Chocolate Hazelnut Praline Cake - Recipe from Scratch

      This cake is indulgently rich, featuring a chocolate cake base filled with a mousse-like hazelnut and chocolate filling, all topped with chocolate ganache. Hazelnuts combined with caramel create a delightfully salty and crunchy Hazelnut Praline.

      **Yields 1 (6-inch) cake**

      **Cake:**

      - ½ cup (43 grams) Dutch process cocoa powder

      - ½ cup (120 grams) hot coffee (140°F/60°C to 160°F/71°C)

      - 1 ⅓ cups (267 grams) granulated sugar

      - ¾ cup (168 grams) neutral oil

      - ⅔ cup (160 grams) sour cream, at room temperature

      - 2 large eggs (100 grams), at room temperature

      - 1 teaspoon vanilla extract

      - 1 ½ cups (188 grams) all-purpose flour

      - 2 teaspoons (10 grams) baking powder

      - ½ teaspoon kosher salt

      **Filling:**

      - 1 ounce (28 grams) cream cheese, softened

      - 2 tablespoons (30 grams) hazelnut chocolate spread*

      - 1 tablespoon (7 grams) confectioners' sugar

      - ½ cup (120 grams) cold heavy whipping cream

      **Garnish:**

      - Chocolate Ganache Icing (recipe follows)

      - Hazelnut Praline (recipe follows)

      Preheat the oven to 325°F (170°C). Grease two (6-inch) round cake pans with baking spray that contains flour. Line the bottoms of the pans with parchment paper.

      **For the cake:** In a medium bowl, whisk together the cocoa and hot coffee until smooth and well mixed. Gradually whisk in the granulated sugar, oil, sour cream, eggs, and vanilla until everything is well combined.

      In another medium bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture to the cocoa mixture, whisking just until combined and no dry streaks remain. Divide the batter evenly between the prepared pans (about 2 cups or 520 grams each).

      Bake until a wooden pick inserted into the center comes out with a few moist crumbs, and an instant-read thermometer in the center reads 200°F (93°C) to 205°F (96°C), about 50 to 55 minutes. Allow the cakes to cool in the pans for 10 minutes. Remove them from the pans and let cool completely on a wire rack.

      **For the filling:** In a stand mixer bowl fitted with the whisk attachment, beat the cream cheese, hazelnut chocolate spread, and confectioners' sugar on low speed until smooth. With the mixer on low, gradually add the cold cream in a steady stream; be sure to scrape down the bowl thoroughly. Beat at medium speed until light and fluffy, about 2 to 3 minutes.

      If desired, level the cooled cake layers. Place one layer on a cake board or serving platter. Spread the filling on top of the first layer and then place the second layer on top. Apply a thin layer of Chocolate Ganache Icing on the top and sides of the cake, smoothing it out as best as you can. Refrigerate until the icing has set, about 15 minutes.

      Spread the remaining Chocolate Ganache Icing over the top and sides of the cake as desired. Chill the cake for 30 minutes before serving. If it is refrigerated for longer than an hour, allow it to sit at room temperature for 20 to 30 minutes before serving. Prior to serving, garnish with Hazelnut Praline if desired. Store the cake in an airtight container in the refrigerator for up to 3 days.

      *We used Bonne Maman® Hazelnut Chocolate Spread.

      **Let us know how it turned out!**

      **Chocolate Ganache Icing**

      **Yields about 2 cups**

      - 6 ounces (170 grams) 60% cacao semisweet chocolate, coarsely chopped

      - 6 ounces (170 grams) milk chocolate, coarsely chopped

      - ¼ cup (57 grams) unsalted butter, softened

      - ¼ teaspoon kosher salt

      - 1 ¼ cups (300 grams) heavy whipping cream

      In a large bowl, combine the chocolates, butter, and salt. In a medium saucepan, heat the cream over medium-low heat until it just begins to steam. (Do not allow it to boil.) Pour the warm cream over the chocolate mixture and let it sit for 3 to 5 minutes. Beginning in the center of the bowl, slowly stir in small circles with a rubber spatula until fully combined (this prevents excess air from being incorporated into the ganache). Allow to sit at room temperature until thick and spreadable, about 1 ½ to 2 hours.

      **Let us know how it turned out!**