Hazelnut Crunch Cake from Godiva Cafe features layers of moist chocolate cake, smooth hazelnut cream, and crunchy hazelnut praline, topped with a glossy chocolate ganache that creates an irresistible blend of rich, nutty, and crunchy flavors.
Equipments
- Mixing bowls
- Electric mixer or stand mixer
- Spatula
- Whisk
- Measuring cups
- Measuring spoons
- Sieve (for flour/cocoa powder)
- Baking pans (round cake pans)
- Parchment paper
- Cooling rack
- Saucepan
- Knife
- Offset spatula
- Cake turntable (optional)
- Food processor (for praline)
- Heatproof bowl (for ganache)
- Rubber scraper
- Pastry brush (optional, for syrup or coating)
- Cake board or serving plate
Ingredients
- For the chocolate cake:
- 1 1/2 cups (190g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (45g) unsweetened cocoa powder
- 1 cup (200g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 2 large eggs
- 1/2 cup (120ml) vegetable oil
- 3/4 cup (180ml) whole milk
- 1/2 cup (120ml) hot water
- 2 teaspoons vanilla extract
- For the hazelnut cream:
- 1/2 cup (120g) unsalted butter, softened
- 1/2 cup (120g) mascarpone cheese
- 2 tablespoons Nutella or hazelnut spread
- 1 1/4 cups (150g) powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup (60ml) heavy cream
- For the hazelnut praline:
- 1 cup (130g) toasted hazelnuts, skins removed
- 1/2 cup (100g) granulated sugar
- 2 tablespoons water
- Pinch of salt
- For the chocolate ganache:
- 1 cup (170g) bittersweet or semisweet chocolate, finely chopped
- 2/3 cup (160ml) heavy cream
- 2 tablespoons unsalted butter
- For assembly/decor:
- Additional chopped roasted hazelnuts
- Chocolate shavings or curls (optional)
Ensure your hazelnuts for the praline are thoroughly toasted and skins removed to achieve the proper crunch and flavor balance in the cake. Use high-quality cocoa powder and bittersweet chocolate to maintain the rich chocolate taste that defines the cake's layers. When making the hazelnut cream, soften the butter adequately to blend smoothly with mascarpone and powdered sugar for a creamy, fluffy texture. Measure liquids like milk, oil, and hot water precisely to keep the cake moist yet structured perfectly. Your copycat Hazelnut Crunch Cake from Godiva Cafe will capture the authentic texture and taste by following these detailed ingredient notes carefully.
Instructions
- Instructions:
- Chocolate Cake:
- Preheat oven to 350°F (175°C). Line baking pans with parchment paper and grease sides.
- Sift flour, baking powder, baking soda, salt, and cocoa powder into a bowl.
- In another bowl, combine granulated sugar, brown sugar, eggs, and vegetable oil; mix until smooth.
- Add milk and vanilla extract; mix to combine.
- Gradually add dry ingredients to wet mixture; mix on low speed until just combined.
- Stir in hot water until batter is smooth.
- Divide batter evenly into prepared pans.
- Bake 22-28 minutes or until a toothpick comes out clean.
- Cool cakes in pans 10 minutes, then turn out onto a cooling rack to cool completely.
- Hazelnut Praline:
- Line a baking sheet with parchment paper.
- Place toasted hazelnuts on the baking sheet.
- In a saucepan, combine sugar, water, and salt; cook over medium heat until amber-colored.
- Immediately pour caramel over hazelnuts; let cool completely.
- Break praline into pieces and process in a food processor until coarse and crunchy.
- Hazelnut Cream:
- In a bowl, beat softened butter and mascarpone until creamy.
- Add Nutella; mix well.
- Gradually add powdered sugar and vanilla; beat until smooth.
- Add heavy cream and beat to a fluffy consistency.
- Chocolate Ganache:
- Place chopped chocolate and butter in a heatproof bowl.
- Heat heavy cream in a saucepan until just simmering, then pour over chocolate.
- Let sit 1 minute, then stir until smooth and glossy.
- Cool slightly to a spreadable consistency.
- Assembly:
- Trim cake layers for evenness if needed.
- Place first cake layer on cake board or serving plate.
- Spread a layer of hazelnut cream on top.
- Sprinkle generously with hazelnut praline.
- Repeat with remaining layers.
- Spread a thin layer of hazelnut cream around entire cake (crumb coat). Chill 30 minutes.
- Pour and spread chocolate ganache evenly over the cake, letting it drip down sides.
- Decorate cake with chopped roasted hazelnuts and chocolate shavings or curls if desired.
- Chill cake until set.
- Slice and serve.
Substitution
The Hazelnut Crunch Cake from Godiva Cafe copycat menu can be adapted by substituting almond flour for all-purpose flour to create a gluten-free version, ensuring you adjust baking time accordingly. If mascarpone cheese is unavailable for the hazelnut cream, cream cheese mixed with a touch of heavy cream can provide a similar texture and flavor. When making the hazelnut praline, use any toasted nuts such as almonds or pecans if hazelnuts are difficult to source, which will still add crunch and a nutty depth. For the ganache, you can replace bittersweet chocolate with a high-quality milk chocolate to achieve a sweeter, creamier finish that balances the cake's bitterness. Make sure your mixing bowls and utensils are clean and dry to prevent any moisture from affecting the texture of the cake layers and frosting.
Tips
Ensure all ingredients, especially butter and mascarpone, are at room temperature for a smooth, lump-free hazelnut cream. When baking the chocolate cake, avoid overmixing once dry ingredients are added to preserve tenderness and avoid a dense texture. Use a toothpick test for doneness but check near the center to get an accurate reading. Your hazelnut praline must cool fully before processing to avoid a sticky mess and to achieve the perfect crunchy texture.
Nutritions
Hazelnut Crunch Cake from Godiva Cafe offers a rich source of healthy fats and protein primarily from toasted hazelnuts and nutty praline, supporting your heart and brain health. The cake provides antioxidants from unsweetened cocoa powder and bittersweet chocolate ganache, which may help reduce inflammation and improve circulation. However, it contains a significant amount of sugar and saturated fats from ingredients like butter, mascarpone, and heavy cream, so enjoy your slices in moderation to balance indulgence with overall nutrition. Incorporating this cake as an occasional treat fits well within a varied diet without overwhelming your daily nutrient intake.
Storage
Store your Hazelnut Crunch Cake in the refrigerator, tightly covered with plastic wrap or placed in an airtight cake container to maintain its moisture and prevent it from absorbing odors. For best texture and flavor, consume the cake within 3 to 4 days. Before serving, allow the cake to sit at room temperature for 15 to 20 minutes for optimal taste and softness.
Variation or Alternatives
You can swap whole milk for almond milk or oat milk to make the cake dairy-free while retaining a moist texture. Replace Nutella in the hazelnut cream with homemade hazelnut butter blended with powdered sugar for a fresher, less sweet flavor. For a crunchier praline, try adding a pinch of cinnamon or espresso powder to the caramel before pouring over the toasted hazelnuts. When making the ganache, using a mix of dark and milk chocolate can create a smoother, sweeter topping that balances the rich hazelnut layers.
Allergies
Your Hazelnut Crunch Cake contains multiple allergens, including tree nuts from hazelnuts and dairy from butter, mascarpone cheese, and heavy cream. Eggs are present in the chocolate cake batter, which may also trigger allergies. Be cautious if you or your guests have nut, dairy, or egg sensitivities to avoid adverse reactions.
Why this recipe?
Hazelnut Crunch Cake from Godiva Cafe restaurant is loved for its rich combination of creamy hazelnut filling, delicate chocolate layers, and crisp crunchy texture that creates a perfect balance of flavors and mouthfeel. Its high-quality ingredients and expertly crafted recipe offer a gourmet dessert experience that delights hazelnut and chocolate enthusiasts alike. Trying to make a copycat version lets you recreate this luxurious treat at home, ensuring you can enjoy its indulgent taste anytime. Your effort will be rewarded with a richly layered cake that impresses both in flavor and presentation.