Chocolate Temptation Recipe

Prepare and preheat

Preheat the oven to 350°F (175°C). Grease and line an 8- or 9-inch round cake pan (or two 8-inch pans if you prefer layers) with parchment paper; grease the parchment as well.

Whisk together dry ingredients: in a large bowl sift (or whisk) the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and fine salt until evenly combined. Stir in the granulated sugar.

Combine wet ingredients: in a separate bowl whisk the eggs until blended, then add the milk, vegetable oil, and vanilla extract. Whisk until smooth.

Make batter: pour the wet mixture into the dry ingredients and stir just until combined. The batter will be thick. Gradually pour in the hot water while stirring until smooth; this thins the batter and blooms the cocoa for a moist cake. Scrape the bowl to ensure even mixing.

Bake: pour the batter into the prepared pan(s) and smooth the top. Bake in the preheated oven 28–35 minutes for a single 9-inch pan (or 20–25 minutes for 8-inch layers), or until a toothpick inserted near the center comes out with a few moist crumbs but no raw batter and the top springs back lightly when touched.

Cool: let the cake cool in the pan on a wire rack 10 minutes, then run a knife around the edge and invert onto the rack. Remove parchment and allow to cool completely before assembling (at least 1 hour). If you baked a single cake and want layers, once cool, trim the domed top and slice horizontally into two layers with a serrated knife.

Prepare hazelnuts: if your hazelnuts still have skins, toast them on a baking sheet at 350°F (175°C) for 8–10 minutes until fragrant, then rub in a clean kitchen towel to remove most skins. Let cool.

Make hazelnut paste: place the roasted hazelnuts in a food processor and process until they form a smooth paste (several minutes; scrape sides as needed). This becomes a coarse hazelnut butter/paste. If using pre-made hazelnut or praline paste, you can skip this step.

Beat butter and sugars: in a mixing bowl, beat the softened unsalted butter and confectioners' sugar with a hand mixer or stand mixer on medium speed until light and fluffy (2–3 minutes). Add the softened cream cheese and continue to beat until smooth and incorporated.

Combine with hazelnut paste: add the hazelnut paste (or your processed hazelnuts) and the optional hazelnut/praline paste to the butter mixture and mix until uniform. Add the heavy cream (start with 1 tablespoon and add the second if needed) to reach a spreadable consistency. Season with the 1/8 tsp fine salt and taste; adjust sweetness or hazelnut intensity if desired.

Chill slightly: if the filling is too soft to spread cleanly, chill 15–30 minutes to firm up before assembling the cake.

Chop chocolate: place the chopped bittersweet chocolate in a heatproof bowl so the pieces are uniform and will melt evenly.

Heat cream: in a small saucepan over medium heat, warm the heavy cream until it just begins to simmer (small bubbles around the edge) — do not boil.

Make ganache: pour the hot cream over the chopped chocolate. Let sit 1–2 minutes to soften the chocolate, then stir gently from the center outward until smooth and glossy. Add the unsalted butter and corn syrup (if using) and stir until melted and incorporated. Stir in the 1/8 tsp fine salt. If the glaze is too thick, warm very briefly over a double boiler while stirring; if too thin, let it cool slightly to thicken.

Cool to spreadable temperature: allow the glaze to cool until it is pourable but not hot (about 10–15 minutes at room temperature). Stir occasionally to keep smooth.

Level and layer: if you have two cake layers, place the first layer on a serving plate or cake board. If you have one tall cake split into two layers, place the bottom half on the board. Spread an even layer (about half) of the hazelnut cream over the first layer using an offset spatula, leaving a small margin at the edge to prevent overflow.

Stack: place the second cake layer on top, pressing gently to adhere. If you have leftover hazelnut cream, use it to fill between layers or to pipe decorative rosettes around the edge. Use the remaining cream to create a thin crumb coat around the outside of the cake if desired; chill 15 minutes to set a crumb layer.

Glaze the cake: place the cake on a wire rack set over a baking sheet to catch drips. Pour the cooled chocolate glaze over the top center of the cake and let it flow naturally down the sides. Use an offset spatula to encourage even coverage if needed. Work quickly before the glaze firms.

Finish and garnish: while the glaze is still tacky, sprinkle the chopped toasted hazelnuts around the top edge or over the center as desired. Optionally dust a light sprinkle of unsweetened cocoa powder. Transfer the cake to a serving plate and chill 20–30 minutes to set the glaze and filling.

Serve: bring to near room temperature before serving for best texture (remove from refrigerator 20–30 minutes prior). Slice with a warm, dry knife for clean cuts.