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You are here: Home / Recipes / Baking / Mini Chocolate, Nutella Ganache & Hazelnut Praline Layer Cake

Mini Chocolate, Nutella Ganache & Hazelnut Praline Layer Cake

August 31, 2015 by hannahhossack 44 Comments

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Mini chocolate layer cake with nutella ganache & hazelnut praline - Domestic GothessIt was my fiance’s birthday last week so obviously there had to be cake, we didn’t really do anything to celebrate though so there were just the two of us to eat said cake, and as much as I like making big, fancy cakes it is not a great idea to have a massive cake when there are only two of you to eat it… So I set out to make a more manageable sized one…I came up with this mini chocolate layer cake with nutella ganache, hazelnut praline and decorative hazelnut spikes; impressive, but tiny.

Mini chocolate fudge cake with nutella ganache & hazelnut praline - Domestic GothessI baked the cake in a large (clean, empty) food tin as I don’t have a cake tin that is small enough, it worked perfectly and I’ve kept the tin to use again as it is the perfect size to make mini cakes in. You should be able to find a tin the right size in most supermarkets, it needs to be 10cm/4in in diameter, the one I used originally contained spinach and I found it in the Asian section. You can of course use a proper cake tin if you have one, but it does need to be quite deep.

Chocolate, nutella ganache and hazelnut praline layer cake - Domestic GothessThe cake itself is a perfectly soft, moist chocolate cake which also happens to be ridiculously easy to make, you just mix some cocoa powder with hot water then chuck all of the other ingredients into the same bowl at once and whisk until smooth. I baked the cake in one tin, and then split it into three layers once it was cold; you can bake the cake the day before you want to eat it if you like, but don’t assemble everything until shortly before you want to serve it as the caramel will start to melt after a while. I filled the cake with nutella ganache, which is just a dark chocolate ganache with added nutella, I did this rather than just using plain nutella as I wanted a slightly deeper chocolate flavour, the ganache is also slightly firmer and more stable (and tastes amazing), you can just use plain nutella if you prefer though.

Mini chocolate, nutella ganache & hazelnut praline layer cake - Domestic GothessI also sprinkled some hazelnut praline over each layer, it is very simple to make but really adds to the flavour and adds a nice textural contrast as well. Don’t skip the step of toasting and skinning the hazelnuts as they really do taste better toasted and the skin is somewhat bitter. I decorated the top of the cake with hazelnuts dipped in caramel, they look very impressive but are actually fairly simple to make. The cake will serve two people very greedily, or four people sensibly as it is fairly rich; it also happens to be one of the best tasting cakes I have ever made, so I was almost disappointed that there wasn’t more of it!

Mini chocolate, nutella ganache and hazelnut praline layer cakeIf you haven’t had enough of chocolate and hazelnut this Ultimate Chocolate and Nutella Cake should sort you out, or how about Chocolate and Hazelnut Truffles? Or Nutella Crust Banana Bread? Or Chocolate & Hazelnut Layer Cake?

Mini chocolate layer cake with nutella ganache & hazelnut praline - Domestic Gothess
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Mini Chocolate, Nutella Ganache & Hazelnut Praline Layer Cake

Serves 2-4
Author Domestic Gothess

Ingredients

Cake

  • 15 g (2 tbsp) cocoa powder
  • 2 tbsp boiling water
  • 90 g (1/2 cup) light brown soft sugar
  • 1/2 tsp vanilla extract
  • 1 tbsp milk
  • 30 g (2 tbsp) softened butter
  • 1 large egg
  • 60 g (1/2 cup) self raising flour
  • 1/3 tsp baking powder

Nutella Ganache

  • 120 ml (1/2 cup) double cream
  • 50 g (1.75 oz) dark chocolate, chopped
  • 75 g (1/4 cup) nutella

Hazelnut Praline & Hazelnut Spikes

  • 50 g (1.75 oz) hazelnuts
  • 75 g (1/4 cup + 2tbsp) caster sugar

Instructions

  • Start by making the cake. Grease a 10cm (4in) tin can or deep cake tin and line the base and sides with greaseproof paper. Heat the oven to 180C/350F/gas mark 4.
  • Mix together the cocoa powder and boiling water until it forms a smooth paste. Add all of the other ingredients and whisk well with an electric mixer until smooth. Pour the batter into the tin and bake for about 30 minutes until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin on a wire rack until just warm, then turn the cake out onto the wire rack and leave to cool completely.
  • To make the ganache, place the chocolate in a heatproof bowl, heat the cream until almost boiling then pour it over the chocolate, leave for a couple of minutes then add the nutella and stir until smooth. Set the ganache aside until it has thickened but is still spreadable, you can put it in the fridge to speed this up, but do keep an eye on it so that it doesn't set too hard.
  • To make the hazelnut praline and decorative spikes, heat the oven to 180C/350F/gas mark 4. Place the hazelnuts on a baking sheet in a single layer and toast in the oven until the skins have blackened and the nuts are golden. Tip them out onto a clean tea towel, wrap them up in it and then give them a rub - the skins should flake off, don't worry if you can't get rid of it all though.
  • Take about 10 of the hazelnuts and stick a cocktail stick into each one, place a sheet of baking parchment directly under your worksurface to catch any drips of caramel.
  • Place the sugar in a small, heavy bottomed saucepan and heat until the sugar has melted and caramelised, swirl the pan a little so that the sugar melts evenly, but don't stir it. Remove from the heat and allow the caramel to thicken to the consistency of golden syrup.
  • Dredge each hazelnut through the thickened caramel, coating it generously. Secure the cocktail stick to the work surface with some sellotape or wedge under a heavy pan, so that the caramel covered hazelnut hangs over the edge. Allow the caramel to drip, like a stalactite, towards the floor and set hard. Repeat with all the hazelnuts and allow the caramel to set. The caramel in the pan sets quickly, so you will probably need to re-melt it over a low heat a couple of times.
  • When hardened, use scissors to gently trim the fine threads of caramel off the ends of the spikes; return the trimmings to the pan, along with any caramel that has collected on the sheet of greaseproof paper. Re-melt the pan of caramel then stir in the remaining hazelnuts and pour it out onto a tray lined with greaseproof paper and allow to set and cool.
  • Place the cooled praline into a tough ziplock bag and seal it then bash with a rolling pin to break it up into small pieces.
  • To assemble the cake, trim the top off the cake to level it, then slice it into three even layers. Place one layer on a serving plate and spread over one third of the thickened ganache, sprinkle over some of the praline and place another cake layer on top. Repeat until you have used all of the cake layers and ganche. Remove the cocktail sticks from the hazelnut spikes and use the best looking ones to decorate the top of the cake along with more praline.
  • The cake is best served shortly after decorating as the moisture in the ganache will cause the caramel to melt after a while, also for this reason do not refrigerate the cake once it has been assembled.

Notes

1. You will need a 10cm (4in) tin can or deep cake tin and some cocktail sticks.

Mini chocolate, nutella ganache and hazelnut praline layer cake with candied hazelnuts - Domestic Gothess

I am entering this into the Great Denby Cake Off

I am sharing this with Fabulous Foodie Fridays, Fiesta Friday hosted by Food Daydreaming and Ginger and Bread, Foodie Fridiy, Foodie Friends Friday, Friday Favourites and Friday Features.
Tasty Tuesdays on HonestMum.com

Link up your recipe of the week
Casa Costello
Cake Club TamingTwins September 2015

 

Filed Under: Baking, Cakes, Recipes Tagged With: Cake, Caramel, Chocolate, ganache, hazelnut, layer cake, nutella, nuts

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Reader Interactions

Comments

  1. Laura

    August 31, 2015 at 8:07 pm

    I saw this on Facebook and headed over immediately. You’ve combined my favourite flavours in one stunning cake 🙂

    Reply
    • hannahhossack

      September 2, 2015 at 9:37 am

      Thanks Laura 🙂 it was a seriously delicious cake!

      Reply
  2. Angela Field (PatisserieMakesPerfect)

    September 1, 2015 at 7:53 am

    This looks fantastic Hannah! This is the perfect flavour combination and that cake looks so rich and moist. I love the idea of baking a cake in a can as well! Genius!

    Reply
    • hannahhossack

      September 2, 2015 at 9:36 am

      Thanks Angela, it was seriously one of the best tasting cakes I have ever made, and the cake was really moist and soft 🙂 I like re-purposing things to bake in! x

      Reply
  3. Louise | Cygnet Kitchen

    September 1, 2015 at 8:18 pm

    Lucky fiancé! Wish you could make this for me on my birthday, its on Thursday! So clever of you to make it in a can, 4″ tins are hard to find. Stunning <3 x

    Reply
    • hannahhossack

      September 2, 2015 at 9:34 am

      Thanks Louise 🙂 Yep, 4″ tins are difficult to get hold of, it is also infinitely cheaper to just buy a tin of spinach! (the only tins I could find in the right size were spinach or mango) x

      Reply
  4. thebrickkitchen

    September 2, 2015 at 9:10 am

    Gorgeous cake!! Those caramel hazelnut spikes and chocolate ganache look incredible. Such a good idea to use a big tin can for a mini cake – had never even thought of it but will definitely give it a try 🙂

    Reply
    • hannahhossack

      September 2, 2015 at 12:52 pm

      It works surprisingly well, you just have to make sure than you line it 🙂 the hazelnut spikes are guaranteed to make anything look impressive!

      Reply
  5. Jesse

    September 2, 2015 at 9:24 am

    I would obliterate if available in gluten-free! Great photos, great cake design artistry.

    Reply
    • hannahhossack

      September 2, 2015 at 12:51 pm

      Thanks Jesse 🙂

      Reply
  6. Charlotte Oates

    September 2, 2015 at 1:45 pm

    Your fiance is a lucky man, that cake is stunning and full of all my favourite flavours. #TastyTuesdays

    Reply
  7. Julie is Hostess At Heart

    September 2, 2015 at 4:52 pm

    Adorable and decadent. I’m sure your fiancé loved it.

    Reply
  8. Lucy Parissi

    September 3, 2015 at 12:17 pm

    This cake looks equal parts stunning and edgy! I love it. I keep baking smaller and smaller cakes (in an effort to not eat as much – not working so far). My tin cakes never come out this even and perfect – what is your secret??

    Reply
  9. Zamamabakes

    September 3, 2015 at 12:23 pm

    This cake looks amazing as well as super delicious!!
    I love Nutella!!!! Think I’ve just found my birthday cake request for next year 🙂

    Reply
  10. Vicki @ Boiled Eggs & Soldiers

    September 3, 2015 at 12:40 pm

    Oh my would you look at that, what a stunning cake!

    Reply
  11. Deborah Bailey

    September 4, 2015 at 1:21 am

    These sweet things look divine! Thank you for sharing!

    Reply
  12. Lauren @ Create Bake Make

    September 4, 2015 at 2:24 am

    Your Fiance is a VERY lucky man, what a stunning cake! Thanks for linking up with us for Fabulous Foodie Fridays!

    Reply
  13. vikalinkafood

    September 4, 2015 at 9:12 am

    Hannah, what have you created! It looks utterly delicious and beautiful! I so need a slice or two in my life right now!

    Reply
  14. carolinescookingblog

    September 4, 2015 at 7:38 pm

    I remember seeing this on facebook or instagram (forgotten now) and thinking how amazing it looked and just my flavors – I love the idea of using a tin to bake it in and that this worked out. Might be a trick I borrow as we also don’t really ever need a big cake!

    Reply
  15. Natalie Browne

    September 4, 2015 at 7:55 pm

    This cake looks amazing! Such a neat idea to bake it in a tin.

    Reply
  16. June @ How to Philosophize with Cake

    September 4, 2015 at 11:16 pm

    What a gorgeous little cake! Looks like the perfect way to celebrate a birthday! 🙂

    Reply
  17. Ranjana@FlavorfulBakes

    September 5, 2015 at 4:22 pm

    I always face this problem of ‘too much cake for the two of us’…But this seems perfect! And the husband and I are definitely those ‘two greedy people’ who can finish a cake like this one (or maybe it’s just me) 😀 It’s my birthday this month, and I keep looking for the perfect cake to make for myself… And this looks like it!! I just hope you don’t make any more gorgeous looking cakes till September comes to an end, cos I might have a hard time choosing! Lol 🙂

    Reply
  18. I Say Nomato (@ISayNomato)

    September 5, 2015 at 10:31 pm

    This is so gorgeous! I love looking at your cake pictures. Nutella is my favourite, so I’m up for any cakes where it’s a star! I’ll have to try this one.

    Reply
  19. dishofdailylife

    September 6, 2015 at 12:04 am

    I am in awe. That is one incredible cake! Your fiance is very lucky!

    Reply
  20. Food Daydreaming

    September 6, 2015 at 6:57 am

    Very impressive, despite it’s small size! I adore your photos, and the hazelnut spikes are brilliant! Thanks for sharing with FF#84

    Reply
  21. Loretta

    September 6, 2015 at 5:53 pm

    Just drop dead gorgeous! Wow!

    Reply
  22. sarahgiebens

    September 6, 2015 at 7:06 pm

    This is such a beautiful and delicious cake!

    Reply
  23. Angie

    September 11, 2015 at 11:58 am

    Some serious cake, Hannah! It’s my pick for FF feature this week! 🙂

    Reply
  24. wimmonday

    September 11, 2015 at 2:51 pm

    This looks absolutely amazing!

    Reply
  25. petra08

    September 11, 2015 at 5:32 pm

    What a gorgeous cake and it sounds utterly delicious! 🙂

    Reply
  26. Friday Features Linky Party

    September 11, 2015 at 8:27 pm

    This is a beautiful creation, almost to perfect to eat!!
    I am featuring your post on my Friday Favorites and would love to have you stop by and share even more links my Friday Feature-Linky-Party

    Have a beautiful week, Karren

    Reply
  27. Sarah @tamingtwins

    October 1, 2015 at 8:21 pm

    OH THIS CAKE! Seriously, this is absolutely stunning. The sound of the recipe, the styling, the photos, the decoration, everything. Amazing! Thanks so much for linking with #CakeClub.

    Reply
  28. FrugalHausfrau

    October 2, 2015 at 6:35 am

    How fabulous is this!! 🙂

    Reply
  29. H Johnson-Mahone

    December 23, 2015 at 3:55 pm

    This is fabulous! Thanks! Really struggle during holidays with big cakes, pies that you have to eat or freeze – blessings-

    Reply
    • hannahhossack

      January 6, 2016 at 1:21 pm

      Thank you! It is the perfect size for a small number of people so there are no leftovers – something that I often struggle with as well

      Reply
  30. SweetJ

    March 5, 2016 at 5:49 pm

    Dear Lord! Look at this thing! It’s like a spiky, delicious jellyfish of doom! Excellent work with the decorating.

    Reply
    • hannahhossack

      March 8, 2016 at 10:37 am

      Haha! What a description! Thank you very much 🙂

      Reply
  31. Soumya

    June 26, 2016 at 4:11 pm

    This looks amazing. Any idea if we can bake this without egg?

    Reply
    • hannahhossack

      June 27, 2016 at 11:29 am

      Thanks Soumya 🙂 I think that the recipe would need entirely reworking in order to omit the egg; you could try replacing it with a ‘flax egg’ though I have never tried this myself so couldn’t tell you how effective it is.

      Reply
  32. Marilou

    March 27, 2017 at 4:31 pm

    Wow! This looks so elegant and beautiful! I love that it is mini size too. I’ll have this in my to do list for sure. Thanks for sharing!

    Reply
  33. Beyhan

    June 27, 2017 at 1:55 pm

    OMG!!! This is heaven

    Reply
  34. Sonia

    April 29, 2019 at 3:32 pm

    hi, is it ok to do this in a 5inch pan?? can’t wait to try it!! 🙂

    Reply
    • hannahhossack

      May 2, 2019 at 1:02 pm

      Hi Sonia, I think that you can bake it in a 5 inch pan, but you will probably only be able to slice it into two layers, not three.

      Reply

Trackbacks

  1. Espresso Martini Cupcakes - Domestic Gothess says:
    June 12, 2019 at 10:52 am

    […] rather than spreading it so didn’t use the cupcake icing knife, I did use it to ice my mini chocolate, nutella and hazelnut praline cake though and found it to be just the right size for icing a small cake; both tools will be getting a […]

    Reply

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