Chocolate Hazelnut Cake
Chocolate Hazelnut Cake is an elegant, flavorful treat with moist layers and creamy hazelnut filling. This simple recipe delivers a decadent layer cake for any celebration
Ingredients
For the Cake Layers:
- 1¾ cups 210g all-purpose flour
- ¾ cup 65g unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ cups 300g granulated sugar
- ½ cup 120ml vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup 240ml buttermilk
- ¾ cup 180ml hot coffee
For the Hazelnut Filling:
- ¾ cup 180ml heavy cream
- ¾ cup 135g semi-sweet chocolate chips
- ½ cup 150g hazelnut spread (e.g., Nutella)
For the Ganache:
- ¾ cup 180ml heavy cream
- ¾ cup 135g dark chocolate chips
- ¼ cup chopped toasted hazelnuts for topping
Instructions
Preheat Oven
- I preheat the oven to 350°F (175°C) and grease two 8-inch cake pans, lining with parchment for this rich chocolate dessert.
Mix Cake Batter
- I whisk 1¾ cups flour, ¾ cup cocoa powder, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt in a bowl. In another bowl, I whisk 1½ cups sugar, ½ cup oil, 2 eggs, and 2 tsp vanilla until smooth, then add 1 cup buttermilk. I combine wet and dry ingredients, stir in ¾ cup hot coffee, and divide batter evenly into pans for this simple recipe.
Bake Layers
- I bake for 25–30 minutes until a toothpick comes out clean, then cool completely in pans before transferring to a rack for this nutty layered cake.
Prepare Hazelnut Filling
- I heat ¾ cup heavy cream until simmering, pour over ¾ cup semi-sweet chocolate chips, and let sit for 5 minutes. I stir until smooth, add ½ cup hazelnut spread, and chill for 20 minutes until spreadable for this decadent layer cake.
Assemble Cake
- I place one cake layer on a plate, spread the hazelnut filling evenly, and top with the second layer, pressing gently for this rich chocolate dessert.
Make Ganache
- I heat ¾ cup heavy cream until simmering, pour over ¾ cup dark chocolate chips, and let sit for 5 minutes. I stir until glossy, cool for 10 minutes, and pour over the chilled cake, letting it drip naturally for this Chocolate Hazelnut Cake.
Finish and Garnish
- I sprinkle ¼ cup chopped toasted hazelnuts on top for this nutty layered cake’s elegant touch.
Notes
- The cake layers can be baked a day in advance, wrapped, and stored at room temperature.
- For a stronger hazelnut flavor, add ½ teaspoon hazelnut extract to the filling.