Description
A rich chocolate cake layered with creamy hazelnut spread and covered in dark chocolate ganache, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 3⁄4 cups granulated sugar
- 3⁄4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1⁄2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup hazelnut spread
- 1 1⁄2 cups dark chocolate ganache
- 1⁄2 cup chopped hazelnuts
- Chocolate hazelnut candies
Instructions
- Preheat your oven to 350°F (175°C) and grease two 8-inch cake pans.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract. Mix until the batter is smooth.
- Carefully stir in the boiling water. The batter will be thin; this is normal!
- Pour the batter evenly into your prepared cake pans.
- Bake in the preheated oven for 30 to 35 minutes. To check if it’s done, insert a toothpick into the center; it should come out clean.
- Allow the cakes to cool completely in the pans before removing them.
- Once cooled, spread hazelnut spread between the layers of cake.
- Cover the top and sides of the cake with dark chocolate ganache.
- Sprinkle chopped hazelnuts and chocolate hazelnut candies on top of the cake.
- Drizzle with extra ganache and chill the cake for 1 hour before serving.
Notes
For storage, keep the cake in an airtight container in the refrigerator for 4-5 days. It can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 50mg
Keywords: chocolate cake, hazelnut, dessert, baking, celebration