This tender Chocolate Hazelnut Cake can be served chilled with whipped chocolate ganache (frosting) or warm covered with dark chocolate ganache (glaze) and topped with rich vanilla ice cream. Either way, it is a dessert that is bound to become a family favorite. It is a wonderful choice to celebrate a special occasion.

INGREDIENTS

The Cake

• 2¼ cups sifted cake flour
• ¾ cup Dutch chocolate cocoa powder
• 2 cups superfine sugar
• 1 teaspoon salt
• 1½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 cup hot coffee
• 2 large eggs, room temperature
• ½ cup canola oil (or butter)
• 1 cup whole milk
• 1½ cup hazelnuts, chopped

The Whipped Chocolate Ganache (Frosting)

• 8 ounces of bittersweet chocolate, chopped
• 1 cup heavy whipping cream
• 1/2 cup hazelnut spread

The Dark Chocolate Ganache (Topping)

• 1 cup heavy whipping cream
• 8 ounces bittersweet chocolate, chopped
• 1 tablespoon dark rum

DIRECTIONS

1. Preheat the oven to 350º F.
2. Line the bottom of two 9-inch round cake pans with parchment paper (cut to fit).
3. Spray the parchment paper and sides of the pans with a non-stick cooking spray – or coat with a thin layer of butter.
4. Sift the cake flour and cocoa powder into large bowl.
5. Add the sugar, salt, baking powder, and baking soda and stir with a wire whisk to mix thoroughly.
6. Set aside.
7. Prepare 8 ounces of dark-roast coffee – preferably in a French press.
8. Place the eggs in a mixing bowl and beat on medium speed for 20 seconds.
9. Add the oil and beat for 1 more minute.
10. Reduce the speed and add one cup of coffee – beat until combined.
11. Add wet ingredients to the dry ingredients and gently fold together until well-moistened – do not
12. Pour the batter equally into the two cake pans.
13. Bake for 30 – 35 minutes or until the cake has separated from the edge of the pan, springs back when touched, or a toothpick inserted into the center of the cake comes out clean.
14. Remove from the oven and set on a wire rack to cool for 10 – 15 minutes.
15. Run a knife around the edges of the pans, and gently remove cake from the pans.
16. Let cool on a wire rack.

Whipped Chocolate Ganache (Frosting)

1. Chop the 8 ounces of bittersweet chocolate and place in a medium-sized mixing bowl.
2. Place 1 cup of heavy cream in a medium sauce pan over medium-low heat – bring to a simmer.
3. Pour the hot cream over the chopped chocolate and stir with a wire whisk.
4. Add hazelnut spread and whisk until all ingredients are thoroughly blended.
5. Put the bowl in a larger bowl (filled with ice) for 5 minutes to cool the chocolate.
6. With an electric hand-held mixer, beat the chocolate/cream mixture until it is the consistency of butter cream frosting.
7. Place one cooled cake layer on a cake serving platter (flat side up).
8. Spread 1/3 of the whipped ganache on top of the layer and smooth with a spatula.
9. Sprinkle ½ the chopped hazelnuts over the top of the frosted cake.
10. Place the second cake layer on the frosted bottom layer.
11. Frost the top and sides of the cake with the remaining whipped ganache – smoothing carefully with a spatula.
12. Sprinkle top of the cake with the remaining chopped hazelnuts.
13. Refrigerate for 20 minutes to set the frosting before serving.

Dark Chocolate Ganache (Topping)

1. Chop the 8 ounces of bittersweet chocolate and place in a medium-sized mixing bowl.
2. Place 1 cup of heavy cream in a medium sauce pan over medium-low heat – bring to a simmer.
3. Pour the hot cream over the chopped chocolate, add the rum, and mix thoroughly with a wire whisk until the chocolate is melted
4. Set the bowl in another bowl filled with ice and let cool for 5 minutes.
5. Set the cake on a cooling rack that has been placed over a baking pan.
6. Pour the chocolate ganache over the cake – make sure that it covers the sides.
7. (Any excess chocolate should drip into the baking pan below the rack.)
8. Sprinkle with the chopped hazelnuts.
9. Let the cake set for 10 minutes before serving with rich vanilla ice cream.

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