Chocolate Hazelnut Cake With Truffles

Alright, chocolate lovers, buckle up! You know those moments when you just need to face-plant into something ridiculously decadent? This Chocolate Hazelnut Cake with Truffles is basically therapy in dessert form. It’s what would happen if Nutella grew up, got fancy, and decided to show off at your dinner party. Let’s make some chocolate magic, shall we?

Why This Recipe is Awesome

First off, this cake is basically two desserts in one – a rich chocolate hazelnut cake AND homemade truffles. Talk about overachieving! The combination of dark chocolate and hazelnut creates this nutty-but-not-too-nutty flavor that makes people go “Mmm, what IS that?” before they shove another forkful in their mouth.

Plus, despite looking like something from a fancy bakery window, it’s actually pretty forgiving. Cake layer cracked? Cover it with ganache! Truffles looking wonky? That’s called “rustic charm,” my friend. The beauty is in the imperfection. And honestly, once people taste it, they won’t care if it looks like it was assembled during an earthquake.

Ingredients You’ll Need

For the Cake:

• 2 cups all-purpose flour (the regular boring kind)
• 1¾ cups granulated sugar (because 2 cups would be madness, obviously)
• ¾ cup unsweetened cocoa powder (the good stuff, not the sad dusty kind)
• 1½ tsp baking powder
• 1½ tsp baking soda
• 1 tsp salt
• 2 large eggs (room temperature, because cold eggs are party poopers)
• 1 cup whole milk
• ½ cup vegetable oil
• 2 tsp vanilla extract (real vanilla, not that imitation nonsense)
• 1 cup hot coffee (or hot water if you don’t want your cake buzzing with caffeine)
• 1 cup hazelnut spread (rhymes with “Nutella” because, well, it is Nutella)

For the Ganache:

• 2 cups dark chocolate chips or chunks (60-70% cocoa, we’re adults here)
• 1 cup heavy cream (also known as your diet’s worst nightmare)
• 2 tbsp hazelnut liqueur (optional, but why would you skip the booze?)

For the Truffles:

• 1 cup chocolate ganache (reserved from above)
• ½ cup finely chopped hazelnuts
• ¼ cup cocoa powder for rolling

Step-by-Step Instructions

Cake Magic:

1. Preheat your oven to 350°F (175°C). Don’t skip this step! Grease and line two 9-inch cake pans with parchment paper.
2. In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt. This is your dry dream team.
3. In another bowl, beat eggs, milk, oil, and vanilla. Mix until they’re getting along nicely.
4. Gradually mix wet ingredients into dry ingredients. The batter will be thick—think brownie batter’s slightly looser cousin.
5. Add hot coffee (or water) and stir until combined. Yes, the batter just got super thin. No, you didn’t mess up.
6. Pour evenly into your prepared pans. Bang the pans on the counter a few times to release air bubbles (also great stress relief).
7. Bake for 30-35 minutes or until a toothpick comes out with a few moist crumbs. A clean toothpick means it’s overdone!
8. Cool in pans for 10 minutes, then flip onto wire racks to cool completely. Patience, grasshopper.

Ganache Greatness:

1. Place chocolate in a heat-proof bowl. Heat cream until just simmering (tiny bubbles around the edge).
2. Pour hot cream over chocolate. Let sit for 2 minutes (this is not negotiable—set a timer if you’re impatient).
3. Whisk until smooth and glossy. Add hazelnut liqueur if using.
4. Set aside 1 cup for truffles. Refrigerate the rest until spreadable (about 30 minutes).

Truffle Time:

1. Once the reserved ganache has cooled completely, refrigerate for about an hour until firm.
2. Using a teaspoon or small cookie scoop, roll ganache into small balls. Yes, your hands will get messy. Embrace the chaos.
3. Roll each ball in either chopped hazelnuts or cocoa powder. Refrigerate until firm.

Assembly:

1. Place one cake layer on your serving plate. Spread with a generous layer of hazelnut spread.
2. Top with second cake layer. Spread ganache over top and sides. You’re basically painting with chocolate—living your best life.
3. Decorate the top with your homemade truffles. Arrange however you like—there are no truffle police here.
4. Refrigerate for at least 1 hour before serving, if you can resist that long.

Common Mistakes to Avoid

Oven temperature lies: Don’t trust your oven’s display. It’s probably fibbing. If you bake often, invest in an oven thermometer. It’s like having a little truth-teller in there.

Overmixing the batter: This isn’t a workout session. Mix until just combined, then step away from the bowl. Overmixing = tough cake = sad mouths.

Making ganache in a rush: Patience makes perfect ganache. Dump hot cream on chocolate, wait TWO full minutes, then stir. Rushing this = lumpy ganache = ugly crying.

Room temperature confusion: When a recipe says “room temperature eggs,” it doesn’t mean “eggs I just grabbed from the fridge and have been sitting out for 3 minutes.” Give them at least 30 minutes on the counter.

Cutting the cake while it’s hot: I know you’re excited, but cutting a hot cake is like cutting warm butter—messy and regrettable. Let it cool completely before assembly.

Alternatives & Substitutions

Gluten-free? Swap in your favorite cup-for-cup gluten-free flour blend. The cake might be slightly denser, but with all that chocolate, who’s really going to notice?

Dairy issues? Use coconut milk instead of regular milk in the cake, and full-fat coconut cream for the ganache. The slight coconut flavor actually works beautifully with chocolate and hazelnuts—it’s like a fancy Ferrero Rocher situation.

No hazelnut spread? Make your own by blending toasted hazelnuts with melted chocolate, a touch of oil, and powdered sugar. Or use another nut butter mixed with melted chocolate. Or just use more ganache, because YOLO.

Booze alternatives: Not into hazelnut liqueur? Try vanilla extract, espresso, or orange liqueur instead. Or skip it altogether—I’m not the boss of you.

IMO, the dark chocolate is non-negotiable, though. Milk chocolate makes this way too sweet and you lose that gorgeous contrast with the hazelnuts.

FAQ (Frequently Asked Questions)

Can I make this cake in advance?
Absolutely! The cake layers can be baked 1-2 days ahead and wrapped tightly in plastic wrap. The whole assembled cake (minus the truffles on top) can be made a day ahead. Add the truffles just before serving so they keep their pretty coating.

Will my kids like this, or is it too “adult” tasting?
Unless your children have unusually sophisticated palates, they’ll probably still devour this. It’s chocolate cake with Nutella and more chocolate. If they turn this down, you might want to check if they’ve been replaced by aliens.

Do I really need hot coffee in the batter?
The hot liquid helps “bloom” the cocoa powder, intensifying the chocolate flavor. The coffee specifically enhances chocolate even more, but you won’t taste “coffee.” That said, hot water works fine if you’re caffeine-sensitive.

Help! My ganache split/turned grainy! What now?
Don’t panic! Heat a small amount of cream until warm, then gradually whisk it into your broken ganache. Keep whisking until smooth. Crisis averted, therapy session canceled.

Can I freeze leftovers?
Yes, but separate the truffles before freezing. Wrap individual cake slices tightly and freeze for up to 2 months. Thaw in the refrigerator overnight. Truffles can be frozen separately in an airtight container.

Is this cake worth the calories?
Is breathing worth the oxygen? Absolutely. Some desserts are merely sweet, but this one is an experience. Remember, calories consumed while baking are just the baker’s tax.

Final Thoughts

This chocolate hazelnut cake isn’t just a dessert—it’s a whole vibe. It says “I might look like I have my life together, and I definitely know my way around chocolate.” The best part? It’s actually not that hard to make, despite looking like you spent hours perfecting it.

Will it change your life? Probably not. Will it make you feel like a kitchen wizard for at least one day? Absolutely. And sometimes that’s exactly what we need—a little victory in a chocolate-covered package.

Now go forth and bake! And remember, if anyone asks for the recipe, you can decide whether to share or just smile mysteriously and say it’s a family secret. I won’t tell if you don’t.