Description

A rich, moist three-layer chocolate cake featuring toasted hazelnuts and a glossy dark chocolate ganache. This reliable recipe is designed to impress at any occasion with its professional texture and deep, complex flavor.

Ingredients

Scale

2 ½ cups all-purpose flour
1 ½ cups granulated white sugar
¾ cup unsweetened cocoa powder (Dutch-processed preferred)
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
1 ½ cups buttermilk
½ cup vegetable oil
3 large eggs, room temperature
2 tsp vanilla extract
8 oz dark chocolate, chopped
1 cup heavy cream
1 cup roasted hazelnuts, finely chopped
2 tablespoons butter (optional, for ganache)
Buttercream (optional, for layering)
Extra toasted hazelnuts (for garnish)

Instructions

Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans and line bottoms with parchment paper. Dust sides with flour or cocoa powder.
Toast hazelnuts in a dry skillet over medium heat for 5-7 minutes until fragrant. Rub in a towel to remove skins, then chop finely.
In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
In a separate bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
Add wet ingredients to dry ingredients. Mix on low until just combined, then mix on medium for 2 minutes until smooth and glossy.
Gently fold in the chopped toasted hazelnuts.
Divide batter evenly among the three pans. Bake for 30-35 minutes, rotating pans halfway through, until a toothpick inserted comes out clean.
Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
For the ganache, chop dark chocolate into small pieces. Heat heavy cream until simmering, pour over chocolate, and let sit for 5 minutes. Stir gently until smooth, then stir in butter and chopped hazelnuts. Cool for 15-20 minutes until thickened.
Assemble the cake by placing one layer on a stand, spreading a thin layer of ganache or buttercream, adding the second layer, repeating with the third. Pour remaining ganache over the top, allowing it to drip down the sides.
Garnish with extra toasted hazelnuts and chill for at least 30 minutes to set before slicing.

Notes

Ensure all ingredients are at room temperature for best emulsification. Do not overmix the batter to avoid a tough texture. Cool cakes completely before applying ganache to prevent melting. For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free blend.

Prep Time: 45 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cak
Calories: 450
Sugar: 35
Sodium: 350
Fat: 28
Saturated Fat: 12
Carbohydrates: 52
Fiber: 2
Protein: 6

Keywords: chocolate cake, hazelnut cake, layer cake, ganache, dessert recipe, baking, holiday party dessert, rich chocolate cake