Imagine a cake so rich, so indulgent, that each bite feels like a decadent escape. This Hazelnut Chocolate Truffle Cake, topped with luxurious Ferrero Rocher chocolates and gold sprinkles, delivers exactly that experience. Perfect for celebrations, this cake combines layers of moist chocolate with a hazelnut-infused frosting and a glossy chocolate ganache. Its elegance and sophistication make it an impressive centerpiece, yet it’s surprisingly simple to make at home.
Whether you’re a chocolate lover, a hazelnut enthusiast, or both, this recipe is for you. This cake offers a balance of flavors that’s neither overly sweet nor too heavy, making it ideal for a crowd-pleaser dessert. With easy-to-follow steps and a few special touches, you’ll be on your way to creating a show-stopping dessert.
Why We Love This Recipe
This Hazelnut Chocolate Truffle Cake checks all the boxes for a spectacular dessert. Here are a few reasons why we’re obsessed:
- Luxurious Taste: The combination of chocolate, hazelnut, and a touch of espresso powder adds depth and richness, creating a truly indulgent flavor.
- Beautiful Presentation: Adorned with Ferrero Rocher chocolates and a sprinkle of edible gold, this cake is visually stunning, perfect for birthdays, holidays, or any occasion.
- Moist Texture: Thanks to the inclusion of milk, oil, and a cup of boiling water in the batter, each bite of this cake is exceptionally moist and tender.
- Easy Yet Impressive: Despite its gourmet appearance, the cake is straightforward to make and requires no advanced baking skills.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1.5 tsp baking soda
- 1 tsp salt
- 1 tsp espresso powder (optional, for enhanced chocolate flavor)
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup boiling water
For the Frosting:
- 1 cup unsalted butter, softened
- 3/4 cup cocoa powder
- 3 cups powdered sugar
- 1/3 cup hazelnut liqueur or hazelnut extract (adjust to taste)
- Pinch of salt
For the Ganache:
- 2/3 cup heavy cream
- 1 cup dark chocolate chips
For Garnish:
- Ferrero Rocher chocolates
- Edible gold sprinkles
How to Make This Recipe
Step 1: Prepare the Cake Layers
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.
- Add the milk, vegetable oil, eggs, and vanilla extract. Beat on medium speed until smooth, about 2 minutes.
- Carefully pour in the boiling water and mix gently. The batter will be thin, but this helps to create a moist texture.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 2: Make the Hazelnut Chocolate Frosting
- In a large bowl, beat the softened butter until creamy, about 2-3 minutes.
- Add the cocoa powder and mix until fully incorporated.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Add the hazelnut liqueur or extract and a pinch of salt, and mix until smooth and fluffy.
- If the frosting is too thick, add a tablespoon of milk until you reach a spreadable consistency.
Step 3: Make the Chocolate Ganache
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
- Remove from heat and pour over the chocolate chips in a bowl. Let it sit for 2-3 minutes, then stir until smooth.
- Allow the ganache to cool slightly before drizzling it over the frosted cake.
Step 4: Assemble the Cake
- Place one cake layer on a serving plate or cake stand. Spread a generous layer of hazelnut frosting on top.
- Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
- Pour the chocolate ganache over the top, allowing it to drip down the sides for a beautiful finish.
Step 5: Garnish
- Decorate the top of the cake with Ferrero Rocher chocolates and a sprinkle of gold sprinkles.
- Let the cake set for 15-20 minutes before slicing.
Success Tips
- Use Room Temperature Ingredients: For the best texture, make sure your eggs, milk, and butter are at room temperature before you start.
- Don’t Overmix the Batter: Mix until just combined to avoid a dense cake.
- Add Boiling Water Slowly: This thins the batter, ensuring a moist texture without affecting the structure.
- Use Quality Chocolate: A good-quality cocoa powder and dark chocolate chips will give the cake a rich, intense chocolate flavor.
- Chill Before Serving: While this cake can be enjoyed at room temperature, chilling it slightly enhances the flavors, especially of the hazelnut frosting.
Storage
- Room Temperature: The cake can be stored at room temperature for 2-3 days, covered to prevent drying out.
- Refrigeration: If you prefer a firmer texture, store the cake in the refrigerator for up to a week. Just make sure to bring it to room temperature before serving.
- Freezing: This cake freezes well for up to 3 months. Wrap individual slices or whole layers in plastic wrap and then in foil. Thaw in the fridge overnight before enjoying.
Notes
- Hazelnut Flavoring Options: You can use either hazelnut liqueur or a hazelnut-flavored coffee creamer for a non-alcoholic option.
- Espresso Powder: This ingredient is optional but highly recommended as it enhances the chocolate flavor without adding a coffee taste.
- Decoration Tips: If Ferrero Rocher chocolates aren’t available, you can use other hazelnut truffles or crushed hazelnuts for garnish.
Nutrition (Per Serving)
- Calories: Approximately 600 kcal
- Protein: 6 g
- Carbohydrates: 70 g
- Fat: 35 g
- Saturated Fat: 20 g
- Sugar: 55 g
- Fiber: 5 g
- Cholesterol: 85 mg
- Sodium: 320 mg
Please note that these values are approximate and can vary depending on ingredient brands.
FAQs
- Can I make this cake in advance? Yes, this cake can be made a day or two in advance. Store it in an airtight container at room temperature or in the fridge if you prefer a firmer texture.
- Can I substitute the hazelnut liqueur? Absolutely! If you don’t want to use liqueur, hazelnut extract or even a hazelnut-flavored coffee creamer works well.
- What if I don’t have espresso powder? You can leave it out, but it does enhance the chocolate flavor without making the cake taste like coffee. If you’re a chocolate lover, it’s worth trying!
- Can I use a different type of chocolate for the ganache? Dark chocolate is recommended for a richer taste, but you can use milk or semi-sweet chocolate if you prefer a sweeter ganache.
- How should I slice this cake for neat portions? For clean, precise slices, use a sharp knife and wipe it between cuts. Chilling the cake slightly before slicing also helps.
Conclusion
This Hazelnut Chocolate Truffle Cake is an unforgettable dessert that combines the earthy flavor of hazelnuts with the richness of chocolate. Each bite is a blend of moist cake, creamy frosting, and velvety ganache, topped off with Ferrero Rocher chocolates for an extra layer of decadence. Whether it’s for a birthday, anniversary, or simply to treat yourself, this cake is sure to impress and satisfy your chocolate cravings.
Give it a try—you might just find your new favorite chocolate dessert!