For those who adore the rich flavors of Nutella, this Decadent Dairy-Free Chocolate Hazelnut Cake is a must-try. This recipe guides you through creating an incredibly moist chocolate sponge layered with the creamiest chocolate hazelnut buttercream. It’s finished with a luscious chocolate hazelnut ganache and a sprinkle of crushed hazelnuts for an extra crunch. The use of all dairy-free ingredients makes this cake suitable for those with dietary restrictions without compromising on taste. Perfect for special occasions or as a luxurious treat, this cake is sure to impress with its depth of flavor and elegant presentation.
Ingredients:
- Sponge:
- Self-Rising Flour: 300g
- Cocoa Powder: 60g
- Baking Powder: 1 tsp
- Bicarbonate of Soda: 1/4 tsp
- Light Brown Sugar: 200g
- Soya Milk + Vinegar: 360ml + 1 tsp
- Soya Yoghurt: 100g
- Light Olive Oil: 100g
- Chocolate Hazelnut Buttercream:
- Dairy-Free Unsalted Butter (room temp): 226g
- Icing Sugar: 400g
- Chocolate Hazelnut Spread: 150g
- Dairy-Free Milk (room temp): 1 1/2 tbsp
- Pinch of Salt
- Ganache:
- Chocolate Hazelnut Spread: 300g
- Dairy-Free Cream: 180ml
- Topping: Crushed Hazelnuts
Instructions:
- Sponge Preparation: Preheat oven to 170°C Fan. Line 3 (6-inch) round cake tins. Mix soya milk and vinegar, then add remaining wet ingredients. Sift in dry ingredients and divide among tins. Bake for 25-35 minutes. Cool before leveling.
- Buttercream: Cream dairy-free butter until light. Gradually add icing sugar, then chocolate spread and milk. Mix until smooth.
- Ganache: Simmer dairy-free cream and pour over chocolate spread. Let melt, then mix.
- Assembly: Layer cakes with buttercream, sprinkling crushed hazelnuts between layers. Cover with ganache and top with more hazelnuts.
Indulge in this Decadent Dairy-Free Chocolate Hazelnut Cake, a heavenly treat for any occasion, especially for those who love the combination of chocolate and hazelnuts. Enjoy the moist sponge, rich buttercream, and silky ganache in every bite!
