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Gooey chocolate hazelnut caramel layer cake garnished with nuts and chocolate drizzle
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Gooey Chocolate Hazelnut Caramel Layer Cake

A decadent dessert that layers rich chocolate cake with luscious hazelnut caramel filling and velvety chocolate ganache.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Caramel Cake, Chocolate Cake, Gourmet Dessert, Hazelnut Cake, Layer Cake
Servings: 12 servings
Calories: 475kcal

Ingredients

Cake Ingredients

  • 2 cups all-purpose flour Provides the cake’s structure.
  • 1 cup unsweetened cocoa powder Adds that deep chocolate flavor.
  • 2 cups granulated sugar For sweetness that balances the cocoa.
  • 1 teaspoon baking powder Helps the cake rise.
  • 2 teaspoons baking soda Works with baking powder for a light texture.
  • 1 teaspoon salt Enhances the flavor of the cake.
  • 2 large eggs Binds the ingredients together.
  • 1 cup whole milk Keeps the cake moist.
  • 1/2 cup vegetable oil Adds richness and tenderness.
  • 2 teaspoons vanilla extract A must-have for the perfect cake.
  • 1 cup hot coffee Intensifies the chocolate flavor.

Filling and Toppings

  • 1 cup hazelnuts, toasted and chopped Adds a delicious crunch.
  • 1 cup caramel sauce Sweet, gooey goodness.
  • 1 cup heavy cream Essential for the luxurious ganache.
  • 2 cups semi-sweet chocolate chips For the ultimate chocolate experience.
  • 1/4 cup unsalted butter Makes the ganache glossy.
  • Whole hazelnuts for decoration Adds flair and flavor.
  • Chocolate shavings for decoration Makes every slice more appealing.
  • Caramel drizzle for decoration A touch of indulgence.

Instructions

Preparation

  • Begin by preheating your oven to 350°F (175°C). Grease and line three 8-inch round cake pans, ensuring easy release after baking.
  • In a large mixing bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.
  • Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
  • Stir in the hot coffee until the batter is smooth.

Baking

  • Divide the batter evenly among the prepared pans and bake in the preheated oven for 25-30 minutes.
  • Check for doneness by inserting a toothpick in the center; it should come out clean. Cool in pans for 10 minutes before transferring to a wire rack to cool completely.

Filling and Assembly

  • In a bowl, mix the toasted chopped hazelnuts with caramel sauce until well combined.
  • Place one cake layer on a serving plate. Spread a layer of the hazelnut caramel filling on top, followed by the next cake layer. Repeat until all layers are stacked.

Ganache Preparation

  • In a saucepan, heat the heavy cream until it simmers. Remove from heat and add the semi-sweet chocolate chips. Let sit for a minute before stirring until smooth.
  • Incorporate the unsalted butter, mixing until glossy.

Finishing Touches

  • Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
  • Top with whole hazelnuts, chocolate shavings, and a drizzle of caramel.
  • For best results, chill the cake for at least 30 minutes to set the ganache before slicing and serving.

Notes

For an extra depth of flavor, consider adding a teaspoon of espresso powder to the dry ingredients. You can prepare the cake layers a day in advance and store them wrapped in plastic wrap in the refrigerator.