Chocolate Hazelnut Cheesecake Cake
A decadent layered cake that combines rich chocolate, creamy cheesecake, and nutty hazelnuts, perfect for any occasion.
Ingredients
For the Chocolate Cake
- 1 3/4 cups all-purpose flour A soft, fluffy base that gives the cake its structure.
- 1 1/2 cups granulated sugar Adds just the right amount of sweetness.
- 3/4 cup unsweetened cocoa powder Infuses the cake with a deep chocolate flavor.
- 1 1/2 teaspoons baking powder Provides lift, creating a tender crumb.
- 1 1/2 teaspoons baking soda Balances acidity and contributes to fluffiness.
- 1 teaspoon salt Enhances sweetness and deepens chocolate flavor.
- 2 large eggs Essential for binding and moisture.
- 1 cup whole milk Gives a creamy consistency.
- 1/2 cup vegetable oil Adds moisture and enhances tenderness.
- 2 teaspoons vanilla extract Infuses a warm aroma.
- 1 cup boiling water Activates the cocoa for deeper flavors.
For the Cheesecake Layer
- 16 ounces cream cheese, softened Creamy and tangy.
- 1 cup powdered sugar Sweetens and gives body to the cheesecake layer.
- 1/2 cup hazelnut spread (like Nutella) Richly nutty and sweet.
- 2 large eggs Binds everything together.
- 1 teaspoon vanilla extract Enhances the flavor.
For the Frosting
- 1 cup heavy cream Creates a dreamy frosting.
- 1/2 cup powdered sugar Adds sweetness while maintaining fluffiness.
- 1/2 cup hazelnut spread Intensifies the hazelnut flavor.
For Garnish
- Chopped hazelnuts Adds a delightful crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract, whisking until smooth.
- Slowly pour in the boiling water, mixing until the batter is glossy.
- Divide the batter evenly into prepared cake pans and bake for 30-35 minutes.
- Let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
Cheesecake Layer
- Reduce the oven temperature to 325°F (160°C). In another bowl, beat the softened cream cheese until smooth.
- Add powdered sugar, hazelnut spread, eggs, and vanilla extract, mixing gently.
- Pour the cheesecake mixture into a greased pan and bake for 40-45 minutes.
- Let the cheesecake cool completely before removing it from the pan.
Frosting and Assembly
- Whip heavy cream and powdered sugar until soft peaks form, then fold in hazelnut spread.
- Place one chocolate cake layer on a serving plate, top with the cheesecake layer, and then add the second chocolate layer.
- Frost the entire cake with the hazelnut whipped cream and sprinkle chopped hazelnuts on top.
Notes
Ensure ingredients are at room temperature for a smooth cheesecake. Properly grease and flour pans for easy removal.