From The Cookbook: Giada’s Italy

In just 5 hours and 20 minutes, I can have this decadent Giada angel food cake with chocolate-hazelnut frosting ready, and it’s always a crowd-pleaser. The ingredients are so rich and indulgent, with flavors like bittersweet chocolate chips and chocolate-hazelnut spread taking center stage.

The texture is perfectly smooth, and the chocolate-hazelnut flavor just makes it so satisfying. It’s great for dinner parties and super easy to pull together on busy days.

Recipe Ingredients

• 1/2 cup bittersweet chocolate chips
• 1/2 cup chocolate-hazelnut spread, like Nutella
• 1 teaspoon instant espresso powder
• 1/8 teaspoon kosher salt
• 1 1/2 cups heavy cream
• 1 (9-inch) store-bought angel food cake or pound cake, cut into 2 equal layers
• Edible flowers, preferably organic, for garnish (optional)

How To Make Giada angel food cake with chocolate-hazelnut frosting

Make the Frosting

1. Combine Chocolate Mixture: In a medium bowl, whisk together the chocolate chips, chocolate-hazelnut spread, espresso powder, and kosher salt. It’s like making a delicious mud pie!
2. Add Hot Cream and Whisk: Pour the heavy cream into a small saucepan and heat over medium-high until bubbles form around the edges. Pour the hot cream over the chocolate mixture, let it sit for 1 minute, then whisk until combined and smooth.
3. Chill the Chocolate Mixture: Let it cool to room temperature, cover with plastic wrap, and refrigerate for 2 to 3 hours. Your patience will be rewarded, we promise!

Assemble and Frost the Cake

1. Beat the Frosting: Use a hand mixer on medium speed to beat the chilled chocolate mixture for 5 minutes, until it’s light, slightly thickened, and spreadable.
2. Assemble the Cake: Place the bottom cake layer on a serving plate or cake stand, spread a quarter of the frosting on top, and smooth it out within a 1/2 inch of the edge and center hole.
3. Top with Frosting: Place the second cake layer on top, smooth-side up, and gently press to spread the frosting to the edges. Spoon the rest of the frosting on top, and use a small offset spatula to smooth out the sides and top.

Final Touches

1. Refrigerate and Serve: Chill the cake until ready to serve, then remove from the fridge 15 minutes beforehand. Decorate with colorful edible flowers, if desired, and enjoy!

Recipe Tips

• Playful Flavor Twists: Elevate the classic combination of chocolate-hazelnut by adding unique flavors like coffee or orange zest, creating a delightful surprise in every bite that complements the rich and creamy frosting.
• Hazelnut Enhancements: Take the hazelnut flavor to the next level by toasting the hazelnuts before grinding them into a fine powder, which enhances the nutty and aromatic flavors in this decadent dessert recipe.
• Cake Texture Perfection: To achieve the signature airy texture of Giada’s angel food cake, make sure not to overmix the egg whites and avoid overbaking, which results in a cake that’s both tender and robust, holding its own against the rich frosting.
• Decorating Ideas: Transform the cake into a stunning showpiece by decorating with a sprinkle of edible gold dust, sliced fresh hazelnuts, or a cascade of chocolate shavings, perfect for impressing friends and family at any gathering.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Pan-Seared Salmon Burgers With Fennel Slaw
• Giada Mezzi Rigatoni
• Giada Veal Saltimbocca Milanese-Style

Giada Angel Food Cake With Chocolate-Hazelnut Frosting

Recipe by Giada De Laurentiis

0.0 from 0 votes

Course: DessertCuisine: ItalianDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking timeminutes

Calories

430

kcal

In just 5 hours and 20 minutes, I can have this decadent Giada angel food cake with chocolate-hazelnut frosting ready, and it’s always a crowd-pleaser. The ingredients are so rich and indulgent, with flavors like bittersweet chocolate chips and chocolate-hazelnut spread taking center stage.

Ingredients

• 1/2 cup bittersweet chocolate chips
  

• 1/2 cup chocolate-hazelnut spread, like Nutella
  

• 1 teaspoon instant espresso powder
  

• 1/8 teaspoon kosher salt
  

• 1 1/2 cups heavy cream
  

• 1 (9-inch) store-bought angel food cake or pound cake, cut into 2 equal layers
  

• Edible flowers, preferably organic, for garnish (optional)
  

Directions

• Make the Frosting
  
• Combine Chocolate Mixture: In a medium bowl, whisk together the chocolate chips, chocolate-hazelnut spread, espresso powder, and kosher salt. It’s like making a delicious mud pie!
  
• Add Hot Cream and Whisk: Pour the heavy cream into a small saucepan and heat over medium-high until bubbles form around the edges. Pour the hot cream over the chocolate mixture, let it sit for 1 minute, then whisk until combined and smooth.
  
• Chill the Chocolate Mixture: Let it cool to room temperature, cover with plastic wrap, and refrigerate for 2 to 3 hours. Your patience will be rewarded, we promise!
  
• Assemble and Frost the Cake
  
• Beat the Frosting: Use a hand mixer on medium speed to beat the chilled chocolate mixture for 5 minutes, until it’s light, slightly thickened, and spreadable.
  
• Assemble the Cake: Place the bottom cake layer on a serving plate or cake stand, spread a quarter of the frosting on top, and smooth it out within a 1/2 inch of the edge and center hole.
  
• Top with Frosting: Place the second cake layer on top, smooth-side up, and gently press to spread the frosting to the edges. Spoon the rest of the frosting on top, and use a small offset spatula to smooth out the sides and top.
  
• Final Touches
  
• Refrigerate and Serve: Chill the cake until ready to serve, then remove from the fridge 15 minutes beforehand. Decorate with colorful edible flowers, if desired, and enjoy!