1 recipe Chocolate Buttermilk Cake or your favourite chocolate cake recipe, baked in three 8 layers
1 ½ cups whipping cream
3 Tbsp. icing sugar
3/4 tsp. vanilla
2 Tbsp. Frangelico
½ package whipping cream stabilizer, like Whip-It
12 oz. bittersweet chocolate, chopped
1 ¼ cup whipping cream
3 Tbsp. Frangelico
In a well chilled medium bowl, combine all filling ingredients.
With a hand held mixer or in a stationery mixer, beat on high speed just until cream is stiff.
Place first cake layer on serving platter or plate. Spread 1 ¼ cup cream evenly over layer.
Top with second layer and another 1 ¼ cup cream. Top with third layer of cake.
Refrigerate cake while making icing. Reserve remaining cream for garnishing.
Place chocolate in a large mixing bowl.
In a small saucepan, bring cream to a boil. Pour cream over the chocolate and let stand for 5 minutes.
Add Frangelico and whisk mixture until smooth.
Chill mixture until it starts to thicken, stirring occasionally. Using low speed, beat until mixture just starts to form stiff peaks. Do not overbeat.
Spread sides and top of cake with whipped chocolate mixture. Garnish with reserved whipped cream and whole hazelnuts.
Refrigerate until ready to serve. Let stand at room temperature for 30 minutes before slicing with a warm knife.
Makes 12 generous servings