Hazelnut Fudge Chocolate Cake
Ingredients
For the Chocolate Cake:
2 cups (250g) all-purpose flour
2 cups (400g) granulated sugar
¾ cup (75g) unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup (240ml) buttermilk
½ cup (120ml) vegetable oil
3 large eggs
2 teaspoons vanilla extract
1 cup (240ml) hot brewed coffee
For the Hazelnut Fudge Filling:
1 cup (280g) chocolate hazelnut spread (Nutella)
½ cup (120ml) heavy cream
½ cup (70g) chopped toasted hazelnuts
For the Chocolate Frosting:
1 cup (230g) unsalted butter, softened
3 cups (375g) powdered sugar
¾ cup (75g) cocoa powder
½ teaspoon salt
½ cup (120ml) heavy cream
2 teaspoons vanilla extract
For the Ganache Drizzle:
1 cup (240ml) heavy cream
1 cup (170g) dark chocolate chips
2 tablespoons (30g) butter
For Decoration:
Ferrero Rocher chocolates
Chopped hazelnuts
Chocolate curls
Instructions
Making the Cake:
1. Preheat oven to 350°F (175°C). Grease and line two 9-inch (23cm) cake pans.
2. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add buttermilk, vegetable oil, eggs, and vanilla. Mix until smooth.
4. Slowly mix in hot coffee while stirring continuously. The batter will be thin.
5. Divide the batter evenly between the prepared pans.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Making the Hazelnut Fudge Filling:
1. Heat heavy cream in a saucepan until warm but not boiling.
2. Remove from heat and stir in chocolate hazelnut spread until smooth.
3. Fold in chopped toasted hazelnuts. Let cool slightly.
Making the Chocolate Frosting:
1. In a large bowl, beat butter until creamy.
2. Add powdered sugar, cocoa powder, and salt. Mix until combined.
3. Slowly add heavy cream and vanilla extract while beating until fluffy.
Making the Ganache Drizzle:
1. Heat heavy cream in a saucepan until it starts to simmer.
2. Remove from heat and add chocolate chips, stirring until melted and smooth.
3. Stir in butter for a glossy finish. Let cool slightly.
Assembling the Cake:
1. Place one cake layer on a serving plate. Spread a generous amount of hazelnut fudge filling on top.
2. Add the second cake layer and frost the entire cake with the chocolate frosting.
3. Pour the chocolate ganache over the cake, letting it drip down the sides.
4. Decorate with Ferrero Rocher chocolates, chopped hazelnuts, and chocolate curls.
5. Chill for 30 minutes before serving to allow the flavors to meld together.
Enjoy your Hazelnut Fudge Chocolate Cake – A Perfectly Indulgent Treat!