Achieve a moist chocolate cake with creamy mousse, crunchy praline, and a silky smooth ganache.
Indulge in the rich textures of this Chocolate Hazelnut Crunch Cake. With layers of moist chocolate cake, creamy hazelnut mousse, crunchy praline, and a glossy chocolate ganache, every bite is a decadent experience.
Why you'll want it now, Decadent layers with a satisfying crunch make this cake irresistible.
Why this recipe works
The combination of rich chocolate and nutty hazelnut creates a perfectly balanced flavor, while the praline crunch adds an unexpected texture that elevates the entire dessert. Each component is crafted to enhance the cake's overall lusciousness.
Equipment
9-inch (23 cm) round cake pans
mixing bowls
hand mixer or stand mixer with paddle attachment
saucepan
whisk
rubber spatula
cake stand or serving platter
How to make it
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans.
In a large bowl, mix flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes. Stir in boiling water until smooth. The batter will be thin.
Divide batter evenly between prepared pans. Bake for 30 minutes or until a toothpick inserted in the center comes out with moist crumbs.
Cool cakes in pans for 10 minutes, then remove to wire racks to cool completely.
For the mousse, beat heavy cream and powdered sugar to soft peaks. Fold in hazelnut spread until combined. Chill until ready to use.
For praline, melt sugar in a saucepan over medium heat until golden. Stir in hazelnuts, then spread on parchment to cool. Once hard, break into pieces.
For ganache, heat cream until steaming, then pour over chocolate. Let sit for 5 minutes, then stir until smooth. Cool slightly before using.
For glaze, combine water, cream, cocoa, and sugar in a saucepan. Bring to a boil, stirring constantly. Soften gelatin in cold water, then stir into hot mixture until dissolved. Cool to room temperature.
Assemble cake: place one cake layer on a platter. Spread half the mousse, sprinkle with praline, and top with second cake layer. Cover with remaining mousse, then pour ganache over the top, letting it drip down the sides.
Chill the cake for 1 hour to set the mousse and ganache.
Pour cooled glaze over the cake, ensuring an even, glossy coat. Let it set before serving.
Enjoy the luxurious layers of this Chocolate Hazelnut Crunch Cake. It's a true celebration of textures and flavors.
How you'll know it's ready
The cake is ready when a toothpick inserted in the center comes out with moist crumbs, not batter.
Convection oven? (and if you don't have one)
The baking temperature of 350°F (175°C) is perfect for standard ovens. If using a convection oven, reduce the temperature to 325°F (160°C) and start checking a few minutes earlier.
Frosting, filling & glaze notes
The glaze should be smooth and fall in a slow ribbon from the spoon, ensuring it coats the cake evenly.
Troubleshooting
If the cake layers are uneven, trim them with a serrated knife before assembling.
If the mousse is too soft, chill it longer before spreading.
If the praline is too sticky, ensure it cools completely before breaking.
If the ganache is too thick, warm it slightly to make it pourable.
Storage
Store in the refrigerator for up to 3 days. Best served at room temperature.
Make ahead
The cake layers can be baked a day in advance and stored tightly wrapped at room temperature. Assemble the cake the day of serving for best results.
Variations
Substitute almonds for hazelnuts for a different nutty flavor.
Add a layer of raspberry jam for a fruity twist.
Use white chocolate ganache for a lighter flavor profile.
Frequently asked questions
Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
How do I toast hazelnuts?
Spread them on a baking sheet and bake at 350°F (175°C) for 10 minutes until fragrant.
Can I use milk chocolate instead of semisweet?
Yes, but the cake will be sweeter and less intense in chocolate flavor.
What if I don't have a stand mixer?
A hand mixer will work fine for this recipe.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
