Chocolate Hazelnut Dream Cake

Photo: noirchocolate / stock.adobe.com

Indulge in the rich flavors of this Chocolate Hazelnut Dream Cake, a decadent treat with layers of moist chocolate sponge cake, whipped cream, and crunchy hazelnuts.

Topped with a dusting of cocoa powder, this dessert is the perfect centerpiece for any special occasion or holiday celebration.

Ingredients

• 1 cup all-purpose flour

• 1/2 cup cocoa powder (plus extra for dusting)

• 1 cup granulated sugar

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 2 large eggs

• 1/2 cup vegetable oil

• 1 teaspoon vanilla extract

• 1/2 cup milk

• 1/2 cup hot water

• 1 cup heavy whipping cream

• 1/4 cup powdered sugar

• 1 teaspoon vanilla extract

• 1 cup chopped toasted hazelnuts

Instructions

Step 1: Prepare the Chocolate Sponge Cake

Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Step 2: Mix the Wet Ingredients

In another bowl, whisk the eggs, vegetable oil, and vanilla extract until combined. Slowly add the milk and hot water to the wet mixture, stirring continuously.

Step 3: Combine Wet and Dry Ingredients

Gradually add the wet mixture to the dry ingredients, stirring until smooth. Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely on a wire rack.

Step 4: Prepare the Whipped Cream Layer

In a separate bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.

Step 5: Assemble the Cake

Place one layer of the cooled chocolate sponge cake on a serving plate. Spread a generous layer of whipped cream on top, followed by a sprinkling of chopped hazelnuts. Place the second layer of cake on top, then cover the entire cake with the remaining whipped cream.

Step 6: Finishing Touches

Dust the top of the cake with cocoa powder and sprinkle more hazelnuts for decoration. Chill the cake in the refrigerator for at least an hour before serving to let the flavors come together.

Tips

• For an extra nutty flavor, add a layer of chocolate-hazelnut spread (like Nutella) between the cake layers.

• This cake can be made a day in advance and kept refrigerated until ready to serve.

• To add some texture, you can incorporate chopped hazelnuts into the batter before baking.