Chocolate Hazelnut Delight Cake
A rich and fudgy chocolate cake layered with cream and topped with chocolate ganache and hazelnuts, perfect for any celebration.
Servings 8 pieces
Calories 400kcal
Ingredients
For the Cake
- 200 g dark chocolate (at least 70% cocoa) Melt it slowly to avoid burning.
- 150 g unsalted butter Use real butter for creaminess.
- 150 g granulated sugar Brown sugar can be used for extra moisture.
- 4 pieces eggs Use room temperature eggs for better mixing.
- 100 g all-purpose flour Standard flour gets the job done.
- 50 g unsweetened cocoa powder Enhances the chocolate flavor.
- 200 ml whipping cream For the creamy middle layer.
- 100 g hazelnuts Roughly chopped; toasting enhances flavor.
- 1 tsp vanilla extract Enhances the chocolate flavor.
For the Ganache
- 200 g chocolate ganache Use homemade or store-bought.
For Decoration
- 100 g chocolate balls To decorate the cake.
Instructions
Preparation
- Melt dark chocolate and butter together in a heatproof bowl over simmering water until smooth.
- In a separate bowl, beat the sugar, eggs, and vanilla extract until pale and fluffy.
- Sift in flour and cocoa powder, mixing until just combined.
- Fold the melted chocolate-butter mixture into the egg mixture.
Baking
- Pour batter into a greased round 8-inch cake tin.
- Bake at 180°C (about 350°F) for 25 minutes or until a skewer comes out with a few moist crumbs.
- Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Assembly
- Spread whipped cream evenly over the cooled cake.
- Sprinkle chopped hazelnuts generously over the cream.
- Pour chocolate ganache over the cream-hazelnut layer and gently spread.
- Decorate with chocolate balls.
- Refrigerate for at least 2 hours before slicing.
Notes
Line your cake tin with parchment paper for easier removal. Don't overmix the batter for a tender crumb. Allow the cake to cool completely before frosting.
