Description
This decadent Chocolate Cake with Hazelnut Praline Whipped Cream Filling combines rich cocoa layers with a luscious mascarpone and hazelnut praline filling, creating a perfect dessert for special occasions or chocolate lovers. The cake layers are moist and flavorful, enhanced by coffee and buttermilk, while the creamy filling adds a nutty sweetness and silky texture.
Ingredients
Scale
Cake Ingredients
- 1¾ cup all purpose flour (210 grams)
- ¾ cup unsweetened cocoa powder (75 grams)
- ¾ cup granulated sugar (150 grams)
- ½ cup brown sugar (100 grams)
- 1¾ tsp baking soda
- ¾ tsp salt
- 2 eggs (at room temperature)
- ½ cup melted unsalted butter, cooled (113 grams)
- 1 cup buttermilk
- ½ cup brewed coffee (warm)
- 2 tsp vanilla extract
Filling Ingredients
- 1¼ cup heavy whipping cream, cold
- 4 tbsp powdered sugar
- 4 oz mascarpone cheese (soft, 113 grams)
- ⅓ cup hazelnut praline (recipe link in notes)
Whipped Cream Frosting Ingredients
- 1¼ cup heavy whipping cream, cold
- 4 oz mascarpone cheese (soft, 113 grams)
- ¼ cup unsweetened cocoa powder
- ¼ cup powdered sugar
Instructions
- Prepare the Cake Batter: In a large bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. In another bowl, whisk the granulated sugar, brown sugar, eggs, melted butter, buttermilk, brewed coffee, and vanilla extract until smooth. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a smooth batter.
- Bake the Cake: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans. Bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Make the Hazelnut Praline Whipped Cream Filling: In a chilled mixing bowl, beat 1¼ cups of cold heavy whipping cream with 4 tablespoons powdered sugar and the mascarpone cheese until soft peaks form. Gently fold in the hazelnut praline until evenly distributed. Keep the filling chilled until ready to assemble.
- Prepare the Cocoa Mascarpone Whipped Cream Frosting: Using a separate chilled bowl, whip 1¼ cups cold heavy cream with 4 oz mascarpone cheese, cocoa powder, and powdered sugar until medium to stiff peaks form. This will be used to frost the outside of the cake.
- Assemble the Cake: Place one cake layer on a serving plate. Spread an even layer of the hazelnut praline whipped cream filling over the top. Place the second cake layer on top, pressing gently. Frost the top and sides of the cake with the cocoa mascarpone whipped cream frosting, smoothing with a spatula or creating decorative patterns as desired.
- Chill and Serve: Refrigerate the cake for at least 1 hour to allow the filling and frosting to set. Remove from the fridge about 15 minutes before serving for the best texture and flavor.
Notes
- For the hazelnut praline, you can make your own by caramelizing sugar and mixing it with toasted hazelnuts, then grinding into a coarse powder, or use pre-made hazelnut praline available from specialty stores.
- Room temperature eggs help the batter mix more evenly and produce a lighter cake.
- Using brewed coffee enhances the chocolate flavor without adding a strong coffee taste.
- The mascarpone in both filling and frosting adds richness and stability to the whipped cream.
- Store leftovers covered in the refrigerator for up to 3 days for optimal freshness.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 280 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 110 mg
