Decadent Chocolate Hazelnut Cake Recipe

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Ingredients:

For the Cake:

2 ½ cups (315g) all-purpose flour

1 cup (80g) unsweetened cocoa powder

2 tsp baking powder

1 ½ tsp baking soda

1 tsp salt

1 ½ cups (300g) granulated sugar

1 cup (200g) brown sugar

3 large eggs

1 cup (240ml) buttermilk

½ cup (120ml) vegetable oil

2 tsp vanilla extract

1 cup (240ml) hot water or coffee

For the Chocolate Ganache:

1 ½ cups (360ml) heavy cream

300g semi-sweet chocolate, chopped

For the Decoration:

Assorted chocolate truffles

Roasted hazelnuts

Chocolate shavings

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Instructions:

Prepare the Cake:

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch (20cm) round cake pans.

2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.

3. In another bowl, whisk sugar, brown sugar, eggs, buttermilk, oil, and vanilla until smooth.

4. Gradually add the dry ingredients to the wet mixture, alternating with the hot water or coffee. Mix until just combined.

5. Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean.

6. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Ganache:

1. Heat the heavy cream in a saucepan over medium heat until it begins to simmer.

2. Pour the hot cream over the chopped chocolate in a heatproof bowl. Let sit for 2-3 minutes, then stir until smooth and glossy.

3. Allow the ganache to cool to a spreadable consistency.

Assemble the Cake:

1. Place one cake layer on a serving plate. Spread a layer of ganache on top.

2. Repeat with the second and third layers, spreading ganache evenly over the top and sides of the cake.

3. Smooth the ganache with an offset spatula for a polished look.

Decorate:

1. Arrange chocolate truffles and roasted hazelnuts on top of the cake.

2. Sprinkle chocolate shavings around the base for added texture and elegance.