Chocolate Hazelnut Praline Cake: A Decadent Dessert
Servings
10-12
servingsPrep time
20
minutesCooking time
30-35
minutesCalories
350-400
kcal
The Chocolate Hazelnut Praline Cake is the ultimate indulgence for dessert lovers. With layers of moist chocolate cake, creamy hazelnut praline, and a smooth chocolate glaze, this cake offers a perfect balance of sweetness, crunch, and richness. Ideal for special occasions or a luxurious treat, it’s a showstopper for any dessert table.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup hot water
- For the Hazelnut Praline Layer:
- 1/2 cup hazelnuts, toasted and chopped
- 1/4 cup sugar
- 2 tablespoons butter
For the Chocolate Ganache:
- 1/2 cup heavy cream
- 1 cup dark chocolate chips
Directions
- Make the Cake: Preheat the oven to 350°F (175°C) and grease and flour a round cake pan. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, cream together sugar and butter, then add eggs one at a time, followed by milk and vanilla extract. Gradually mix in the dry ingredients, then add hot water to create a thin batter. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely.
- Prepare the Hazelnut Praline: In a saucepan, melt the sugar over medium heat until it turns golden brown. Quickly stir in the butter, followed by the toasted hazelnuts, and cook for an additional minute. Pour the mixture onto parchment paper to cool and harden, then chop it into small praline pieces.
- Make the Ganache: Heat the heavy cream in a saucepan until just simmering. Pour it over the dark chocolate chips in a bowl and stir until smooth and glossy. Let cool slightly.
- Assemble the Cake: Once the cake has cooled, slice it in half horizontally. Spread a layer of hazelnut praline over the bottom layer of cake. Place the second layer of cake on top, then pour the chocolate ganache over the top of the cake, allowing it to drip down the sides. Sprinkle the remaining praline on top for added crunch.
- Serve and Enjoy: Let the ganache set for a few minutes before slicing and serving.
How to Make Chocolate Hazelnut Praline Cake
Note:
- For a lighter version, you can substitute the heavy cream with coconut cream, and opt for a sugar-free sweetener in the cake batter and praline.
