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Fluffy Baking Chocolate Hazelnut Layer Cake

Fluffy Baking Chocolate Hazelnut Layer Cake That's Pure Bliss

A Fluffy Baking Chocolate Hazelnut Layer Cake that's rich, moist, and full of flavor, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: European
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour or gluten-free flour
  • 1.5 cups Granulated Sugar reduce by one-third for lower-sugar option
  • 0.75 cups Unsweetened Cocoa Powder dark cocoa enhances flavor
  • 1 tbsp Baking Powder check for freshness
  • 1 tsp Baking Soda check for freshness
  • 1 tsp Salt enhances flavor
  • 3 large Eggs use flaxseed meal for vegan
  • 1 cup Whole Milk or almond/oat milk
  • 0.5 cups Vegetable Oil coconut oil is a healthier alternative
  • 2 tsp Vanilla Extract enhance flavor if desired
  • 1 cup Boiling Water essential for fluffiness
For the Filling and Frosting
  • 1 cup Hazelnut Spread like Nutella
  • 2 cups Heavy Cream or whipped coconut cream
  • 0.5 cups Powdered Sugar adjust to taste
  • 0.5 cups Crushed Hazelnuts for garnish

Equipment

  • 9-inch round cake pans
  • mixing bowls
  • whisk
  • hand mixer or stand mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, beat together eggs, milk, oil, and vanilla. Mix into dry ingredients until just incorporated.
  4. Stir in boiling water until the batter is smooth and well combined.
  5. Divide batter between prepared pans and bake for 30-35 minutes; check for doneness with a toothpick.
  6. Cool the cakes in the pans for 10 minutes before transferring to wire racks to cool completely.
  7. Whip the heavy cream until soft peaks form, then add powdered sugar and whip to stiff peaks.
  8. On a serving plate, layer the first cake, spread hazelnut spread, add whipped cream, and stack the second cake.
  9. Frost the top and sides with remaining whipped cream.
  10. Garnish with crushed hazelnuts and refrigerate for at least an hour before serving.
  11. Slice into pieces and serve.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 58gProtein: 6gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 220mgPotassium: 180mgFiber: 3gSugar: 25gVitamin A: 5IUVitamin C: 2mgCalcium: 4mgIron: 10mg

Notes

For best results, measure flour correctly, mix gently, and ensure cakes are cool before frosting.

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