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Chocolate Cream Gateau

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Ingredients
  Yellow cake mix 18 1⁄2 Ounce (1 Package)
  Eggs 2
  Water 1 Cup (16 tbs)
  Oil 1 Tablespoon
  Ground hazelnuts 100 Gram (1 Cup)
  Powdered sugar 275 Gram (2 1/4 Cup)
  Unsweetened cocoa powder 20 Gram (3 Tablespoon)
  Butter 200 Gram, softened (1 Cup)
  Kirsch 1 Tablespoon
  Candied coffee beans 1 Tablespoon
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Everyday

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