Hazelnut Crunch Cake with Mascarpone and Chocolate

Name: Hazelnut Crunch Cake with Mascarpone and Chocolate
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Ingredients: 1 box chocolate cake mix and any additional 1; ingredients needed to make the cake; 1 cup about 4 1/2 ounces hazelnuts, toasted and skinned (see Cook's Note); 2/3 cup granulated sugar; 2 8-ounce containers mascarpone cheese, at room temperature; 1 cup heavy cream; 3/4 cup confectioners' sugar; 1 teaspoon pure vanilla extract; 1/4 cup bittersweet chocolate chips 1; 1 tablespoon granulated sugar; 1 teaspoon grated orange zest

20 MINPrep Time

40 MINCook Time

8Servings

by Giada De Laurentiis

Intermediate

Photo Credit: Elizabeth Newman

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A lot of steps go into putting this cake together but since it starts with a boxed cake mix, none of them is
very difficult. All the effort goes into the creamy-crunchy filling, made from hazelnut brittle that is a delicious
candy all on its own. It makes for a spectacular birthday cake.

Hazelnut Crunch Cake with Mascarpone and Chocolate

Servings

Prep Time

20 minutes

Cook Time

40 minutes

Image of Hazelnut Crunch Cake with Mascarpone and Chocolate

Ingredients

For the Cake:

1 box chocolate cake mix and any additional 1
ingredients needed to make the cake

For the Crunch:

1 cup about 4 1/2 ounces hazelnuts, toasted and skinned (see Cook's Note)

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2/3 cup granulated sugar

For the Filling:

2 8-ounce containers mascarpone cheese, at room temperature
1 cup heavy cream
3/4 cup confectioners' sugar
1 teaspoon pure vanilla extract

For the Topping:

1/4 cup bittersweet chocolate chips 1
1 tablespoon granulated sugar
1 teaspoon grated orange zest

Instructions

This recipe originally appeared in Giada's Kitchen by Giada De Laurentiis. Clarkson Potter, 2008.
Preheat the oven to 350 F. Butter and flour two 8-inch cake pans.
Prepare the cake mix according to package instructions. Divide the
batter between the cake pans and bake as directed. Remove from the
oven and cool on a wire rack.
To make the crunch, place the toasted nuts close together in a single
layer on a parchment-lined baking sheet. Combine the granulated
sugar and 1/3 cup of water in a small saucepan. Bring to a boil over
medium-high heat and stir until the sugar has dissolved. Continue to
boil the mixture until the sugar is light brown, about 8 minutes.
Remove from the heat and let the bubbles subside, then pour the
caramelized sugar over the nuts. Place the baking sheet in the
refrigerator and let the nut crunch cool until hard, about 30 minutes. When the nut crunch is hardened and cool, place it on a cutting board
and cut into small pieces, saving a few larger ones for decoration. Set
aside.
To make the filling, put the mascarpone, cream, confectioners' sugar,
and vanilla into a large mixing bowl. Using an electric mixer, whip the
cream mixture to soft peaks. Fold the chopped nut crunch into the
whipped cream.
To make the topping, place the chocolate chips, granulated sugar,
and zest in a food processor. Process the mixture until the chocolate
is finely ground.
To assemble the cake, put 1 cake layer on a serving plate or cake
stand. Top with a 1-inch layer of the whipped cream‚ hazelnut crunch
filling. Place the second layer of cake on top of the first and frost the
entire cake with the remaining filling. Sprinkle the top and sides of the
cake with the ground chocolate topping and add some shards of nut
crunch as decoration. Serve.