Chocolate-Hazelnut Layer Cake
- Baking spray
- 1 3/4 cups all-purpose flour
- 1 cup packed dark brown sugar
- 1 cup sugar
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup sour cream, at room temperature
- 1/2 cup vegetable oil
- 1 tablespoon pure vanilla extract
- 1/4 cup hazelnut liqueur
- 3/4 cup boiling water
- 2 teaspoons instant espresso powder
- 4 ounces bittersweet chocolate (60% cacao), finely chopped
- 1 1/2 cups heavy cream
- 1/4 cup hazelnut liqueur
- 1/2 cup confectioners’ sugar
- 12 ounces bittersweet chocolate (60% cacao), finely chopped
- 8 ounces cream cheese, at room temperature
- 1 cup Nutella
- 1 cup toasted and skinned hazelnuts, chopped
- 1 cup toasted and skinned hazelnuts
- 1/4 cup hazelnut liqueur
- 2 tablespoons confectioners’ sugar
- Produce
- Hazelnut, toasted and skinned (2 cup)
- Condiments
- Nutella (1 cup)
- Cooking & Baking
- All-purpose flour (1 3/4 cups)
- Baking powder (1 1/2 teaspoons)
- Baking soda (1 1/2 teaspoons)
- Baking spray (1)
- Bittersweet chocolate (16 ounces)
- Brown sugar, packed dark (1 cup)
- Cocoa powder, unsweetened (1 cup)
- Powdered sugar (5/8 cup)
- Salt (1 teaspoon)
- Sugar (1 cup)
- Vanilla extract, pure (1 tablespoon)
- Vegetable oil (1/2 cup)
- Drinks
- Espresso, instant powder (2 teaspoons)
- Water (3/4 cup)
- Dairy
- Cream cheese (8 ounces)
- Heavy cream (1 1/2 cups)
- Sour cream (1 cup)
- Refrigerated
- Eggs, large (2)
- Beer, Wine & Liquor
- Hazelnut liqueur (3/4 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published November 29, 2011 (1 year ago).
38 people saved this recipe.
