Thursday, September 22, 2011

Chocolate Caramel Hazelnut Cake

So this recipe is dedicated to my fantastic cousin Emily. Pardon the pun, but this cake recipe has been baking in my head for a long time. I had all the ingredients including the Nutella sitting in my cupboard, but I was waiting for a time that I really could work out the frosting. This is where my cousin enters the scene. She face booked me that she tried a new Nutella recipe and that I should check it out. It was like she read my mine. We must have some kind of baker/cousin telepathic thing going on. Long story short, I gave it a go, with this cake from my head and tastiness was born!!! We are talking a Devils Food cake with a caramel filling frosted in Nutella frosting and wrapped in chocolate Hazelnut cookies. What's not to like? Ok, maybe that whole sharing part. Just remember that sharing was what created this beauty in the first place. So here is a cake for you my sweet cousin Em who inspires me not only in the kitchen but in all aspects of life. Love ya girl!!

Here is the caramel filling. I had to slap that second layer on quick before my husband saw all of its caramel glory otherwise I would have never finished in. Be sure when you put that caramel in to build a nice wall of frosting around the edge to hold it all in. Mmmm caramel.

So here is the cake hiding all the caramel to surprise you when you least expect it. Give the outside a nice coat of your Nutella frosting and start sticking on your chocolate hazelnut cookies. I did cut them to the appropriate height.

Here we are all edges in cookies. Notice on the bottom that I made sure they were stuck in some frosting this secures them so they don't fall of the cake. Then add a small border to lock them in!!

I just used a big star tip to make a basic boarder and then did the swirls on top. It gave it a really pretty finish.

Then you dig in for all that happy chocolate, hazelnut, caramel goodness. Enjoy!!

Chocolate Caramel Hazelnut Cake

1 Duncan Hines Devils Food Cake mix

Bake in two nine inch rounds according to the directions and cool.

Caramel Filling- Melt two bags Werthers Original chewy caramels with 4 Tbs. evaporated milk. Cool and set aside.

Nutella Frosting
2 Sticks Butter room Temperature
2 Cups Nutella (I admit I upped this a bit because I like Nutella a lot)
5 Cups Powdered Sugar
2 tsp. Vanilla
Pinch of Salt

Heavy Cream (This is what makes it silky smooth and fabulous!!)

Combine all together in a mixer and add heavy cream until a creamy smooth and spreadable consistency. Spread on the cake before you eat too much!!


  1. Wow, my mouth is watering! I think you need to make that when we come to visit at Thanksgiving.

  2. Wow...that is a beautiful cake! I bet it was delish!