Angel Food Cake with Chocolate Hazelnut Frosting
- Level: Easy
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 291
- Total Fat
- 22
- Saturated Fat
- 15
- Carbohydrates
- 23
- Dietary Fiber
- 1
- Sugar
- 18
- Protein
- 3
- Cholesterol
- 57
- Sodium
- 99
- Total: 2 hr 20 min (includes chilling time)
- Active: 20 min
Ingredients
1 1/2 cups heavy cream
1/2 cup bittersweet chocolate chips
1/2 cup chocolate hazelnut spread, such as Nutella
1 teaspoon instant espresso
1/8 teaspoon salt
One store-bought 9-inch angel food cake or pound cake, halved around the equator
Edible flowers
Directions
- Pour the heavy cream into in to a small saucepan set over medium-high heat. Heat until small bubbles start to form around the edge of the pan. Place the chocolate chips, hazelnut spread, espresso and salt in a medium bowl. Pour the hot cream over the chocolate and let stand for 1 minute to soften. Starting in the center of the bowl, whisk the chocolate mixture in small circles until smooth and combined. Cool to room temperature.
- Cover with plastic wrap and refrigerate for 2 hours.
- Using an electric hand mixer on medium speed, beat the chocolate mixture until light, slightly thickened and spreadable, 5 minutes.
- Place the bottom half of the cake on a cake plate. Spread one-quarter of the frosting on top of the cake, leaving a 1/4-inch edge. Place the top half of the cake on the frosting, smooth-side up and gently press down to seal the cake halves. Use a rubber spatula to spoon the rest of the frosting on top of the cake. Using a small offset spatula, push the extra frosting over the sides and the top. Smooth the sides until completely covered. Smooth the top of the cake or make a decorative pattern. Store the cake in the refrigerator until ready to serve. Bring the cake to room temperature for 15 minutes before serving. Garnish with colorful edible flowers to serve.