Description
This indulgent chocolate cake features a moist, rich chocolate base complemented by a luxurious hazelnut praline whipped cream filling. The combination of unsweetened cocoa, brewed coffee, and buttermilk creates deep chocolate flavors, while the mascarpone-infused praline cream adds a smooth, nutty contrast. Perfect for celebrations or any occasion that calls for a decadent dessert.
Ingredients
Scale
For the Chocolate Cake
- 1¾ cup all purpose flour (210 grams)
- ¾ cup unsweetened cocoa powder (75 grams)
- ¾ cup granulated sugar (150 grams)
- ½ cup brown sugar (100 grams)
- 1¾ tsp baking soda
- ¾ tsp salt
- 2 eggs (at room temperature)
- ½ cup melted unsalted butter, cooled (113 grams)
- 1 cup buttermilk
- ½ cup brewed coffee (warm)
- 2 tsp vanilla extract
For the Hazelnut Praline Whipped Cream Filling
- 1¼ cup heavy whipping cream, cold
- 4 tbsp powdered sugar
- 4 oz mascarpone cheese (soft, 113 grams)
- ⅓ cup hazelnut praline (see notes for recipe)
For the Cocoa Mascarpone Whipped Cream Topping
- 1¼ cup heavy whipping cream, cold
- 4 oz mascarpone cheese (soft, 113 grams)
- ¼ cup unsweetened cocoa powder
- ¼ cup powdered sugar
Instructions
- Prepare the Chocolate Cake Batter: In a large mixing bowl, sift together the all purpose flour, unsweetened cocoa powder, granulated sugar, brown sugar, baking soda, and salt. In a separate bowl, whisk the eggs, melted unsalted butter, buttermilk, brewed coffee, and vanilla extract until fully combined.
- Combine Wet and Dry Ingredients: Gradually pour the wet ingredients into the dry ingredients, folding gently until smooth and homogenous. Be careful not to overmix to keep the cake tender.
- Bake the Cake: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Divide the batter evenly between the prepared pans and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Remove the pans from the oven and let them cool in the pans for 10 minutes. Then transfer the cakes to a wire rack to cool completely before assembling.
- Make the Hazelnut Praline Whipped Cream Filling: In a chilled mixing bowl, whip the 1¼ cup cold heavy whipping cream with the powdered sugar until soft peaks form. Fold in the mascarpone cheese and hazelnut praline carefully until combined and smooth.
- Prepare the Cocoa Mascarpone Whipped Cream Topping: In another chilled bowl, whip the remaining 1¼ cup heavy cream with the powdered sugar until soft peaks form. Add the mascarpone cheese and unsweetened cocoa powder, then whip gently until fluffy and well integrated.
- Assemble the Cake: Place one cake layer on a serving plate. Spread the hazelnut praline whipped cream filling evenly over the top. Carefully place the second cake layer on top. Frost the top and sides of the cake with the cocoa mascarpone whipped cream topping.
- Chill Before Serving: Refrigerate the assembled cake for at least 1 hour to set the filling and topping before slicing and serving.
Notes
- Hazelnut Praline Recipe: Toast ⅓ cup hazelnuts until golden, then blitz with ⅓ cup sugar and a pinch of salt in a food processor until it becomes a sticky, crunchy praline. Chill until firm before folding into the cream.
- Use room temperature eggs and cold cream for better texture and volume.
- For stronger coffee flavor, brew a dark roast coffee.
- The cake can be made one day ahead and refrigerated, well wrapped.
- Ensure all dairy ingredients are well chilled for optimal whipping results.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: Forty-one grams
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 90 mg
