Comments on: Chocolate Hazelnut Cake

By: Donna

Donna — Tue, 12 Feb 2013 03:47:58 +0000

Ok, took most of the afternoon to make. The cake was easy, as was the icing. BUT the icing has the consistency of whipped cream (I even added another cup of powdered sugar) and is impossible to pipe unless you are in a freezer. Also, it will begin to ooze out from between the layers quickly at room temp. and is practically impossible to transport. I put 3 skewers through the layers for transport purposes, and the icing was starting to slide down the sides a bit after a 15 minute trip. All that being said, though, it was a fabulously delicious cake. All 12 ate every last crumb from a large slice. Would be best to make, refrigerate and serve at home.

By: Leonie

Leonie — Wed, 23 Jan 2013 05:11:46 +0000

*drool*

By: Serena

Serena — Mon, 14 Jan 2013 17:53:43 +0000

Wow!!!! This cake looks amazing!!!!
Have you tried Baci di Dama cookies? My favourites hazelnut cookies ever: http://foodfulife.wordpress.com

Thank you for sharing!!

By: TK-Erika

TK-Erika — Fri, 11 Jan 2013 15:35:44 +0000

Hi Kimberly! I’m pretty sure that’s because, as Amy mentioned, she used dark cocoa powder (which I love and also use whenever I can). The color of the cake will be lighter if you use regular cocoa powder, as seen in the original recipe.

By: Kimberly Snell

Kimberly Snell — Thu, 10 Jan 2013 21:28:12 +0000

I’m curious as to why the picture of the sliced piece of cake does not look like the sliced piece on the recipe picture, the first picture the cake looks darker and I guess neater then the one pictured on the recipe.

Just wondered
Kim

By: Jayne

Jayne — Thu, 10 Jan 2013 05:17:38 +0000

I cried a little when I saw this. If only someone would make me this cake for the said upcoming romantic holiday.

By: Monique of Ambitious Kitchen

Monique of Ambitious Kitchen — Wed, 09 Jan 2013 15:26:55 +0000

OH MY GOD.

By: Maria

Maria — Fri, 22 Jul 2011 00:45:15 +0000

I have to try this!

By: Wendy in Oz

Wendy in Oz — Sat, 02 Jul 2011 04:40:37 +0000

I made this fabulous cake the other day too and it defintely improved with age – more moist and delicious!
I found the frosting was a bit soft as well, don’t know if I didn’t whip the cream enough – soft peaks rather than firm ones. Next time (cos there will be a next time!) I might try cream cheese in place of mascarpone.

By: Wendy in Oz

Wendy in Oz — Fri, 01 Jul 2011 04:07:28 +0000

I made this a couple of days ago as well – much tastier if you wait for a day to help “meld” the flavours together.
I had issues with the frosting being very soft – I wonder if cream cheese might give it a bit more strength? Tasted amazing anyway, and given it’s winter in these parts, no refridgeration needed