Chocolate Hazelnut Layer Cake Recipe

 

Ingredients:

For the chocolate sponge:

1 ½ cups (190 g) all-purpose flour

1 cup (200 g) granulated sugar

½ cup (60 g) cocoa powder

1 ½ tsp baking powder

1 tsp baking soda

½ tsp salt

2 large eggs

½ cup (120 ml) vegetable oil

1 cup (240 ml) milk (or buttermilk)

1 tsp vanilla extract

½ cup (120 ml) hot water or brewed coffee

For the hazelnut cream filling:

1 cup (240 ml) heavy cream

½ cup (120 g) mascarpone or cream cheese

½ cup (120 g) Nutella (or other hazelnut spread)

¼ cup (30 g) powdered sugar

For the chocolate ganache topping:

1 cup (170 g) semi-sweet chocolate, chopped

½ cup (120 ml) heavy cream

1 tbsp butter (optional, for shine)

For garnish:

Whole roasted hazelnuts

Chocolate truffles or Ferrero Rocher

Mini cookies or almond biscuits

Powdered sugar for dusting

Instructions:

Make the sponge cake:

Preheat oven to 350°F (175°C). Grease and line two 9-inch round pans.

In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.

Add eggs, oil, milk, and vanilla. Mix until smooth. Stir in hot water/coffee last — batter will be thin.

Divide into pans and bake 30–35 minutes until a toothpick comes out clean. Cool completely.

Prepare the hazelnut cream:

Whip heavy cream until soft peaks.

Add mascarpone/cream cheese, Nutella, and powdered sugar. Beat until fluffy and smooth. Chill until use.

Make the ganache:

Heat cream until steaming (not boiling). Pour over chopped chocolate. Let sit 2 minutes, then stir smooth. Add butter if desired. Let cool slightly.

Assemble the cake:

Slice each cake layer in half horizontally for 4 thin layers.

Spread hazelnut cream between each layer.

Cover the top with chocolate ganache and let it drip down the sides.

Decorate:

Garnish with hazelnuts, truffles, mini cookies, and a dusting of powdered sugar.

Tips:

Add a splash of hazelnut liqueur (Frangelico) to the cream for extra flavor.

Chill the cake before slicing for clean layer