Skip to main content New<> this month
Get the Allrecipes magazine
Chocolate Hazelnut Cake
May 11, 2010

Delicious cake! I only had two 9" cake pans so I made a 2- instead of 3-layer cake, so the extra filling I spread on top of the cake before frosting it. I didn't have any problem with letting the filling chill completely before spreading it, as some reviewers mentioned. Also, be aware that if you make the frosting as written (NOT with Cool Whip), it won't be sweet, just creamy/nutty. It can be a nice touch to offset all the sweetness of the cake and filling, but just be aware of that. Taste a little while you're whipping the cream and if you don't like it as is, add a pinch or two of white sugar, until it's *just* sweet enough. I left mine as is and feel it's a nice contrast, especially since I don't like super-sweet frostings, but it also would have been good with a small pinch of sugar.

  1. 36 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars