Chocolate Hazelnut Cake

Ingredients

• Servings: 3
• 1 (18.25 ounce) package devil's food cake mix
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1 teaspoon vanilla extract
• 1/4 cup water
• 3 cups heavy whipping cream
• 1 1/2 cups semisweet chocolate chips
• 1 cup finely chopped toasted hazelnuts
• 12 hazelnuts

Recipe

• prepare cake mix according to package directions, using required ingredients, plus pudding mix, vanilla, and an additional 1/4 cup of water. spread batter evenly among three greased and floured 9 inch cake pans. bake at temperature specified on cake mix box for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. let cakes cool completely, then chill in refrigerator for 30 minutes.
• in a double boiler over simmering water, melt chocolate chips. gradually add 1/4 cup of the whipping cream, stirring constantly until smooth. remove from heat and let cool to room temperature. beat 3/4 cup of whipping cream until soft peaks form. fold the whipped cream into the cooled chocolate mixture. stir in 1/2 cup of the finely chopped hazelnuts. chill 30 minutes.
• beat remaining 2 cups of whipping cream until soft peaks form, then fold in the remaining 1/2 cup of chopped hazelnuts. chill until ready to frost cake.
• place 1 cake layer on cake plate. spread 1/2 of the chilled chocolate mixture over top. add another cake layer. spread with other 1/2 of chocolate mixture. top with last cake layer. frost entire cake with hazelnut-whipped cream. place 12 whole hazelnuts around top outer edge of cake as a garnish. this cake should be kept in the refrigerator.