Ingredients
- For the Cake:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup whole milk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water
- For the Hazelnut Filling:
- 1 cup heavy cream
- 1 cup chopped hazelnuts (toasted)
- ½ cup chocolate hazelnut spread (Nutella)
- For the Chocolate Ganache:
- 1 cup heavy cream
- 8 oz semi-sweet chocolate (chopped)
- 2 tablespoons butter
- For Decoration:
- Whole toasted hazelnuts
- Chocolate shavings
Instructions
- Prepare the Cake:
- Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add milk, vegetable oil, eggs, and vanilla extract. Mix until well combined.
- Stir in hot water gradually until smooth.
- Divide batter evenly between cake pans and bake for 30-35 minutes or until a toothpick comes out clean.
- Let cakes cool completely before assembling.
- Make the Hazelnut Filling:
- Heat heavy cream over medium heat until warm (do not boil).
- Remove from heat and stir in hazelnut spread until smooth.
- Fold in chopped toasted hazelnuts and let cool to a spreadable consistency.
- Prepare the Ganache:
- Heat heavy cream until steaming, then pour over chopped chocolate and butter.
- Let sit for 5 minutes, then whisk until smooth and glossy.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread hazelnut filling evenly over the top.
- Place the second cake layer on top.
- Pour chocolate ganache over the cake, letting it drip down the sides.
- Decorate and Serve:
- Garnish with whole toasted hazelnuts and chocolate shavings.
- Let the ganache set before slicing and serving.
Enjoy your Chocolate Hazelnut Cake: A Decadent Masterpiece! 🍫🌰