Description
Indulge in a luxurious chocolate and hazelnut experience with this stunning multi-layered cake. Featuring a moist chocolate sponge, a creamy whipped Nutella filling, and a silky homemade hazelnut buttercream, it perfectly captures the decadence of the classic gold-wrapped truffle.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp hazelnut emulsion
- 1 tsp vanilla extract
- 1 cup hot water
- 2 cups heavy cream
- 1/2 cup Nutella
- 1 cup toasted hazelnuts
- 1.5 cups unsalted butter
- 4 oz semi-sweet chocolate
- 4 cups powdered sugar
- Ferrero Rocher candies
Instructions
- Preheat oven to 325°F and grease three 8-inch cake pans.
- Whisk flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl.
- Mix eggs, buttermilk, oil, vanilla, and hazelnut emulsion, then combine with dry ingredients before stirring in hot water.
- Bake in prepared pans for 23–27 minutes and allow to cool completely.
- Whip heavy cream to stiff peaks, then fold in Nutella and chopped toasted hazelnuts to create the filling; chill until firm.
- Blitz 4 oz of warm toasted hazelnuts in a food processor until a smooth paste forms.
- Melt chocolate and a splash of cream together and cool, then beat with butter, hazelnut paste, and powdered sugar to make the buttercream.
- Assemble by layering cake with a buttercream dam and filling with the Nutella mixture.
- Apply a thin crumb coat, chill, then frost the exterior with the remaining buttercream.
- Finish with a chocolate ganache drip and decorate with whole Ferrero Rocher candies.
Notes
For the smoothest assembly, ensure your cake layers are slightly chilled before frosting, as this prevents the whipped Nutella filling from sliding. If you cannot find hazelnut emulsion, you can substitute it with double the amount of hazelnut extract for a similar depth of flavor. Always use a high-quality cocoa powder to ensure the chocolate sponge remains rich and dark.
- Prep Time: 45 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: International