Chocolate Hazelnut Delight Cake
This rich and nutty chocolate cake features a moist base, light cream layer, crunchy hazelnuts, and a glossy ganache finish, perfect for any special occasion.
Ingredients
For the cake
- 200 g dark chocolate Use good-quality dark chocolate for richer flavor.
- 150 g butter
- 150 g sugar
- 4 pieces eggs
- 100 g flour
- 50 g cocoa powder
- 1 tsp vanilla extract
For the topping
- 200 ml cream Spread evenly over the cake.
- 100 g hazelnuts (chopped) Toast lightly for better flavor.
- 200 g chocolate ganache Warm slightly for smoother application.
- 100 g chocolate balls For decoration.
Instructions
Preparation
- Preheat the oven to 180°C (350°F) and grease a cake tin.
- Melt the dark chocolate and butter together until smooth, then set aside to cool slightly.
- In a bowl, mix the sugar, eggs, and vanilla extract until smooth and a little glossy.
- Add the flour and cocoa powder to the egg mixture and stir until combined.
- Gently fold the melted chocolate and butter into the batter.
Baking
- Pour the batter into the greased tin and bake for 25 minutes.
- Let the cake cool completely on a rack.
Assembly
- Spread the cream evenly over the cooled cake.
- Sprinkle the chopped hazelnuts on top of the cream.
- Pour the chocolate ganache over the cake and smooth it out.
- Decorate with chocolate balls.
- Chill the cake for 2 hours before serving.
Notes
For clean slices, use a sharp knife warmed under hot water. Store the cake in an airtight container in the fridge for up to 4 days or freeze individual slices for up to 1 month.