Decadent Chocolate Hazelnut Cake Recipe: A Must-Try Dessert for Nut and Chocolate Lovers

**Introduction:**

Indulge in the rich and luxurious flavors of a Decadent Chocolate Hazelnut Cake, designed for chocolate and nut lovers alike. This cake offers a perfect balance between moist chocolate sponge, creamy hazelnut frosting, and syrupy hazelnut spread, creating a dessert that’s both elegant and irresistible. Perfect for special occasions or a sweet treat at the end of a long day, this cake is sure to leave a lasting impression on your palate and those you share it with.

**Ingredients:**

For the Chocolate Cake:
– 1 ¾ cups all-purpose flour
– 1 ¾ cups granulated sugar
– ¾ cup unsweetened cocoa powder
– 1 ½ teaspoons baking powder
– 1 ½ teaspoons baking soda
– 1 teaspoon salt
– 2 large eggs
– 1 cup whole milk
– ½ cup vegetable oil
– 2 teaspoons vanilla extract
– 1 cup boiling water

For the Hazelnut Frosting:
– 1 cup unsalted butter, softened
– 3 ½ cups powdered sugar
– ½ cup hazelnut spread (e.g., Nutella)
– 2 teaspoons vanilla extract
– 3–4 tablespoons heavy cream (adjust for consistency)
– ½ cup finely chopped toasted hazelnuts (for garnish)

For Assembly:
– Additional hazelnut spread for spreading between cake layers

**Instructions:**

1. **Preheat the Oven:** Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. **Make the Cake Batter:** In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well. Add the eggs, milk, oil, and vanilla extract to the dry ingredients, then beat on medium speed for 2 minutes. Carefully stir in the boiling water (the batter will be thin).

3. **Bake the Cakes:** Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

4. **Prepare the Frosting:** In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and beat until it’s well combined and fluffy. Mix in the hazelnut spread and vanilla extract. If the frosting is too thick, add the heavy cream one tablespoon at a time until the desired consistency is achieved.

5. **Assemble the Cake:** Once the cakes have cooled completely, place one layer on a serving plate. Spread a generous layer of hazelnut spread on top, followed by a layer of the hazelnut frosting. Add the second cake layer on top.

6. **Frost the Cake:** Use the remaining hazelnut frosting to frost the top and sides of the cake. Smooth it out with a spatula. For a decorative touch, sprinkle the toasted hazelnuts on top of the frosting.

7. **Chill and Set:** Allow the cake to set in the refrigerator for about 30 minutes before slicing. This helps the frosting firm up.

**Tips:**

– For added texture, consider adding a layer of crushed hazelnuts between the cake layers along with the frosting.
– Swap the hazelnut spread with almond or peanut butter if you prefer different nut flavors.
– To enhance the chocolate flavor, you could add a tablespoon of espresso powder to the batter.
– Ensure your cakes cool completely before frosting to prevent melting or sliding.

**Serving Suggestions:**

Slice the Decadent Chocolate Hazelnut Cake into generous pieces and serve with a dollop of whipped cream or additional hazelnut spread drizzled on top. Pair it with a scoop of vanilla ice cream for an extra indulgent dessert experience. A cup of rich coffee or a glass of dessert wine would also complement the cake beautifully.

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