Chocolate Hazelnut Layer Cake

Chocolate Hazelnut Layer Cake
Makes 16
Prep 20 m
Chill 30 m
Bake 38 m
Microwave 1 m



  1. 1 of 9 Heat oven to 325 degrees F. Coat two 9 x 2-inch round baking pans with nonstick cooking spray. Line bottoms with wax paper; coat paper.
  2. 2 of 9 In a medium-size bowl, whisk together flour, baking soda and salt.
  3. 3 of 9 In a large bowl, beat butter until creamy. Add sugar and beat until fluffy, about 2 minutes. Add vanilla and beat in eggs, 1 at a time, beating well after each addition.
  4. 4 of 9 Place unsweetened chocolate and vegetable oil in a small microwave-safe dish and microwave until melted, about 1 minute. Stir until smooth. Beat into butter mixture.
  5. 5 of 9 On low speed, beat flour mixture into butter mixture in 3 additions, alternating with buttermilk. Beat on medium 1 minute. Divide batter between pans.
  6. 6 of 9 Bake at 325 degrees F for 35 to 38 minutes, until toothpicks inserted in centers come out clean. Cool on wire racks 15 minutes. Turn cakes out onto racks; remove wax paper. Cool completely. Trim cakes with serrated knife if necessary.
  7. 7 of 9 Place chopped bittersweet chocolate in a medium-size bowl. Bring cream to a boil and pour over chocolate. Whisk until smooth. Cool to room temperature; cover and chill until good spreading consistency, about 30 minutes.
  8. 8 of 9 Place 1 cake layer on a serving plate. Spread Nutella over cake layer; sprinkle 1/2 cup chopped nuts evenly over Nutella. Place remaining cake layer on top. Spread chocolate mixture over top and side of cake.
  9. 9 of 9 Garnish with additional hazelnuts, if desired. Let stand at room temperature until set.
Nutrition Information for Chocolate Hazelnut Layer Cake
Servings Per Recipe: 16
Per Serving: 436 kcal cal., 43 g carb., 7 g pro., 3 g fiber, 247 mg sodium, 97 mg chol., 30 g Fat, total, 15 g sat. fat