Mocha-Hazelnut Cream-Filled Cake

Looking for a lavish dessert? Then check out this coffee flavored creamy chocolate cake packed with hazelnut – a delightful treat.

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  • prep time 35 min
  • total time 3 hr 0 min
  • ingredients 9
  • servings 16
 

Ingredients

1
box (18.25 oz) butter recipe chocolate cake mix
Butter
Water
Eggs
2
teaspoons instant coffee granules or crystals
2
bags (12 oz each) semisweet chocolate chips
1
bottle (16 oz) refrigerated hazelnut-flavor coffee creamer
1
package (8 oz) cream cheese, softened
2
tablespoons chopped hazelnuts (filberts)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Grease bottoms only of two 9-inch round pans. Prepare cake mix as directed on box using butter, water and eggs and adding coffee granules; pour batter into pans. Bake as directed on box. Cool 10 minutes; remove from pans and place on wire racks.
  • 2 In 3-quart saucepan, cook chocolate chips and coffee creamer over medium-low heat about 8 minutes, stirring constantly, until melted. Remove from heat; beat in cream cheese with wire whisk until smooth. Cover; refrigerate about 30 minutes.
  • 3 In small microwavable bowl, reserve 1/2 cup of the chocolate mixture; set aside for topping. Beat remaining mixture on medium-high speed 8 minutes or until it forms a light and fluffy frosting.
  • 4 Place 1 cake layer on serving plate, rounded side down. Spread 1-inch-thick layer of frosting over cake. Top with second cake layer, rounded side up. Spread frosting on side and top of cake.
  • 5 Microwave reserved 1/2 cup chocolate mixture on High 30 seconds or until soft; spread over top of cake. Sprinkle hazelnuts around top edge. Cover loosely; refrigerate at least 1 hour before serving. Store in refrigerator.
  • 1 Heat oven to 350°F. Grease bottoms only of two 9-inch round pans. Prepare cake mix as directed on box using butter, water and eggs and adding coffee granules; pour batter into pans. Bake as directed on box. Cool 10 minutes; remove from pans and place on wire racks.
  • 2 In 3-quart saucepan, cook chocolate chips and coffee creamer over medium-low heat about 8 minutes, stirring constantly, until melted. Remove from heat; beat in cream cheese with wire whisk until smooth. Cover; refrigerate about 30 minutes.
  • 3 In small microwavable bowl, reserve 1/2 cup of the chocolate mixture; set aside for topping. Beat remaining mixture on medium-high speed 8 minutes or until it forms a light and fluffy frosting.
  • 4 Place 1 cake layer on serving plate, rounded side down. Spread 1-inch-thick layer of frosting over cake. Top with second cake layer, rounded side up. Spread frosting on side and top of cake.
  • 5 Microwave reserved 1/2 cup chocolate mixture on High 30 seconds or until soft; spread over top of cake. Sprinkle hazelnuts around top edge. Cover loosely; refrigerate at least 1 hour before serving. Store in refrigerator.

EXPERT TIPS

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Expert Tips

To keep the frosting from sticking to the plastic wrap, poke toothpicks around the outside edge of the frosted cake before covering with plastic wrap. Remove the toothpicks before serving.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
550
(
Calories from Fat
280),
% Daily Value
Total Fat
32g
32%
(Saturated Fat
16g,
16%
),
Cholesterol
70mg
70%;
Sodium
400mg
400%;
Total Carbohydrate
63g
63%
(Dietary Fiber
4g
4%
  Sugars
45g
45%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
8%;
Iron
15%;
Exchanges:
2 Starch; 2 Other Carbohydrate; 6 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.
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