Description
Indulgent chocolate hazelnut cake brings European elegance to dessert tables with rich layers of nutty intensity. Smooth ganache and delicate hazelnut crumble create a luxurious experience you cannot resist.
Ingredients
Scale
Cake Base Ingredients:
- 1 1/2 cups (180 grams) flour
- 1 1/2 cups (300 grams) sugar
- 1/2 cup (50 grams) cocoa powder
- 2 eggs
- 1 cup (240 milliliters) buttermilk
- 1/2 cup (120 milliliters) vegetable oil
- 1 cup (240 milliliters) boiling water
Leavening and Seasoning Ingredients:
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Frosting and Decoration Ingredients:
- 1 cup (227 grams) unsalted butter, softened
- 4 cups (480 grams) powdered sugar
- 1/2 cup (150 grams) chocolate hazelnut spread (e.g., Nutella)
- 1/2 cup (150 grams) chocolate hazelnut spread (for filling)
- 2–3 tablespoons (30–45 milliliters) heavy cream
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Ferrero Rocher candies (for decoration)
- Chopped hazelnuts (for decoration)
Instructions
- Preheat oven to 350°F (175°C). Coat two 8-inch round cake pans with nonstick spray and line bottoms with parchment paper.
- Combine dry ingredients in a large mixing bowl: flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Incorporate wet ingredients: eggs, buttermilk, vegetable oil, and vanilla extract. Mix thoroughly until well blended.
- Gradually pour boiling water into batter, stirring until smooth and uniform in consistency.
- Evenly distribute batter between prepared cake pans.
- Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
- Allow cakes to rest in pans for 10 minutes, then transfer to a wire rack for complete cooling.
- Whip softened butter until creamy in a large mixing bowl.
- Gradually add powdered sugar, mixing until fully incorporated.
- Blend in chocolate hazelnut spread, vanilla extract, and salt.
- Slowly mix in heavy cream until frosting reaches a smooth, spreadable texture.
- Position first cake layer on a serving platter.
- Apply a thin frosting layer, then drizzle chocolate hazelnut spread over top.
- Carefully place second cake layer and repeat frosting and spread process.
- Add final cake layer and apply a crumb coat.
- Refrigerate for 30 minutes to set the initial frosting layer.
- Cover entire cake with remaining frosting, smoothing sides and top.
- Return cake to refrigerator for additional chilling.
- Microwave additional chocolate hazelnut spread until melted.
- Carefully pour melted spread around cake edges, allowing elegant drips to form.
- Smooth top with a spatula for a polished appearance.
- Pipe decorative frosting swirls on top of cake.
- Garnish with Ferrero Rocher candies and chopped hazelnuts.
- Slice and serve the decadent chocolate hazelnut cake.
Notes
- Ensure ingredients are at room temperature for better mixing and smoother batter texture.
- Replace buttermilk with dairy-free alternatives like almond milk mixed with apple cider vinegar for vegan version.
- Toast hazelnuts before chopping to enhance their nutty flavor and add extra crunch to the cake decoration.
- Use gluten-free flour blend to make the cake suitable for those with gluten sensitivities without compromising taste.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 511 kcal
- Sugar: 45 g
- Sodium: 172 mg
- Fat: 29 g
- Saturated Fat: 9 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.3 g
- Carbohydrates: 59 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 43 mg