Gooey Chocolate Hazelnut Caramel Layer Cake
A decadent dessert that combines rich chocolate layers, creamy caramel, and crunchy hazelnuts, perfect for any celebration.
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.