Description
A rich and decadent chocolate cake with a creamy hazelnut filling and smooth chocolate ganache topping.
Ingredients
Scale
For the Crust:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup strong black coffee, cooled
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup chocolate hazelnut spread
- 1 cup heavy cream
- 1/2 cup chopped hazelnuts, toasted
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add eggs, buttermilk, coffee, oil, and vanilla. Beat on medium speed for 2 minutes until smooth.
- Divide batter evenly between prepared pans. Bake for 30-35 minutes until toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then remove to wire racks to cool completely.
- Spread chocolate hazelnut spread between cake layers. Whip heavy cream until stiff peaks form and frost sides of cake.
- Garnish with chopped toasted hazelnuts before serving.
Notes
You can customize the seasonings to taste.