Chocolate Hazelnut Drip Cake

Who doesn’t love chocolate and hazelnut? Three layers of chocolate filling and hazelnut frosting, this cake is beautiful and delicious!

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Chocolate Hazelnut Drip Cake
Who doesn't love chocolate and hazelnut? Three layers of chocolate filling and hazelnut frosting, this cake is beautiful and delicious!
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27450 calories
2621 g
3574 g
1875 g
248 g
731 g
6649 g
15085 g
2015 g
59 g
995 g
Nutrition Facts
Serving Size
6649g
Amount Per Serving
Calories 27450
Calories from Fat 16527
% Daily Value *
Total Fat 1875g
2885%
Saturated Fat 731g
3654%
Trans Fat 59g
Polyunsaturated Fat 260g
Monounsaturated Fat 735g
Cholesterol 3574mg
1191%
Sodium 15085mg
629%
Total Carbohydrates 2621g
874%
Dietary Fiber 149g
597%
Sugars 2015g
Protein 248g
Vitamin A
350%
Vitamin C
13%
Calcium
311%
Iron
816%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
For the Chocolate spikes for the cake decoration
  1. 1 Bag of semi-sweet chocolate chips
For the Chocolate Hazelnut Cake
  1. 2 boxes of Duncan Hines Classic Devil's Food Cake Mix
  2. 2 box of Jell-o instant chocolate pudding mix
  3. 2 cups sour cream
  4. 2 cups vegetable oil
  5. 8 eggs
  6. 1 cup milk
  7. 4 tsp hazelnut extract
  8. pinch of sea salt
For the Chocolate Filling
  1. 2.6 oz of semi-sweet chocolate
  2. 2 1/2 tbsp butter
  3. pinch of salt
For the chocolate hazelnut frosting
  1. 2 1/2 sticks butter, softened
  2. 1 cup Philadelphia cream cheese, cold
  3. 2/3 cup + 4 tbsp powdered sugar
  4. 1 1/2 cups + 4 tbsp Nutella chocolate hazelnut spread
  5. pinch of salt
For the Chocolate Drip Glaze
  1. 2.6 oz of semi-sweet chocolate
  2. 3 tablespoons of butter
  3. pinch of salt
For the decoration
  1. 8 Ferrero Rocher
  2. 4 Chocolate Hazelnut Pirouline Rolled Wafers
  3. chopped hazenuts
Make the chocolate spikes for the cake decoration (the night before)
  1. Using the same cake pans you plan to make the cake... cut a piece of parchment the same size as the pan
  2. Melt the chocolate in a microwave safe bowl
  3. Spread the chocolate into a thin layer on top of the parchment paper
  4. Refrigerate overnight
  5. Remove the parchment paper and cut the chocolate into pie shaped pieces.
  6. Put the pieces back in the fridge (or freezer!)
Make the Chocolate Hazelnut Cakes
  1. Preheat oven to 350°F.
  2. Butter three 7-inch cake pans and dust them with the cake mix.
  3. Blend the cake mix, jello, sour cream oil, eggs, milk, hazelnut extract & salt until fully moistened
  4. On Medium speed, mix for 2 full minutes
  5. Fill the pans 3/4 of the way full, you will have a 1/4 of the cake mix remaining. You can choose to make 4 cakes or dump the extra cake batter.
  6. Bake for 40 mins.
  7. Allow to cool for 15 mins & remove from your pans
  8. Allow to fully cool before frosting (but not too long)
Make the Chocolate Filling
  1. Coarsely chop the semi-sweet chocolate and place it in a saucepan together with butter, over low heat.
  2. Stir often until everything is melted.
  3. Add a pinch of salt.
  4. Let cool to spreadable consistency – meanwhile you can prepare the frosting.
Make the chocolate hazelnut frosting
  1. Beat butter until pale and creamy, about 2 minutes.
  2. Add the cream cheese, powdered sugar, Nutella and salt and beat until frosting is completely smooth and fluffy.
  3. If frosting feels loose, put the bowl in the fridge for a while.
Assemble the cake
  1. Place the first cake layer on a plate or cake stand.
  2. Spread with chocolate filling, then pipe or spread a layer of hazelnut frosting on top.
  3. Place the second layer on top of the first layer. Spread second layer with chocolate filling, then pipe or spread a layer of frosting on top. (save some frosting for decoration)
  4. Put the third layer on top.
  5. Frost the top and side of the cake.
  6. Put the cake in the fridge to stabilize it while you prepare the chocolate glaze.
Add the Chocolate Drip Glaze
  1. Coarsely chop the chocolate and place it in a saucepan together with butter, over low heat.
  2. Stir often until everything is melted.
  3. Add a pinch of salt.
  4. Let cool to room temperature (but make sure it doesn’t thicken too much, it should still be liquid).
  5. Pour the glaze over the cake and quickly spread it over the edges of the cake to make it run down the sides.
Decorate the Cake
  1. Cut the cold chocolate into sharp pie points
  2. Stick the sharp points into the back left side of the cake
  3. Cut the Rolled Wafers into different sizes and stick in the cake at different angles.
  4. Stack Ferrero Rocher's around the wafers and chocolate points, securing them with small blobs of frosting.
  5. In between the Ferrero Rocher's add some chopped hazelnuts.
Adapted from Call Me Cupcake
Beta Nutrition
calories
27450
fat
1875g
protein
248g
carbs
2621g
Full Info.
Adapted from Call Me Cupcake
Jessy + Melissa https://www.jessyandmelissa.com/