forget the snooty mascapone icing and use cream cheese frosting
and the toppings...dont mess with a thing!

I am a chocolate lover but after playing with this recipe, I have found perfection! Give it a try!

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HUGE HIT! It only took me about 40 minutes to make, including bake time.
For the CAKE BATTER, I used a box of DUNCAN HINES DECADENT mix. I highly recommend this batter! For the CRUNCH; a couple days before I had made Giada's HAZELNUT CRUNCH and used this. I whipped theFILLING/FROSTING and stuck it in the fridge to chill till I was ready for it -it works much better that way bc it's not too creamy from the cheese/easier to spread.I only had 9" pans, so the cake wouldn't have come out as thick as the picture So I whipped up some instant MOUSSE to add in the middle. Now I see just how much filling that recipe makes and know that you have plenty to make it thick, but the addition tasted wonderful! This recipe taste fantastic chilled and even the batter will stay moist in the fridge, so I TOTALLY recommend to make/chill it a day ahead. It's beautiful and easy,so go for it!

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I just thought this cake was ok. It was good, but I don't think it was good enough to make again. I thought of it as an Italian version of a better than sex cake, just more complicated and not as good. I wasn't as big of a fan of the mascarpone favor in the frosting as I thought I would be. If I were to make it again I would probably use less of it. Orange chocolate dust was divine! Hazelnut brittle was just ok for me too. Love Giada, but this recipe just didn't do much for me. Lots of good cake recipes out there, this one just wasn't excellent in my opinion.

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This was one of the best cakes I've ever had! I made this for my husband's birthday. Being fairly inexperienced, it took me way longer than it should have. The sugar never caramelized, and I didn't split the cake between two pans, so it overflew a bit. I was able to fix it and cut it in half, and the hazelnut crunch ended up pretty great, too. I used a dark chocolate cake, and the finished product was not too sweet. Overall, the cake was beautiful, and most importantly, DELICIOUS! But the best part was that my husband was impressed. This cake just got better and better in the fridge. Thank you, Giada!

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This was one of the best cakes I've ever eaten, though I made a couple of alterations. I chopped up four Skor bars along with about 1/2 cup of chopped hazelnuts for the filling, rather than making the crunch from scratch. I used a "Dark Chocolate Fudge" box cake mix, & made it with coffee instead of water. Instead of making a layered cake, I used a Bundt pan. Everybody at my party loved it. It's kind of expensive to make, due to the hazelnuts and two packages of mascarpone, but it's worth it for a special occasion. I'll probably make this again for the holidays. I recommend storing this in the fridge.