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Is there anything better than chocolate and hazelnuts? This Chocolate Hazelnut Explosion Layer Cake takes indulgence to a whole new level! Picture rich, moist chocolate cake layered with creamy hazelnut frosting, and topped with toasted hazelnuts and chocolate truffles. Whether you’re celebrating a special occasion or just treating yourself, this cake is sure to satisfy every craving.
Chocolate Hazelnut Explosion Layer Cake
Course: DessertCuisine: AmericanDifficulty: ModerateServings
12
servingsPrep time
30
minutesCooking time
35
minutesCalories
450
kcalIngredients
- For the Cake:
2 1/2 cups all-purpose flour
1 1/2 cups sugar
3/4 cup cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup milk
1/2 cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup boiling water
- For the Hazelnut Frosting:
1 1/2 cups heavy cream
8 oz dark chocolate, chopped
1 cup hazelnut spread (such as Nutella)
- For Decoration:
1 cup toasted hazelnuts, chopped
Chocolate truffles
Directions
- 1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
- 2. Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- 3. Add Wet Ingredients:
- Add the milk, vegetable oil, eggs, and vanilla extract to the dry mixture. Beat until everything is well combined.
- 4. Add Boiling Water:
- Slowly stir in the boiling water until the batter is smooth and well blended.
- 5. Bake:
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely in the pans on a wire rack.
- 6. Make the Hazelnut Frosting:
- Heat the heavy cream in a saucepan until it’s steaming, but not boiling. Pour it over the chopped dark chocolate and let it sit for a minute, then stir until the chocolate is completely melted. Stir in the hazelnut spread until smooth and creamy.
- 7. Assemble the Cake:
- Once the cakes are fully cooled, place one layer on a serving plate and spread a generous amount of hazelnut frosting over the top. Repeat with the remaining cake layers and frosting.
- 8. Decorate:
- Frost the sides and top of the cake with any remaining frosting. Sprinkle the chopped toasted hazelnuts over the top and sides, and finish by placing chocolate truffles on top for an elegant touch.
- 9. Optional:
- For an even richer flavor, refrigerate the cake for an hour before serving.
Notes or Tips:
- Make Ahead: You can prepare the cake layers a day in advance. Just wrap them in plastic wrap and store at room temperature.
- Storage: Store the cake in the refrigerator for up to 3 days, but bring it to room temperature before serving.
- Optional Garnishes: You can also add a drizzle of melted chocolate over the top for extra decadence.
Conclusion:
This Chocolate Hazelnut Explosion Layer Cake is every chocolate and hazelnut lover’s dream! It’s rich, decadent, and perfect for any special occasion—or when you just want to treat yourself to something truly indulgent. Give this recipe a try and enjoy every delicious bite!
