Hazelnut Fudge Chocolate Cake

Directions

1. Preheat the oven to 175°C (350°F). Grease and line two 20 cm (8-inch) round cake pans with parchment paper.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until smooth. Stir in hot coffee until fully combined.
4. Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool completely.
5. For the hazelnut fudge filling, heat the heavy cream in a small saucepan until steaming. Pour over chocolate hazelnut spread and stir until smooth. Fold in chopped toasted hazelnuts and allow to cool slightly.
6. For the chocolate frosting, beat butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with heavy cream, then add vanilla and salt. Beat until smooth and fluffy.
7. Assemble the cake by placing one chocolate cake layer on a serving plate. Spread the hazelnut fudge filling evenly over the top. Place the second cake layer on top and frost the entire cake with chocolate buttercream.
8. For the ganache, heat the heavy cream until steaming. Pour over dark chocolate chips and stir until smooth. Add butter for extra shine. Drizzle ganache over the frosted cake.
9. Decorate with Ferrero Rocher chocolates, chopped hazelnuts, and chocolate curls. Chill briefly to set before slicing and serving.

Recipe Details

Prep Time: 40 minutes
Cook Time: 35 minutes
Assembly/Frosting Time: 25 minutes
Total Time: About 1 hour 40 minutes
Servings: 12
Difficulty: Medium

Variations & Substitutions

• Use almond butter or peanut butter in place of hazelnut spread for a nutty twist.
• Swap dark chocolate chips in ganache for milk chocolate for a sweeter finish.
• Add a sprinkle of sea salt on top of the ganache for a salted chocolate variation.
• Include chopped hazelnut praline inside the frosting for extra crunch.

Serving Suggestions