Prügeltorte - German Chocolate Hazelnut Cake

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 cup (100g) ground hazelnuts 1 cup (100g) ground hazelnuts
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (50g) unsweetened cocoa powder 1/2 cup (50g) unsweetened cocoa powder
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (240g) chocolate-hazelnut spread 1 cup (240g) chocolate-hazelnut spread
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 8 ounces (225g) semisweet chocolate, chopped 8 ounces (225g) semisweet chocolate, chopped
• Chocolate shavings and chopped hazelnuts for garnish Chocolate shavings and chopped hazelnuts for garnish

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 28g (Saturated Fat: 10g)
• Carbohydrates: 47g (Sugar: 30g)
• Protein: 6g
• Fiber: 3g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans.
2. 2.
   In a large mixing bowl, combine the flour, ground hazelnuts, sugar, cocoa powder, baking powder, and salt.
3. 3.
   In a separate bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract.
4. 4.
   Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. 5.
   Divide the batter evenly between the prepared cake pans and smooth the tops.
6. 6.
   Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. 7.
   Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
8. 8.
   In a small saucepan, heat the chocolate-hazelnut spread over low heat until melted and smooth.
9. 9.
   In a separate saucepan, heat the heavy cream until it just begins to simmer.
10. 10.
    Remove from heat and add the chopped semisweet chocolate. Stir until the chocolate is completely melted and the mixture is smooth.
11. 11.
    Place one cake layer on a serving plate and spread a generous amount of the melted chocolate-hazelnut spread on top.
12. 12.
    Place the second cake layer on top and pour the chocolate ganache over the entire cake, allowing it to drip down the sides.
13. 13.
    Garnish with chocolate shavings and chopped hazelnuts.
14. 14.
    Refrigerate for at least 1 hour before serving to allow the ganache to set.

Treat your ingredients with care...

• Hazelnuts — To enhance the flavor, roast the hazelnuts in a preheated oven at 350°F (175°C) for 10-12 minutes until fragrant. Allow them to cool before grinding.
• Chocolate — Use high-quality chocolate for the best taste and texture. Dark chocolate with at least 60% cocoa solids works well in this recipe.

Tips & Tricks

• For a more intense hazelnut flavor, add a few drops of hazelnut extract to the cake batter.
• To make the cake extra moist, brush each layer with a simple syrup made from equal parts sugar and water before spreading the chocolate-hazelnut filling.
• If you prefer a smoother ganache, strain the cream before adding it to the melted chocolate.

Serving advice

Serve the Prügeltorte at room temperature for the best texture and flavor. Accompany each slice with a dollop of whipped cream or a scoop of vanilla ice cream.

Presentation advice

To create an elegant presentation, dust the top of the cake with powdered sugar before adding the chocolate shavings and chopped hazelnuts. Place a few whole hazelnuts on top for an eye-catching finish.