Name: Chocolate Hazelnut Explosion Layer Cake
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 30 min
Ingredients: 2 cups all-purpose flour; 1¾ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1½ tsp baking powder; 1½ tsp baking soda; 1 tsp salt; 1 cup milk; ½ cup vegetable oil; 2 large eggs; 2 tsp vanilla extract; 1 cup boiling water; 1 cup hazelnut spread (e.g., Nutella); ½ cup heavy cream; ½ cup chopped toasted hazelnuts; 1 cup unsalted butter, softened; 3½ cups powdered sugar; 1 cup cocoa powder; ½ cup heavy cream; 1 tsp vanilla extract; Extra hazelnut spread, warmed for drizzling; Chopped toasted hazelnuts; Chocolate shavings or curls

Indulge in the ultimate dessert with this Chocolate Hazelnut Explosion Layer Cake! Combining rich chocolate layers, a luscious hazelnut filling, and decadent chocolate frosting, this cake is a masterpiece for any chocolate lover. Topped with hazelnut spread, toasted nuts, and chocolate curls, it’s a show-stopping centerpiece for celebrations, birthdays, or special occasions. Each bite is a blend of creamy, nutty, and chocolatey goodness, promising a dessert experience you’ll never forget.

Ingredients:

For the Chocolate Cake Layers:

2 cups all-purpose flour
1¾ cups granulated sugar
¾ cup unsweetened cocoa powder
1½ tsp baking powder
1½ tsp baking soda
1 tsp salt
1 cup milk
½ cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup boiling water

For the Hazelnut Filling:

1 cup hazelnut spread (e.g., Nutella)
½ cup heavy cream
½ cup chopped toasted hazelnuts

For the Chocolate Frosting:

1 cup unsalted butter, softened
3½ cups powdered sugar
1 cup cocoa powder
½ cup heavy cream
1 tsp vanilla extract

For Decoration:

Extra hazelnut spread, warmed for drizzling
Chopped toasted hazelnuts
Chocolate shavings or curls

Preparation:

Step 1: Bake the Chocolate Cake Layers

Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add milk, vegetable oil, eggs, and vanilla extract. Beat until smooth.
Gradually stir in boiling water until the batter becomes thin and well-mixed.
Divide the batter evenly among the prepared pans.
Bake 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 to a wire rack to cool completely.

Step 2: Prepare the Hazelnut Filling

In a small saucepan or microwave-safe bowl, gently heat the hazelnut spread and heavy cream until the mixture is smooth and creamy.
Stir in the chopped toasted hazelnuts.
Let the mixture cool to a spreadable consistency before using.

Step 3: Make the Chocolate Frosting

In a large bowl, beat the softened butter until light and creamy.
Gradually add the powdered sugar and cocoa powder, alternating with the heavy cream.
Mix in the vanilla extract. Beat until the frosting is fluffy and smooth. Adjust the consistency by adding a splash of cream if needed.

Step 4: Assemble the Cake

Place one cooled cake layer on a serving plate or cake stand.
Spread a generous amount of the hazelnut filling over the top of the cake.
Repeat with the second layer, spreading more hazelnut filling.
Place the final cake layer on top. Frost the top and sides of the cake with the chocolate frosting, smoothing it out evenly.

Step 5: Decorate the Cake

Drizzle the top of the cake with warmed hazelnut spread, letting it cascade down the sides.
Sprinkle the top with chopped toasted hazelnuts for added crunch and flavor.
Finish with chocolate shavings or curls for an elegant touch.

Cooking Notes:

Enhance the Flavor: Add 1 tsp of espresso powder to the cake batter for a deeper chocolate taste.
Toast Your Hazelnuts: Toasting hazelnuts intensifies their nutty aroma. Place them on a baking sheet in a 350°F oven for 8-10 minutes, then rub off the skins with a clean towel.
Chill for Clean Slices: Refrigerate the assembled cake for 30 minutes before slicing to ensure clean, neat cuts.

Serving Suggestions:

Serve slices of this cake with a scoop of vanilla or hazelnut ice cream for an extra indulgent treat.
Pair it with a cup of freshly brewed coffee or espresso to complement the rich chocolate and hazelnut flavors.

Tips:

Room Temperature Ingredients: Ensure eggs, milk, and butter are at room temperature for smooth mixing.
Even Layers: Use a serrated knife to trim the tops of the cake layers for even stacking.
Storage: Store the cake in the refrigerator for up to 5 days. Bring it to room temperature before serving.

Prep Time: 40 minutes

Baking Time: 35 minutes

Total Time: 1 hour 30 minutes

Nutritional Information (per slice):

Calories: 700
Protein: 8g
Sodium: 350mg

FAQs:

Q1: Can I use store-bought cake layers?

Yes! Pre-made chocolate cake layers can save time. Focus on making the filling and frosting for a homemade touch.

Q2: Can I substitute hazelnut spread?

If hazelnut spread isn’t available, almond butter mixed with melted chocolate can be a delicious alternative.

Q3: How can I make this gluten-free?

Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure other ingredients, like cocoa powder, are gluten-free.

Q4: Can I freeze the cake?

Yes, freeze the unfrosted cake layers wrapped tightly in plastic wrap for up to 3 months. Thaw before assembling and decorating.

Q5: Can I make the cake in advance?

Absolutely! The cake can be made a day ahead and stored in the refrigerator. Add decorations just before serving.

Conclusion:

This Chocolate Hazelnut Explosion Layer Cake is the perfect dessert for chocoholics and hazelnut lovers alike. With its moist chocolate layers, rich hazelnut filling, and luscious frosting, it’s a true masterpiece. Whether for birthdays, holidays, or any celebration, this cake is guaranteed to impress. Make it today, and treat yourself to a slice of pure decadence!

Chocolate Hazelnut Explosion Layer Cake

Author: Imili Johnson
Total Time: 1 hour 30 minutes

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Ingredients

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