Ingredients

For the chocolate cake (3 layers):

• 2 cups (250 g) all-purpose flour

• 2 cups (400 g) sugar

• ¾ cup (90 g) cocoa powder

• 2 tsp baking powder

• 1 ½ tsp baking soda

• 1 tsp salt

• 2 large eggs

• 1 cup (240 ml) buttermilk (or milk + 1 tbsp lemon juice)

• ½ cup (120 ml) vegetable oil

• 2 tsp vanilla extract

• 1 cup (240 ml) hot coffee or hot water

For the hazelnut buttercream filling:

• 1 cup (230 g) unsalted butter, softened

• ½ cup (120 g) Nutella (or hazelnut spread)

• 3 cups (360 g) powdered sugar

• 3–4 tbsp heavy cream or milk

• 1 tsp vanilla extract

For the chocolate ganache drip:

• 1 cup (170 g) semi-sweet chocolate, chopped

• ½ cup (120 ml) heavy cream

• 1 tbsp butter (optional, for shine)

For garnish:

• Roasted hazelnuts

• Chocolate truffles or Ferrero Rocher

• White chocolate truffles (for contrast)

• Gold-dusted topper or edible gold spray (optional)

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Instructions

1. Bake the cake layers

   • Preheat oven to 350°F (175°C). Grease and line 3 round cake pans.

   • Whisk dry ingredients (flour, sugar, cocoa, baking powder, baking soda, salt).

   • Add eggs, buttermilk, oil, and vanilla. Mix until smooth.

   • Stir in hot coffee/water last (batter will be thin).

   • Divide into pans and bake 28–32 minutes. Let cool completely.

2. Make the hazelnut buttercream

   • Beat butter until creamy. Add Nutella and vanilla, mix well.

   • Gradually beat in powdered sugar, alternating with cream, until smooth and fluffy.

3. Prepare the ganache drip

   • Heat cream until steaming. Pour over chocolate. Let sit 2 minutes, then stir until silky. Add butter for extra shine.

4. Assemble the cake

   • Place the first cake layer, spread hazelnut buttercream, sprinkle with roasted hazelnuts.

   • Repeat with the second and third layer.

   • Frost the outside of the cake with buttercream and smooth it out.

5. Decorate

   • Pour cooled ganache along the edges to create drips.

   • Top with truffles, hazelnuts, and white chocolate accents.

   • Optionally, add a golden ball or edible glitter for a show-stopping finish.

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Tips

• Chill the cake between layers for stability.

• Use roasted hazelnuts for crunch and deeper flavor.

• Pairs beautifully with espresso or dessert wine.