Frangelico Chocolate Cake
Indulge in the decadence of a Frangelico Chocolate Cake, a dessert that combines rich, velvety chocolate with the nutty undertones of Frangelico liqueur for an unforgettable treat. This recipe features a moist and tender chocolate cake infused with the iconic hazelnut flavor of Frangelico, then topped with a luxurious dark chocolate glaze enriched with more Frangelico and creamy butter. Perfectly balanced between bittersweet and sweet, this show-stopping cake is as pleasing to the palate as it is to the eye, with its glossy glaze and optional rustic garnishes like hazelnuts or a dusting of powdered sugar. Whether you're celebrating a special occasion or simply craving a gourmet dessert, this Frangelico Chocolate Cake is sure to impress. With just 30 minutes of prep, it’s easier than you’d expect to elevate your dessert game.
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 0.75 cups unsweetened cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoons salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cups vegetable oil
- 0.5 cups Frangelico liqueur
- 1 cup boiling water
- 0.75 cups unsalted butter
- 1.5 cups dark chocolate chips
- 1.5 cups powdered sugar
- 2 tablespoons additional Frangelico liqueur (for glaze)
- 2 tablespoons heavy cream
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.
Add the eggs, milk, vegetable oil, and 1/2 cup of Frangelico to the dry ingredients. Mix using a hand or stand mixer on medium speed until the batter is smooth, about 2 minutes.
Slowly stir in the boiling water. The batter will be thin, but this is normal and will result in a moist cake.
Divide the batter evenly between the prepared pans and tap them lightly on the counter to release any air bubbles.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in their pans for 10 minutes, then carefully remove them and transfer to a wire rack to cool completely.
To make the Frangelico chocolate glaze, melt the butter and dark chocolate chips in a heatproof bowl over a pot of simmering water or in the microwave in short bursts, stirring frequently.
Once the chocolate mixture is smooth, remove it from heat and stir in the powdered sugar, 2 tablespoons of Frangelico, and heavy cream. Mix until the glaze is glossy and smooth.
Level the top of one of the cake layers using a serrated knife, if necessary. Place the flat side down on a serving plate or cake stand.
Spread a layer of the chocolate glaze on top, then carefully place the second cake layer on top. Pour the remaining glaze over the cake, smoothing it evenly with a spatula and allowing some to drip down the sides for a rustic look.
Let the glaze set for at least 20 minutes before slicing and serving. Optionally, garnish with hazelnuts or a dusting of powdered sugar.
Nutrition Facts
Calories |
8301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 411.2 g | 527% | |
| Saturated Fat | 194.9 g | 975% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 814 mg | 271% | |
| Sodium | 5175 mg | 225% | |
| Total Carbohydrate | 1117.1 g | 406% | |
| Dietary Fiber | 94.2 g | 336% | |
| Total Sugars | 789.9 g | ||
| Protein | 104.4 g | 209% | |
| Vitamin D | 7.3 mcg | 37% | |
| Calcium | 850 mg | 65% | |
| Iron | 48.1 mg | 267% | |
| Potassium | 4050 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
