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Chocolate-Hazelnut Meringue Layer Cake
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Prep Time:
40 minutes
Total Time:
2 hours 30 minutes
Dazzle guests with this effortlessly elegant dessert!
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
  • 1 1/4 cups water
  • 1/2 cup vegetable oil
  • 4 eggs, separated
  • 1/2 cup ground toasted hazelnuts
  • 2 cups heavy whipping cream
  • 1/4 cup plus 1/3 cup Nutella® hazelnut spread with cocoa
  • 2 tablespoons powdered sugar
  • 12 Ferrero Rocher™ candies, unwrapped
Instructions:
  • Preheat your oven to 350°F. Grease two 9-inch round cake pans with shortening. Line the bottom of the pans with parchment paper, then grease again and dust with flour.
  • In a large bowl, use an electric mixer on low speed to blend the cake mix, water, oil, and egg yolks until just combined. Increase speed to medium and beat for 2 minutes until smooth. Divide batter evenly into pans.
  • In a separate large bowl, use an electric mixer on medium speed to beat egg whites until foamy. Slowly add granulated sugar and beat on high speed until stiff peaks form. Gently fold in ground hazelnuts. Spoon meringue on top of batter in each pan and spread it carefully, leaving a 1/4-inch border along the sides of the pans.
  • Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pans on cooling racks for 15 minutes. Gently run a knife around the sides of the pans to loosen the cake with meringue. Remove from the pans and place meringue-side-up on cooling racks. Allow it to cool completely, about 1 hour.
  • In a chilled large bowl with beaters, use an electric mixer on medium speed to whip the whipping cream until soft peaks form. Then, mix in 1/4 cup of hazelnut spread and powdered sugar until stiff peaks form.
  • To assemble the cake, place one cake layer meringue-side-up on a serving plate or cake stand. Heat 1/3 cup hazelnut spread in a microwavable bowl for 15 to 30 seconds until softened. Carefully spread the softened hazelnut spread over the meringue layer. Top with the remaining cake layer meringue-side-up. Add dollops of whipped cream mixture, spreading to cover the top of the cake. Garnish the top with candies. Refrigerate until ready to serve.

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