Chocolate Hazelnut Delight Cake
Layers of moist chocolate cake, creamy hazelnut filling, and a luscious chocolate ganache — a true delight!
Ingredients
For the Chocolate Cake:
• 1¾ cups (220g) all-purpose flour
• ¾ cup (75g) unsweetened cocoa powder
• 1½ tsp baking powder
• 1½ tsp baking soda
• ½ tsp salt
• 1 cup (200g) granulated sugar
• ½ cup (100g) brown sugar
• 2 large eggs
• ½ cup (120ml) vegetable oil
• 1 cup (240ml) buttermilk
• 2 tsp vanilla extract
• ¾ cup (180ml) hot coffee
For the Hazelnut Filling:
• 1 cup (240ml) heavy cream
• ½ cup (130g) hazelnut spread (like Nutella)
• ¼ cup (30g) toasted hazelnuts, chopped
For the Chocolate Ganache:
• 200g (7 oz) dark or semi-sweet chocolate, chopped
• ¾ cup (180ml) heavy cream
• 1 tbsp unsalted butter (optional, for shine)
Instructions
1. Make the Chocolate Cake:
1 Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans.
2 In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
3 In a separate large bowl, beat sugars, eggs, oil, buttermilk, and vanilla until smooth.
4 Gradually add dry ingredients, alternating with hot coffee, mixing just until combined.
5 Divide batter evenly into pans and bake 30–35 minutes. Cool completely.
2. Prepare the Hazelnut Filling:
1 Whip the heavy cream until soft peaks form.
2 Gently fold in the hazelnut spread until fully combined.
3 Stir in chopped toasted hazelnuts.
3. Make the Ganache:
1 Heat heavy cream until just simmering.
2 Pour over chopped chocolate and let sit for 2 minutes.
3 Stir until smooth and glossy. Stir in butter if using.
4. Assemble the Cake:
1 Place one cake layer on a serving plate.
2 Spread the hazelnut filling evenly on top.
3 Place the second cake layer on top.
4 Pour the ganache over the cake, letting it drip down the sides.
5 Garnish with extra chopped hazelnuts if desired.
Tips:
• Toast hazelnuts in a dry pan for 5 minutes to enhance flavor.
• Use high-quality chocolate for the ganache for best results.
• Chill cake slightly before slicing for cleaner cuts.
