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Chocolate Hazelnut Crunch Cake
2 packages 10-inch round wafters (using 8 wafers)
2 cups hazelnuts
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 cup hazelnut spread
3 cups powdered sugar, sifted
3/4 cup unsweetened cocoa powder, sifted
2 tablespoons heavy cream
1 teaspoon vanilla extract
hazelnuts or walnuts, garnish
Pour hazelnuts into a large pan or skillet and toast for 6-8 minutes over medium heat, stirring frequently so they don’t burn. Once toasted, place in food processor and pulse until finely ground, but not a paste.
In a large bowl or mixer, beat butter for 2-3 minutes, or until fluffy and smooth.
Whisk together powdered sugar and cocoa powder in a medium bowl, then gradually add into beaten butter.
Beat in heavy cream and vanilla extract and beat for another 3-4 minutes, or until completely smooth and combined.
Spread 2 tablespoons frosting onto cake stand or serving plate and place one wafer on top.
Spread a thin, even layer of frosting over surface of wafer.
Repeat with 7 more wafers (or remaining package, if you have enough frosting to cover all the layers).
Spread another even layer of frosting over the top and sides of wafer cake until fully covered.
Take handfuls of ground hazelnuts and gently press them onto the sides of cake, sprinkling a border around the top as well.
Refrigerate for at least 30 minutes or overnight before serving, giving wafers a chance to absorb moisture from the frosting.