Gooey Chocolate Hazelnut Caramel Layer Cake

Gooey Chocolate Hazelnut Caramel Layer Cake

Gooey Chocolate Hazelnut Caramel Layer Cake is a divine dessert that promises to enthrall your taste buds and make any occasion feel special. With its rich chocolate layers, luscious caramel, and nutty hazelnuts, this cake is not just a treat for your palate but a feast for your eyes. The layers of soft, moist chocolate cake are lovingly sandwiched with gooey caramel and crunchy hazelnuts, creating a delightful contrast of textures that you won’t be able to resist. Whether it’s a birthday party, an anniversary celebration, or just a cozy weekend treat, this cake is worth making for its impressive appearance and heavenly flavor.

Why You’ll Love This Recipe

This Gooey Chocolate Hazelnut Caramel Layer Cake is incredibly easy to prep, making it a perfect choice for both novice bakers and experienced cooks. With simple, accessible ingredients, this family-friendly recipe is ideal for gatherings and celebrations. Whether you take a traditional approach to baking or prefer a quicker method, this recipe caters to both styles. Plus, the minimal ingredients mean you won’t be overwhelmed in the kitchen.

For Gooey Chocolate Hazelnut Caramel Layer Cake

Ingredients

• 2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot coffee
• 1 cup hazelnuts, toasted and chopped
• 1 cup caramel sauce
• 1 cup heavy cream
• 2 cups semi-sweet chocolate chips
• 1/4 cup unsalted butter
• Whole hazelnuts for decoration
• Chocolate shavings for decoration
• Caramel drizzle for decoration

Step-by-Step Directions

1. Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper to ensure easy release after baking.

2. In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt, creating a light and airy dry mixture.

3. To your dry ingredients, add the large eggs, whole milk, vegetable oil, and vanilla extract. Mix until everything is well combined and forms a smooth batter.

4. Carefully stir in the hot coffee until the batter is velvety and smooth. Divide this rich chocolate batter evenly among the prepared pans.

5. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before gently transferring them to a wire rack to cool completely.

6. For the hazelnut caramel filling, mix the chopped hazelnuts with the caramel sauce until well combined, creating a nutty spread that will enhance each layer.

7. Place the first cake layer on a serving plate and generously spread a layer of hazelnut caramel filling on top. Repeat this process with the remaining layers until all are stacked.

8. Now, for the chocolate ganache: In a saucepan, heat the heavy cream until it simmers and then remove it from heat. Add the chocolate chips and let them sit for a minute before stirring until the mixture is completely smooth. Add the unsalted butter and mix it in until glossy.

9. Pour the rich chocolate ganache over the top of the cake, allowing it to drip down the sides, creating an indulgent finish.

10. Decorate the cake with whole hazelnuts, delicate chocolate shavings, and a drizzle of caramel for a final touch that elevates its appearance.

11. Chill the assembled cake for at least 30 minutes before serving, allowing the ganache to set for that perfect slice.

Tips & Tricks

To ensure your cake layers rise evenly, make sure your baking powder and baking soda are fresh. If you want to intensify the chocolate flavor, consider using dark cocoa powder instead of regular. For a more sophisticated taste, sprinkle a bit of sea salt over the ganache before serving. You can also experiment with adding a touch of espresso powder to enhance the coffee flavor in the cake.

Serving Suggestions & Pairings

Serve your Gooey Chocolate Hazelnut Caramel Layer Cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent experience. Pair it with a hot cup of coffee or tea to balance the richness of the cake. For a festive touch, consider adding fresh berries or a side of chocolate-covered strawberries.

Nutritional Information

While this cake is certainly an indulgence, it can joyfully fit into special occasions. Each slice packs a delightful blend of calories, sugar, and fats, so enjoy this treat in moderation. The addition of hazelnuts brings healthy fats and protein, making it a more balanced dessert option.

Storing Tips & Variations for Gooey Chocolate Hazelnut Caramel Layer Cake

If you have leftover cake, store it in an airtight container in the refrigerator for up to a week. For long-term storage, you can freeze slices wrapped tightly in plastic wrap and aluminum foil for up to three months. If you want to lighten things up a bit, consider substituting half of the all-purpose flour with almond flour or using a sugar alternative for a reduced-calorie version. You can also customize the layers by adding fruit preserves or a flavored whipped cream between the layers.

Conclusion for Gooey Chocolate Hazelnut Caramel Layer Cake

Don’t wait any longer to indulge in this decadent, rich, and utterly delicious Gooey Chocolate Hazelnut Caramel Layer Cake! Perfect for special occasions or just treating yourself, this recipe will surely impress everyone and have them begging for seconds. Try it out right away and experience the magic!

FAQs

1. Can I use unsweetened chocolate instead of cocoa powder?
Yes, you can melt unsweetened chocolate and replace the cocoa powder, but adjust the sugar accordingly as unsweetened chocolate is also bitter.

2. How can I make this cake gluten-free?
You can use a gluten-free all-purpose flour blend as a substitute for regular flour while keeping the other ingredients the same.

3. Is it necessary to chill the cake before serving?
Chilling the cake helps the ganache set beautifully and makes slicing easier, though it can be enjoyed immediately after assembling if needed.

4. Can I add more flavor variations to the cake?
Absolutely! Consider adding orange or almond extracts to the batter for an exciting twist.

5. How do I prevent the cake layers from doming?
You can slice off the domed tops after baking if needed or use cake strips to ensure even baking.

Print Recipe

Gooey Chocolate Hazelnut Caramel Layer Cake

A decadent dessert featuring rich chocolate layers filled with gooey caramel and crunchy hazelnuts, perfect for special occasions.

Prep Time30 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr

Course: Cake, Dessert

Cuisine: American

Keyword: Caramel, Chocolate Cake, Dessert Recipe, Hazelnut, Layer Cake

Servings: 12 servings

Calories: 450kcal

Ingredients

Cake Ingredients

• 2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot coffee

Filling and Decoration Ingredients

• 1 cup hazelnuts, toasted and chopped
• 1 cup caramel sauce
• 1 cup heavy cream
• 2 cups semi-sweet chocolate chips
• 1/4 cup unsalted butter
• Whole hazelnuts for decoration
• Chocolate shavings for decoration
• Caramel drizzle for decoration

Instructions

Preparation

• Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
• In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt.
• Add the large eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients and mix until well combined.
• Carefully stir in the hot coffee until the batter is smooth. Divide evenly among the prepared pans.

Baking

• Bake for 25-30 minutes or until a toothpick inserted comes out clean. Allow to cool in pans for 10 minutes before transferring to a wire rack.

Layering

• Mix the chopped hazelnuts with the caramel sauce to make the hazelnut caramel filling.
• Place the first cake layer on a serving plate and spread a layer of hazelnut caramel filling on top. Repeat with the remaining layers.

Ganache Preparation

• In a saucepan, heat the heavy cream until it simmers, then remove from heat. Add the chocolate chips and let sit for a minute before stirring until smooth.
• Add the unsalted butter and mix until glossy.

Finishing

• Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
• Decorate with whole hazelnuts, chocolate shavings, and a drizzle of caramel.
• Chill the cake for at least 30 minutes before serving.

Notes

For even layers, ensure baking powder and baking soda are fresh. Consider using dark cocoa powder for a richer flavor.