Chocolate Hazelnut Delight Cake
A rich layer cake featuring a creamy hazelnut filling and glossy chocolate ganache, perfect for special occasions or family dinners.
Ingredients
For the Chocolate Cake
- 1.75 cups 1 3/4 cups (220g) all-purpose flour
- 0.75 cups 3/4 cup (75g) unsweetened cocoa powder
- 1.5 tsp 1 1/2 tsp baking powder
- 1.5 tsp 1 1/2 tsp baking soda
- 0.5 tsp 1/2 tsp salt
- 1 cups 1 cup (200g) granulated sugar
- 0.5 cups 1/2 cup (100g) brown sugar
- 2 large 2 large eggs
- 0.5 cups 1/2 cup (120ml) vegetable oil
- 1 cups 1 cup (240ml) buttermilk
- 2 tsp 2 tsp vanilla extract
- 0.75 cups 3/4 cup (180ml) hot coffee
For the Hazelnut Filling and Ganache
- 1 cups 1 cup (240ml) heavy cream
- 0.5 cups 1/2 cup (130g) hazelnut spread (like Nutella)
- 0.25 cups 1/4 cup (30g) toasted hazelnuts, chopped
- 200 g 200g (7 oz) dark or semi-sweet chocolate, chopped
- 0.75 cups 3/4 cup (180ml) heavy cream (for ganache)
- 1 tbsp 1 tbsp unsalted butter (optional, for shine)
Instructions
Make the Chocolate Cake
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round pans.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate large bowl, beat granulated and brown sugars with eggs, oil, buttermilk, and vanilla until smooth.
- Gradually add the dry mixture, alternating with hot coffee, stirring just until combined.
- Divide the batter evenly between the prepared pans and bake for 30–35 minutes until a toothpick comes out clean.
- Allow the cakes to cool completely in the pans, then remove.
Prepare the Hazelnut Filling
- Whip 1 cup of heavy cream until soft peaks form.
- Gently fold in the hazelnut spread until smooth.
- Stir in the chopped toasted hazelnuts.
Make the Ganache
- Heat 3/4 cup of heavy cream until it just begins to simmer.
- Pour the hot cream over the chopped chocolate and let it sit for 2 minutes.
- Stir until smooth and glossy. Add butter for extra shine, if desired.
Assemble the Cake
- Place one cake layer on a serving plate.
- Spread the hazelnut filling evenly on top.
- Add the second cake layer.
- Pour the ganache over the top and let it drip down the sides.
- Sprinkle extra chopped hazelnuts on top if desired.
Notes
For cleaner slices, chill the cake for 15–20 minutes before cutting. Store leftovers at room temperature for up to a day or refrigerate for up to 4 days. Can freeze whole or in slices for up to 2 months.