Chocolate Hazelnut Cheesecake Cake
This decadent Chocolate Hazelnut Cheesecake Cake combines rich chocolate cake with a creamy cheesecake infused with hazelnut spread, creating an irresistible dessert perfect for any occasion.
Ingredients
For the chocolate cake
- 1 3/4 cups all-purpose flour Light and airy, this flour serves as the backbone of our tender cake.
- 1 1/2 cups granulated sugar Adds a delightful sweetness to each layer.
- 3/4 cup unsweetened cocoa powder Infuses the cake with deep chocolate flavor.
- 1 1/2 teaspoons baking powder Ensures a fluffy rise in the cake.
- 1 1/2 teaspoons baking soda Works alongside baking powder to create the perfect texture.
- 1 teaspoon salt Balances the flavors beautifully.
- 2 large eggs Holds the cake together as it bakes.
- 1 cup whole milk Adds moisture and richness.
- 1/2 cup vegetable oil Ensures a tender crumb.
- 2 teaspoons vanilla extract Elevates the overall profile of the cake.
- 1 cup boiling water Helps to bloom the cocoa.
For the cheesecake layer
- 16 ounces cream cheese, softened The star of the cheesecake layer.
- 1 cup powdered sugar Dusty and sweet for a silky finish.
- 1/2 cup hazelnut spread (like Nutella) Brings this cake to life.
- 2 large eggs Ensure the cheesecake layer sets perfectly.
- 1 teaspoon vanilla extract Adds aromatic sweetness.
For the whipped cream frosting
- 1 cup heavy cream The base for our dreamy frosting.
- 1/2 cup powdered sugar Sweetens the frosting.
- 1/2 cup hazelnut spread Adds flavor and texture.
- to taste Chopped hazelnuts For garnish and crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract, and beat until smooth.
- Slowly pour in the boiling water, mix well, and divide the batter between the prepared pans.
Baking the Chocolate Cake
- Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Preparing the Cheesecake Layer
- Reduce oven temperature to 325°F (160°C). Beat the softened cream cheese until smooth.
- Add powdered sugar, hazelnut spread, eggs, and vanilla extract; mix until silky.
- Pour mixture into a greased 9-inch round pan and bake for 40-45 minutes.
- Let the cheesecake cool completely before removing it from the pan.
Making the Frosting
- Whip heavy cream with powdered sugar until soft peaks form.
- Fold in the hazelnut spread gently.
Assembly
- On a serving plate, place one layer of chocolate cake, then the cheesecake layer, and top with the other chocolate cake layer.
- Spread the hazelnut whipped cream frosting over the cake.
- Garnish with chopped hazelnuts.
Notes
Ensure all ingredients are at room temperature for better blending. Follow measurements closely and don’t rush the cooling process.