COOPER'S HAWK CHOCOLATE CAKE recipe served on a plate, by Pekin the Chef
Sep 02 2026
Restaurants›Cooper's Hawk Winery & Restaurant›Cooper's Hawk Chocolate Cake Recipe

Cooper's Hawk Chocolate Cake Recipe

Inspired by Cooper's Hawk Winery & Restaurant
Time1h 30m
Serves8

Valrhona Chocolate, Hazelnut Ganache, Tillamook® Vanilla Bean Ice Cream

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Ingredients

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Chocolate Cake

Hazelnut Ganache

Serving

Method

Chocolate Cake

  1. 1

    Preheat the Oven

    Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

  2. 2

    Mix Dry Ingredients

    In a large mixing bowl, sift together all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.

  3. 3

    Combine Wet Ingredients

    In another bowl, whisk together eggs, whole milk, vegetable oil, and vanilla extract until well combined.

  4. 4

    Combine Mixtures

    Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the boiling water until the batter is smooth.

  5. 5

    Add Chocolate

    Fold in the chopped Valrhona chocolate into the batter.

  6. 6

    Bake the Cakes

    Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Hazelnut Ganache

  1. 7

    Heat the Cream

    In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.

  2. 8

    Melt the Chocolate

    Remove from heat and add the chopped Valrhona chocolate. Let sit for 2 minutes, then stir until smooth.

  3. 9

    Add Hazelnut Spread

    Stir in the hazelnut spread and a pinch of salt until fully combined and smooth.

  4. 10

    Cool the Ganache

    Allow the ganache to cool at room temperature until it thickens slightly.

Assembly

  1. 11

    Layer the Cakes

    Once the chocolate cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of hazelnut ganache on top.

  2. 12

    Add the Second Layer

    Place the second layer on top and cover the entire cake with the remaining ganache.

  3. 13

    Serve with Ice Cream

    Slice the cake and serve with scoops of Tillamook® vanilla bean ice cream on the side.

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