Ingredients
Scale
Chocolate Cake Layers:
- 2 cups all-purpose flour
- 1¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 cup milk
- ½ cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup boiling water
Hazelnut Filling:
- 1 cup hazelnut spread (like Nutella)
- ½ cup heavy cream
- ½ cup chopped toasted hazelnuts
Chocolate Frosting:
- 1 cup unsalted butter (softened)
- 3½ cups powdered sugar
- 1 cup cocoa powder
- ½ cup heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, mix dry ingredients: flour, sugar, cocoa powder, baking powder, and baking soda.
- Add wet ingredients: eggs, milk, oil, and vanilla extract. Stir until smooth.
- Pour in the boiling water and mix well.
- Divide batter into two greased and floured 8-inch round cake pans.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the hazelnut filling, heat the hazelnut spread and heavy cream in a small saucepan over low heat until smooth.
- Add toasted hazelnuts to the filling for texture.
- For the frosting, beat butter until creamy, then gradually add powdered sugar and cocoa powder. Alternate with heavy cream until smooth.
- Once cakes are cooled, frost with chocolate frosting and layer with hazelnut filling.
- Chill the cake for 30 minutes to set the frosting.
- Serve and enjoy!
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
- Store leftovers in the refrigerator for up to 5 days.
- Freeze unfrosted cake layers for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 700
- Sugar: 80g
- Sodium: 350mg
- Fat: 40g
- Saturated Fat: 12g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 90g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 40mg