Geometric Chocolate Hazelnut Cube Cake

Geometric Chocolate Hazelnut Cube Cake

Ingredients:

- 1 3/4 cups all-purpose flour

- 3/4 cup unsweetened cocoa powder

- 1 1/2 cups granulated sugar

- 1 1/2 teaspoons baking powder

- 1 teaspoon baking soda

- 1/2 teaspoon salt

- 2 large eggs

- 1 cup whole milk

- 1/2 cup vegetable oil

- 2 teaspoons vanilla extract

- 1 cup hot brewed coffee

For the chocolate hazelnut filling:

- 1 cup roasted hazelnuts, finely chopped

- 1 cup chocolate hazelnut spread

- 1/3 cup heavy cream

- 2 tablespoons unsalted butter

- 1/4 cup chocolate sprinkles

For the chocolate coating:

- 8 ounces semisweet chocolate, finely chopped

- 1/2 cup heavy cream

- 1 tablespoon unsalted butter

For the green and brown decoration:

- 1/2 cup white chocolate, finely chopped

- 1/2 teaspoon green gel food coloring

- 1/2 cup milk chocolate, finely chopped

- 1 teaspoon vegetable oil

For the topping:

- 1/2 cup roasted hazelnuts, crushed

- 1/4 cup chocolate sprinkles

- 2 tablespoons finely chopped chocolate

Directions:

1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch square cake pan with parchment paper, leaving some paper hanging over the sides for easy removal.

2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly combined.

3. Add the eggs, milk, vegetable oil, and vanilla extract. Mix until the batter is smooth and there are no dry streaks remaining.

4. Slowly add the hot coffee and stir until fully incorporated. The batter will be thin, creating a moist and tender chocolate cake.

5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

6. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack and allow it to cool completely.

7. Prepare the hazelnut filling by gently warming the chocolate hazelnut spread, heavy cream, and butter in a saucepan over low heat. Stir until smooth and glossy. Remove from the heat and fold in the finely chopped roasted hazelnuts and chocolate sprinkles.

8. Once the cake has completely cooled, carefully cut it horizontally into two even layers. Place the bottom layer on a serving board and spread the hazelnut filling evenly over the surface.

9. Place the second cake layer on top and gently press it down so the layers adhere. Refrigerate for 20-30 minutes to firm the filling.

10. To make the chocolate coating, place the chopped semisweet chocolate in a heatproof bowl. Warm the heavy cream until steaming but not boiling, then pour it over the chocolate. Let it sit for 2 minutes before stirring until smooth. Add the butter and mix until glossy.

11. Pour the chocolate coating over the chilled cake and use a spatula to cover the top and sides in an even layer. Refrigerate for another 15 minutes so the coating becomes slightly firm.

12. For the decorative drizzles, melt the white chocolate gently and stir in the green gel food coloring. In a separate bowl, melt the milk chocolate with the vegetable oil until smooth.

13. Transfer both colored chocolates into small piping bags. Pipe thin green and brown lines diagonally across the top of the cake, then add intersecting lines in the opposite direction to create an elegant geometric pattern.

14. While the decorative chocolate is still soft, scatter the crushed roasted hazelnuts and chocolate sprinkles over selected sections of the surface. Finish with finely chopped chocolate for additional texture.

15. Refrigerate the cake for at least 1 hour before cutting. For clean geometric slices, use a sharp knife warmed under hot water and wiped dry between cuts.