Cake 21: Frangelico Chocolate Cake

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This cake was inspired by one of my favorite people, Tammy out in Mizzou country. (Hi Tammy!) She suggested this ingredient when we did the voting a few weeks back on what the next key ingredient would be. It came in third place, but it seemed so interesting that I just had to give it a try. I am not all that familiar with Frangelico at all, except once I had an infamous “chocolate cake shots” – and sure enough it does taste like cake. Frangelico is a hazelnut liqueur, and it comes in a bottle that reminds me of Aunt Jemima maple syrup bottles, but it is actually made to look like a monk in a robe. It features flavors of hazelnuts, cocoa, vanilla and it has such a rich, creamy, sweet flavor that is long overdue for use in a cake. Ok, enough of me gabbing. On to the cake! (If anyone else out there makes this cake, please send me your photos to so I can replace these blah ones taken with my cell phone camera! Full credit of course.)

Frangelico Cake Recipe Ingredients

  • 3 eggs
  • 0.75-cup white sugar
  • 0.5-cup butter (softened)
  • 1 cup brown sugar (packed)
  • 2.25 cups all-purpose flour
  • 1.25 teaspoons baking soda
  • 0.5 cup cocoa powder
  • 0.5 cup Frangelico
  • 0.75 cup strong, cold coffee

Frangelico Hazelnut Frosting Recipe Ingredients

  • 6 tablespoons butter (softened)
  • 1 pound sifted powdered sugar (about 4 cups sifted)
  • 3 tablespoons unsweetened cocoa powder
  • 3 tablespoons Frangelico (add more if you need a more spreadable texture)
  • 2 tablespoons hot coffee

Frangelico Cake Recipe Directions

Preheat your oven to 350 degrees, and grease and line two 9-inch cake pans. Separate your eggs into the yolks and whites. In a clean bowl with clean mixers, beat the egg whites until frothy, then beat in the sugar until you get stiff peaks. I got a smidge of yolk in mine, and let me tell you – it makes a difference and they do not get as fluffy. Ensure you have clean everything and only egg whites!) Set aside. In another bowl – I of course use the KitchenAid – cream the butter and brown sugar until thoroughly mixed and nice and fluffy. Beat in the egg yolks one at a time. In another bowl, sift together flour, cocoa and baking soda. Add to your butter and brown sugar cream mixture and alternate with the coffee and Frangelico liquids, blending well. With a clean spatula, fold the beaten egg whites into the batter. Pour into your prepared pans, and bake for about a half hour – perhaps a few minutes more, until your cake tester inserted in the center comes out clean. Cool about 10 minutes, then invert the layers onto wire racks and remove the pans. Cool completely before frosting. (I didn’t do it this time, but I would level the cakes and brush a bit of a mixture of 1 part Frangelico to about 2 parts water onto the layers before icing next time.) When the cake layers are done cooling, it’s time to mix up the Frangelico frosting. Begin by creaming the butter and powdered sugar. Then, add in the cocoa powder, hot coffee and Frangelico and beat until smooth. Crumb coat the cake and chill. Ice the cake!

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Heather is an advertising professional in Kansas City. She is a vegetarian food-lover who finds joy in cooking, baking and finding new restaurants in new cities. She leads a pack of animals, including her beagle Ford, her shepherd-collie-retriever mix, Otto, and cat, Ahab.

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3 Replies to “Cake 21: Frangelico Chocolate Cake”

  1. This came out really well. I live in India, where specialty products and baking supplies are not easy to come by (and if they are available, it’s at a hefty price). I couldn’t find Frangelico, so I substituted it with Bailey’s Hazelnut. Lovely flavour! You wouldn’t happen to have a cake recipe which uses After Eight mints would you? I have a pack sitting uneaten and strangely, there are hardly any recipes available online.

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