Gooey Chocolate Hazelnut Caramel Layer Cake

Gooey Chocolate Hazelnut Caramel Layer Cake

Gooey Chocolate Hazelnut Caramel Layer Cake is a dessert that tantalizes your taste buds with its rich layers of chocolate, creamy caramel, and crunchy hazelnuts. This luscious cake is a feast for the senses, offering a harmonious blend of flavors and textures that make it an unforgettable treat. Whether you’re celebrating a special occasion or simply indulging in a sweet craving, this cake is worth making for its decadent appeal and ease of preparation. With this recipe, you’ll have a step-by-step guide to creating a show-stopping dessert your family and friends will rave about.

Why You’ll Love This Recipe

There are so many reasons to love this Gooey Chocolate Hazelnut Caramel Layer Cake! Firstly, the prep is relatively easy, making it perfect for bakers of all levels. With just a few simple ingredients, you can create a multi-layered masterpiece that feels gourmet. This recipe is family-friendly, appealing to kids and adults alike with its indulgent flavors. Plus, it combines classic chocolate cake with the luxurious twist of hazelnuts and caramel, making it a standout at any gathering. Lastly, it offers a unique balance of sweet and nutty flavors that is sure to delight.

Ingredients for Gooey Chocolate Hazelnut Caramel Layer Cake

To bring this delightful cake to life, here are the essential ingredients you’ll need:

• 2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk (fresh and creamy)
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot coffee (brewed to perfection)
• 1 cup hazelnuts (toasted and chopped for extra flavor)
• 1 cup caramel sauce (smooth and rich)
• 1 cup heavy cream (for the ganache)
• 2 cups semi-sweet chocolate chips (melty goodness)
• 1/4 cup unsalted butter (for gloss in the ganache)
• Whole hazelnuts for decoration
• Chocolate shavings for decoration
• Caramel drizzle for an eye-catching finish

Step-by-Step Directions

1. Begin by preheating your oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing and lining them with parchment paper. This ensures easy removal once baked.

2. In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt. This process aerates the dry ingredients and removes any lumps, ensuring a smooth cake batter.

3. Add the large eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Use a mixer or whisk to combine until the batter is smooth and well-blended.

4. Carefully stir in the hot coffee. This may seem unusual, but it enhances the chocolate flavor and keeps the cake moist. Please divide the batter evenly into the prepared pans.

5. Bake the cakes for 25-30 minutes or until a toothpick inserted in the center comes out clean. Once baked, let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.

6. For the hazelnut caramel filling, mix the chopped toasted hazelnuts with the caramel sauce in a medium bowl until evenly combined. This filling will add a delightful crunch and smooth sweetness.

7. Begin assembling the cake by placing one layer on a serving plate. Spread a generous layer of the hazelnut caramel filling over the top. Repeat the process with the second layer and finish with the third layer.

8. Now for the decadent chocolate ganache: In a small saucepan, heat the heavy cream over medium heat until it simmers. Remove it from heat and quickly add the semi-sweet chocolate chips. Allow it to sit for one minute before stirring until you achieve a smooth consistency. Incorporate the unsalted butter for added richness and shine.

9. Pour the luscious chocolate ganache over the assembled cake, letting it drape down the sides. The glossy finish is not only visually appealing but adds to the overall flavor.

10. Decorate your cake with whole hazelnuts, chocolate shavings, and a delightful drizzle of caramel for a stunning presentation.

11. Chill the cake in the refrigerator for at least 30 minutes before serving. This allows the ganache to set, making each slice a beautiful, gooey masterpiece.

Tips & Tricks

To elevate your baking experience, consider using high-quality cocoa powder and chocolate chips. This can significantly enhance the flavor of your cake. If you want to add an extra layer of richness, feel free to add a touch of espresso powder to the dry ingredients. Optional extras can include slices of fresh fruits like bananas or raspberries for a unique twist. You can also use different types of nuts or even a different chocolate, like dark chocolate, to suit your taste preferences.

Serving Suggestions & Pairings

Gooey Chocolate Hazelnut Caramel Layer Cake is perfect on its own but can be paired with a scoop of creamy vanilla ice cream for an indulgent dessert experience. A hot cup of coffee or a glass of cold milk complements the rich flavors beautifully. For a more glamorous presentation, serve with a side of chocolate sauce and a few fresh raspberries to brighten the plate.

Nutritional Information

This cake is undoubtedly an indulgence. A typical slice of Gooey Chocolate Hazelnut Caramel Layer Cake provides around 450 calories, with its richness primarily coming from the chocolate and cream. Each serving includes a delightful mix of carbohydrates and fats, alongside protein from the eggs. Enjoy it as a special treat, but keep in mind the balance of indulgence when diving into this decadent dessert.

Storing Tips & Variations for Gooey Chocolate Hazelnut Caramel Layer Cake

To store your cake, keep it covered in an airtight container in the refrigerator for up to a week. You can freeze the cake in slices for up to three months. Just make sure to wrap each slice tightly in plastic wrap to prevent freezer burn. For healthier swaps, consider using whole wheat flour in place of all-purpose flour, or using coconut oil instead of vegetable oil. You can also experiment by swapping caramel for peanut butter or adding different flavor extracts to create your version of this delicious cake.

Conclusion for Gooey Chocolate Hazelnut Caramel Layer Cake

It’s time to bring a slice of happiness into your kitchen with this incredible Gooey Chocolate Hazelnut Caramel Layer Cake. With its harmonious blend of flavors and textures, this cake will not only satisfy your sweet tooth but will also impress anyone fortunate enough to taste it. Don’t wait—gather your ingredients and dive into this delightful baking adventure today!

FAQs

1. Can I use almond flour in this recipe?
Yes, you can use almond flour, but it may affect the texture of the cake. Adjust the liquid ingredients if necessary.

2. How do I ensure my cake layers are even?
Using kitchen scales to measure out the batter can help ensure even layers. You can also use a spatula to smooth the batter before baking.

3. Can I make the cake ahead of time?
Absolutely! You can bake the layers in advance and store them in the refrigerator or freeze them until you’re ready to assemble the cake.

4. Is there a substitute for coffee in this recipe?
If you prefer not to use coffee, you can replace it with hot water or milk, but coffee enhances the chocolate flavor.

5. How can I make the cake gluten-free?
Substituting all-purpose flour with a gluten-free flour blend can make this cake gluten-free. Be sure to check that other ingredients, like baking powder, are gluten-free as well.

Print Recipe

Gooey Chocolate Hazelnut Caramel Layer Cake

A decadent dessert that combines rich chocolate layers, creamy caramel, and crunchy hazelnuts, perfect for any celebration.

Prep Time30 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr

Course: Dessert

Cuisine: American

Keyword: Caramel, Chocolate Cake, Dessert Recipe, Hazelnut, Layer Cake

Servings: 12 servings

Calories: 450kcal

Ingredients

Cake Ingredients

• 2 cups all-purpose flour
• 1 cup unsweetened cocoa powder High-quality cocoa recommended
• 2 cups granulated sugar
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk Fresh and creamy
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot coffee Brewed to perfection

Filling and Ganache

• 1 cup hazelnuts Toasted and chopped
• 1 cup caramel sauce Smooth and rich
• 1 cup heavy cream For the ganache
• 2 cups semi-sweet chocolate chips Melty goodness
• 1/4 cup unsalted butter For gloss in ganache

Decoration

• whole hazelnuts For decoration
• as needed chocolate shavings For decoration
• as needed caramel drizzle For an eye-catching finish

Instructions

Preparation

• Preheat the oven to 350°F (175°C) and prepare three 8-inch round cake pans by greasing and lining them with parchment paper.
• In a large mixing bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
• Add eggs, milk, oil, and vanilla to the dry ingredients and mix until smooth.
• Carefully stir in the hot coffee and divide the batter evenly into the prepared pans.

Baking

• Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
• Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Filling and Assembly

• Mix the chopped hazelnuts with caramel sauce for the hazelnut caramel filling.
• Assemble the cake by spreading hazelnut caramel filling between the layers.

Ganache

• In a saucepan, heat heavy cream over medium until simmering. Remove from heat and add chocolate chips. Let sit for 1 minute before stirring to a smooth consistency.
• Incorporate butter into ganache for added richness and shine.
• Pour ganache over the assembled cake and let it drape down the sides.

Decoration

• Decorate the cake with whole hazelnuts, chocolate shavings, and caramel drizzle.
• Chill the cake in the refrigerator for at least 30 minutes before serving.

Notes

Use high-quality cocoa and chocolate for best flavor. Optional: Add espresso powder for richness or fresh fruits for a unique twist. Store covered in the fridge for up to a week. Freeze slices for up to three months.