Chocolate Hazelnut Cake Recipe

Cooking Directions

• STEP 1.Preheat the oven and prepare the cake pans by greasing and lining them with parchment paper.
• STEP 2.In a mixing bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.
• STEP 3.In another bowl, cream together the butter and sugar until light and fluffy.
• STEP 4.Add the eggs one at a time, beating well after each addition.
• STEP 5.Mix in the vanilla extract and hazelnut liqueur.
• STEP 6.Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
• STEP 7.Fold in the chopped hazelnuts.
• STEP 8.Divide the batter evenly between the prepared cake pans.
• STEP 9.Bake in the preheated oven until a toothpick inserted into the center comes out clean.
• STEP 10.Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
• STEP 11.Prepare the chocolate hazelnut buttercream by beating together butter, powdered sugar, cocoa powder, hazelnut spread, and vanilla extract until smooth and creamy.
• STEP 12.Place one cake layer on a serving plate and spread a layer of buttercream on top.
• STEP 13.Repeat with the remaining cake layer and buttercream.
• STEP 14.Decorate the cake with chopped hazelnuts and drizzle with chocolate ganache.
• STEP 15.Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld.

Cooking Tips

• Make sure all the ingredients are at room temperature before starting.
• To enhance the hazelnut flavor, toast the chopped hazelnuts before folding them into the batter.
• For a more intense chocolate flavor, use dark cocoa powder.

Storage and Serving

• Store the Chocolate Hazelnut Cake in an airtight container in the refrigerator for up to 5 days.
• Bring the cake to room temperature before serving for the best texture and flavor.
• Serve slices of the cake with a dollop of whipped cream or a scoop of vanilla ice cream.