Chocolate Hazelnut Cake with Nutella Buttercream (Print Version)
# Ingredients:
01 -
2 cups all-purpose flour.
02 -
2 cups granulated sugar.
03 -
¾ cup dutch-processed cocoa powder.
04 -
1½ teaspoons baking soda.
05 -
1 teaspoon baking powder.
06 -
1 teaspoon kosher salt.
07 -
2 large eggs plus 2 yolks, room temperature.
08 -
½ cup vegetable oil.
09 -
½ cup unsalted butter, melted.
10 -
¾ cup sour cream, room temperature.
11 -
¼ cup whole milk, room temperature.
12 -
1 cup hot coffee or water.
13 -
½ cup hazelnuts, chopped.
14 -
1⅓ cups Nutella, divided.
15 -
½ cup heavy cream, divided.
16 -
¾ cup unsalted butter, room temperature.
17 -
3 cups powdered sugar.
18 -
1 teaspoon vanilla.
# Instructions:
01 -
Heat oven to 350°F. Grease two 8-inch cake pans and line bottoms with parchment.
02 -
Whisk dry ingredients. Combine wet ingredients separately. Mix together, add hot coffee last. Divide between pans.
03 -
Bake 30-35 minutes until toothpick comes clean. Cool 10 minutes in pans, then remove and cool completely.
04 -
Toast hazelnuts until golden. Cool and chop. Whip Nutella with cream, fold in nuts.
05 -
Beat butter and Nutella until fluffy. Add sugar, cream, vanilla, and salt. Beat until smooth.
06 -
Level cakes. Fill with hazelnut mixture. Crumb coat, chill, then final coat with buttercream.
# Notes:
01 -
Use room temperature ingredients for best results.
02 -
Keeps at room temperature 1 day, refrigerated 2-3 days.