Chocolate Hazelnut Cake is a delightful dessert that combines the rich flavors of chocolate and the nutty aroma of hazelnuts. Here's a recipe for a delicious Chocolate Hazelnut Cake:

Ingredients:


For the Cake:

  1. 1 and 1/2 cups all-purpose flour
  2. 1/2 cup unsweetened cocoa powder
  3. 1 and 1/2 teaspoons baking powder
  4. 1/4 teaspoon baking soda
  5. 1/2 teaspoon salt
  6. 1/2 cup unsalted butter, at room temperature
  7. 1/2 cup granulated sugar
  8. 1/2 cup packed brown sugar
  9. 3 large eggs
  10. 1 teaspoon vanilla extract
  11. 3/4 cup milk
  12. 1/2 cup finely ground hazelnuts

For the Hazelnut Praline:

  1. 1/2 cup granulated sugar
  2. 1/2 cup whole hazelnuts

For the Chocolate Hazelnut Frosting:

  1. 1/2 cup unsalted butter, at room temperature
  2. 1/4 cup unsweetened cocoa powder
  3. 1/4 cup milk
  4. 2 cups powdered sugar
  5. 1/2 cup Nutella or other chocolate hazelnut spread
  6. 1 teaspoon vanilla extract

Instructions:

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.


In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.


In a separate large mixing bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.


Gradually add the dry flour mixture to the wet ingredients in the large mixing bowl, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Fold in the finely ground hazelnuts.


Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.


Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer the cakes to a wire rack to cool completely.


While the cakes are cooling, prepare the hazelnut praline. In a small saucepan over medium heat, melt the granulated sugar until it turns amber in color. Add the hazelnuts and stir to coat them in the caramel. Pour the mixture onto a silicone mat or parchment paper and let it cool completely. Once cooled, break the praline into small pieces and set aside.


To make the chocolate hazelnut frosting, in a large mixing bowl, sift the cocoa powder to remove any lumps. Add the butter, milk, powdered sugar, Nutella, and vanilla extract. Beat with an electric mixer on low speed until the ingredients are combined, then increase the speed to medium and beat until the frosting is smooth and creamy.


Once the cakes are completely cooled, place one cake layer on a serving plate. Spread a layer of frosting over the top of the cake layer. Sprinkle some of the hazelnut praline pieces over the frosting. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting. Decorate the top of the cake with more hazelnut praline pieces.


Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the frosting to set.