CHOCO HAZELNUT BUTTER CAKE

Ingredients:

1 (225 g)	bar	MAGNOLIA GOLD BUTTER UNSALTED, softened
1-1/2	cups	sugar
6	pc	MAGNOLIA BROWN EGGS, use 3 yolks only and 3 whole eggs
1	tbsp	vanilla extract
3-1/4	cups	cake flour
2-1/2	tsp	baking powder
1/4	tsp	iodized fine salt
1-1/4	cups	MAGNOLIA FRESH MILK

1-1/2	cups	MAGNOLIA ALL-PURPOSE CREAM
1	cup	hazelnut spread

1	cup	grated bittersweet chocolate
1/4	cup	MAGNOLIA ALL-PURPOSE CREAM
2	tbsp	corn oil

Procedure:

Preheat oven to 350°F. Line bottom of two 8” x 1” round pans with baking paper. Set aside.
Cream butter and sugar in a bowl until light and fluffy. Add eggs and yolks one at a time, beating well after each addition. Add vanilla extract.
In another bowl, mix flour, baking powder and salt. Alternately add flour mixture and milk to butter mixture, starting and ending with flour mixture. Mix until well blended and scraping down sides of bowl as necessary.
Equally divide batter between prepared pans and level. Bake for 25 to 30 minutes or until a toothpick inserted comes out clean. Cool on racks for 10 minutes then invert cakes onto racks and remove pans. Cool completely.
For the hazelnut cream, whip cream until stiff peaks form. Fold 1/4 of whipped cream into hazel nut spread until well blended. Fold another half of remaining whipped cream with cream spread until well blended. Fold remaining cream until a smooth and even colored cream is achieved.
For the choco frosting, combine grated chocolate, cream and oil in an oven safe bowl, Microwave at low heat for 30 seconds. Stir until well blended. Set aside.
To assemble, line bottom and sides of an 8” x 4” round pan. Put one piece of cake at the bottom then pour in hazelnut cream. Put other cake on top and let set in freezer for at least 2 hours. Unmold cake then place on a cooling rack. Pour choco frosting on top and spread to make dripping effect. Chill until ready to serve.

Makes 8-12 servings.

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