Savor the elegance of Chocolate Hazelnut Cake, a rich blend of moist chocolate layers and creamy hazelnut filling! This Decadent Layer Cake dazzles with glossy ganache, perfect for celebrations or cozy baking. Whip up this simple recipe for a rich chocolate dessert that impresses every time!
Why You’ll Love Chocolate Hazelnut Cake
- Luxurious Flavor: Chocolate Hazelnut Cake shines in this rich chocolate dessert.
- Moist & Light: Oil-based for a soft nutty layered cake.
- Elegant Finish: Glossy ganache in this simple recipe.
- Versatile: Ideal for any occasion with this decadent layer cake.
- Easy Assembly: Precise steps for a stunning rich chocolate dessert.
Ingredients for Chocolate Hazelnut Cake
Here’s what you’ll need for this nutty layered cake (makes one 8-inch, two-layer cake, ~12 servings):
Cake Layers:
- 1¾ cups (210g) all-purpose flour
- ¾ cup (65g) unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ cups (300g) granulated sugar
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup (240ml) buttermilk
- ¾ cup (180ml) hot coffee
Hazelnut Filling:
- ¾ cup (180ml) heavy cream
- ¾ cup (135g) semi-sweet chocolate chips
- ½ cup (150g) hazelnut spread (e.g., Nutella)
Ganache:
- ¾ cup (180ml) heavy cream
- ¾ cup (135g) dark chocolate chips
- ¼ cup chopped toasted hazelnuts (for topping)
Equipment
- Two 8-inch round cake pans
- Parchment paper
- Mixing bowls
- Whisk
- Spatula
- Small saucepan
- Cooling rack
- Cake stand or plate
Ingredient Tips
- Cocoa Powder: Unsweetened for deep rich chocolate dessert flavor.
- Oil: Keeps this decadent layer cake moist.
- Buttermilk: Adds tang to this simple recipe’s layers.
- Hazelnut Spread: Use smooth spread for nutty layered cake filling.
- Coffee: Enhances cocoa in this rich chocolate dessert.
Directions for Chocolate Hazelnut Cake
Let’s create this decadent layer cake!
Preheat Oven
I preheat the oven to 350°F (175°C) and grease two 8-inch cake pans, lining with parchment for this rich chocolate dessert.
Mix Cake Batter
I whisk 1¾ cups flour, ¾ cup cocoa powder, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt in a bowl. In another bowl, I whisk 1½ cups sugar, ½ cup oil, 2 eggs, and 2 tsp vanilla until smooth, then add 1 cup buttermilk. I combine wet and dry ingredients, stir in ¾ cup hot coffee, and divide batter evenly into pans for this simple recipe.
Bake Layers
I bake for 25–30 minutes until a toothpick comes out clean, then cool completely in pans before transferring to a rack for this nutty layered cake.
Prepare Hazelnut Filling
I heat ¾ cup heavy cream until simmering, pour over ¾ cup semi-sweet chocolate chips, and let sit for 5 minutes. I stir until smooth, add ½ cup hazelnut spread, and chill for 20 minutes until spreadable for this decadent layer cake.
Assemble Cake
I place one cake layer on a plate, spread the hazelnut filling evenly, and top with the second layer, pressing gently for this rich chocolate dessert.
Make Ganache
I heat ¾ cup heavy cream until simmering, pour over ¾ cup dark chocolate chips, and let sit for 5 minutes. I stir until glossy, cool for 10 minutes, and pour over the chilled cake, letting it drip naturally for this Chocolate Hazelnut Cake.
Finish and Garnish
I sprinkle ¼ cup chopped toasted hazelnuts on top for this nutty layered cake’s elegant touch.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 25–30 minutes
- Chill Time: 20 minutes
- Total Time: ~65–70 minutes
- Servings: 12 slices
- Calories: ~450 kcal per slice
- Macros per Slice: 50g carbs, 6g protein, 25g fat
Variations for Chocolate Hazelnut Cake
Try these twists for this rich chocolate dessert:
- Mocha: Add espresso powder to batter for this decadent layer cake.
- Nut Swap: Use almond spread for a unique nutty layered cake.
- Lighter: Swap half flour for whole wheat in this simple recipe.
- Vegan: Use plant-based cream and chocolate for this rich chocolate dessert.
- Crunchy: Add hazelnut pieces in filling for this decadent layer cake.
Serving Ideas:
- Pair with Food and Tips’ black coffee for this nutty layered cake.
- Serve with Food and Tips’ whipped cream for this rich chocolate dessert.
- Enjoy with Food and Tips’ berries for this decadent layer cake.
Storage
I store this nutty layered cake in an airtight container in the fridge for 3 days or freeze layers for 1 month, thawing before assembling for this simple recipe.
Serving Tips
- Presentation: Serve Chocolate Hazelnut Cake on a sleek stand for a decadent layer cake.
- Garnish: Add chocolate curls for this rich chocolate dessert’s charm.
- Pairing: Enjoy with Food and Tips’ tea for this nutty layered cake.
- Portion Size: 1 slice per serving for a satisfying treat.
- Occasions: Perfect for birthdays, dinner parties, or cozy baking.
FAQs About Chocolate Hazelnut Cake
Here are answers to common questions about this decadent layer cake:
Can I use butter instead of oil?
Yes, but oil keeps this rich chocolate dessert softer longer.
Why did my filling slide?
Chill filling longer for this simple recipe’s stability.
Can I make it vegan?
Use plant-based cream and chocolate for this decadent layer cake.
How do I get smooth ganache?
Cool slightly before pouring for this nutty layered cake’s gloss.
Can I freeze the cake?
Freeze layers for 1 month for this rich chocolate dessert.
More Delicious Cake Recipes You’ll Love
- Mango Cake Recipe with Whipped Cream Layers
- Italian Cream Cake Recipe
- Pistachio Chocolate Lava Cakes
Conclusion
Chocolate Hazelnut Cake is an elegant, flavorful treat with moist layers and creamy hazelnut filling. This simple recipe delivers a decadent layer cake for any celebration. Enjoy the rich, nutty delight in every luxurious bite!
Chocolate Hazelnut Cake
Ingredients
For the Cake Layers:
- 1¾ cups 210g all-purpose flour
- ¾ cup 65g unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ cups 300g granulated sugar
- ½ cup 120ml vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup 240ml buttermilk
- ¾ cup 180ml hot coffee
For the Hazelnut Filling:
- ¾ cup 180ml heavy cream
- ¾ cup 135g semi-sweet chocolate chips
- ½ cup 150g hazelnut spread (e.g., Nutella)
For the Ganache:
- ¾ cup 180ml heavy cream
- ¾ cup 135g dark chocolate chips
- ¼ cup chopped toasted hazelnuts for topping
Instructions
Preheat Oven
- I preheat the oven to 350°F (175°C) and grease two 8-inch cake pans, lining with parchment for this rich chocolate dessert.
Mix Cake Batter
- I whisk 1¾ cups flour, ¾ cup cocoa powder, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt in a bowl. In another bowl, I whisk 1½ cups sugar, ½ cup oil, 2 eggs, and 2 tsp vanilla until smooth, then add 1 cup buttermilk. I combine wet and dry ingredients, stir in ¾ cup hot coffee, and divide batter evenly into pans for this simple recipe.
Bake Layers
- I bake for 25–30 minutes until a toothpick comes out clean, then cool completely in pans before transferring to a rack for this nutty layered cake.
Prepare Hazelnut Filling
- I heat ¾ cup heavy cream until simmering, pour over ¾ cup semi-sweet chocolate chips, and let sit for 5 minutes. I stir until smooth, add ½ cup hazelnut spread, and chill for 20 minutes until spreadable for this decadent layer cake.
Assemble Cake
- I place one cake layer on a plate, spread the hazelnut filling evenly, and top with the second layer, pressing gently for this rich chocolate dessert.
Make Ganache
- I heat ¾ cup heavy cream until simmering, pour over ¾ cup dark chocolate chips, and let sit for 5 minutes. I stir until glossy, cool for 10 minutes, and pour over the chilled cake, letting it drip naturally for this Chocolate Hazelnut Cake.
Finish and Garnish
- I sprinkle ¼ cup chopped toasted hazelnuts on top for this nutty layered cake’s elegant touch.
Notes
- The cake layers can be baked a day in advance, wrapped, and stored at room temperature.
- For a stronger hazelnut flavor, add ½ teaspoon hazelnut extract to the filling.
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