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Decadent Chocolate Hazelnut Layer Cake

A tall slice of decadent chocolate hazelnut cake with layers of dark chocolate sponge and hazelnut filling, topped with frosting and chopped nuts.
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A rich, multi-layered cake combining deep chocolate sponge with nutty hazelnut praline filling, perfect for a celebration centerpiece.

Ingredients

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  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup hot brewed coffee
  • 1 cup toasted, finely chopped hazelnuts (for cake layers)
  • 1 cup hazelnut praline paste (for filling)
  • 1 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar (for frosting)
  • 1/2 cup heavy cream (for frosting)
  • 1 teaspoon almond extract (for frosting)
  • 1/2 cup chopped toasted hazelnuts (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add the buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the hot coffee until the batter is smooth. Stir in the 1 cup of chopped hazelnuts.
  5. Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  6. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. Prepare the frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the heavy cream, until smooth. Beat in the almond extract.
  8. Once the cakes are cool, level the tops if necessary. Place one layer on a serving plate. Spread the hazelnut praline paste evenly over the first layer.
  9. Top with the second cake layer. Frost the entire cake with the chocolate frosting.
  10. Garnish the top and sides with the remaining chopped toasted hazelnuts. Chill for 30 minutes before slicing.

Notes

  • To toast hazelnuts, spread them on a baking sheet and bake at 350°F for 8 to 10 minutes, watching closely to prevent burning. Rub them in a clean kitchen towel to remove most of the skins.
  • For a deeper chocolate flavor, use dark cocoa powder.
  • You can make the cake layers one day ahead and wrap them tightly in plastic wrap once cooled.

Nutrition

Find it online: https://dishicious.com/chocolate-hazelnut-cake-decadent-layer-recipe/