There are cakes, and then there’s Chocolate Hazelnut Cake—a glorious celebration of nutty richness and deep chocolate flavor that always gets rave reviews at gatherings and cozy afternoons alike. Picture layers of moist, tender crumb infused with roasted hazelnuts, silky chocolate, and a hint of creamy decadence. Whether you’re marking a special occasion or simply treating yourself after a long week, this Chocolate Hazelnut Cake is the kind of treat everyone will be sneaking seconds (or thirds) of, and you’ll love how simple yet spectacular every bite turns out!
Ingredients You’ll Need
You don’t need a pantry full of fancy supplies to whip up this showstopper—a handful of everyday ingredients (with a few delicious upgrades) truly make this Chocolate Hazelnut Cake something to remember. Each one adds its own magic, delivering that perfect harmony of flavor, texture, and color.
- Hazelnuts: Toasted and finely ground, these bring a warm, nutty crunch that defines the cake’s character.
- All-purpose flour: The classic base that gives the cake its structure without overpowering the delicate flavors.
- Unsweetened cocoa powder: Pick a good-quality cocoa for that rich, deep chocolate taste throughout the cake.
- Baking powder: Ensures your layers rise beautifully and stay fluffy.
- Salt: Just a pinch balances sweetness and brings out the chocolate notes.
- Unsalted butter: Softened to blend effortlessly, it gives a creamy, tender crumb.
- Granulated sugar: Provides stable sweetness and helps whip up the butter to a light texture.
- Brown sugar: Packed for moisture and a hint of caramel flavor—don’t skip it!
- Large eggs: Room temperature eggs hold the cake together and add richness.
- Vanilla extract: A dash rounds out the flavors and highlights the chocolate and hazelnuts.
- Whole milk: Adds moisture and helps the cake stay soft and luscious.
- Sour cream: The secret to extra tender, melt-in-your-mouth layers.
- Chocolate hazelnut spread: Think Nutella—this swirls in creamy, chocolate-nutty goodness you’ll taste in every forkful.
- Hot water: Mixing this in at the end guarantees a perfectly smooth, pourable batter.
How to Make Chocolate Hazelnut Cake
Step 1: Prep Your Bakeware
Let’s set the stage for cake success! Start by preheating your oven to 350°F (175°C). Take two 8-inch round cake pans, grease them well, and then sprinkle with a little flour. For absolutely stick-proof layers, line the bottoms with parchment paper—future you will thank you when it’s time to unmold those beauties.
Step 2: Combine Dry Ingredients
Grab a medium bowl and whisk together your ground hazelnuts, all-purpose flour, unsweetened cocoa powder, baking powder, and salt. This mixture holds all the cake’s structure and the unforgettable nutty chocolate depth.
Step 3: Cream Butter and Sugars
In a large mixing bowl, use an electric mixer (or lots of arm strength!) to beat the softened unsalted butter, granulated sugar, and brown sugar together until they’re light and fluffy. This step is worth taking your time—it’s all about making the cake’s crumb tender and well-aerated.
Step 4: Add Eggs and Vanilla
Crack in the eggs one at a time, fully blending after each addition. This keeps your batter smooth and helps everything emulsify perfectly. Finish by mixing in the vanilla extract to enhance all those chocolate hazelnut cake flavors.
Step 5: Make the Milk Mixture
In a small bowl, whisk together the whole milk, sour cream, and chocolate hazelnut spread until you get a silky-smooth mixture. This blend adds moisture and an extra punch of flavor to every bite.
Step 6: Bring It All Together
Alternately add the dry mixture and the milk mixture to your butter base, starting and ending with the dry ingredients. This careful process stops the batter from curdling and ensures a tender crumb—mix just until combined to keep the cake light.
Step 7: Finish with Hot Water
Here’s where the magic happens! Slowly drizzle in the hot water, stirring gently. This loosens the batter to just the right consistency and, most importantly, intensifies the chocolate flavor throughout the cake.
Step 8: Bake to Perfection
Divide the luscious batter between your two prepared pans, smoothing the tops. Slide them into your preheated oven and bake for 30 to 35 minutes, until a toothpick poked into the center comes out clean. The heavenly aroma is a good sign you’re on the right track!
Step 9: Cool Completely
Once out of the oven, let your cakes rest in their pans for about 10 minutes—this lets them set up. Then, gently turn the cakes onto a wire rack to cool completely before you even think about frosting or serving. Patience pays off here!
How to Serve Chocolate Hazelnut Cake
Garnishes
A few finishing touches can really take your Chocolate Hazelnut Cake from homemade to bakery-worthy. Try a flurry of chopped hazelnuts for crunch and visual appeal, a cloud of whipped cream, or a glossy drizzle of chocolate ganache. If you’re feeling extra festive, a dusting of powdered sugar or some chocolate curls adds instant elegance!
Side Dishes
Pairing your slice with a scoop of vanilla or hazelnut gelato is pure bliss, but don’t overlook a simple pour of hot espresso or a chilled glass of milk for balance. For a special brunch vibe, fresh berries like raspberries or strawberries provide a juicy, tart counterpoint to the cake’s rich flavors.
Creative Ways to Present
Go beyond the standard slice! Stack the layers with chocolate hazelnut buttercream for a decadent layer cake, or cube the cake and serve parfait-style in glasses with whipped cream and hazelnut liqueur for a truly dreamy dessert. Cupcake versions or mini cake rounds also make for adorable, individual treats at parties or picnics.
Make Ahead and Storage
Storing Leftovers
If you end up with any Chocolate Hazelnut Cake left (which isn’t always guaranteed!), wrap slices tightly in plastic wrap or store in an airtight container. Kept at room temperature, they’ll stay fresh for up to two days; for longer storage, refrigerate for up to five days. The flavors will deepen over time, so a next-day slice might be even better!
Freezing
For longer-term planning, this cake freezes beautifully. Wrap individual slices or entire cake rounds tightly in plastic and then foil. Store in the freezer for up to three months. Thaw overnight in the refrigerator before bringing to room temperature or frosting and serving as usual—no one will ever guess it wasn’t freshly baked!
Reheating
While Chocolate Hazelnut Cake is delicious cold or at room temperature, a quick 10-second zap in the microwave brings out the gooey, fudgy qualities—especially if there’s ganache or chocolate spread involved. Just be gentle: a little warmth goes a long way, and you don’t want to dry out the crumb.
FAQs
Can I make this cake gluten-free?
Yes! Simply swap the all-purpose flour for your favorite gluten-free flour blend designed for baking. The ground hazelnuts still provide fantastic structure, so the texture stays tender and rich without missing a beat.
What’s the best frosting for Chocolate Hazelnut Cake?
You can’t go wrong with chocolate ganache or a chocolate hazelnut buttercream to complement the flavors. Even a simple whipped cream or dusting of cocoa powder is lovely if you want to keep things fuss-free.
Can I use store-bought ground hazelnuts?
Store-bought ground hazelnuts are convenient, but for the deepest flavor, toast and grind whole hazelnuts yourself. The aroma and taste will be noticeably fresher, but either option will create a wonderful cake.
How do I get perfectly flat cake layers?
After smoothing your batter in the pans, gently tap them on the counter a few times to release any large air bubbles. If you want professional results, use cake strips around your pans to help bake the layers evenly for a flat finish.
Can I add extra hazelnut flavor?
Absolutely! If you’re a major hazelnut lover, consider adding half a teaspoon of hazelnut extract to the batter, or sprinkle chopped hazelnuts between the cake layers or on top for extra crunch. It’s a fantastic way to make your Chocolate Hazelnut Cake stand out even more.
Final Thoughts
If you’re ready to wow your family and friends, this Chocolate Hazelnut Cake is the kind of recipe that makes memories with every slice. You don’t need special occasions as an excuse—just happy taste buds and a fork! Gather your ingredients and let the baking adventure begin. Let me know how your cake turns out and what creative spins you put on it—I can’t wait to hear your delicious results!
Print
Chocolate Hazelnut Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this Chocolate Hazelnut Cake. With layers of moist chocolate cake infused with toasted hazelnuts and a luscious chocolate hazelnut spread, this dessert is a true delight for any occasion.
Ingredients
For the Cake:
- 1 cup hazelnuts, toasted and finely ground
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1/2 cup chocolate hazelnut spread (such as Nutella)
- 1/2 cup hot water
Instructions
- Preheat the oven and prepare pans: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
- Prepare dry ingredients: In a medium bowl, whisk together the ground hazelnuts, flour, cocoa powder, baking powder, and salt.
- Mix wet ingredients: In a large mixing bowl, beat the butter and sugars until fluffy. Add eggs one at a time, then mix in vanilla.
- Combine mixtures: In a small bowl, whisk milk, sour cream, and chocolate hazelnut spread. Alternate adding dry ingredients and milk mixture to the butter mixture.
- Add hot water: Gradually add hot water to the batter until smooth.
- Bake: Divide batter between pans and bake for 30–35 minutes. Cool before frosting or serving.
Notes
- Enhance hazelnut flavor with hazelnut extract.
- Consider frosting with chocolate ganache or hazelnut buttercream.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 85mg
