Decadent Chocolate Hazelnut Cake Recipe

Indulge in the heavenly combination of chocolate and hazelnuts with this delectable chocolate hazelnut cake. Made with layers of moist chocolate cake and a creamy hazelnut filling, this dessert is a true crowd-pleaser. The cake is topped with a rich chocolate ganache and garnished with roasted hazelnuts for an elegant finish. This recipe will surely satisfy your chocolate cravings!

Ingredients

• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 cup hazelnut spread
• 1/2 cup softened butter
• 2 cups powdered sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1 1/2 cups heavy cream
• 12 ounces semi-sweet chocolate, chopped
• 1 cup roasted hazelnuts, for garnish

Directions

1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, vegetable oil, and vanilla extract. Mix well until smooth. Gradually add the boiling water and continue mixing until the batter is well combined.
3. Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and let the cakes cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
4. While the cakes are cooling, prepare the hazelnut filling. In a medium mixing bowl, beat the hazelnut spread, softened butter, powdered sugar, milk, and vanilla extract until creamy and smooth.
5. In a separate mixing bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the hazelnut filling until well combined.
6. To assemble the cake, place one layer of the cooled chocolate cake on a serving plate. Spread a generous amount of the hazelnut filling evenly over the top. Place the second layer of cake on top and press down lightly. Use the remaining hazelnut filling to frost the sides and the top of the cake.
7. In a heatproof bowl, melt the semi-sweet chocolate over a pot of simmering water. Once melted and smooth, remove from the heat and let cool for a few minutes. Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
8. Garnish the cake with roasted hazelnuts, gently pressing them onto the sides. Refrigerate the cake for at least 1 hour before serving to allow the filling to set.
9. Slice and serve this indulgent chocolate hazelnut cake to your guests and enjoy!

Interesting Facts