Gooey Chocolate Hazelnut Caramel Layer Cake
An irresistible dessert featuring rich chocolate layers, a luscious hazelnut caramel filling, and smooth chocolate ganache, perfect for special occasions.
Servings: 12 servings
Calories: 500kcal
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.
Notes
Consider adding a sprinkle of sea salt over the ganache for contrast. You can also layer bananas or strawberries between cake layers for freshness.