Hazelnut Delight (Print Version)
Ingredients:
01 -
3/4 cup butter, softened.
02 -
1-1/4 cups packed brown sugar.
03 -
1 cup sugar.
04 -
3 large eggs, room temperature.
05 -
3 ounces unsweetened chocolate, melted and cooled slightly.
06 -
2 teaspoons vanilla extract.
07 -
2-1/4 cups all-purpose flour.
08 -
1 tablespoon instant espresso powder.
09 -
1 teaspoon baking soda.
10 -
1/2 teaspoon baking powder.
11 -
1/4 teaspoon salt.
12 -
1-1/2 cups 2% milk.
13 -
1 cup butter, softened.
14 -
1 cup Nutella.
15 -
4 cups confectioners sugar.
16 -
1 teaspoon vanilla extract.
17 -
3 to 4 tablespoons 2% milk.
18 -
1/2 cup chopped hazelnuts, toasted.
Instructions:
01 -
Preheat oven to 350°. Prepare 2 greased 9-in. round baking pans with parchment paper, and set aside.
02 -
In a large bowl, cream together butter and sugars, then add eggs one at a time, followed by the melted chocolate and vanilla extract.
03 -
Combine the dry ingredients in another bowl, and gradually mix into the creamed mixture alternating with milk.
04 -
Distribute the batter evenly into the prepared pans, bake for 25-30 minutes, cool in pans for 10 minutes, then transfer to wire racks.
05 -
For the frosting, beat butter and Nutella, then add confectioners’ sugar, and vanilla. Assemble the cake with frosting and hazelnuts between layers and on top.
Notes:
01 -
Ensure all ingredients are at room temperature for even mixing.
02 -
Use a toothpick to check the doneness of the cake layers.
03 -
Let the cake cool completely before frosting to prevent the frosting from melting.
04 -
Chopped hazelnuts can be toasted in a dry pan to enhance their flavor before use.
05 -
The layered cake should be stored in the refrigerator to maintain freshness.