Friday 24 January 2020

Chocolate Hazelnut Layer Cake

A decadent cake full of chocolatey hazel-nutty layers

I didn't want to call this a nutella cake as I separated the flavours from chocolate to hazelnut instead of together. This is a chocolate hazelnut cake and is much better. Four layers of oh-so worthy sponge and buttercream that will make you dig your fork in for more. This one you may want to share as it's pretty indulgent.

Check out my other recipes for more dessert inspiration!

Mocha Layer Cake
Victoria Sponge
Lemon and Coconut Layer Cake


Prep: 20 minutes
Cook: 45 minutes
Serves: 12-15 depending on how big the slices are

Makes x4 6 inch layers


Chocolate Sponge
180g Self-raising flour
150g Caster sugar
180ml Soya milk + 1 tbsp Apple cider vinegar
2 tbsp Cacao powder
1 tsp Coffee granules
2 tbsp Maple syrup
120g Vegan butter
1 tsp Baking powder
Pinch of salt
Hazelnut Sponge
200g Self-raising flour
50g Ground Hazelnuts
230g Caster Sugar
250ml Soya milk + 1 tbsp Apple cider vinegar
90g Vegan butter
1 tsp Baking soda
1 tsp Vanilla extract
Pinch of salt
Chocolate Buttercream
1 tub of Betty Crocker's Chocolate Buttercream
Hazelnut Buttercream
200g Vegan butter
400g Icing sugar
2 tbsp Hazelnut butter (I used meridian)
Hazelnuts for topping optional


✿Preheat the oven to 180℃ and line/grease four x6 inch cake tins.
Make the chocolate sponges. Mix together the soya milk and ACV to form a "buttermilk" and set aside. 
✿In a small saucepan over a low heat, add the vegan butter, maple syrup and coffee. Heat until they have melted together then remove from heat and leave to cool.
✿In a large bowl sift the flour and cacao powder, then add the sugar, baking soda and salt and mix. Stir in the buttermilk and butter mixture until you form a batter, being careful to not over mix.
✿Divide into two cake tins and bake for 20 minute or until a knife inserted comes out clean. Leave to cool then remove from cake tins and cover to keep moist.
Make the hazelnut sponges. In a food processor or blender, grind the about 10-20 seconds hazelnuts till you have a flour, not blending too much or it will start to turn into a paste. 
✿Make your "buttermilk" like before, and melt your butter in the microwave and then leave to cool.
✿In a large bowl, combine both flours, sugar, and baking soda and mix. Add the wet ingredients and stir till it forms a batter. 
✿Divide into two cake tins evenly and bake for 20 minutes or until a knife inserted comes out clean. Leave to cool then remove from cake tins and cover to keep moist.
Make the hazelnut buttercream. Using an electric mixer, whisk the butter until it is pale and smooth and no lumps visible - about 7 minutes. Add the hazelnut butter and vanilla and whisk. Gradually add the icing sugar a bit at a time, scraping down the sides every now and then. Once you have added all of the icing sugar you should a creamy buttercream. Put some into a piping bag. 
Assemble the cake - Place down one chocolate sponge then add a dollop of hazelnut buttercream in the centre. Pipe around the edge of the sponge to create a wall and then place a hazelnut sponge on top. Add a dollop of chocolate buttercream and spread evenly. 
✿Repeat the process finishing with chocolate and sprinkle on hazelnuts. There will be enough buttercream to cover the sides of the cake too, I kept mine naked for the purpose of seeing the layers. 
✿Chill in the fridge until ready to serve and then keep at room temperature. Enjoy!



No comments

Post a Comment

© Christina Cullen | All rights reserved.
Blog Layout Created by pipdig