Irresistible Hazelnut Praline Cake Recipe: A Nutty Delight for Dessert Lovers

### Introduction
The Irresistible Hazelnut Praline Cake is a decadent dessert that captures the essence of nutty flavors and rich textures. This delightful cake, layered with creamy fillings and topped with crunchy praline, is perfect for any celebration or as a special treat for dessert lovers. Its blend of chocolate, hazelnuts, and creamy layers makes it a standout in any dessert spread, inviting you to indulge in every bite.

### Ingredients

**For the Cake:**
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsweetened cocoa powder
– 1 tsp baking powder
– 1 tsp baking soda
– ½ tsp salt
– 2 large eggs
– 1 cup whole milk
– ½ cup vegetable oil
– 2 tsp pure vanilla extract
– 1 cup hot water

**For the Hazelnut Praline:**
– 1 cup hazelnuts, toasted and chopped
– 1 cup granulated sugar
– ¼ cup water

**For the Hazelnut Cream Filling:**
– 1 cup heavy whipping cream
– ¼ cup powdered sugar
– ½ cup Nutella or hazelnut spread
– 1 tsp vanilla extract

**For the Ganache Topping:**
– 1 cup semi-sweet chocolate chips
– ½ cup heavy cream
– 2 tbsp unsalted butter

### 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 flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well mixed.

3. **Add Wet Ingredients:**
Add eggs, milk, vegetable oil, and vanilla to the dry ingredients. Mix with an electric mixer on medium speed for about 2 minutes until everything is combined.

4. **Incorporate Hot Water:**
Slowly stir in the hot water, being careful as the batter will be thin. Mix until just combined.

5. **Bake:**
Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.

6. **Make the Hazelnut Praline:**
In a saucepan, combine sugar and water over medium heat. Stir until the sugar dissolves, then stop stirring and let it boil until it turns a rich golden color (about 8-10 minutes). Remove from heat and quickly stir in the chopped hazelnuts. Pour onto a parchment-lined baking sheet and let it cool completely. Once cooled, break into pieces.

7. **Prepare the Hazelnut Cream Filling:**
In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold in the Nutella until well incorporated.

8. **Assemble the Cake:**
Place one cake layer on a serving plate. Spread half of the hazelnut cream filling on top. Add the second layer of cake and top it with the remaining hazelnut cream.

9. **Make the Ganache:**
In a saucepan, heat the heavy cream until just simmering. Pour it over the chocolate chips in a bowl. Let it sit for a minute, then whisk until smooth. Stir in the butter until melted and glossy.

10. **Finish the Cake:**
Pour the ganache over the top of the assembled cake, allowing it to drip down the sides. Top with pieces of hazelnut praline for decoration.

11. **Chill and Serve:**
Let the cake set in the refrigerator for at least 30 minutes before slicing.

### Tips
– For an extra layer of flavor, consider adding a layer of homemade chocolate ganache between the cake layers.
– If you prefer a less sweet filling, decrease the amount of powdered sugar in the hazelnut cream filling.
– You can substitute the hazelnuts for almonds or pecans if preferred, adjusting the quantity as needed.

### Serving Suggestions
Serve this delightful Hazelnut Praline Cake with a dollop of whipped cream on the side, or pair it with a scoop of vanilla ice cream for a delightful contrast. A cup of strong espresso or a light dessert wine makes for an excellent beverage pairing that enhances the rich flavors of the cake.

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