Indulge in the incredible goodness of a moist chocolate sponge, generously layered with the creamiest chocolate hazelnut buttercream, and crowned with a topping of crushed hazelnuts draped in a luscious chocolate hazelnut ganache. If you’re a Nutella enthusiast, trust me, you need to whip up this cake ASAP!
Chocolate Hazelnut Cake
Ingredients
- For the Cake:
- 2 1/2 cups self-rising flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon bicarbonate soda
- 1 cup light brown sugar
- 1 1/2 cups soya milk + 1 teaspoon vinegar
- 1/2 cup soya yoghurt
- 1/2 cup light olive oil
- For the Chocolate Hazelnut Buttercream:
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups icing sugar
- 1/2 cup chocolate hazelnut spread (homemade or store-bought)
- 1 1/2 tablespoons milk, room temperature
- Pinch of salt
- For the Ganache:
- 1 cup chocolate hazelnut spread
- 3/4 cup cream
- Plus, Crushed hazelnuts for topping
Instructions
- Preheat the oven to 170°C Fan.
- Line three 6-inch round cake tins.
- Mix together milk and vinegar, then set aside to thicken.
- Incorporate the remaining wet ingredients.
- Sift in the dry ingredients.
- Pour the mixture into the tins.
- Bake for 25-35 minutes, or until thoroughly cooked (remember, every oven is different, so make sure it springs back, and a knife inserted into the middle comes out clean).
- Let it cool before leveling off the cake.
- With a hand mixer or stand mixer, cream the butter until creamy and light. Gradually add the powdered sugar, scraping down the sides after each addition. Add the chocolate spread and milk, mixing until well combined.
- Heat the cream until simmering, whisking constantly. Remove from heat and pour over the chocolate spread. Let it melt for a couple of minutes before mixing.
- Once everything is cool, assemble the cake with the buttercream, crushed hazelnuts, and ganache. Enjoy the chocolatey goodness! 🍰✨
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