Chocolate Temptation Recipe
Recipe information
Make Chocolate Temptation in just 2h . chocolate layer cake, chocolate cream, hazelnut cream, hazelnut crunch, chocolate glaze
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Ingredients
General
Chocolate Layer Cake
Chocolate Cream
Hazelnut Cream
Hazelnut Crunch
Chocolate Glaze
Chocolate Sponge Cake
1. Prepare the oven and pans
Preheat your oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and lightly grease the sides.
2. Make the batter
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, combine eggs, buttermilk, vegetable oil, and vanilla extract. Gradually add the wet ingredients to the dry and mix until smooth. Slowly stir in the boiling water until the batter is thin and well-mixed.
3. Bake the cakes
Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pans for 10 minutes, then remove and cool completely on wire racks.
Chocolate Cream
4. Make the chocolate cream
In a saucepan, heat heavy cream until steaming but not boiling. Pour over chopped dark chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth. Chill the mixture until cold (1 hour), then whip until it reaches a smooth, spreadable consistency.
Hazelnut Cream
Hazelnut Crunch
6. Make the hazelnut crunch
Toast chopped hazelnuts in a dry pan or oven at 350°F (175°C) for 8–10 minutes until golden. Cool slightly then mix with crushed wafer cookies and melted milk chocolate. Spread on parchment paper and let set in the fridge until firm, then break into pieces.
Chocolate Glaze
7. Prepare the chocolate glaze
Heat heavy cream in a saucepan until just starting to boil. Pour over finely chopped semi-sweet chocolate in a bowl. Add butter and stir gently until everything is melted and smooth. Let cool slightly before using to pour over the cake.
Assembly
8. Assemble the Chocolate Temptation
Place one layer of chocolate sponge cake on a cake board. Spread a layer of chocolate cream over the top. Add hazelnut cream over the chocolate layer. Sprinkle with hazelnut crunch. Place the second sponge layer on top. Spread a thin layer of chocolate cream around the cake to crumb coat, let chill for 30 minutes, then pour the chocolate glaze over the top to finish. Allow the glaze to set before serving.
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