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Chocolate Hazelnut Cake

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A rich and decadent cake made with moist chocolate layers, filled with a smooth chocolate hazelnut buttercream frosting, and finished with a luscious chocolate drip. Perfect for chocolate lovers and an indulgent treat for any special occasion.

Ingredients

Scale
  • Chocolate Cake:
    • 1 ½ cups flour
    • 1 ½ cups sugar
    • ½ cup cocoa powder
    • 1 tsp baking soda
    • 1 tsp baking powder
    • ½ tsp salt
    • 2 eggs
    • 1 cup buttermilk
    • ½ cup vegetable oil
    • 1 tsp vanilla extract
    • 1 cup boiling water
  • Chocolate Hazelnut Buttercream Frosting:
    • 1 cup unsalted butter, softened
    • 4 cups powdered sugar
    • ½ cup chocolate hazelnut spread (e.g., Nutella)
    • 1 tsp vanilla extract
    • ½ tsp salt
    • 2–3 tbsp heavy cream
  • Additional:
    • ½ cup chocolate hazelnut spread (for filling)
    • Ferrero Rocher candies (for decoration)
    • Chopped hazelnuts (for decoration)

Instructions

  • Prepare cake pans: Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans with nonstick spray and line the bottoms with parchment paper.
  • Make cake batter: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the eggs, buttermilk, vegetable oil, and vanilla extract, and mix until combined. Gradually add the boiling water and mix until smooth. Divide the batter evenly between the prepared cake pans.
  • Bake the cake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool completely in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  • Make frosting: In a large bowl, whip the softened butter until creamy. Gradually add powdered sugar, mixing until combined. Add the chocolate hazelnut spread, vanilla extract, and salt. Slowly incorporate the heavy cream until the frosting is smooth and spreadable.
  • Assemble the cake: Place one layer of cake on a cake board or serving platter. Spread a thin layer of frosting over the top. Drizzle a generous amount of chocolate hazelnut spread on top of the frosting. Place the second cake layer on top and repeat the process. Add the final cake layer and cover the entire cake with a crumb coat. Chill the cake in the refrigerator for 30 minutes to set.
  • Add final frosting: Once chilled, generously cover the cake with the remaining frosting, smoothing the sides and top. Return the cake to the refrigerator to chill again.
  • Add chocolate drip: Melt additional chocolate hazelnut spread in a microwave-safe bowl. Once melted, carefully pour the spread over the edge of the cake, allowing it to drip down the sides. Use a spatula to smooth out the top.
  • Decorate: Pipe swirls of frosting on top of the cake and decorate with Ferrero Rocher candies and chopped hazelnuts for an extra touch.
  • Enjoy: Slice and enjoy your delicious chocolate hazelnut cake!

Notes

  • You can adjust the amount of heavy cream in the frosting to achieve your desired consistency.
  • Make sure the cake layers have cooled completely before frosting to avoid melting the frosting.

Nutrition

Find it online: https://easyfoodflash.com/chocolate-hazelnut-cake/