This is a sponsored conversation written by me on behalf of Cool Foods available at Publix. The opinions and text are mine
This decadent Crunchy Chocolate Hazelnut Cake has 3 layers of chocolate cake filled with creamy chocolate hazelnut ganache and is frosted with praline cream.
Crunchy Chocolate Hazelnut Cake
Doesn’t this cake look sexy?
It’s because in the baking world this one would be cataloged as a semi-naked cake.
The layer of praline cream is spread thinly to reveal the dark chocolate sponges inside. Clever huh?
Just imagine, 3 layers of moist chocolate cake sandwiched between a creamy and fudgy chocolate hazelnut ganache and covered in a praline buttercream. I also added some large chunks of hazelnuts inside and on the top for extra crunch.
If you’re a fan of chocolate and hazelnuts then you need to make this cake ASAP. It’s perfect for birthdays, parties, and bake sales.
You know, pairing chocolate with hazelnuts is not as easy as it looks. These nuts have a very delicate taste that can be overpowered by the cocoa.
To avoid that, I have a trick up my sleeve and if you’ve paid attention, I’ve used it before in past recipes. a Hazelnut flavor powerhouse that you may already have in your fridge.
Yup, that delicious Nestlé Coffee-Mate Creamer in Hazelnut flavor is my secret weapon when I want to enhance the nutty flavor in my desserts (and in my morning coffee too!).
Remember my delicious Hazelnut Madeleines? or my Ferrero Stuffed Cookies? They all contain Nestlé Coffee-Mate Creamer
I recommend you head on over to your local Publix and stock up on a few bottles since right now they’re on sale for only $2 each during their Cool Foods promotion. Click here to check out the savings.
Stock up because when you make this cake, you will get requests to bake some more.
All the ingredients found to make this Crunchy Chocolate Hazelnut Cake can be found at your local Publix. Even bags of peeled hazelnuts yay!
For the frosting, you will need to make your own praline paste. It’s super easy and requires just a few steps.
I hope you can try this delicious Crunchy Chocolate Hazelnut Cake at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet.
This decadent Crunchy Chocolate Hazelnut Cake has 3 layers of chocolate cake filled with creamy chocolate hazelnut ganache and frosted with praline cream
- 1 1/2 cups All Purpose Flour
- 3/4 cup Cocoa
- 1 1/2 teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 cup Granulated Sugar
- 2 Eggs (large)
- 1/4 cup Butter (1/2 stick softened)
- 3/4 cups Nestlé Hazelnut Coffee-Mate Creamer
- 3/4 cups Boiling Water
- 1 cup + 2 tablespoons Nestlé Hazelnut Coffee-Mate Creamer
- 2 tablespoons Butter
- 2 cups Semi-Sweet Chocolate Chips
- 1 cup Butter softened
- 3/4 cup Hazelnut Praline *
- 2 cups Powdered Sugar sifted
- 2 tablespoons Nestlé Hazelnut Coffee-Mate Creamer
- 1 cup Hazelnuts toasted and chopped
Preheat oven to 350 degrees F.
Grease 3 - 9" round cake pans
Sift the flour, cocoa, salt, baking powder and baking soda in a bowl. Set aside
In the mixer, cream the butter and sugar together for 4-5 minutes or until fluffy
Add the eggs one at a time beating well after each addition
Alternate the dry ingredients with the Nestlé Hazelnut Coffee-Mate Creamer, starting and ending with the dry ingredients
Finally, whisk in the boiling water slowly. Make sure all ingredients are completely mixed. Mixture will be very runny
Pour batter on the 3 prepared pans and bake for approximately 11-15 minutes (mine took 12 minutes)
Remove from the oven and let them cool in the pans for 10-15 minutes before unmolding and cooling on wire racks
Cakes must be completely cooled before filling and frosting
Place chocolate chips in a bowl and set aside
In a saucepan, pour the Hazelnut flavored Nestlé Hazelnut Coffee-Mate Creamer and the butter. Cook on medium heat until mixture boils
Pour boiling liquid over the chips and let the ganache sit for 3-4 minutes to allow the chocolate chips to melt
Mix the ganache until smooth and shiny. Cool and refrigerate to allow the mixture to thicken
In the mixer, cream the praline paste and butter together on medium speed for 4-5 minutes or until fluffy
Slowly add the powdered sugar. Keep mixing
Finally, add the coffee mate and mix. Frosting should be thick and creamy. If it's runny place in the fridge for 10-15 minutes
Level your cakes with a knife
Place one layer or cake. Pipe a thick border around the cake using the praline frosting
Fill the cake with the ganache. Sprinkle some hazelnut chunks all over. Cover and repeat with the next layer. Save 1/4 cup of ganache for the top
Top with the last layer of cake. Cover the surface and sides with the praline frosting. Smoothing it out. Freeze for 10-15 minutes
Microwave for 30 seconds the 1/4 cup of ganache. Pour it in a squeeze bottle or a piping bag.
Squeeze a bit of ganache on the sides of the cake to create the drip effect. Decorate the top and sides with the rest of the praline frosting and chunks of hazelnuts
Refrigerate until ready to serve
*Hazelnut Praline Paste recipe can be found HERE
Enriqueta E Lemoine says
Your cakes are always so beautiful Tiffany!
This looks absolutely incredible. What a combo!!
Thank you Kate!
i love it thanks
Hadiya Khan says
How can I adjust the recipe to make them in 6” pans?
yes! either reduce the quantity of ingredients by 30% or simply use more 6″ pans and bake for less time