Chocolate Cream Gateau Recipe
Ingredients
| Yellow cake mix package | 1 | |
| Eggs | ||
| Water | ||
| Oil, if required | ||
| Hazelnuts | 1 Cup (16 tbs) | |
| Powdered sugar | 1/4 Cup (16 tbs) (Filling & Topping:) | |
| Unsweetened cocoa powder | 3 Tablespoon (Filling & Topping:) | |
| Butter | 3/4 Cup (16 tbs), softened (Filling & Topping:) | |
| Kirsch | 1 Tablespoon (Filling & Topping:) | |
| Candied coffee beans | ||
Directions
Grease and flour two 8-inch (20-cm) layer cake pans.
Preheat oven to 350°F (175°C).
To make cake; prepare cake mix with eggs, water and oil, if required, according to package instructions.
Fold hazelnuts into batter.
Spread batter evenly in prepared pans.
Bake 35 to 40 minutes, following package instructions to test doneness.
Cool as indicated on package.
To make frosting, sift powdered sugar with cocoa powder.
Cream butter in a medium bowl until light.
Beat in powdered sugar mixture and kirsch.
Place a fourth of the chocolate frosting in a pastry bag fitted with a fluted nozzle.
Spread a third of the remaining frosting over 1 cake layer.
Place second cake layer on top.
Use remaining frosting to cover top and sides of cake.
Decorate top with rosettes of piped frosting; top each rosette with a candied coffee bean.
Preheat oven to 350°F (175°C).
To make cake; prepare cake mix with eggs, water and oil, if required, according to package instructions.
Fold hazelnuts into batter.
Spread batter evenly in prepared pans.
Bake 35 to 40 minutes, following package instructions to test doneness.
Cool as indicated on package.
To make frosting, sift powdered sugar with cocoa powder.
Cream butter in a medium bowl until light.
Beat in powdered sugar mixture and kirsch.
Place a fourth of the chocolate frosting in a pastry bag fitted with a fluted nozzle.
Spread a third of the remaining frosting over 1 cake layer.
Place second cake layer on top.
Use remaining frosting to cover top and sides of cake.
Decorate top with rosettes of piped frosting; top each rosette with a candied coffee bean.
Chef
