Chocolate Hazelnut Cheesecake Cake
A rich and indulgent cake combining moist chocolate layers with a creamy hazelnut cheesecake, perfect for celebrations and special occasions.
Ingredients
For the Chocolate Cake
- 1 3/4 cups all-purpose flour Light and fluffy, to form the backbone of your cake
- 1 1/2 cups granulated sugar Sweet crystals that embody bliss as they melt into the batter
- 3/4 cup unsweetened cocoa powder Rich and dark, promising deep chocolate flavor
- 1 1/2 teaspoons baking powder A fluffy agent that contributes to the cake’s rise
- 1 1/2 teaspoons baking soda Providing that perfect lift
- 1 teaspoon salt Enhancing every flavor within the cake
- 2 large eggs Vibrant yolks adding color and structure to the batter
- 1 cup whole milk Creamy and soothing for a moist texture
- 1/2 cup vegetable oil Ensuring richness and tenderness in every bite
- 2 teaspoons vanilla extract Aromatic and warm, enhancing the cake's overall flavor
- 1 cup boiling water A surprising but essential ingredient for a moist crumb
For the Cheesecake Layer
- 16 ounces cream cheese Softened, providing a luscious tang to contrast the sweetness
- 1 cup powdered sugar Sweet and fluffy for a smooth cheesecake layer
- 1/2 cup hazelnut spread Creamy and irresistible, infusing the dessert with nutty richness
- 2 large eggs For anchoring down the cheesecake layer’s texture
- 1 teaspoon vanilla extract Repeating the warm aroma into the cheesecake
For the Frosting
- 1 cup heavy cream Whipping into a luxurious frosting
- 1/2 cup powdered sugar Bringing sweetness into the frosting
- 1/2 cup hazelnut spread Enriching the whipped cream with velvety depth
- 1/2 cup Chopped hazelnuts For garnish, adding a delightful crunch and glorious finish
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, whole milk, vegetable oil, and vanilla extract, mixing until smooth.
- Slowly introduce the boiling water into the mix, combining until well blended.
- Pour the batter evenly into the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in their pans for about 10 minutes, then transfer to wire racks to cool completely.
Cheesecake Layer
- Lower the oven temperature to 325°F (160°C).
- In a separate bowl, beat the softened cream cheese until smooth. Add the powdered sugar, hazelnut spread, eggs, and vanilla extract.
- Pour the cheesecake mixture into a greased 9-inch round cake pan and bake for 40-45 minutes.
- Once cool, gently remove the cheesecake layer from its pan.
Assembly
- Create the frosting by whipping the heavy cream and powdered sugar until soft peaks form, then fold in the hazelnut spread.
- Layer the chocolate cake, then the cheesecake layer, and top with the second chocolate layer.
- Frost the entire cake with the hazelnut whipped cream and sprinkle chopped hazelnuts on top.
Notes
For best results, use room temperature cream cheese and allow each layer to cool completely before frosting. Consider using Greek yogurt for a lighter cheesecake layer or almond flour for a gluten-free option.