Gooey Chocolate Hazelnut Caramel Layer Cake: A Dream Dessert for Every Chocolate Lover
Summary
If you're a fan of indulgent, rich desserts, the Gooey Chocolate Hazelnut Caramel Layer Cake is about to become your new favorite treat. Combining layers of moist, decadent chocolate cake, creamy hazelnut spread, and a luscious homemade caramel sauce, this cake is a true showstopper. With each bite, you’ll experience the perfect balance of chocolatey richness, nutty hazelnut flavor, and the irresistible sweetness of gooey caramel. This cake is ideal for any celebration, from birthdays to holidays, or simply as a decadent treat when you want to impress your friends and family.
This layered beauty is a perfect blend of textures. The chocolate cake is soft and moist, the caramel layer is gooey and rich, and the hazelnut spread adds a smooth, nutty depth. It’s a dessert that delivers on both flavor and visual appeal. If you love chocolate, hazelnuts, and caramel, this cake will become your new go-to dessert. Let’s dive into this showstopping recipe, and discover how to make this delicious masterpiece from scratch.
Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 1 hour 20 minutes (includes cooling time)
Servings: 12
Calories: Approximately 500 calories per serving
Courses: Dessert
Cuisines: American, Fusion (Chocolate, Hazelnut, Caramel)
Ingredients
For the Chocolate Cake:
1 ½ cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 large eggs, at room temperature
1 cup whole milk
½ cup unsalted butter, softened
2 teaspoons vanilla extract
1 cup boiling water
½ cup sour cream, room temperature
1 teaspoon instant coffee (optional, for a deeper chocolate flavor)
For the Hazelnut Caramel Filling:
1 cup granulated sugar
6 tablespoons unsalted butter, cubed
½ cup heavy cream
1 teaspoon vanilla extract
1 cup hazelnut spread (like Nutella)
1 pinch of salt (to balance the sweetness)
For the Chocolate Ganache:
8 oz semi-sweet or dark chocolate, chopped
1 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon vanilla extract
For Garnish:
½ cup chopped toasted hazelnuts (for decoration)
Additional caramel sauce, for drizzling
Chocolate shavings (optional)
Instructions
Step 1: Prepare the Chocolate Cake
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
Mix Dry Ingredients:
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk well to combine all the dry ingredients.
Prepare Wet Ingredients:
In a separate bowl, beat together the eggs, granulated sugar, and softened butter until light and fluffy, about 3-4 minutes. Add in the milk, sour cream, and vanilla extract, continuing to beat until fully incorporated.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can result in a denser cake.
Add Boiling Water:
Carefully add the boiling water (or coffee) to the batter. This will make the batter very thin, but it will ensure a moist and fudgy cake texture. Stir gently to incorporate the water.
Bake the Cakes:
Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Cool the Cakes:
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before assembling the layers.
Step 2: Prepare the Hazelnut Caramel Filling
Make the Caramel:
In a medium saucepan, heat the granulated sugar over medium heat. Stir constantly as the sugar melts and caramelizes. Once it reaches a golden-brown color, carefully add the butter, stirring until fully melted and combined.
Add Heavy Cream:
Slowly pour in the heavy cream, continuing to stir. The mixture may bubble up, so be cautious. Stir until smooth and creamy.
Add Hazelnut Spread and Vanilla:
Remove the caramel from heat and stir in the hazelnut spread until fully incorporated. Add the vanilla extract and a pinch of salt to balance the sweetness.
Cool the Filling:
Set the caramel filling aside to cool and thicken slightly. It will become gooey but still pourable, making it perfect for the cake layers.
Step 3: Make the Chocolate Ganache
Heat the Cream:
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Do not let it boil.
Melt the Chocolate:
Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for a minute, then stir until the chocolate is fully melted and smooth.
Add Butter and Vanilla:
Stir in the butter and vanilla extract until the ganache is silky and glossy. Set aside to cool slightly before drizzling over the cake.
Step 4: Assemble the Cake
Prepare the Cake Layers:
Once the cakes have cooled, use a serrated knife to level the tops of each cake if necessary. Place the first cake layer on your serving plate or cake stand.
Add Hazelnut Caramel Filling:
Spread a generous layer of the gooey hazelnut caramel filling over the first layer of cake. Be sure to spread it evenly to the edges.
Layer the Second Cake:
Place the second cake layer on top, pressing it down gently to ensure it sticks.
Top with Ganache:
Pour the slightly cooled chocolate ganache over the top of the cake, allowing it to drip down the sides. Use a spatula to spread it evenly, ensuring the ganache covers the entire cake.
Garnish:
Sprinkle chopped toasted hazelnuts on top for texture and flavor. You can also drizzle extra caramel sauce over the top for an added touch of sweetness.
Chill the Cake:
Place the cake in the refrigerator for at least 30 minutes to set the ganache and allow the flavors to meld together.
Step 5: Serve and Enjoy
After the cake has chilled and set, slice it into pieces, serve, and enjoy the rich, gooey layers of chocolate, hazelnut, and caramel. This cake is perfect for any occasion and will have your guests coming back for seconds.
Equipment:
Two 9-inch round cake pans
Mixing bowls (large and small)
Hand mixer or stand mixer
Spatula
Whisk
Saucepan
Serrated knife (for leveling the cake layers)
Cake stand or serving plate
Heatproof bowl for ganache
Parchment paper (optional)
Recipe Variations:
Nut-Free Version:
If you want to avoid nuts, you can replace the hazelnut spread with a smooth chocolate spread or peanut butter. For the topping, use crushed cookies or chocolate chips instead of the toasted hazelnuts.
Salted Caramel:
For a deeper contrast in flavor, try adding ¼ teaspoon of sea salt to the caramel filling to make it a salted caramel layer. The salt balances the sweetness and adds complexity to the dessert.
Mocha Flavor:
Add a tablespoon of instant coffee to the chocolate cake batter for a mocha flavor. This complements the chocolate and enhances the overall flavor of the cake.
Vegan Version:
For a vegan alternative, use plant-based butter, dairy-free cream, and a vegan chocolate spread. Use a flax egg or aquafaba in place of eggs for the cake.
Frequently Asked Questions (FAQs):
1. Can I make this cake ahead of time?
Yes, you can bake the cakes and prepare the caramel and ganache ahead of time. Store the cake layers in an airtight container for up to 2 days, and keep the caramel and ganache in the refrigerator. Assemble the cake just before serving.
2. How do I store leftover cake?
Store any leftover cake in an airtight container in the refrigerator for up to 4 days. Be sure to cover the ganache to keep it from hardening.
3. Can I freeze this cake?
Yes, you can freeze the individual cake layers before assembling. Wrap each layer tightly in plastic wrap and foil, and freeze for up to 1 month. Thaw in the refrigerator overnight before assembling.
4. Can I use a store-bought caramel sauce?
While homemade caramel adds a special touch, you can use a high-quality store-bought caramel sauce for convenience. However, homemade caramel will elevate the flavor and texture.
Notes:
Toasting Hazelnuts: To toast hazelnuts, spread them on a baking sheet and bake at 350°F (175°C) for about 10-12 minutes, stirring halfway through. Once toasted, rub them in a kitchen towel to remove the skins before chopping.
Caramel Cooling: Allow the caramel to cool slightly before using it in the filling. If it’s too runny, it may slide off the cake layers.