We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix the plain flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
In another bowl, beat the eggs and sugar until light and fluffy.
Add the vegetable oil and vanilla extract to the egg mixture and mix well.
Gradually add the dry ingredients to the wet ingredients, alternating with milk, and mix until smooth.
Pour the batter into a greased cake pan.
Bake at 180 degrees Celsius for 25 minutes until a skewer inserted comes out clean.
Whip the double cream and sugar together until soft peaks form.
Divide the cream mixture into two equal parts.
Fold caramel, salt, and crushed hazelnut into one half of the cream mixture.
Fold Nutella and hazelnut spread into the other half of the cream mixture.
Melt the dark chocolate with the double cream in the microwave, checking every 30 seconds and stirring until smooth.
Allow the ganache to set in the fridge for at least 2 hours until firm.
Slice the cooled cake horizontally to create layers.
Spread the caramel and hazelnut filling on one layer, and the Nutella filling on another.
Stack the layers and cover the cake with the chilled ganache.
Decorate as desired.
Want to keep this recipe for later? We can email it to you!
The ganache uses a chocolate to double cream ratio of 2 to 1.
Keep checking every 30 seconds and keep mixing while melting the ganache.
It is important to let the ganache set in the fridge for at least 2 hours before decorating.
Can I use milk chocolate instead of dark chocolate for the ganache?
Yes, but it will result in a sweeter ganache.
How do I know when the cake is done?
Insert a skewer into the center; if it comes out clean, the cake is done.
Can I make the cake layers in advance?
Yes, you can bake the cake layers a day ahead and store them in an airtight container.
What can I use instead of Nutella?
You can use any chocolate hazelnut spread as a substitute.
How should I store the cake?
Store the cake in the fridge to keep the ganache firm.
Come cook with me! Recipes from all over the world 👩🏻🍳🇱🇾📍London
