Chocolate Hazelnut Explosion Layer Cake 🌰
Ingredients:
For the Cake:
2 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
For the Hazelnut Filling:
1 cup Nutella
1 cup chopped hazelnuts
For the Whipped Cream Frosting:
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Instructions:
Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, whole milk, vegetable oil, and vanilla extract. Beat on medium speed until the batter is smooth and well combined.
Gradually stir in the boiling water until the batter is thin and well mixed.
Bake the Cake:
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Prepare the Hazelnut Filling:
While the cakes are cooling, mix the Nutella with the chopped hazelnuts in a medium bowl until well combined.
Make the Whipped Cream Frosting:
In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer on high speed until stiff peaks form.
Assemble the Cake:
Once the cakes are completely cool, spread a layer of the Nutella and hazelnut mixture on top of one cake layer.
Place the second cake layer on top and spread the whipped cream frosting evenly over the top and sides of the cake.
Serve and Enjoy:
Decorate the cake with additional chopped hazelnuts if desired. Slice and serve your delicious Chocolate Hazelnut Explosion Layer Cake.
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