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Crunchy Hazelnut Chocolate Ganache Cake Recipe

Crunchy Hazelnut Chocolate Ganache Cake

This Crunchy Hazelnut Chocolate Ganache Cake is not just a treat; it's an experience that wraps you in a warm, sweet hug. Easy to make, it’s sure to be the star of any gathering.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course: Cake, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1.5 cups all-purpose flour The base for our cake, giving it that perfect texture.
  • 1 cup granulated sugar For sweetness that balances the chocolate.
  • 0.5 cup unsweetened cocoa powder This is where the chocolatey goodness comes from.
  • 1 tsp baking powder Helps the cake rise beautifully.
  • 0.5 tsp baking soda Works with the baking powder for the perfect lift.
  • 0.5 tsp salt Enhances all the flavors in the cake.
  • 0.5 cup unsalted butter For a rich, buttery flavor.
  • 2 large eggs These add moisture and structure.
  • 1 tsp vanilla extract A splash of vanilla elevates the chocolate flavor.
  • 1 cup buttermilk This adds a lovely tang and keeps the cake moist.
For the Ganache
  • dark chocolate chopped
  • 0.5 cup heavy cream to heat for ganache.
  • 0.5 tbsp unsalted butter to heat for ganache.

Equipment

  • 9-inch Round Cake Pans
  • Large Mixing Bowl
  • Hand mixer
  • Heatproof bowl
  • Saucepan
  • Wire Racks

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy release.
  2. Step 2: In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. The sifting helps to aerate the dry ingredients.
  3. Step 3: Add the softened butter, eggs, vanilla extract, and buttermilk to the dry ingredients. Mix on medium speed until well combined and smooth.
  4. Step 4: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  5. Step 5: For the ganache, place the chopped dark chocolate in a heatproof bowl. In a saucepan, heat the heavy cream and butter over medium heat until it just begins to simmer. Pour the hot cream mixture over the chocolate and let it sit for 5 minutes. Stir until smooth and glossy.
  6. Step 6: Once the cakes are completely cool, place one layer on a serving plate. Pour half of the ganache over the top and spread it evenly. Place the second cake layer on top and pour the remaining ganache over it, allowing it to drip down the sides.
  7. Step 7: Sprinkle the toasted hazelnuts on top of the ganache. If desired, sprinkle with a pinch of sea salt for that extra touch of flavor.
  8. Step 8: Allow the ganache to set for about 30 minutes before serving.

Notes

Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week.