Nolimit City Recipe

Preheat and prepare pan

Preheat the oven to 350°F (175°C). Grease and line an 8-inch round springform pan with parchment paper, leaving a little overhang for easy removal.

Combine dry ingredients

In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 3 tablespoons unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt until evenly distributed.

Mix wet ingredients

In a separate bowl, whisk 2 large eggs until homogenous. Add 1 cup whole milk, 1/4 cup neutral oil, and 1 teaspoon vanilla extract; whisk to combine.

Combine and fold

Pour the wet ingredients into the dry ingredients and stir gently until just combined — avoid overmixing. Fold in 3/4 cup semisweet chocolate chips and 1/2 cup toasted chopped hazelnuts evenly through the batter.

Bake

Scrape the batter into the prepared pan, smoothing the top. Bake on the center rack for 28–34 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but not wet batter.

Cool

Allow the cake to cool in the pan on a wire rack for 15 minutes. Run a thin knife around the edge, release the springform, and transfer to a rack to cool completely before glazing (about 45–60 minutes).

Prepare salted caramel layer

If your salted caramel is store-bought, warm 1/2 cup gently in the microwave for 15–20 seconds to pourability. If homemade, ensure it is smooth and slightly warm.

Assemble interior

When the cake is cool, if desired split it horizontally with a long serrated knife to create two layers. Spread half of the warmed salted caramel across the bottom layer, leaving a 1/4-inch border. Re-place the top layer and gently press to set.

Final chocolate chips & nuts

Spoon the remaining semisweet chocolate chips on the top layer distribution (they will melt slightly under the glaze) and scatter remaining toasted hazelnuts for texture before glazing.

Make ganache

Place 6 oz chopped bittersweet chocolate into a heatproof bowl. Heat 1/2 cup heavy cream until it just begins to simmer (do not boil). Pour the hot cream over the chocolate and let sit 1 minute, then whisk until smooth. Whisk in 1 tablespoon unsalted butter until glossy.

Glaze cake

Let the ganache cool for 5 minutes to thicken slightly. Place the cooled cake on a wire rack set over a baking sheet. Pour the ganache over the center of the cake, using an offset spatula to encourage even coverage and gentle drips down the sides. Work quickly before the ganache firms.

Set

Allow the glaze to set at room temperature for 30 minutes, or refrigerate 10–15 minutes for a quicker set. If chilled, remove from fridge 10 minutes before serving so the caramel is soft.

Finish and decorate

Scatter 1/4 cup extra toasted hazelnuts over the top of the set glaze, sprinkle 1/4 teaspoon sea salt flakes evenly across the glaze, and apply small pieces of edible gold leaf if using for a luxurious finish.

Slice and serve

Using a sharp knife warmed under hot water and dried, slice the cake into 8 even pieces. Serve slightly warm so salted caramel is gooey, or at room temperature. Store leftovers covered at room temperature up to 48 hours or refrigerate up to 4 days; bring to room temperature before serving for best texture.