Dessertscakemehometonight4.3
Chocolate Hazelnut Cake
This chocolate hazelnut cake is a true showstopper. The cake is made with moist chocolate cake layers, chocolate hazelnut filling, chocolate hazelnut buttercream frosting, hazelnuts, and Ferrero Rocher candies. With the chocolate and hazelnut flavors, this cake is great for holiday baking. This cake tastes like heaven for Nutella lovers.
👥 12 Servings⏱️ Prep & Cook: 3h⏳ Prep: 1h 30m🔥 Cook: 30 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
- knife
- spatula
- microwave
📝 Preparation Steps
1
Chocolate Cake
2
Preheat the oven to 350℉ (177℃). Prepare three 7-inch round cake pans with nonstick cooking spray and parchment paper circles.
3
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, dark cocoa powder, baking soda, baking powder, and salt. Add in the room temperature eggs, milk, vegetable oil, and vanilla extract. Whisk until the dry and wet ingredients are well combined. Pour the hot coffee into the cake batter and gently whisk until combined and smooth.
all-purpose flour2 cupsgranulated sugar2 cupsbaking soda2 tspbaking powder1 tspsalt1 tspunsalted butter (room temperature)2 cups½ tsp saltlarge eggs (room temperature)2milk (room temperature)1 cupvanilla extract2 tsp
4
Divide the cake batter between the prepared cake pans. Use a kitchen scale to create even layers. Bake the cakes for approximately ⏱️ 30 minutes in the oven until the cakes spring back when gently touched or toothpick comes out clean.
5
Cool the cake layers in the pan for about ⏱️ 15 minutes and then transfer to a wire rack to cool completely. Use a serrated knife to level the cake layers once they are completely cooled.
6
Chocolate Hazelnut Buttercream Frosting
7
In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, whip the unsalted butter for ⏱️ 5 minutes until it is light, pale and creamy.
salt1 tspunsalted butter (room temperature)2 cups
8
Add the powdered sugar and mix on the lowest speed until fully combined. Add in the chocolate hazelnut spread, vanilla extract and salt and mix until well combined. While mixing on low, drizzle in the heavy cream. Scrape the sides and bottom of the bowl.
powdered sugar5 cupschocolate hazelnut spread1 cup½ cups chocolate hazelnut spread (for the cake filling and drip)1vanilla extract2 tspsalt1 tspunsalted butter (room temperature)2 cups½ tsp salt
9
Turn the mixer to medium speed and whip the buttercream for 2 to ⏱️ 3 minutes until it has a smooth and creamy texture. Mix the buttercream on low speed for several minutes to remove any air bubbles.
10
Assembling the Cake
11
Place one cake layer on a round cake board. Add a thin layer of chocolate hazelnut buttercream to the top of the layer and spread evenly with an offset spatula. Use a piping bag with the tip cut off to pipe a small border around the edge of the cake layer. Fill the center of the cake with about ⅓ cup of the chocolate hazelnut spread. Add the second cake layer and repeat the same process.
chocolate hazelnut spread1 cup½ cups chocolate hazelnut spread (for the cake filling and drip)1
12
Add the final cake layer (bottom side up) to the top of the cake. With an offset spatula, add a crumb coat, a thin layer of frosting, to the top and sides of the cake. Use a cake scraper to remove excess frosting to smooth the sides. Chill the cake for ⏱️ 20 minutes to firm the frosting.
13
Add a generous layer of the chocolate hazelnut buttercream frosting to the chilled cake with an offset spatula. Use a cake scraper to remove the excess frosting and to smooth the sides of the cake. Chill for an additional ⏱️ 20 minutes.
14
In a microwave-safe bowl, heat the chocolate hazelnut spread for about ⏱️ 30 seconds to melt. Set aside to cool slightly. Pour the melted and cooled chocolate hazelnut spread onto the chilled cake and use an offset spatula to spread it over the top and dripping down the sides of the cake.
chocolate hazelnut spread1 cup½ cups chocolate hazelnut spread (for the cake filling and drip)1
15
Use a piping bag fitted with a Wilton 1M piping tip to pipe swirls of the chocolate hazelnut buttercream frosting on the top of the cake. Decorate the cake with Ferrero Rocher candies and chopped hazelnuts.
Ferrero Rocher candies12
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