Description

A luxurious triple-layer masterpiece featuring moist chocolate-hazelnut sponge and a cloud-like Nutella filling. This elegant cake is finished with toasted hazelnut buttercream and a signature dark chocolate ganache drip for a true patisserie-style experience.

Ingredients

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened Dutch-processed cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 large eggs, room temperature
1 cup buttermilk, room temperature
1/2 cup vegetable oil
2 tsp hazelnut emulsion
1 tsp vanilla extract
1 cup hot water
2 cups heavy cream, divided
1/2 cup Nutella
1 cup hazelnuts, toasted and chopped
4 oz milk chocolate baking bars
1 cup unsalted butter, softened
3 cups powdered sugar, sifted
1/2 cup semi-sweet chocolate chips
12 Ferrero Rocher candies

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 325°F (163°C) and line three 8-inch round cake pans with non-stick spray and parchment paper.
In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Using a stand mixer, combine eggs, buttermilk, oil, hazelnut emulsion, and vanilla extract on medium-low speed.
Mix the dry ingredients into the wet mixture, then pour in the hot water and stir until the batter is smooth and liquid.
Divide the batter evenly between pans and bake for 23–27 minutes; let cool in pans for 10 minutes before moving to a wire rack.
Whip 1 cup of heavy cream to stiff peaks, fold in the Nutella and a portion of chopped hazelnuts, then refrigerate to firm up.
Toast hazelnuts at 350°F, process 4 oz into a paste, and blend with melted milk chocolate, butter, and powdered sugar to make the buttercream.
Prepare the ganache by melting semi-sweet chocolate chips into hot heavy cream until glossy and fluid.
Assemble by layering cake with Nutella filling, applying a buttercream crumb coat, chilling, and finishing with a final frost and the ganache drip.

Notes

To ensure a perfectly professional finish, always use a kitchen scale to divide your batter evenly between the pans. If your kitchen is warm, chill the cake for 20 minutes after the crumb coat to prevent the layers from sliding during the final frosting process.

Prep Time: 45 mins
Cook Time: 25 mins
Category: Dessert
Method: Baking
Cuisine: Italian-inspired