Hazelnut Chocolate Truffle Cake ✨
A decadent, rich chocolate cake layered with hazelnut frosting, silky ganache, and topped with Ferrero Rocher for an elegant finish.
Ingredients
For the Cake
2 cups all-purpose flour
2 cups sugar
¾ cup unsweetened cocoa powder
2 tsp baking powder
1½ tsp baking soda
1 tsp salt
1 tsp espresso powder
1 cup milk
½ cup vegetable oil
2 eggs
2 tsp vanilla extract
1 cup boiling water
For the Frosting
1 cup unsalted butter, softened
¾ cup cocoa powder
3 cups powdered sugar
⅓ cup hazelnut liqueur or extract
Pinch of salt
For the Ganache
⅔ cup heavy cream
1 cup dark chocolate chips
For Garnish
Ferrero Rocher chocolates
Gold sprinkles
Directions
Prepare Cake Pans: Preheat oven to 350°F (177°C). Grease and flour three 8-inch cake pans.
Mix Dry Ingredients: In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder.
Add Wet Ingredients: Add milk, oil, eggs, and vanilla. Mix on medium speed until well combined.
Add Boiling Water: Reduce speed and carefully add boiling water. Batter will be thin. Divide evenly into pans.
Bake: Bake 30–35 minutes, until a toothpick inserted comes out clean. Cool completely.
Make Frosting: Beat butter until fluffy. Add cocoa, powdered sugar, hazelnut liqueur/extract, and
salt. Beat until smooth and creamy.