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White Chocolate Layer Cake with Hazelnut Espresso Buttercream
THE ITSY-BITSY KITCHEN15Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 6 oz. white chocolate (finely chopped)
- 1/2 cup unsalted butter
- 18 oz. white cake mix
- 1 cup whole milk (at room temperature)
- 4 large eggs (at room temperature)
- 1 1/2 cups unsalted butter (at room temperature)
- 3 Tbsp. Frangelico
- 4 1/2 tsp. instant espresso powder
- 1/4 tsp. salt
- 5 1/2 cups powdered sugar
- 3 Tbsp. whole milk cream
- 1/2 cup toasted hazelnuts (very finely chopped, + additional hazelnuts for decorating if desired)
- 4.5 oz. dark chocolate (finely chopped)
- 1/2 cup heavy cream
- 1 tsp. instant espresso powder
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