Chocolate Hazelnut Cake Recipe
If you’ve ever dreamed of a dessert that effortlessly blends the richness of chocolate with the unmistakably nutty aroma of hazelnuts, this Chocolate Hazelnut Cake is your next baking adventure. This cake is a true celebration: soft, moist layers infused with ground hazelnuts, an ultra-silky chocolate hazelnut frosting, and a finishing touch of toasted hazelnuts or chocolate shavings. It’s the type Dessert. Whether you’re planning a birthday bash or craving a slice with your afternoon coffee, this recipe is destined to become a cherished favorite.
Ingredients You’ll Need
Sometimes the best cakes come from the most straightforward ingredients, each playing its own unique role in creating something magical. In this Chocolate Hazelnut Cake, every component brings out depth, moisture, and pure decadence that can’t be beat.
- All-purpose flour: Provides a tender structure without making the cake too dense.
- Finely ground hazelnuts: Infuses every bite with nutty, aromatic flavor and a delicate crumble.
- Unsweetened cocoa powder: The key to that bold, fudgy chocolate depth—be sure to use a good quality cocoa for best results.
- Baking powder and baking soda: Double up for the most light and airy layers imaginable.
- Salt: Just a touch wakes up all the other flavors and balances out the sweetness.
- Unsalted butter (softened): For melt-in-your-mouth richness and a smooth cake batter.
- Granulated sugar: Brings sweetness and helps create a lovely tender crumb.
- Brown sugar: Adds a subtle caramel note to complement the hazelnuts and chocolate.
- Large eggs: These bind everything nicely and give your cake its lift.
- Vanilla extract: Enhances all the background flavors and adds a lovely warmth.
- Sour cream: Guarantees extra moisture and a gentle tang to cut through the richness.
- Milk: Keeps the batter smooth and ensures your layers bake up soft and supple.
- Hot water: Helps bloom the cocoa and gives the cake a lusciously moist texture.
- For the frosting: Softened unsalted butter, chocolate hazelnut spread (like Nutella), powdered sugar, and a splash of milk or cream blend together for a dreamy, spreadable finish.
- Optional garnish: Chopped toasted hazelnuts and chocolate shavings look beautiful and add crunch and contrast.
How to Make Chocolate Hazelnut Cake
Step 1: Prep the Cake Pans and Preheat
Begin by preheating your oven to 350°F (175°C). Take two 8-inch round cake pans and grease them well with butter or nonstick spray. Dust with flour or line the bottoms with parchment paper, so your Chocolate Hazelnut Cake releases cleanly after baking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together your all-purpose flour, finely ground hazelnuts, unsweetened cocoa powder, baking powder, baking soda, and salt. This homemade nut flour gives your cake its signature crumb and flavor, so ensure there are no lumps before moving forward.
Step 3: Cream Butter and Sugars
Using a large mixing bowl and electric mixer, cream together the softened butter, granulated sugar, and brown sugar until the mixture is pale and fluffy. This step sets the stage for a wonderfully light and moist cake by incorporating air into the batter early on.
Step 4: Add Eggs, Vanilla, and Sour Cream
Beat in your eggs one at a time, ensuring each is completely absorbed before adding the next. Then mix in the vanilla extract and sour cream. The sour cream is a secret weapon for keeping every forkful of your Chocolate Hazelnut Cake rich and incredibly soft.
Step 5: Alternate Dry Ingredients and Milk
Add the dry mixture to your wet ingredients in three parts, alternating with the milk. Begin and end with the dry mixture, blending each addition just until incorporated. This technique minimizes over-mixing and guarantees that tender, bakery-quality crumb.
Step 6: Stir in Hot Water
Carefully stir in the half cup of hot water. Don’t skip this step—it helps bring out the depth of the cocoa and gives the cake its luscious, moist finish. At this stage, your batter will look smooth and silky.
Step 7: Bake the Cake Layers
Divide the batter evenly between your prepared pans and gently smooth the tops. Slide them into the preheated oven and bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Leave the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
Step 8: Mix the Chocolate Hazelnut Frosting
In a bowl, beat together softened butter and your favorite chocolate hazelnut spread until the mixture is creamy and unified. Slowly add in the powdered sugar, mixing until the frosting is luscious and smooth. For a perfect spreading consistency, beat in milk or cream a little at a time until the frosting is just right.
Step 9: Assemble and Frost
Place one cooled cake layer on your serving plate. Generously spread frosting on top, then stack the second layer over the first. Cover the entire cake with the remaining frosting. For a showstopping finish, scatter chopped toasted hazelnuts and chocolate shavings over the top. Your homemade Chocolate Hazelnut Cake is ready to dazzle!
How to Serve Chocolate Hazelnut Cake
Garnishes
Garnishing this cake is truly the cherry on top. Sprinkle a handful of chopped toasted hazelnuts across the frosting for a satisfying crunch, or add a flurry of dark chocolate shavings for extra decadence. If you want an elegant touch, a dusting of powdered sugar or a drizzle of melted chocolate will make your Chocolate Hazelnut Cake look even more irresistible.
Side Dishes
This cake shines as the star of the show, but pairing it with a scoop of creamy vanilla gelato, a dollop of lightly sweetened whipped cream, or a few fresh raspberries will elevate your dessert table. For a fancier spread, offer slices alongside espresso or a velvety latte for that classic European experience.
Creative Ways to Present
You can serve your Chocolate Hazelnut Cake as a traditional round layer cake, or have some fun: try cutting it into petite squares and serving as individual mini cakes, or assemble the layers in mason jars for cute, portable desserts. For birthdays, decorate with festive candles or edible gold leaf for extra glam!
Make Ahead and Storage
Storing Leftovers
Pop any leftover slices into an airtight container to maintain ultimate freshness. At room temperature, your Chocolate Hazelnut Cake will stay moist and delicious for up to two days. If you prefer, refrigerate it for up to five days—just let the slices come to room temperature before enjoying for the best texture and flavor.
Freezing
This cake is wonderfully freezer-friendly! Wrap individual, unfrosted cake layers tightly in plastic wrap and then in foil. Freeze for up to three months. The frosting can also be made ahead and frozen separately; just thaw before using and give it a good whip. This means you can satisfy your Chocolate Hazelnut Cake cravings any time.
Reheating
While you don’t need to reheat this cake (it’s lovely at room temp), if you want that just-baked softness, zap individual, unfrosted slices in the microwave for 10–15 seconds. If your cake is frosted, allow it to reach room temperature gradually so the frosting stays smooth and luscious.
FAQs
Can I use store-bought ground hazelnuts or do I need to grind my own?
Either works beautifully! For the freshest, most aromatic flavor, I recommend pulsing toasted hazelnuts in your food processor. But if convenience calls, finely ground hazelnut flour from the store is a quick and easy swap.
Is there a substitute for sour cream?
Absolutely—plain Greek yogurt is a great alternative. It offers the same subtle tang and moisture, ensuring your Chocolate Hazelnut Cake comes out just as soft and tender.
Can I make this cake gluten-free?
Yes! You can use a cup-for-cup gluten-free flour blend in place of all-purpose flour. The cake may have a slightly different texture, but the fudgy chocolate-hazelnut magic will remain intact.
Does the cake need to be refrigerated?
If your kitchen is warm or if you’re storing it for more than a couple of days, refrigeration is best. Make sure to cover it well to prevent the cake from drying out. Always bring it to room temperature before serving for the best flavor and texture.
Can I double this recipe for a bigger celebration?
Certainly! You can easily double the ingredients and bake in four pans, or use larger pans with adjusted baking times. Just keep an eye on doneness—your guests will love having extra Chocolate Hazelnut Cake to go around.
Final Thoughts
If you’re searching for a cake that brings together the irresistible duo of chocolate and hazelnut with absolute ease, this Chocolate Hazelnut Cake deserves a spot in your baking repertoire. Give it a try, share it with family and friends, and enjoy every decadent bite—you might just find it becomes the most-requested treat in your kitchen!
Print
Chocolate Hazelnut Cake Recipe
- Total Time: 1 hour
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this Chocolate Hazelnut Cake. Moist chocolate cake layers infused with hazelnut goodness, filled and frosted with a luscious chocolate hazelnut spread. A delightful treat for any occasion!
Ingredients
Cake:
- 1 cup all-purpose flour
- ½ cup finely ground hazelnuts
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter (softened)
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup milk
- ½ cup hot water
For the frosting:
- 1 cup unsalted butter (softened)
- 1 cup chocolate hazelnut spread (such as Nutella)
- 2 cups powdered sugar
- 1–2 tablespoons milk or cream
Optional garnish:
- Chopped toasted hazelnuts
- Chocolate shavings
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare the cake pans.
- Prepare dry ingredients: Whisk together flour, ground hazelnuts, cocoa powder, baking powder, baking soda, and salt.
- Make the batter: Cream butter and sugars, add eggs, vanilla, sour cream, and dry ingredients alternately with milk. Stir in hot water.
- Bake: Divide batter, bake for 28–32 minutes, and cool on racks.
- Prepare frosting: Beat butter and hazelnut spread, add powdered sugar and milk to desired consistency.
- Frost the cake: Stack and frost the cooled cake layers. Garnish if desired.
Notes
- Enhance hazelnut flavor by brushing cake layers with hazelnut liqueur.
- Ground hazelnuts can be made by pulsing toasted hazelnuts in a food processor.
- Store cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 80 mg
