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Chocolate Hazelnut Biscuit Layer Cake Recipe


  • 500g plain flour
  • 70g margerine
  • 150g caster sugar
  • 3 tbsp honey
  • 1 tsp soda
  • 2 eggs
  • pinch salt
  • 250g unsalted butter, softened
  • 1 litre milk (4 cups)
  • 6 tbsp semolina
  • ½ cup sugar
  • 2 tsp vanilla
  • 1 tsp salt
  • 280g Nutella (1 cup)
  • 60g Nutella
  • 60g dark chocolate, chopped
  • 60g cream
  • ½ cup chopped, roasted skinless hazelnuts
Chocolate Hazelnut Biscuit Layer Cake Recipe

  1. Preheat the oven to 180 C (350 F) and line as many round trays as you have with baking paper (you’ll need 8 in total but can always rotate them).
  2. To make the biscuit dough, knead all the ingredients together by hand, in a food processor or in an electric mixer.
  3. Divide the dough into 8 equal parts. On a floured surface, roll out each ball of dough into a very thin round, until it is the size of a dinner plate. Place a dinner plate upside down on top of the rolled out dough and trim around it to remove the excess.
  4. Place the rolled rounds of dough onto the baking trays and bake for 7 – 8 minutes until golden. Set aside to cool.
  5. Meanwhile, make the buttercream. Boil the milk, semolina, sugar, vanilla and salt together until thick.
  6. Place in a heatproof bowl and cover with plastic wrap directly on the surface. Refrigerate until cool.
  7. Beat the butter using an electric mixer until pale and creamy. Add the Nutella and beat until incorporated. Add the semolina a couple of tablespoons at a time, until it is all combined.
  8. To assemble the cake, place a biscuit round on a serving plate. Top with about a third of a cup of semolina buttercream and spread it evenly around using an offset spatula. Top with another biscuit, and repeat the process until all the biscuits have been used. Spread the remaining buttercream over the top and sides of the cake to seal it. Refrigerate the cake to allow the buttercream to set.
  9. To make the ganache, combine the Nutella, cream and chocolate in a small saucepan over a low heat, stirring with a rubber spatula until everything is melted and smooth.
  10. Pour the ganache over the cake, allowing it to drip down the sides, and sprinkle with the hazelnuts.
  11. Keep refrigerated. Best served the next day

Source: Butter Baking
Chocolate Hazelnut Biscuit Layer Cake Recipe Chocolate Hazelnut Biscuit Layer Cake Recipe Reviewed by kuji hara on 10:27 PM Rating: 5

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