Mini Chocolate, Nutella Ganache & Hazelnut Praline Layer Cake
An indulgent treat featuring layers of chocolate cake, creamy Nutella ganache, and crunchy hazelnut praline, perfect for celebrations or cozy dessert nights.
Ingredients
For the Chocolate Cake
- 15 g cocoa powder
- 2 tbsp boiling water
- 90 g light brown soft sugar
- 1/2 tsp alcohol-free vanilla extract
- 1 tbsp milk
- 30 g softened butter
- 1 large egg
- 60 g self-raising flour
- 1/3 tsp baking powder
For the Nutella Ganache
- 120 ml double cream
- 50 g dark chocolate, chopped
- 75 g nutella
For the Hazelnut Praline
- 50 g hazelnuts
- 75 g caster sugar
Instructions
Preparation
- Preheat the oven to 180C/350F/gas mark 4 and prepare your cake tin by greasing and lining it with greaseproof paper.
- Combine cocoa powder and boiling water in a bowl until smooth. Add light brown sugar, alcohol-free vanilla extract, milk, softened butter, egg, self-raising flour, and baking powder. Use an electric mixer to blend until smooth.
- Pour the batter into your prepared tin and bake for about 30 minutes or until a skewer inserted in the center comes out clean. Allow to cool before transferring to a wire rack.
- Prepare the ganache by heating the cream until almost boiling, then pouring it over the chopped dark chocolate. Stir in the nutella until smooth and let it thicken slightly.
- Toast hazelnuts in the oven until skins are blackened. Prepare the caramel by melting caster sugar in a saucepan until caramelized. Coat each hazelnut in the thick caramel and let them hang to create ‘spikes’.
Assembly
- Level the top of the cooled cake and slice it into three even layers. On a serving plate, place the first layer, spread a third of the ganache, sprinkle some praline, and repeat with remaining layers.
- Finish off with the best hazelnut spikes and additional praline decor.
Notes
Best served dusted with powdered sugar or with a scoop of vanilla ice cream. Store leftovers in a cool, dry place for up to 3 days in an airtight container, avoiding refrigeration once assembled.