Introduction
The Triple Chocolate Swirl Cake with Hazelnut Ganache is the ultimate indulgence for chocolate lovers. This rich and decadent dessert combines three layers of chocolate — white, milk, and dark — swirled together to create a marbled masterpiece. The cake is finished off with a luscious hazelnut ganache that adds a creamy, nutty flavor. Whether you’re celebrating a special occasion or simply craving a slice of something sweet, this cake is sure to impress. Let’s dive into the recipe that guarantees a crowd-pleasing dessert.
Ingredients
For the Cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 1/2 cup hot water
- 1 teaspoon vanilla extract
- 1/2 cup melted white chocolate
- 1/2 cup melted milk chocolate
- 1/2 cup melted dark chocolate
For the Hazelnut Ganache:
- 1 cup heavy cream
- 1 cup hazelnut spread (such as Nutella)
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup chopped hazelnuts (optional, for garnish)
For Decoration:
- White chocolate shavings
- Milk chocolate curls
- Dark chocolate chunks
- Chopped hazelnuts
Preparation
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
- In a large mixing bowl, combine the dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk well to combine.
- In a separate bowl, whisk together eggs, vegetable oil, buttermilk, and vanilla extract until smooth.
- Gradually add the wet mixture to the dry ingredients, stirring until well combined. Slowly add the hot water and mix until the batter is smooth.
Step 2: Create the Chocolate Swirls
- Divide the batter into three equal portions. In one portion, fold in the melted white chocolate. In the second portion, fold in the melted milk chocolate. In the third portion, fold in the melted dark chocolate.
- Pour the batters into the prepared cake pan in alternating dollops to create a swirled effect. Use a skewer or knife to gently swirl the batters together, creating a marbled pattern.
Step 3: Bake the Cake
- Place the cake pan in the preheated oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 4: Prepare the Hazelnut Ganache
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (do not let it boil).
- Remove the saucepan from the heat and stir in the hazelnut spread and chocolate chips. Whisk until the mixture is smooth and glossy.
- Allow the ganache to cool slightly until it thickens to a spreadable consistency.
Step 5: Assemble and Decorate the Cake
- Place the cooled cake on a serving platter. Pour the hazelnut ganache over the top, using a spatula to spread it evenly over the sides.
- Garnish with white chocolate shavings, milk chocolate curls, dark chocolate chunks, and chopped hazelnuts for a stunning finish.
Cooking Notes
- For best results, make sure all your ingredients are at room temperature before starting.
- The hot water in the batter helps to enhance the cocoa flavor and makes the cake extra moist.
- If you don’t have buttermilk, you can substitute it with regular milk mixed with 1 tablespoon of vinegar or lemon juice.
Serving Suggestions
- Serve this Triple Chocolate Swirl Cake warm with a scoop of vanilla ice cream for an extra indulgent treat.
- Pair it with a cup of hot coffee or a glass of milk to balance the rich chocolate flavors.
- For a festive twist, top the cake with fresh berries or a dusting of powdered sugar.
Tips
- To make clean and even chocolate curls, use a vegetable peeler on a block of chocolate.
- If you prefer a thicker ganache, allow it to chill in the refrigerator for about 15 minutes before spreading it over the cake.
- Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Prep Time: 25 minutes
Cooking Time: 35 minutes
Total Time: 1 hour
Nutritional Information (Per Slice):
- Calories: 480
- Protein: 6g
- Carbohydrates: 58g
- Fat: 25g
- Saturated Fat: 14g
- Cholesterol: 65mg
- Sodium: 180mg
- Sugar: 40g
Conclusion
The Triple Chocolate Swirl Cake with Hazelnut Ganache is a dream come true for anyone who adores chocolate. With its moist, fluffy texture and the perfect balance of sweet, creamy ganache, this cake is ideal for special occasions or simply treating yourself. The swirled appearance makes it visually stunning, while the combination of three chocolates ensures every bite is full of flavor. This cake is sure to become a favorite in your dessert repertoire.
Print
Triple Chocolate Swirl Cake with Hazelnut Ganache
- Total Time: 1H
Ingredients
Scale
For the Cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 1/2 cup hot water
- 1 teaspoon vanilla extract
- 1/2 cup melted white chocolate
- 1/2 cup melted milk chocolate
- 1/2 cup melted dark chocolate
For the Hazelnut Ganache:
- 1 cup heavy cream
- 1 cup hazelnut spread (such as Nutella)
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup chopped hazelnuts (optional, for garnish)
For Decoration:
- White chocolate shavings
- Milk chocolate curls
- Dark chocolate chunks
- Chopped hazelnuts
Instructions
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
- In a large mixing bowl, combine the dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk well to combine.
- In a separate bowl, whisk together eggs, vegetable oil, buttermilk, and vanilla extract until smooth.
- Gradually add the wet mixture to the dry ingredients, stirring until well combined. Slowly add the hot water and mix until the batter is smooth.
Step 2: Create the Chocolate Swirls
- Divide the batter into three equal portions. In one portion, fold in the melted white chocolate. In the second portion, fold in the melted milk chocolate. In the third portion, fold in the melted dark chocolate.
- Pour the batters into the prepared cake pan in alternating dollops to create a swirled effect. Use a skewer or knife to gently swirl the batters together, creating a marbled pattern.
Step 3: Bake the Cake
- Place the cake pan in the preheated oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 4: Prepare the Hazelnut Ganache
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (do not let it boil).
- Remove the saucepan from the heat and stir in the hazelnut spread and chocolate chips. Whisk until the mixture is smooth and glossy.
- Allow the ganache to cool slightly until it thickens to a spreadable consistency.
Step 5: Assemble and Decorate the Cake
- Place the cooled cake on a serving platter. Pour the hazelnut ganache over the top, using a spatula to spread it evenly over the sides.
- Garnish with white chocolate shavings, milk chocolate curls, dark chocolate chunks, and chopped hazelnuts for a stunning finish.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 480
- Sodium: 180mg
- Protein: 6g