Indulge in the richness of this Decadent Hazelnut Chocolate Cake, featuring a tender nut-infused sponge topped with a luscious, creamy chocolate filling. This dessert strikes a perfect balance between sweet and creamy, with the added depth of hazelnuts and dark chocolate. Ideal for any occasion, its elegant presentation and delightful flavors make it a standout treat that will leave everyone asking for seconds.
Why You'll Love This: This Hazelnut Chocolate Cake is a dream for anyone who loves rich, creamy desserts. The sponge is light and moist, flavored with ground hazelnuts for a nutty touch. The creamy chocolate filling, made with dark chocolate and a touch of Nutella, adds a layer of decadence. Topped with whipped cream and crushed hazelnuts, this cake offers a delightful combination of textures and flavors that will make every bite memorable.
Perfect Occasion: This cake is perfect for celebrating special moments, such as birthdays, anniversaries, or holiday gatherings. Its sophisticated flavors and beautiful presentation make it an impressive choice for any festive occasion. Whether you're hosting a dinner party or simply treating yourself and your loved ones, this cake is sure to be a hit.
Decoration Tips: Enhance the visual appeal of your cake by sprinkling the top with finely ground hazelnuts for a touch of elegance. You can also add a drizzle of melted dark chocolate or a dusting of cocoa powder for extra richness. For a more sophisticated look, garnish with chocolate shavings or curls. Serve on a decorative platter to highlight its beauty and make it even more enticing.
Ingredients:
For the Sponge Cake:
- 4 large eggs
- 4 tablespoons granulated sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons ground hazelnuts
- 1/2 teaspoon baking powder
- 2 tablespoons vegetable oil
- 1 tablespoon unsweetened cocoa powder
For the Cream Filling:
- 900 milliliters milk
- 4 packets instant pudding mix (chocolate flavor)
- 8 tablespoons granulated sugar
- 200 grams dark chocolate, chopped
- 150 milliliters heavy cream
- 100 grams sour cream (or mascarpone cheese)
- 2 tablespoons hazelnut spread
Instructions:
- Prepare the Sponge Cake:
- Preheat your oven to 350°F (180°C) and grease a 20x30 cm baking pan.
- In a mixing bowl, beat the eggs with the sugar until light and fluffy.
- Sift together the flour, ground hazelnuts, baking powder, and cocoa powder. Gently fold these dry ingredients into the egg mixture.
- Add the vegetable oil and mix until just combined.
- Pour the batter into the prepared baking pan and bake for 12 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool completely in the pan.
- Make the Cream Filling:
- In a saucepan, heat the milk and cook according to the instructions for the instant pudding mix.
- While the pudding is still hot, stir in the chopped dark chocolate and hazelnut spread until fully melted and combined.
- Transfer the mixture to a bowl, cover with plastic wrap, and let cool to room temperature.
- Finish the Cream:
- Whip the heavy cream until stiff peaks form.
- Once the pudding mixture has cooled, whisk it to smooth out any lumps.
- Gently fold in the sour cream (or mascarpone cheese) until well combined.
- Carefully fold in the whipped cream, mixing until smooth and light.
- Refrigerate the cream mixture overnight to set.
- Assemble the Cake:
- Spread the chilled cream filling over the cooled sponge cake.
- Smooth the top and refrigerate again for at least 1 hour to set the cream.
- Decorate and Serve:
- Before serving, sprinkle the top with finely ground hazelnuts or additional chocolate shavings for a finishing touch.
- Serve chilled and enjoy this indulgent, creamy dessert.
Enjoy!