‘- Hungarian Chocolate-Hazelnut Layer Cake: A Decadent Dessert for Chocoholics

Allergens

Milk, eggs, nuts (hazelnuts)

Ingredients

• 1 1/2 cups all
• purpose flour
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• 1/3 cup vegetable oil
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/4 cup warm water
• 1 cup hazelnut spread (e.g., Nutella)

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 9 inch round cake pans, then line the bottom with parchment paper. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside. In another bowl, mix milk, vegetable oil, eggs, and vanilla extract until well combined. Gradually add this mixture to the dry ingredients, stirring gently to combine. Stir in warm water until smooth. Divide batter evenly between prepared cake pans and bake for 30 35 minutes or until a toothpick inserted in the center comes out clean. Cool cakes in pans on wire racks for about 15 minutes, then remove from pans and let cool completely. To assemble, place one layer on a serving plate and spread with hazelnut spread. Place the second layer on top and spread remaining hazelnut spread over the entire cake.

Chef’s Insight

For an added touch, garnish with fresh raspberries and a sprinkle of chopped hazelnuts.

Notes

For best results, use high-quality unsweetened cocoa powder and hazelnut spread.