Hazelnut Praline Cake is a decadent and luxurious dessert that combines the rich, nutty flavor of hazelnuts with the sweet crunch of praline. This cake is perfect for special occasions or as a delightful treat any time you want to indulge.
Ingredients:
For the Hazelnut Cake:
- 1 1/2 cups all-purpose flour
- 1 cup ground hazelnuts (finely ground)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 3 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Hazelnut Praline:
- 1 cup granulated sugar
- 1/2 cup chopped hazelnuts (toasted)
- 1/4 cup water
For the Hazelnut Cream Filling:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/4 cup hazelnut paste (store-bought or homemade)
- 1/2 teaspoon vanilla extract
For the Ganache (Optional):
- 4 ounces semi-sweet chocolate, chopped
- 1/2 cup heavy cream
For Garnish (Optional):
- Chopped toasted hazelnuts
- Extra praline shards
Instructions:
Prepare the Hazelnut Cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, ground hazelnuts, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, beat the butter and granulated sugar together until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide and Bake: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Hazelnut Praline:
- Cook Sugar: In a medium saucepan, combine the granulated sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture turns a deep amber color.
- Add Hazelnuts: Quickly stir in the chopped hazelnuts and pour the mixture onto a baking sheet lined with parchment paper. Let it cool and harden.
- Break into Pieces: Once cooled, break the praline into shards or small pieces.
Prepare the Hazelnut Cream Filling:
- Whip Cream: In a medium bowl, beat the heavy cream and powdered sugar until soft peaks form.
- Add Hazelnut Paste: Gently fold in the hazelnut paste and vanilla extract until fully incorporated.
Prepare the Ganache (Optional):
- Heat Cream: In a small saucepan, heat the heavy cream until just simmering.
- Add Chocolate: Pour the hot cream over the chopped chocolate and let it sit for 2 minutes. Stir until smooth and glossy.
Assemble the Cake:
- Layer Cake: Place one cake layer on a serving plate. Spread half of the hazelnut cream filling over the top. Place the second cake layer on top.
- Frost with Ganache (Optional): Pour the ganache over the top of the cake, allowing it to drip down the sides.
- Garnish: Garnish with chopped toasted hazelnuts and extra praline shards.
Tips for Perfect Hazelnut Praline Cake:
- Toast Hazelnuts: Toasting the hazelnuts before using them enhances their flavor.
- Cool Completely: Ensure the cake layers are completely cooled before assembling to prevent melting the filling.
- Ganache: If using ganache, let it cool slightly before pouring to ensure it spreads evenly.
Why You’ll Love This Recipe:
- Rich Flavor: The combination of hazelnuts and praline adds a rich, nutty, and sweet flavor to the cake.
- Decadent Texture: The cake is moist and flavorful, with a creamy filling and crunchy praline for texture contrast.
- Elegant Presentation: The ganache and praline garnishes give the cake a sophisticated and appealing look.
Enjoy baking and indulging in this Hazelnut Praline Cake—a truly luxurious treat that’s sure to impress!