Gooey Chocolate Hazelnut Caramel Layer Cake:

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Gooey Chocolate Hazelnut Caramel Layer Cake

Introduction

Indulgence meets perfection in this Gooey Chocolate Hazelnut Caramel Layer Cake. This decadent dessert combines the rich flavors of dark chocolate, roasted hazelnuts, and luscious caramel in multiple moist layers. Perfect for celebrations, special occasions, or simply to satisfy a sweet craving, this cake is a showstopper. Its silky smooth hazelnut ganache, gooey caramel filling, and fluffy chocolate sponge make it a dessert fit for chocolate lovers around the world.

History of Chocolate Hazelnut Caramel Cake

The combination of chocolate, hazelnut, and caramel dates back centuries. Hazelnuts have been used in European baking since ancient times, particularly in Italian and French cuisine. The iconic gianduja (hazelnut-chocolate paste) was invented in Italy during Napoleon’s rule when cocoa was scarce, leading to the innovation of blending chocolate with ground hazelnuts. Caramel, on the other hand, has its roots in Arabic and European confections, adding a buttery, melt-in-the-mouth contrast to rich chocolate desserts. Together, these elements create a timeless flavor profile that is loved by dessert enthusiasts worldwide.

Ingredients

For the Chocolate Cake Layers:

2 ½ cups all-purpose flour

1 ¾ cups granulated sugar

¾ cup unsweetened cocoa powder

2 tsp baking soda

1 tsp baking powder

½ tsp salt

3 large eggs

1 cup buttermilk

1 cup hot coffee (or hot water)

½ cup vegetable oil

2 tsp vanilla extract

For the Hazelnut Ganache:

1 ½ cups heavy cream

2 cups dark chocolate, finely chopped

½ cup hazelnut paste (or Nutella)

For the Salted Caramel Filling:

1 cup granulated sugar

6 tbsp unsalted butter, cubed

½ cup heavy cream

½ tsp sea salt

For the Hazelnut Crunch Layer:

1 cup roasted hazelnuts, chopped

½ cup crushed wafer cookies

½ cup melted dark chocolate

For the Chocolate Frosting:

2 cups unsalted butter, softened

4 cups powdered sugar

½ cup unsweetened cocoa powder

½ cup melted dark chocolate

¼ cup heavy cream

1 tsp vanilla extract

Instructions & Methods

Step 1: Prepare the Chocolate Cake Layers

  1. Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In another bowl, whisk together eggs, buttermilk, oil, and vanilla.
  4. Gradually add the wet ingredients into the dry ingredients and mix until combined.
  5. Pour in hot coffee (or hot water) and mix until smooth. The batter will be thin, but this ensures a moist cake.
  6. Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 2: Make the Hazelnut Ganache

  1. Heat heavy cream in a saucepan over medium heat until it just begins to simmer.
  2. Pour the hot cream over the chopped dark chocolate and let it sit for 2 minutes.
  3. Stir until smooth and glossy. Mix in the hazelnut paste.
  4. Let the ganache cool until it reaches a spreadable consistency.

Step 3: Prepare the Salted Caramel Filling

  1. In a saucepan over medium heat, melt the sugar, stirring constantly until it turns amber in color.
  2. Add the butter, stirring continuously until melted.
  3. Slowly pour in the heavy cream while stirring.
  4. Let it simmer for 1-2 minutes, then remove from heat and stir in sea salt.
  5. Allow to cool before using.

Step 4: Make the Hazelnut Crunch Layer

  1. Mix the roasted hazelnuts, crushed wafers, and melted chocolate in a bowl.
  2. Spread onto a baking sheet and let it harden in the fridge.
  3. Once set, break into small crunchy pieces.

Step 5: Make the Chocolate Frosting

  1. Beat butter until smooth and creamy.
  2. Sift in powdered sugar and cocoa powder, mixing well.
  3. Add melted chocolate, heavy cream, and vanilla extract.
  4. Beat until light and fluffy.

Step 6: Assemble the Cake

  1. Place one chocolate cake layer on a cake stand.
  2. Spread a generous layer of hazelnut ganache.
  3. Add a layer of salted caramel filling.
  4. Sprinkle some hazelnut crunch on top.
  5. Repeat the process with the second layer.
  6. Place the final cake layer on top and frost the entire cake with chocolate frosting.
  7. Drizzle with extra caramel and top with chopped hazelnuts.

Nutritional Value (Per Serving)

Calories: 550-650 kcal

Carbohydrates: 75g

Protein: 7g

Fat: 30g

Sugar: 50g

Fiber: 4g

Sodium: 200mg

Health Benefits

While this cake is an indulgence, it does offer some benefits:

Dark Chocolate: Rich in antioxidants that help fight inflammation.

Hazelnuts: High in healthy fats, Vitamin E, and fiber, which support heart health.

Caramel: Provides quick energy but should be enjoyed in moderation.

Cocoa Powder: Contains flavonoids that promote brain function and mood enhancement.

Who Loves This Cake?

This cake is adored by:

Chocolate lovers who crave deep, rich flavors.

Nut lovers who enjoy the crunch and smoothness of hazelnuts.

Dessert enthusiasts looking for a luxurious experience.

Celebration seekers who want the perfect centerpiece for birthdays, anniversaries, and holidays.

Conclusion

The Gooey Chocolate Hazelnut Caramel Layer Cake is an exquisite blend of textures and flavors, making it an unforgettable treat. Whether you’re a fan of decadent chocolate, buttery caramel, or crunchy hazelnuts, this cake brings them all together in perfect harmony. Ideal for special occasions or just for treating yourself, it is a must-try for any dessert lover.

Would you like any modifications or variations to suit dietary preferences?

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