Gooey Chocolate Hazelnut Caramel Layer Cake
Gooey Chocolate Hazelnut Caramel Layer Cake is a decadent dessert that captures the essence of indulgence with its rich chocolate layers, luscious caramel, and crunchy hazelnuts. The combination of gooey caramel and a chocolatey base creates a mouthwatering treat that is not only visually impressive but also a delight to taste. Each bite reveals a perfect harmony of flavors and textures that will transport you to dessert paradise. This cake is worth making for any celebration or simply as an extraordinary treat for yourself and your loved ones.
Why You’ll Love This Recipe
This Gooey Chocolate Hazelnut Caramel Layer Cake comes with numerous advantages that make it a must-try. First, it offers easy preparation, perfect for both novice bakers and seasoned pros. The family-friendly nature of this recipe ensures that everyone, from children to adults, will appreciate the delightful mixture of flavors. While it is a traditional cake recipe, its step-by-step instructions allow for a quick baking experience without sacrificing quality. Plus, you’ll be amazed at how minimal ingredients can yield such a spectacular dessert!
Ingredients for Gooey Chocolate Hazelnut Caramel Layer Cake
- 2 cups all-purpose flour: for a soft and tender crumb
- 1 cup unsweetened cocoa powder: deepens the chocolate flavor
- 2 cups granulated sugar: adds sweetness and moisture
- 1 teaspoon baking powder: helps the cake rise
- 2 teaspoons baking soda: ensures a light texture
- 1 teaspoon salt: balances the sweetness
- 2 large eggs: bind the ingredients together
- 1 cup whole milk: adds richness and moisture
- 1/2 cup vegetable oil: keeps the cake moist
- 2 teaspoons vanilla extract: enhances the flavors
- 1 cup hot coffee: intensifies the chocolate taste
- 1 cup hazelnuts, toasted and chopped: adds crunch and nuttiness
- 1 cup caramel sauce: provides a gooey filling
- 1 cup heavy cream: creates a silky chocolate ganache
- 2 cups semi-sweet chocolate chips: for the ganache
- 1/4 cup unsalted butter: makes the ganache shiny
- Whole hazelnuts (for decoration): adds an elegant touch
- Chocolate shavings (for decoration): creates a stunning visual
- Caramel drizzle (for decoration): luscious finishing touch
Step-by-Step Directions for Gooey Chocolate Hazelnut Caramel Layer Cake
Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing them and lining the bottoms with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.
Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Using a whisk or an electric mixer, blend until the ingredients are fully combined and the batter is smooth.
Pour in the hot coffee. Stir gently until the batter is uniform in texture, then divide it equally among the three prepared pans.
Bake in the preheated oven 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 transferring them to a wire rack to cool completely.
For the hazelnut caramel filling, mix the chopped hazelnuts with the caramel sauce in a small bowl until well coated.
On a serving plate, place one cake layer and spread a generous layer of the hazelnut caramel filling on top. Repeat the process with the remaining layers, stacking them carefully.
For the chocolate ganache, heat the heavy cream in a saucepan over medium heat until it just starts to simmer. Remove from heat and add the semi-sweet chocolate chips. Let it sit for about a minute before stirring until the mixture is smooth. Then, whisk in the unsalted butter until glossy.
Pour the chocolate ganache over the top of the stacked cake, allowing it to naturally drizzle down the sides for a stunning effect.
Decorate with whole hazelnuts, chocolate shavings, and a drizzle of caramel for that perfect Pinterest-worthy finish.
Chill the cake in the refrigerator for at least 30 minutes to allow the ganache to set before slicing and serving.
Prep Time: 45 minutes
Baking Time: 25-30 minutes
Total Time: Approximately 2 hours
Servings: 12 slices
Tips & Tricks for Gooey Chocolate Hazelnut Caramel Layer Cake
- To really enhance the chocolate flavor, use high-quality cocoa powder and chocolate chips.
- When mixing the batter, be careful not to overmix, as this can lead to a denser cake.
- If you want to personalize your cake, consider adding other nuts or swapping the hazelnuts for your favorite nut.
- For a more intense caramel flavor, you can make your own caramel sauce at home.
Serving Suggestions & Pairings
To elevate your dessert experience, consider pairing the Gooey Chocolate Hazelnut Caramel Layer Cake with a scoop of vanilla ice cream or whipped cream. Serve it alongside fresh berries for a splash of color and a touch of tartness that beautifully contrasts the rich flavors of the cake. For beverages, a hot cup of coffee or a glass of cold milk complements this sweet treat perfectly.
Nutritional Information
Indulging in a slice of Gooey Chocolate Hazelnut Caramel Layer Cake is a delightful experience, but it’s good to be aware of its nutritional content. Each slice contains approximately 400 calories, with 18g of fat, 55g of carbohydrates, and 5g of protein. Treat this cake as a special indulgence—perfect for celebrations or as a sweet end to your day!
Storing Tips & Variations for Gooey Chocolate Hazelnut Caramel Layer Cake
To store your cake, be sure to keep it in an airtight container in the fridge, where it will remain fresh for up to 5 days. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap for up to 3 months—just thaw them in the refrigerator overnight when you’re ready to enjoy. For a healthier twist, consider replacing some of the all-purpose flour with whole wheat flour or substituting half of the sugar with a natural sweetener.
Conclusion for Gooey Chocolate Hazelnut Caramel Layer Cake
The Gooey Chocolate Hazelnut Caramel Layer Cake is not just a dessert; it’s an experience filled with rich flavors and delightful textures that cater to every chocolate lover’s dream. If you’re ready to impress your family and friends with a show-stopping cake, this is the perfect recipe to try. Go ahead and tackle this sweet project—you won’t regret giving it a slice of your time!
FAQs
1. Can I use a different type of nut instead of hazelnuts?
Absolutely! You can substitute walnuts, almonds, or even pecans for a unique twist.
2. How do I prevent my cake from sinking in the middle?
Make sure not to overmix the batter and check that your baking powder and baking soda are fresh for optimal rising.
3. Can I make the cake layers ahead of time?
Yes! You can bake the layers a day in advance and store them tightly covered at room temperature until you’re ready to assemble the cake.
4. What is the best way to serve this cake?
It’s best served chilled, so allow it to set in the refrigerator for at least 30 minutes after decorating.
5. Can I use a gluten-free flour blend for this recipe?
Yes, a gluten-free flour blend should work well, but be sure to check that it contains xanthan gum, or add it separately to help bind the ingredients together.
Gooey Chocolate Hazelnut Caramel Layer Cake
Ingredients
Cake Ingredients
- 2 cups all-purpose flour for a soft and tender crumb
- 1 cup unsweetened cocoa powder deepens the chocolate flavor
- 2 cups granulated sugar adds sweetness and moisture
- 1 teaspoon baking powder helps the cake rise
- 2 teaspoons baking soda ensures a light texture
- 1 teaspoon salt balances the sweetness
- 2 large eggs bind the ingredients together
- 1 cup whole milk adds richness and moisture
- 1/2 cup vegetable oil keeps the cake moist
- 2 teaspoons vanilla extract enhances the flavors
- 1 cup hot coffee intensifies the chocolate taste
Filling and Ganache Ingredients
- 1 cup hazelnuts, toasted and chopped adds crunch and nuttiness
- 1 cup caramel sauce provides a gooey filling
- 1 cup heavy cream creates a silky chocolate ganache
- 2 cups semi-sweet chocolate chips for the ganache
- 1/4 cup unsalted butter makes the ganache shiny
Decorations
- 1 whole hazelnuts for decoration
- 1 chocolate shavings for decoration
- 1 caramel drizzle luscious finishing touch
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing them and lining the bottoms with parchment paper.
- In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.
- Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Using a whisk or an electric mixer, blend until the ingredients are fully combined and the batter is smooth.
- Pour in the hot coffee. Stir gently until the batter is uniform in texture, then divide it equally among the three prepared pans.
Baking
- Bake in the preheated oven 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 transferring them to a wire rack to cool completely.
Assembly
- For the hazelnut caramel filling, mix the chopped hazelnuts with the caramel sauce in a small bowl until well coated.
- On a serving plate, place one cake layer and spread a generous layer of the hazelnut caramel filling on top. Repeat the process with the remaining layers, stacking them carefully.
Ganache Preparation
- For the chocolate ganache, heat the heavy cream in a saucepan over medium heat until it just starts to simmer. Remove from heat and add the semi-sweet chocolate chips. Let it sit for about a minute before stirring until the mixture is smooth.
- Then, whisk in the unsalted butter until glossy.
- Pour the chocolate ganache over the top of the stacked cake, allowing it to naturally drizzle down the sides for a stunning effect.
Decoration
- Decorate with whole hazelnuts, chocolate shavings, and a drizzle of caramel for that perfect Pinterest-worthy finish.
- Chill the cake in the refrigerator for at least 30 minutes to allow the ganache to set before slicing and serving.