Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Square Hazelnut Fudge Avalanche Cake showing four chocolate layers and hazelnut cream filling

Hazelnut Fudge Avalanche Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A tall, rich chocolate layer cake filled with silky chocolate-hazelnut cream, coated with semisweet chocolate ganache, and finished with thick hazelnut fudge drips and homemade chocolate truffles.

  • Total Time: About 3 hours 30 minutes
  • Yield: 16 servings

Ingredients

Scale

Chocolate Cake

  • 2 1/2 cups (300 g) all-purpose flour
  • 2 cups (400 g) granulated sugar
  • 3/4 cup (64 g) unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 3 large eggs, room temperature
  • 1 cup (240 ml) buttermilk, room temperature
  • 3/4 cup (180 ml) neutral vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (240 ml) hot coffee or hot water

Chocolate-Hazelnut Filling

  • 8 oz (226 g) full-fat block cream cheese, softened
  • 3/4 cup (about 225 g) chocolate-hazelnut spread
  • 1/2 cup (60 g) powdered sugar
  • 1 cup (240 ml) cold heavy whipping cream

Chocolate Ganache

  • 12 oz (340 g) semisweet chocolate, finely chopped
  • 1 cup (240 ml) heavy cream
  • 1 tablespoon (14 g) unsalted butter

Hazelnut Fudge Topping

  • 3/4 cup (about 225 g) chocolate-hazelnut spread
  • 2–3 tablespoons (30–45 ml) warm heavy cream

Chocolate Truffles

 

  • 1 1/2 cups chocolate cake crumbs
  • Up to 1/2 cup chocolate-hazelnut spread
  • 6 oz (170 g) semisweet or milk chocolate, melted
  • Chocolate sprinkles, as needed

Instructions

  • Preheat the oven to 350°F (175°C). Grease two 8-inch square cake pans. Line the bottoms with parchment paper and lightly grease the parchment.
  • Whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
  • In another bowl, whisk the eggs, buttermilk, oil, and vanilla. Add the wet mixture to the dry ingredients and mix briefly.
  • Slowly stir in the hot coffee or hot water. The batter will be relatively thin. This is normal.
  • Divide the batter evenly between the prepared pans. Bake for 28–34 minutes, or until the centers spring back lightly and a toothpick comes out without wet batter.
  • Cool in the pans for 10–15 minutes. Turn onto cooling racks and cool completely. Chill the layers for about 30 minutes before trimming.
  • Beat the softened cream cheese until smooth. Beat in the chocolate-hazelnut spread and powdered sugar.
  • In a separate bowl, whip the cold heavy cream to medium-stiff peaks. Gently fold it into the hazelnut mixture. Refrigerate if the filling feels too soft.
  • Level the cold cakes. For the tall layered appearance, carefully split each cake horizontally to create four cake layers. Reserve the trimmed cake for the truffles.
  • Place the first layer on a cake board. Spread an even layer of hazelnut filling over it, leaving about 1/2 inch around the edge. Repeat and finish with the final cake layer.
  • Chill the assembled cake for 30–45 minutes.
  • Put the finely chopped semisweet chocolate in a heatproof bowl. Heat 1 cup heavy cream until steaming. Pour it over the chocolate and leave for 2–3 minutes.
  • Stir gently until smooth. Stir in the butter. Allow the ganache to cool and thicken before using it.
  • Apply a thin crumb coat of ganache. Refrigerate for 15–20 minutes. Add a thicker final coat and smooth the square sides and corners. Chill again until firm.
  • For the truffles, crumble the reserved cake scraps. Mix in chocolate-hazelnut spread a little at a time until the crumbs hold together when pressed.
  • Roll into small balls. Chill for 20 minutes. Coat with melted chocolate and chocolate sprinkles. Refrigerate until firm.
  • For the avalanche topping, combine 3/4 cup chocolate-hazelnut spread with 2 tablespoons warm heavy cream. Add more cream only as needed.
  • Test one drip on the back of the cold cake. The fudge should move slowly. If it races down the cake, allow it to cool and thicken.
  • Spoon the fudge over the top, allowing several irregular drips to fall naturally over the edges.

 

  • Arrange the chocolate truffles across the top and around the cake. Chill until the decorations and outer coating are stable.

Notes

  • Do not assemble the cake while the layers are warm.
  • Chill after stacking, after the crumb coat, and before the avalanche topping.
  • Use block cream cheese, rather than spreadable cream cheese, for a firmer filling.
  • Do not automatically use the entire 1/2 cup of hazelnut spread in the truffles. Add only enough to bind the crumbs.
  • The avalanche topping should be thick and slow-moving, not like chocolate syrup.
  • Test a single drip on the back before decorating the front.
  • For four visible cake layers, split each of the two baked cakes horizontally only after they are completely cold.
  • For clean slices, warm a sharp knife in hot water, wipe it dry, cut, then clean it between slices.
  • Since the filling contains cream cheese and whipped cream, keep the finished cake refrigerated.
  • Author: Elian Cove
  • Prep Time: 1 hour 30 minutes
  • Chilling / Additional Time: 1 hour 30 minutes
  • Cook Time: 28–34 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American-inspired

Find it online: https://recipesmind.com/hazelnut-fudge-avalanche-cake/