-
TV Shows
FEATURED
TV Shows
More In TV Shows
See More
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Success!
A link to %this page% was e-mailed
In a separate bowl sift together the flour, baking soda, and 1/2 teaspoon salt. Add the sifted ingredients to the batter.
Stir in nuts, if using, and chocolate chips. Divide the batter evenly among the prepared pans. Bake for 45 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 to 15 minutes and then turn out onto a wire rack to cool completely.
For the frosting: Prepare the frosting by whipping the cream cheese, sugar, and vanilla together until creamy. Increase the mixing speed, then slowly pour in the heavy cream and beat until smooth and thick and the frosting is the consistency of whipped cream. Store in the refrigerator until you are ready to use.
To assemble the cake, place 1 cake layer on a cake plate. Spread with 1/2 the container of chocolate-hazelnut spread and top with a thin layer of whipped cream cheese frosting, about 1/2 cup. Repeat with the second layer, using the remaining 1/2 of the chocolate-hazelnut spread and 1/2 cup whipped frosting. Cook's Note: You will use the chocolate spread only for the bottom 2 layers.
Top with the final cake layer and frost or decorate with the remaining whipped frosting. Garnish, as desired.
Cook's Note: There are a couple different things that make this cake above and beyond, but by adding the "secret" ingredient of sour cream to the cake really makes for a much more moist cake. Also I love the sudden surprise of the Nutella in between each layer. For me it brings me back to being a kid and eating chocolate dipped bananas on a stick...known to some as the "Monkey Tail".
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Get Cooking Channel on your TV.
Gingerbread Cake Truffles
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 11 reviews
By Markly
louisiana
on September 18, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Made this today. Wow it's rich, have to eat small pieces at a time. It's also huge, too tall to fit in my cake holder. I didn't let the cake cool COMPLETELY before i assembled and frosted it so i had a little bit of sliding of the top layer. Love the flavor combo, we'll make this again.
By Sara_88
Houston, TX
on September 21, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This cake was unique! I loved how all the flavours combined well together. I followed the recipe exactly as written, and baked the layers the night before. The next day all I did was assemble and whip up the frosting. Not only does that cut time, but it creates a rich and flavourful cake!
By mwahthecook
HOUSTON, TX
on September 20, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This cake was delicious. The cake was had a wonderful light banana taste, that was kicked up with the pecans and chocolate chips. The nutella as a filling and the whipped cream cheese frosting was the icing on the cake. This recipe is a keeper. My husband, children and neighbors loved it.
Read all 11 reviews