This caramel hazelnut chocolate cake is one of my favorites for birthdays and special events. It’s chocolate-y, rich and so delicious, everyone will just love it. Made of 3 layers of hazelnut chocolate cake filled with chocolate and salted caramel cream, topped with milk chocolate whipped cream and caramelized hazelnuts. If you like chocolate and hazelnuts – don’t miss this delicious cake!
Photo: Natalie Levin
Caramel Hazelnut Chocolate Cake
For hazelnut chocolate cake layers:
- 6 large eggs (separated and at room temperature)
- 200 grams (1 cup) sugar
- 2 tbsp. Frangelico liqueur
- 1 tsp. vanilla extract
- 140 grams (1 cup) all-purpose flour
- 50 grams (1/2 cup) ground hazelnuts
- 40 grams (4 tbsp.) cocoa powder
- 10 grams (2 tsp.) baking powder
For chocolate and salted caramel cream:
- 450 grams dark chocolate
- 350 ml. (2 1/2 cups) whipping cream
- 3 grams (3/4 tsp.) Atlantic sea salt
- 180 grams (1 cup minus 2 tbsp.) sugar
- 20 grams (1 tbsp.) glucose or corn syrup
- 450 ml. (1 3/4 cups) whipping cream
For Frangelico syrup:
- 100 ml. (1/2 cup) water
- 100 grams (1/2 cup) sugar
- 2 tbsp. Frangelico liqueur
For milk chocolate whipped cream (optional):
- 100 grams milk chocolate
- 125 ml. (1/2 cup) whipping cream
- Some caramelized hazelnut chips for decoration
- Hazelnut chocolate cake layers: preheat the oven to 175c degrees and grease the pan.
- Whip the egg whites until whip foam begins to form. Add the sugar gradually while whipping until you get a firm and shiny meringue.
- Meanwhile, in a separate bowl whisk egg yolks, Frangelico and vanilla, and add into the meringue in a thin stream while whipping slowly.
- Add in flour, ground hazelnuts, cocoa and baking powder and fold gently until the mixture is completely uniform.
- Pour the mixture into the baking pan and flatten the top with a spatula. Bake for 28-33 minutes until a skewer inserted into the center of the cake comes out completely dry.
- Cool the cake completely at room temperature.
- When the cake is cold, slice it into 3 layers with a serrated knife.
- Chocolate and salted caramel cream: place the chopped chocolate in a bowl.
- In a small pot on medium-low heat, heat cream and Atlantic sea salt to a simmer.
- Meanwhile, place the sugar and glucose on a wide pan and form a caramel.
- Once the caramel is ready and golden, gradually and carefully pour it in the hot cream, stir with a wooden spoon, and cook on low heat only until the caramel is uniform and luscious.
- Pour the caramel mixture over the chopped chocolate, wait about a minute and whisk until you get a uniform, shiny ganache.
- Cool the ganache in the refrigerator until it is completely cold.
- Remove the cold ganache from the refrigerator, transfer into a mixer bowl and add in the remaining 450 ml. of cream. Whip at high speed until you get a uniform, stable cream.
- Frangelico syrup: in a small pot, put water and sugar and heat to a boil. Cook for 3-4 minutes in a boil and remove from heat.
- Cool the syrup completely and add in the Frangelico.
- Milk chocolate whipped cream: in a small bowl, melt the chocolate.
- Separately, whip the cream until stable.
- Add about 1/4 of the whipped cream into the melted chocolate and mix well until combined.
- Add in the remaining whipped cream and fold gently until you get a uniform chocolate whipped cream.
- Assemble the cake: generously brush the first layer of the cake in syrup.
- Pour over the cake about 1/4 of the chocolate and caramel cream and flatten with a spatula.
- Place another layer of cake on top, brush the second layer with syrup generously, and pour another 1/4 of the cream and flatten.
- Place the third layer on top, brush with syrup, and coat the cake with the remaining cream at the top and sides of the cake.
- Drizzle mounds of chocolate whipped cream on top of the cake and decorate with hazelnut chips.
- Refrigerate until serving.
- Keep the cake in a closed container in the refrigerator for up to 6 days.
- Instead of hazelnuts you can use any other nut you like.
- Instead of Frangelico you can use brandy in the same amount.
Photo: Natalie Levin
Photo: Natalie Levin