Chocolate Hazelnut Cheesecake Cake
A heavenly dessert that combines rich chocolate cake with creamy cheesecake, enveloped in luscious hazelnut frosting, creating a remarkable indulgence.
Ingredients
For the Chocolate Cake
- 1 3/4 cups all-purpose flour Soft and light, waiting to rise into a tender cake.
- 1 1/2 cups granulated sugar Adding a sweet kiss to every layer.
- 3/4 cup unsweetened cocoa powder Rich and dark, infusing that deep chocolate flavor.
- 1 1/2 teaspoons baking powder Ensuring a perfect rise and fluffy texture.
- 1 1/2 teaspoons baking soda Aiding in that beautiful lift.
- 1 teaspoon salt Balancing the sweetness and enhancing flavors.
- 2 large eggs Binding all ingredients together.
- 1 cup whole milk Creamy and rich, providing moisture and softness.
- 1/2 cup vegetable oil Adding a luscious texture.
- 2 teaspoons vanilla extract A fragrant companion to the chocolate.
- 1 cup boiling water Creating a tender crumb and keeping everything moist.
For the Cheesecake Layer
- 16 ounces softened cream cheese Velvety and soft for that iconic cheesecake layer.
- 1 cup powdered sugar Sweetening the cheesecake just right.
- 1/2 cup hazelnut spread (like Nutella) Adding that essential nutty richness.
- 2 large eggs Tying things together.
- 1 teaspoon vanilla extract For added depth in flavor.
For the Frosting
- 1 cup heavy cream Whipped to perfection for a fluffy frosting.
- 1/2 cup powdered sugar For just the right sweetness.
- 1/2 cup hazelnut spread To swirl into the frosting for flavor.
- 1/2 cup chopped hazelnuts For garnish, adding a delightful 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 all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla extract to the dry ingredients and mix until smooth.
- Stir in boiling water slowly, ensuring it doesn’t splatter.
- Pour the batter evenly into the cake pans and bake for 30-35 minutes.
- Let the cakes cool in the pans for about 10 minutes before transferring to wire racks.
Cheesecake Layer
- Reduce the oven temperature to 325°F (160°C).
- In a separate bowl, beat the softened cream cheese until smooth.
- Add powdered sugar, hazelnut spread, eggs, and vanilla extract; mix until creamy.
- Pour the cheesecake mixture into a greased 9-inch round cake pan and bake for 40-45 minutes.
- Cool the cheesecake completely before removing it from the pan.
Frosting and Assembly
- Whip the heavy cream and powdered sugar until soft peaks form.
- Gently fold in the hazelnut spread until smooth.
- Place one chocolate cake layer on a serving plate and top with the cheesecake layer.
- Add another chocolate cake layer on top.
- Frost the entire cake with hazelnut whipped cream and garnish with chopped hazelnuts.
Notes
Allowing the cheesecake to chill overnight can intensify flavors. Ensure all ingredients are at room temperature for better mixing.