Chocolate Hazelnut Ganache Cake Recipe
Layers of chocolate cheesecake, chocolate caramel ganache and chocolate fudge cake, in a rich chocolate-caramel ganache finished with a micro hazelnut praline
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Ingredients
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Cake Components
Method
Preparation Steps
Make the Chocolate Cheesecake Layer
Preheat the oven to 325°F (160°C). In a large bowl, beat the cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in cocoa powder until combined. Pour the mixture into a greased 9-inch springform pan and bake for 45 minutes. Let cool completely.
Prepare the Chocolate Fudge Cake
Prepare the chocolate fudge cake mix according to package instructions in a separate bowl. Pour half of the batter into a greased 9-inch round cake pan. Bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely. Repeat with the remaining batter.
Make the Chocolate Caramel Ganache
In a saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the chocolate chips, stirring until melted and smooth. Stir in the chocolate caramel sauce. Let it cool slightly.
Assemble the Cake
On a serving plate, layer the chocolate fudge cake at the bottom. Spread a layer of chocolate caramel ganache on top, then add the chocolate cheesecake layer. Repeat with the second layer of fudge cake and top with more ganache.
Prepare the Hazelnut Praline
In a skillet, melt the butter and add the hazelnuts and powdered sugar. Cook over medium heat, stirring constantly until the mixture turns golden brown. Spread it on a parchment-lined baking sheet and let it cool. Once cooled, break it into small pieces.
Finish the Cake
Pour the remaining ganache over the assembled cake and let it set in the refrigerator for at least 2 hours. Garnish with hazelnut praline before serving.