Crunchy Chocolate Hazelnut Cake

This decadent Crunchy Chocolate Hazelnut Cake has 3 layers of chocolate cake filled with creamy chocolate hazelnut ganache and frosted with praline cream

Course Dessert

Cuisine American

Keyword cake decoration, chocolate cake, hazelnut cake, moist chocolate cake

Prep Time 30

Cook Time 15

Chilling Time 2

Total Time 45

Servings slices

Calories 573kcal

Author Tiffany Bendayan

Ingredients

For Chocolate Hazelnut Cake

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

For Chocolate Hazelnut Ganache

1 cup + 2 tablespoons Nestlé Hazelnut Coffee-Mate Creamer
2 tablespoons Butter
2 cups Semi-Sweet Chocolate Chips

For Hazelnut Praline Frosting

1 cup Butter softened
3/4 cup Hazelnut Praline *
2 cups Powdered Sugar sifted
2 tablespoons Nestlé Hazelnut Coffee-Mate Creamer

For Garnish

1 cup Hazelnuts toasted and chopped

US Customary - Metric

Instructions

For Chocolate Hazelnut Cake

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

For Chocolate Hazelnut Ganache

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

For Hazelnut Praline Frosting

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

Assembly

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
Enjoy!

Notes

*Hazelnut Praline Paste recipe can be found HERE

Nutrition