Description
Indulge in these rich and decadent Hazelnut Mocha Layer Squares, featuring a moist chocolate coffee cake base topped with a creamy hazelnut spread and luscious chocolate ganache. Perfect for coffee lovers and chocolate aficionados alike, this layered dessert combines the flavors of toasted hazelnuts, strong coffee, and creamy chocolate in every bite.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
Wet Ingredients & Mix-ins
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup strong brewed coffee, cooled
- 1/2 cup chopped toasted hazelnuts
Ganache & Topping
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
- 1/4 cup hazelnut spread (such as Nutella)
Instructions
- Prepare the cake base: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper. This ensures easy removal of the cake later and prevents sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder until well combined to evenly distribute the leavening and cocoa throughout the flour.
- Cream butter and sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This incorporates air for a tender crumb.
- Add eggs and vanilla: Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Then mix in the vanilla extract for flavor.
- Combine wet and dry: Gradually add the dry ingredient mixture alternately with the cooled strong brewed coffee to the wet ingredients, mixing just until incorporated. Be careful not to overmix to keep the cake tender.
- Fold in hazelnuts: Gently fold in the chopped toasted hazelnuts, distributing them evenly throughout the batter.
- Bake the cake layer: Spread the batter evenly in the prepared baking pan and place in the oven. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely in the pan.
- Prepare the mocha ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the semisweet chocolate chips in a heatproof bowl. Let stand for 2 minutes to allow the chocolate to soften, then stir gently until the ganache is smooth and glossy.
- Assemble the layers: Spread the hazelnut spread evenly over the cooled chocolate coffee cake layer. Pour the prepared chocolate ganache over the hazelnut layer, smoothing it out with a spatula for an even finish.
- Chill and set: Refrigerate the assembled squares for at least 1 hour to allow the ganache to set firmly before slicing.
- Serve: Once chilled and set, cut into 16 squares and serve chilled for a delicious mocha and hazelnut layered dessert experience.
Notes
- For extra flavor and texture contrast, sprinkle a pinch of sea salt on top of the ganache before refrigerating to enhance the chocolate and hazelnut notes.
- You can substitute almond butter for hazelnut spread if you prefer a different nut flavor or to accommodate hazelnut allergies.
- Store the squares in an airtight container in the refrigerator for up to 5 days to maintain freshness.
