Gooey Chocolate Hazelnut Caramel Layer Cake
Gooey Chocolate Hazelnut Caramel Layer Cake is an irresistible dessert that tantalizes the senses with its rich, chocolatey layers and luscious caramel filling. This decadent cake is a delightful treat that features moist chocolate layers, complemented by a sweet and nutty hazelnut caramel filling. The cake is then enrobed in smooth chocolate ganache, making each bite a creamy and satisfying experience. Perfect for special occasions or a sweet indulgence, this cake is sure to impress everyone at the table.
Making Gooey Chocolate Hazelnut Caramel Layer Cake is worth every moment spent in the kitchen. Not only does it serve as the ultimate dessert after dinner, but it also doubles as a conversation starter and a treat for celebrations. Follow this step-by-step recipe, and you’ll discover just how rewarding and delightful baking this cake can be.
Why You’ll Love This Recipe
Gooey Chocolate Hazelnut Caramel Layer Cake shines through for several reasons. One of the major benefits is its easy preparation. Even novice bakers will appreciate how straightforward the steps are, making it a fantastic choice for family-friendly cooking. This recipe requires minimal ingredients yet results in a cake that tastes decadent and gourmet. Plus, it’s suitable for special occasions, bringing your gatherings to life with its impressive appearance. Overall, it’s a classic recipe that guarantees smiles all around.
Ingredients for Gooey Chocolate Hazelnut Caramel Layer Cake
- 2 cups all-purpose flour: Provides the backbone of this cake’s structure.
- 1 cup unsweetened cocoa powder: Adds rich chocolate flavor.
- 2 cups granulated sugar: Sweetens the cake to perfection.
- 1 teaspoon baking powder: Helps the cake rise.
- 2 teaspoons baking soda: Ensures a fluffy texture.
- 1 teaspoon salt: Balances the sweetness.
- 2 large eggs: Binds the ingredients together.
- 1 cup whole milk: Keeps the cake moist.
- 1/2 cup vegetable oil: Adds tenderness.
- 2 teaspoons vanilla extract: Enhances the cake’s flavor.
- 1 cup hot coffee: Deepens the chocolate flavor.
- 1 cup hazelnuts, toasted and chopped: Offers a delightful crunch and nutty essence.
- 1 cup caramel sauce: Adds sweetness and gooeyness.
- 1 cup heavy cream: Essential for a rich ganache.
- 2 cups semi-sweet chocolate chips: Forms the base of the chocolate ganache.
- 1/4 cup unsalted butter: Makes the ganache glossy.
- Whole hazelnuts (for decoration): Adds visual appeal.
- Chocolate shavings (for decoration): Gives an elegant finish.
- Caramel drizzle (for decoration): A final touch of sweetness.
Step-by-Step Directions
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper, ensuring the cakes don’t stick.
In a large bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt to create a light mixture.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients, mixing until well combined for a smooth batter.
Carefully stir in the hot coffee, ensuring the batter is silky and free of lumps. Divide the batter evenly among the prepared pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
For the hazelnut caramel filling: In a bowl, mix the chopped hazelnuts with caramel sauce until well coated and combined.
Place one cake layer on a serving plate and spread a generous layer of hazelnut caramel filling on top. Repeat with the remaining layers, stacking them carefully.
For the chocolate ganache: In a saucepan, heat the heavy cream until it simmers, then remove from heat. Add the semi-sweet chocolate chips and let them sit for a minute before stirring until smooth. Mix in the butter until the ganache is shiny and glossy.
Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides for an appealing effect.
To decorate, scatter whole hazelnuts over the top, add chocolate shavings, and drizzle with excess caramel sauce.
Chill the finished cake for at least 30 minutes before serving. This will allow the ganache to set and make cutting easier.
Tips & Tricks
For a truly indulgent experience, consider adding a sprinkle of sea salt over the ganache before it sets. This contrast enhances the chocolate and caramel flavors beautifully. If you’re feeling adventurous, try adding some espresso powder to the batter for an added coffee kick! For those who adore fruit, a layer of bananas or strawberries can add freshness between the chocolate cake layers.
Serving Suggestions & Pairings
Gooey Chocolate Hazelnut Caramel Layer Cake is best served with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast in textures. Pair it with a rich cup of coffee or a sweet dessert wine to balance the cake’s sweetness. Additionally, fresh seasonal berries can add a fruity note that complements the rich flavors perfectly.
Nutritional Information
This cake is indulgent, so be mindful of its serving size! Each slice of Gooey Chocolate Hazelnut Caramel Layer Cake contains approximately 500 calories, depending on portion size. While it’s certainly a treat, it’s best enjoyed in moderation—perhaps for a special celebration or as a well-deserved indulgence after a long week!
Storing Tips & Variations for Gooey Chocolate Hazelnut Caramel Layer Cake
If you have leftover cake, store it in an airtight container in the refrigerator for up to 3 days. To freeze the cake, wrap individual slices in plastic wrap, then place them in a freezer-safe container for up to 2 months. When ready to enjoy, simply thaw at room temperature. You can also swap hazelnuts for other nuts like almonds or pecans to create a different flavor profile.
Conclusion for Gooey Chocolate Hazelnut Caramel Layer Cake
If you’re ready to impress your friends and family with an extraordinary dessert, look no further than Gooey Chocolate Hazelnut Caramel Layer Cake. Follow this easy recipe, and you will create a stunning centerpiece that delights with each bite. The combination of rich cake, a gooey filling, and decadent chocolate ganache makes this cake irresistible. Don’t wait—gather your ingredients and start baking today!
FAQs
1. Can I make this cake ahead of time?
Yes, you can bake the layers a day in advance. Store them covered in the refrigerator and assemble the cake just before serving.
2. Can I use a different type of nut?
Absolutely! The recipe is versatile—feel free to swap hazelnuts for your favorite nuts like almonds or walnuts.
3. How do I achieve a smooth ganache?
Once your chocolate chips are in the warm cream, let them sit before stirring. This helps ensure a smooth texture.
4. Can I use gluten-free flour for this cake?
Yes, a 1:1 gluten-free flour blend should work well for this cake.
5. What can I substitute for coffee in this recipe?
You can substitute the hot coffee with hot water or milk for a less intense flavor while keeping the cake moist.
Gooey Chocolate Hazelnut Caramel Layer Cake
Ingredients
Cake Ingredients
- 2 cups all-purpose flour Provides the backbone of this cake's structure.
- 1 cup unsweetened cocoa powder Adds rich chocolate flavor.
- 2 cups granulated sugar Sweetens the cake to perfection.
- 1 teaspoon baking powder Helps the cake rise.
- 2 teaspoons baking soda Ensures a fluffy texture.
- 1 teaspoon salt Balances the sweetness.
- 2 large eggs Binds the ingredients together.
- 1 cup whole milk Keeps the cake moist.
- 1/2 cup vegetable oil Adds tenderness.
- 2 teaspoons vanilla extract Enhances the cake's flavor.
- 1 cup hot coffee Deepens the chocolate flavor.
Filling Ingredients
- 1 cup hazelnuts, toasted and chopped Offers a delightful crunch and nutty essence.
- 1 cup caramel sauce Adds sweetness and gooeyness.
Ganache Ingredients
- 1 cup heavy cream Essential for a rich ganache.
- 2 cups semi-sweet chocolate chips Forms the base of the chocolate ganache.
- 1/4 cup unsalted butter Makes the ganache glossy.
Decoration Ingredients
- 1 cup whole hazelnuts For decoration.
- 1 cup chocolate shavings Gives an elegant finish.
- to taste caramel drizzle A final touch of sweetness.
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
- In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla extract, mixing until well combined.
- Stir in hot coffee until the batter is silky and free of lumps.
- Divide the batter evenly among the prepared pans.
Baking
- Bake for 25-30 minutes until a toothpick comes out clean. Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack.
Filling Assembly
- Mix chopped hazelnuts with caramel sauce in a bowl.
- Place one cake layer on a serving plate and spread a layer of hazelnut caramel filling. Repeat with remaining layers.
Ganache Preparation
- Heat heavy cream in a saucepan until simmering, then remove from heat.
- Add chocolate chips and let sit for a minute, then stir until smooth. Mix in butter until ganache is shiny.
Decoration
- Pour ganache over the cake, allowing it to drip down the sides.
- Decorate with whole hazelnuts, chocolate shavings, and drizzle with caramel sauce.
Chilling
- Chill the finished cake for at least 30 minutes before serving.