Ingredients
2 ½ cups all-purpose flour
1 ¾ cups granulated sugar
1 cup unsalted butter, softened
3 large eggs, room temperature
1 cup whole milk
½ cup vegetable oil, neutral-flavored
1 tablespoon baking powder
½ teaspoon salt
2 teaspoons pure vanilla extract
3 tablespoons unsweetened cocoa powder
3 tablespoons hot water
1 cup milk chocolate chips
½ cup ground hazelnuts
¾ cup powdered sugar
¼ cup unsalted butter, melted
½ cup chopped hazelnuts
Instructions
Preheat oven to 350°F (180°C)
Sift flour and set aside.
In a bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Add milk, oil, and vanilla, blending smooth.
Divide batter into two bowls: keep one white, add cocoa powder to the second and mix with hot water until smooth.
Pour batters into a 9-inch cake pan, alternating spoonfuls for marbling.
Swirl batters gently with a toothpick.
Bake for 30-35 minutes or until a toothpick inserted comes out clean.
Let cake cool completely before adding ganache.
Heat milk chocolate chips with ¼ cup whole milk over low heat until smooth. Spread ganache over cooled cake.
For Rocher glaze, mix ground hazelnuts, powdered sugar, and melted butter. Drizzle over ganache and top with chopped hazelnuts.
Notes
Use room temperature butter and eggs for optimal mixing.
Replace whole milk with 2% milk if unavailable.
Ensure baking powder is fresh for proper rise.
For halal versions, use certified halal chocolate.
Serve at room temperature for best texture.
- Prep Time: 20
- Cook Time: 35
- Category: Chocolate Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/12 of the cake)
- Calories: 500
- Sugar: 35g
- Sodium: 200mg
- Fat: 27g
- Saturated Fat: 16g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg