News of this hazelnut shortage have been flashing across my tv and computer screen, it’s been keeping me up at night! There I was lying in bed, not sleeping as per usual, planning my trip to the grocery store to pick up some Nutella in the morning. I had thoughts of outrageous prices or worse, none on the shelf!
All my panic was for nothing. They were all lined up on the shelf, fully stocked and reasonably priced. I didn’t want to chance it though, I stocked up. It’s the food hoarder in me. I can’t help it!
The cake doesn’t require a bit of cooking so if it’s still hot where you live, you’re in luck. Or if you live around here you’ll be making it in a sweater because we woke up to 3 degrees this morning. That’s 37 F. Either way, it’s August and I’m freezing. We’re heading out camping this weekend and I’m packing the cake and some flannel pj’s.
This chocolate hazelnut cream cake was inspired by my all time favorite cake that my Mom makes but hasn’t made in a long time (major hint Mom). I’m not totally sure what it’s even called. She makes it with layers of graham crackers, cooked pudding, and whipped topping. This version here is more like a cheesecake. Both are delicious!
- 1¾ cup heavy cream
- 1½ cups cream cheese, softened
- ½ cup powdered sugar
- ½ tsp vanilla
- ⅔ cup chocolate hazelnut spread
- 1 200g box chocolate wafers.
- In a large bowl beat half the cream cheese with the powdered sugar and vanilla. Set aside in a smaller bowl.
- Whip one cup of the cream until stiff peaks form. Slowly beat in the cream cheese mixture until incorporated. Set aside.
- Beat the remaining cream cheese until light and fluffy. Add the chocolate spread until combined and set aside in a smaller bowl.
- Whip the remaining heavy cream until stiff peaks form. Slowly add the chocolate mixture until incorporated.
- Place a single layer of the chocolate wafers on the bottom of a parchment lined 8 inch spring form pan. Fill any large gaps with broken pieces.
- Spread half of the cream mixture over the wafers.
- Layer chocolate wafers over the cream.
- Spread half of the chocolate cream over the wafers.
- Add the remaining cream mixture and another layer of wafers.
- Finish with the remaining chocolate cream.
- Cover and refrigerate at least 8 hours or overnight. The cake needs time for the wafers to soften.