The irresistible combination of chocolate and hazelnut is a classic for a reason. It’s a pairing that evokes a sense of warmth, comfort, and pure indulgence. In this article, we’ll embark on a delightful journey to create a stunning Chocolate Hazelnut Cake that will tantalize your taste buds and leave you craving for more.
A Slice of History and Inspiration
The origins of this delectable cake can be traced back to the heart of Europe, where hazelnuts grew abundantly, and chocolate was a treasured delicacy. Some food historians believe that early versions of this cake were inspired by the popular “gianduja” spread, a Piedmontese creation made from finely ground hazelnuts and chocolate.
Whether you’re an experienced baker or just starting your culinary adventure, this recipe is approachable and rewarding. So, put on your apron, gather your ingredients, and let’s create magic in the kitchen!
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup boiling water
For the Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup hazelnut spread (like Nutella)
- 1/4 cup milk
- 1 teaspoon vanilla extract
- Pinch of salt
For the Decoration:
- 1/2 cup chopped hazelnuts, toasted
Tools of the Trade:
- Two 9-inch round cake pans
- Parchment paper
- Electric mixer
- Spatulas
- Measuring cups and spoons
- Mixing bowls
- Serrated knife
- Cake stand or serving plate
Baking the Perfect Chocolate Hazelnut Cake:
1. Preparing the Cake Pans:
Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal later. Preheat your oven to 350°F (175°C).
2. Combining Dry Ingredients:
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. Creaming Butter and Sugar:
In another large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
4. Incorporating Wet Ingredients:
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Beat until just combined, scraping down the sides of the bowl as needed.
5. Adding Boiling Water:
Slowly pour in the boiling water while beating on low speed. The batter will be thin, but don’t worry, this is normal!
6. Baking the Cake Layers:
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cooling and Leveling:
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Once cool, use a serrated knife to level the tops of the cakes if needed.
Two Chocolate Hazelnut Cake Layers
Creating the Hazelnut Frosting:
1. Beating Butter and Sugar:
In a large bowl, cream together the softened butter and powdered sugar until smooth.
2. Adding Flavor and Creaminess:
Beat in the cocoa powder, hazelnut spread, milk, vanilla extract, and salt. Mix until the frosting is light and fluffy.
3. Achieving the Perfect Consistency:
If the frosting is too thick, add a tablespoon of milk at a time until you reach your desired consistency.
Assembling Your Masterpiece:
1. Layering the Cake:
Place one cake layer on a cake stand or serving plate. Spread an even layer of frosting over the top. Top with the second cake layer.
2. Frosting the Cake:
Frost the entire cake with the remaining frosting, smoothing the sides and top.
3. Adding the Final Touch:
Sprinkle the toasted chopped hazelnuts over the top of the cake for decoration and added crunch.
Frosted Chocolate Hazelnut Cake
Tips and Tricks:
- Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature for optimal results.
- Don’t Overmix: Overmixing the batter can result in a tough cake. Mix until just combined.
- Cooling Time: Allow the cakes to cool completely before frosting to prevent the frosting from melting.
- Hazelnut Spread Alternatives: If you don’t have hazelnut spread, you can substitute it with another nut butter, such as almond butter or cashew butter.
- Decoration Ideas: Get creative with your decorations! You can use chocolate shavings, fresh berries, or edible flowers.
FAQs:
Q: Can I make this cake ahead of time?
A: Absolutely! You can bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap and store them at room temperature.
Q: What kind of cocoa powder is best for this recipe?
A: Unsweetened natural cocoa powder is recommended for this recipe. It provides a rich chocolate flavor.
Q: Can I freeze the frosted cake?
A: Yes, you can freeze the frosted cake for up to 2 months. Wrap it tightly in plastic wrap and then aluminum foil before freezing. Thaw overnight in the refrigerator before serving.
Indulge in Every Bite:
This Chocolate Hazelnut Cake is more than just a dessert; it’s an experience. From the first whiff of chocolate and hazelnut to the last crumb, this cake is sure to impress your family and friends. It’s the perfect ending to any meal or a delightful treat to enjoy with a cup of coffee.
If you’re looking for other delicious cake recipes, be sure to check out our Nutella Cake recipe or our guide on how to make a classic Chocolate Torte.
So, what are you waiting for? Preheat your oven, gather your ingredients, and treat yourself to a slice of heaven. Don’t forget to share your baking triumphs with us in the comments below!
