Recipe courtesy of Giada De Laurentiis

Hazelnut Crunch Cake with Mascarpone and Chocolate

Name: Hazelnut Crunch Cake with Mascarpone and Chocolate
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 8 servings
Cuisine: italian
Ingredients: 1 box chocolate cake mix; 1 cup (about 4 1/2-ounces) hazelnuts, toasted and skinned; 2/3 cup sugar; 1/3 cup water; Two 8-ounce containers mascarpone cheese, room temperature; 1 cup cream; 3/4 cup powdered sugar; 1 teaspoon vanilla extract; 1/4 cup bittersweet chocolate chips; 1 tablespoon sugar; 1 teaspoon orange zest

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Level: Intermediate
Total: 2 hr

Prep: 1 hr
Inactive: 30 min
Cook: 30 min

Yield: 8 servings

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Ingredients

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:

Two 8-ounce containers mascarpone cheese, room temperature

1 cup cream

3/4 cup powdered sugar

1 teaspoon vanilla extract

Topping:

1/4 cup bittersweet chocolate chips

1 tablespoon sugar

1 teaspoon orange zest

Directions

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Watch how to make this recipe.

For the cake:
Preheat the oven to 350 degrees F.
Butter and flour two 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.
For the crunch:
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.
For the filling:
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.
For the topping:
Place the chocolate, sugar and zest in a food processor. Process the mixture until the chocolate is finely ground.
To assemble the cake:
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.