Chocolate Hazelnut Cream Raspberry Layer Cake

As I often do, I was sharing photos of one of my massive “10lb.” layer cakes. (Maybe not 10lbs, but they are hearty and heavy!)

This one, the Chocolate Hazelnut Lemon Curd Raspberry Layer Cake, happened to particularly appeal to a good friend, mostly.
She said to me, “I’ll take that! But without all the frosting!”
Knowing her and her adoration of everything chocolate, I decided to create a whipped filling with the fresh raspberries made of even MORE chocolate, rather than lemon curd cream. 

So, Kimmy’s cake was strictly a Chocolate Hazelnut Cream Raspberry Layer Cake – layers of chocolate hazelnut cake, of course, filled with a silky whipping of chocolate hazelnut butter and vanilla mascarpone (dreamy), in addition to the raspberries.

Yes, it was a hit. I believe Kimmy had the cake for lunch each day for a full week! She, for sure, added a full glass of milk with each serving.

Chocolate Hazelnut Cream Raspberry Layer Cake

Chocolate Hazelnut Cream Cake:
2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsweetened cocoa powder
1 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt
¾ cup butter, room temperature
10 oz. chocolate hazelnut butter
2 large eggs, room temperature
1 Tbs. vanilla extract
1 cup buttermilk

Chocolate Hazelnut Cream Filling:
8 oz. vanilla mascarpone cheese
8 oz. chocolate hazelnut butter

16-20 oz. fresh raspberries

Preheat the oven to 350°F.

Line three to four 6” cake pans with oil and then parchment paper.

In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, soda, and salt. Set aside.

In a stand mixer, cream together the butter and sugar until fluffy. Add the chocolate hazelnut spread and beat until well incorporated.

Add eggs and vanilla and beat until well combined. Next, add the dry ingredients and buttermilk and mix until fully combined.

Transfer the cake mixture to the prepared baking pans, dividing into thirds or fourths.

Bake for 35-45 minutes, until a toothpick inserted comes out clean.

Remove from oven and cool for 15 minutes.

After 15 minutes, invert the cake pans and release the cakes, cooling completely for several hours – chilling overnight or freezing for several days (or weeks).

Once ready to “fill,” remove from the fridge or freezer and prepare the Chocolate Hazelnut Cream Filling.

Using a stand mixer, beat together the mascarpone and chocolate hazelnut butter until smooth and creamy. Chill for several hours, or overnight.

Place a layer of chocolate cake on a cake spinner and top with ¼ of the Chocolate Hazelnut Cream.

Delicately cover with fresh raspberries in a circular pattern.
Top with the next layer of cake and the last of the Chocolate Hazelnut Cream. Decorate with a round of raspberries again.

Finally, top with the last layer of chocolate cake and finish with the final layer of Chocolate Hazelnut Cream and raspberries. (Reserve the 4^th layer of cake to nosh on for a snack!)

Chill to set.

Slice, serve, and enjoy!