Angel Food Cake with Chocolate Hazelnut Frosting

Angel Food Cake with Chocolate Hazelnut Frosting
Prep Time
15 min
Cook Time
5 min
10 servings

A teaspoon of instant espresso adds a lovely mocha flavouring to this beautiful cake creation.



1 ½
cups heavy cream
cup bittersweet chocolate chips
cup chocolate hazelnut spread, such as Nutella
tsp instant espresso
⅛ tsp salt
store-bought 9-inch angel food cake or pound cake, halved around the equator
Edible flowers


Step 1

Pour the heavy cream into in to a small saucepan set over medium-high heat. Heat until small bubbles start to form around the edge of the pan. Place the chocolate chips, hazelnut spread, espresso and salt in a medium bowl. Pour the hot cream over the chocolate and let stand for 1 minute to soften. Starting in the center of the bowl, whisk the chocolate mixture in small circles until smooth and combined. Cool to room temperature.

Step 2

Cover with plastic wrap and refrigerate for 2 hours.

Step 3

Using an electric hand mixer on medium speed, beat the chocolate mixture until light, slightly thickened and spreadable, 5 minutes.

Step 4

Place the bottom half of the cake on a cake plate. Spread one-quarter of the frosting on top of the cake, leaving a 1/4-inch edge. Place the top half of the cake on the frosting, smooth-side up and gently press down to seal the cake halves. Use a rubber spatula to spoon the rest of the frosting on top of the cake. Using a small offset spatula, push the extra frosting over the sides and the top. Smooth the sides until completely covered. Smooth the top of the cake or make a decorative pattern. Store the cake in the refrigerator until ready to serve. Bring the cake to room temperature for 15 minutes before serving. Garnish with colorful edible flowers to serve.

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