Hazelnut Praline Chocolate Cake

hazelnut praline cake 2

hazelnut praline cake 7

This cake definitely trumps ALLL the cakes I have ever made. If you like Ferrero Rocher or Bueno, you need to make this cake right now. Your life will be a big black hole until you have a slice of this. (Totally notย exaggerating.)

All threats aside, the idea for this cake came to me as I was enjoying some Bueno (not surprisingly) a couple months back. I gotta tell you, if there ever is a Bueno eating competition, I will join it and I will win. I can finish an entire bar of Bueno in like 50.36 seconds. My sister thinks it’s disgusting, but I think it’s natural talent ๐Ÿ˜€

hazelnut praline cake 6

The cake consists of 3 layers of my favourite chocolate cake, but changed up a bit with EXTRA coffee (to bring out the chocolate flavour). Between the layers is where the taste explosion happens. I filled and covered this cake with HAZELNUT PRALINE WHIPPED GANACHE. To make this ganache, my trusty 13 cup KitchenAid Architect food processor pulverized the praline into crumbs in a matter of seconds, I kid you not! Then I used my 7 quart KitchenAid bowl lift stand mixer to whip my ganache into the perfect consistency. KitchenAid has made my life so much easier!

praline processor

hazelnut praline ganache

I usually try to avoid superlatives but believe me when I say that this is THE best ganache I have ever had… so far.ย 

Seriously, I liked this cake so much that it was hard for me to not think about it.

hazelnut praline cake 3

hazelnut praline cake 5

Lucky for me, I pretty much had the entire cake to myself. I live with a bunch of weirdos who were born without the gene that codes for chocolate-lovin’ in their brain centers. Sometimes I question whether or not my sister is telling the truth when she tells me that I joined the family after I was picked up from a garbage can ๐Ÿ˜›

I ate about 70% of the cake alllll by myself. Again, this is one of those natural talents of mine to be able to consume copious amounts of chocolate without dying from an overdose. My brother had one slice about 2 days after I made this cake. Yenno what he said to me?! I’ll tell you what he said to me:

“Hey, this is actually pretty good.”

Um what? *Eyebrow raises* “What do you mean byย actually?!”

hazelnut praline cake

Hazelnut Praline Chocolate Cake

Chocolate cake recipe here. Make one full recipe for 3 layer 10″ cake.

Hazelnut Praline

100g Hazelnuts
3/4 cup of granulated sugar

1. Preheat oven to 150 degrees C. Roast hazelnuts for about 8-10 mins, then place the hazelnuts between 2 towels and rub the hazelnuts to get the skin off.
2. In a saucepan, caramelize the sugar one third at a time. Place 1/3 of sugar into pan at medium heat, stir and let melt until it reaches a caramel colour. Add in second third and last third slowly, making sure to stir.
3. Once all sugar is caramelized, throw in the hazelnuts and coat them all with the melted sugar.
4. Immediately transfer to oil-sprayed cookie sheet. Let the praline cool until hardened.
5. Break up praline into pieces, process in food processor until it reaches a super fine consistency.

Hazelnut Praline Ganache

320mL and 800mL of heavy cream
10 oz. of milk chocolate (I used Ghirardelli)
All of the hazelnut praline

1. Using a a microwave, warm the chocolate in 30s intervals, stir in between intervals. When there are just a few lumps of solid chocolate left, reduce heating time to 10 secs in the microwave to avoid burning the chocolate. Stop when chocolate is one liquidy consistency.
2. Stir the processed praline into the chocolate. The mixture is supposed to be grainy, don’t worry!

2. Bring 320mL of heavy cream to a boil, then pour 1/3 of it into the chocolate mixture. Stir slowly until evenly combined. Drizzle in the rest of the boiled heavy cream in thirds and stir to combine.
3. Pour in the remaining cold 800mL heavy cream, you will have a very liquid mixture, this is normal, don’t panic!
4. Place the entire mixture into a refrigerator for a couple hours to cool. If possible, put the beaters of your standmixer/handmixer into the fridge as well. You want to make sure everything is really cold, but NOT frozen, in order to be able to whip up the cream and create a thicker consistency.
5. When it is cooled, whip the mixture on medium speed until medium peak forms. You don’t want to whip it for too long or on high speed because your whip cream will curdle and turn to butter. No bueno.ย 

Source: Modified from Alena Kogotkova

hazelnut praline 2

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50 thoughts on “Hazelnut Praline Chocolate Cake

  1. Cakebrain says:

    Yike! You live with chocolate and cake ignorant people too? Well, I thought I was the only foodie baker in the whole wide world whose family members do not eat all the desserts I make. They hate sweets. Like what alien planet did they come from? They prefer salty things and don’t dig desserts. Fortunately I am seeing my 6 yo might actually like desserts. She has a ltd capacity tho. Lok!

  2. Brittany says:

    Oh man, I would be in trouble if I lived with people that didn’t like chocolate! I have to give a lot of my sweets that I bake away of I WILL eat them all!! This looks delicious! Straight out of chocolate heaven!


  4. chocolatepeanutbutterohmy says:

    Oh my lordy!!! YUMMY!!!!

  5. Shikin says:

    Oh man. I need to bake this. Eventhough i suck at baking cakes. Haha!

  6. Gloria Mendez says:

    This looks incredible and I am going to try it … one question….I found a can of Hazlenut Praline (Love n’ Bake) at Whole Foods so I can skip the praline step….your directions for the ganache state to use ALL the praline from your recipe…but no measurement……can you give me an approximate idea of how much that was? Thank you!!!

    • Hi Gloria!

      I didn’t measure how much praline I used but I can give you an approximate amount. I used around 100g of hazelnuts caramelized with around 150g of white sugar. So I would use around 230g. Hope that helps!

  7. Gloria Mendez says:

    Oh, one more thing!! Also looks like you glazed the cake with more chocolate after you spread the ganache on it…what did you use? Did you freeze the whole thing prior to make the choc glaze harden? I can almost taste this cake in my mind, it looks SO GOOD…thanks!!

    • Ahaha, you noticed that I added another layer! It was just regular unwhipped ganache, I went with a dark chocolate ganache so that the cake wouldn’t end up overly sweet.

      I would recommend refrigerating, not freezing. Freezing causes the ganache solidify too quickly which makes it reallly hard to spread and achieve the even glossy look.

      im so glad you asked questions, i may need to update my recipe!

      good luck, let me know how it goes!

  8. Sophia says:

    Where can i find the recipe for the chocolate syrup that is on the cake?

  9. maxi says:

    hey you there ๐Ÿ™‚
    this recipe sounds soo delicious, i really have to try it next days! question therefore: what is this creme where the kinder bueno pieces lie on?

    what i also wanted to ask is: do you know a recipe where the kinder buenos are actually >in< the cake ? i'd like to bake one as a "late christmas gift" but i can't really find a recipe on the internet ๐Ÿ˜ฆ

    uhh I got a lot of questions :D… and sorry for my english i'm no native speaker

    • no need for apologies! im impressed that you could read my entire post when english is your second language!

      the “creme” that is on the outermost layer of the cake is actually ganache. My recipe is two parts chocolate, 1 part heavy cream. Chop up chocolate and place in a bowl. Warm heavy cream in a pot until simmering, then pour the cream over the chocolate. Stir until all chocolate has melted.

      i’ve never seen any other kinder bueno cake recipes. but it would be quite simple to adapt the recipe and place actual kinder bueno chocolate in the cake! Here’s one of my ideas: make a low sugar swiss meringue and spread a thin layer of it on the cake layers, then sprinkle with chopped up bueno pieces and top it with the next layer of cake!

      hope that helps! feel free to ask me more questions!

      • maxi says:

        i tried the recipe and everything worked great.. that was my first big cake but it worked ๐Ÿ˜ฎ and it looks great.. a little wilder than yours but still pretty ๐Ÿ™‚ thank you alot for this recipe and your kinder bueno idea- i’ll try that one too. wish you a happy new year

      • thanks maxi! happy new year to you too! oh it makes me so happy when people tell me that they’ve tried my recipes! keep it touch! xoxo

  10. […] 1. Hazelnut Praline Ganache Chocolate Cake […]

  11. Bali Tour says:

    The cake looks nice ๐Ÿ™‚
    Thanks for the recipe…

  12. Therese gorry says:

    I love this recipe. When. Hoc cake is cooling add some Tia Maria drizzled over cake.

  13. Hi there, I wanted to ask you about icing the cake with both types of ganache. When you’ve finished mixing the praline ganache should you apply it to the cake right away? And what about the chocolate? It looks like maybe you just poured it over the cake and let it set? (I’ve never made ganache before and am making this cake for a baking competition with my friends this weekend)

    • Hi! I’m so sorry for the late response! I hope your competition went well!
      After you make the praline ganache you should use it as soon as possible to avoid separation of the mixture since it is whipped cream based. And the “chocolate” that’s on top of the cake is actually a ganache. While it was cooled and still liquid I poured it on top of my COLD cake and just let it set. Let me know if you have any more questions!

  14. Rozzy says:

    Hey this looks ridiculous! Oh my god so yummy… Ive got a baking blog too and am obsessed with the idea of having my own cake shop! My friends birthday is coming up and she loves happy hippos (similar to Bueno) so i want to make her a happy hippo cake. Trouble is i cant find the bloody things anywhere. I think i might make this one for her instead! What piping nozzle did you use for the little bits underneath the bueno pieces? And did you just spread the hazelnut buttercream on with a knife? ๐Ÿ˜€ x

    • Hi Rozzy! Thanks so much for dropping by and sharing that story! Hmm, I wonder where I can get some happy hippos in Vancouver, discovering new chocolate bars is so exciting (prob only to me though ahah)!

      I used a 1M star tip from wilton to pipe the icing underneath the bueno pieces. and to spread on the icing I used a non-offset spatula! Hope this helps!

  15. Rozzy says:

    Also, im wondering what an alternative to ‘heavy cream’ is? Is it just double cream? x

  16. Jessica says:

    Oh my goodness this looks like the most indulgent amazing cake!! I was just wondering how you stored your cake and how long it stayed ‘good’ for as I’m worried about the cream going off quickly, or the cake drying out in the fridge. Your recipe is travelling far- it’s my boyfriends birthday this weekend over here in England so this is what he’s getting! Can’t wait to try it, thanks for sharing ๐Ÿ™‚

    • Hi Jessica from England!

      Thanks so much for dropping by! You’re gonna win huge girlfriend points with this cake ๐Ÿ˜›

      You’re probably gonna cringe when I tell you this but I actually kept mine out of the fridge on the counter for about a week and it was still good! Yea… I’m not the most diligent when it comes to food safety ahaha. Of course, I would recommend keeping it covered in the fridge to maximize freshness and it should keep for 5-7 days… though you probably won’t need to for that long ๐Ÿ˜‰

  17. Jessica says:

    Oh good- a woman after my own heart! I never follow the food safety rules either so I was hoping that would have been your answer and it was fine left out! I doubt it will last more than 3 days with us to be honest anyway! ๐Ÿ™‚ yum, can’t wait- roll on Saturday ๐Ÿ™‚ thanks again x

    • ahah im glad you don’t think im gross! just to clarify, of course you should refrigerate the cake for a couple hours right after you finish assembling it just to make sure the frosting is set. you don’t want your cake layers to slide and move around! if your frosting is thick enough and is stable, feel free to leave it out!

      lemme know how it goes! would love to see pics too!

  18. Gloria says:

    Hey, I made the Hazelnut Praline Whipped Ganache back in November (with some very helpful tips from cookie monster, thanks!!) and I have to say the recipe is absolutely foolproof. It was the most delicious filling/icing I ever made, and the cake was polished off by my family in two days…I made it with two pistachio cake layers and one almond cake layer instead of chocolate (I was trying to replicate a Mozart Kugel candy, my bro’s favorite) but I did cheat, I used a can of Love n Bake hazelnut praline instead of making my own. In any case, it really was stupendous!!! I am going to try your Oreo Cake for Mother’s Day!

    • Hi Gloria!

      Why thank you! I’m so glad that your family liked the cake, my family on the other hand does not like dessert… whattta bunch of weirdos! ahaha

      ooo nice complement flavours! maybe i should try something other than chocolate cake too

      lemme know how the oreo cake turns out ๐Ÿ™‚ happy baking!

  19. Liz says:

    Hii ๐Ÿ˜Š i stumbbled upon ur blog cuz d man of d house just adores Kinder Bueno.. So im making this cake as we speak.. Im just wondering how lo g does it take to whip d cream w d chocolate once its cold, and whether it expands greatly…
    Thank you!

    • Hi Liz, sorry it took me so long to reply. i no longer use this blog so i don’t check it very often.

      cream takes about 5 minutes to whip up if you have a powerful stand mixer! and it does expand greatly, we’re talking at least 50% increase!

  20. Arathe S Dyith says:

    Hey, this is a birthday cake for a fellow Cookie Monster, it is a brilliant recipe and even though I did not follow the recipe all he way through (somehow I never can), it’d come out absolutely delicious! Thanks so much!

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