Print

Chocolate Hazelnut Strawberry Cake Recipe

Chocolate Hazelnut Strawberry Cake Recipe
Print Recipe

★★★★★

4.9 from 23 reviews

A decadent Chocolate Hazelnut Strawberry Cake featuring moist cocoa layers layered and frosted with rich chocolate hazelnut buttercream, topped with silky ganache drips, fresh strawberries, hazelnut truffles, and crunchy rolled wafers. Perfect for celebrations or indulgent dessert cravings.

Ingredients

Scale

Dry Ingredients

  • 1 and 1/2 cups all purpose flour
  • 1 cup granulated sugar
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda

Wet Ingredients

  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract

Frosting and Decorations

  • 2 cups chocolate hazelnut buttercream frosting
  • 1/2 cup chocolate ganache for dripping
  • 1/2 cup crushed hazelnuts
  • 4 fresh strawberries
  • 4 hazelnut chocolate truffles
  • 4 rolled wafer cookies

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it is hot and ready for baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all purpose flour, granulated sugar, cocoa powder, and baking soda until well combined and free of lumps.
  3. Add Wet Ingredients: Gradually whisk in the milk, vegetable oil, and vanilla extract to the dry mixture until you achieve a smooth, uniform batter without overmixing.
  4. Pour Batter: Divide the batter evenly between two round cake pans prepared with non-stick spray or parchment, smoothing the tops with a spatula.
  5. Bake the Cakes: Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Avoid overbaking to keep the cakes moist.
  6. Cool Layers: Remove the pans from the oven and let the cake layers cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
  7. Assemble the Cake: Place one cake layer on a serving plate, spread a generous amount of chocolate hazelnut buttercream frosting evenly on top, then place the second layer over it.
  8. Frost Exterior: Use the remaining buttercream to evenly frost the top and sides of the stacked cake, smoothing the surface as desired.
  9. Apply Ganache Drip: Warm the chocolate ganache slightly and carefully pour over the top edges, letting it drip naturally down the sides to create an elegant drip effect.
  10. Decorate Top: Pipe a row of frosting swirls down the center of the cake top, then artistically arrange the fresh strawberries, hazelnut chocolate truffles, and rolled wafer cookies on top of the swirls.
  11. Add Finishing Touch: Press the crushed hazelnuts gently around the bottom base of the cake for added texture and a decorative border.

Notes

  • Make sure cakes are completely cooled before frosting to prevent melting the buttercream.
  • Use room temperature ingredients for the batter to ensure better mixing and texture.
  • To make chocolate hazelnut buttercream from scratch, combine softened butter, powdered sugar, cocoa powder, hazelnut spread, and a splash of milk—whip until light and fluffy.
  • You can substitute vegetable oil with melted coconut oil or canola oil for a different flavor profile.
  • Store the finished cake in the refrigerator for up to 3 days, but bring to room temperature before serving for best taste.

Nutrition

Keywords: chocolate, hazelnut, strawberry, cake, dessert, baking, ferrero, ganache, buttercream, gourmet, sweet, celebration

Find it online: https://maicook.com/chocolate-hazelnut-strawberry-cake-recipe/