Chocolate Hazelnut Layer Cake
This decadent Chocolate Hazelnut Layer Cake pairs a moist cocoa sponge with a velvety, nut-infused cream. Topped with a rich dark chocolate ganache and roasted hazelnuts, it’s a perfect centerpiece for any celebration.
Ingredients
- For the Sponge Layers
- 200g all-purpose flour
- 150g granulated sugar
- 100g unsalted butter, softened
- 3 large eggs
- 50g cocoa powder
- 1 tsp vanilla extract
- 1 tsp baking powder
- 50ml milk
- For the Hazelnut Cream Filling
- 300ml heavy cream
- 100g powdered sugar
- 1 tsp vanilla extract
- 100g hazelnut spread (e.g., Nutella)
- 50g chopped roasted hazelnuts
- For the Dark Chocolate Ganache
- 200g dark chocolate (70% cocoa)
- 150ml heavy cream
- For the Garnish
- 50g chopped chocolate bars
- 30g whole roasted hazelnuts
- Chocolate syrup for drizzling
Preparation Method
1. Bake the Cake
Preheat your oven to 180°C. Grease and line two 8-inch cake pans. Cream the butter and sugar together until light and fluffy, then beat in the eggs one at a time. Sift in the flour, cocoa, and baking powder, mixing gently while adding the milk and vanilla. Divide the batter between the pans and bake for 25 minutes. Ensure the cakes are completely cool before assembling.
2. Whip the Filling
In a chilled bowl, whisk the heavy cream, powdered sugar, and vanilla until stiff peaks form. Gently fold in the hazelnut spread and chopped nuts, being careful not to deflate the cream.
3. Make the Ganache
Heat the cream in a small saucepan until it just begins to simmer. Pour it over the finely chopped dark chocolate and let it sit for a minute. Stir until the mixture is glossy and smooth, then let it cool slightly so it thickens.
4. Assemble and Decorate
Place the first cake layer on a stand and spread half of the hazelnut cream over it. Top with the second layer and use the remaining cream to frost the top and sides. Carefully pour the chocolate ganache over the top, allowing it to drip down the edges. Finally, decorate with chopped chocolate, whole hazelnuts, and a drizzle of chocolate syrup.
5. Chill and Serve
Refrigerate the cake for at least one hour to allow the flavors to meld and the structure to set before slicing.
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