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Chocolate-Hazelnut Meringue Layer Cake

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Chocolate-Hazelnut Meringue Layer Cake
  • Prep 40 min
  • Total 2 hr 30 min
  • Servings 12
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Guests don’t need to know how easy this impressive dessert is to make!
By Betty Crocker Kitchens
Updated Sep 20, 2016

Ingredients

Cake

Topping and Filling

  • 2 cups heavy whipping cream
  • 1/4 cup plus 1/3 cup Nutella® hazelnut spread with cocoa
  • 2 tablespoons powdered sugar
  • 12 Ferrero Rocher™ candies, unwrapped

Steps

  • 1
    Heat oven to 350°F. Grease with shortening two 9-inch round cake pans. Line pan bottoms with cooking parchment paper; grease again, and sprinkle pans with flour.
  • 2
    In large bowl, beat cake mix, water, oil and egg yolks with electric mixer on low speed until moistened. Scrape bowl; beat 2 minutes on medium speed. Spread batter evenly in pans.
  • 3
    In another large bowl, beat egg whites with electric mixer on medium speed until foamy. Gradually add granulated sugar, beating on high speed until stiff peaks form. Fold in ground hazelnuts. Place spoonfuls of meringue on top of batter in each pan; carefully spread to cover batter to within 1/4 inch of sides of pans.
  • 4
    Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 15 minutes. Carefully run knife around sides of pans to loosen cake and meringue. Remove from pans, and place meringue-side-up on cooling racks. Cool completely, about 1 hour.
  • 5
    For topping, using chilled large bowl and beaters, beat whipping cream using electric mixer on medium speed until soft peaks form. Add 1/4 cup of the hazelnut spread and the powdered sugar; beat until stiff peaks form.
  • 6
    To assemble cake, place cake layer on serving plate or cake stand, meringue-side-up. Place remaining 1/3 cup hazelnut spread in small microwavable bowl. Microwave uncovered on High 15 to 30 seconds or just until softened. Carefully spread softened hazelnut spread over meringue layer. Top with remaining cake layer, meringue-side-up. Top with dollops of whipped cream mixture, spreading slightly to cover top of cake. Garnish top with candies. Refrigerate until ready to serve.

Tips from the Betty Crocker Kitchens

  • tip 1
    To keep meringue from cracking when removing from pan, cover cooling rack with paper towel. Tip cake out of pan onto paper towel-lined rack, then turn cake onto another cooling rack to cool meringue-side-up. Remove paper towel.
  • tip 2
    Change it up a bit! Drizzle additional melted hazelnut spread around top of cake.
  • tip 3
    Egg whites will have a better volume when beaten at room temperature in a bowl that is clean and dry.

Nutrition

610 Calories, 38g Total Fat, 6g Protein, 59g Total Carbohydrate, 43g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
610
Calories from Fat
340
Total Fat
38g
59%
Saturated Fat
14g
71%
Trans Fat
1/2g
Cholesterol
120mg
39%
Sodium
370mg
15%
Potassium
200mg
6%
Total Carbohydrate
59g
20%
Dietary Fiber
2g
9%
Sugars
43g
Protein
6g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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