There's something magical about the first bite of a chocolate hazelnut cake recipe that combines deep cocoa richness with the nutty sweetness of roasted hazelnuts. If you've been searching for that show-stopping dessert that makes people stop mid-conversation, you've found it. This chocolate hazelnut cake recipe delivers everything you want in a celebration dessert; moist chocolate layers, creamy Nutella filling, and a ganache so smooth it belongs in a fancy bakery.
I've spent years perfecting this chocolate hazelnut cake recipe, and trust me when I say it's easier than you think. Whether you're planning a birthday party, holiday gathering, or just treating yourself on a Tuesday night, this decadent chocolate cake brings that gourmet touch without the stress. Let me walk you through exactly how to create this masterpiece in your own kitchen.
Why This Chocolate and Hazelnut Dessert Wins Every Time
The chocolate hazelnut cake recipe stands out because it taps into that irresistible Ferrero Rocher inspired cake flavor profile we all crave. When chocolate meets hazelnuts, something incredible happens. The earthiness of hazelnuts balances the intensity of cocoa, creating layers of flavor that feel both familiar and fancy. This isn't just another chocolate cake; it's a rich hazelnut ganache cake that transforms simple ingredients into bakery-quality results.
What makes this chocolate hazelnut cake recipe truly special is its versatility. Serve it at elegant dinner parties or casual weekend brunches, and it fits right in. The moist chocolate nut cake texture stays perfect for days, which means you can bake ahead without worry. Plus, every slice looks Instagram-worthy with those gorgeous layers and silky chocolate hazelnut frosting cascading down the sides.
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Ingredients
For the Chocolate Cake Layers
- All-purpose flour ; creates the perfect crumb structure
- Granulated sugar ; balances the cocoa's bitterness
- Unsweetened cocoa powder ; provides that rich chocolate flavor
- Baking powder ; helps the cake rise beautifully
- Baking soda ; adds lift and tenderness
- Salt ; enhances all the flavors
- Large eggs ; binds everything together
- Whole milk ; keeps the cake moist (substitute with almond milk for dairy-free)
- Vegetable oil ; adds moisture that butter can't match
- Vanilla extract ; rounds out the chocolate notes
- Hot coffee ; intensifies the chocolate taste (use hot water if you prefer)
For the Hazelnut Filling and Frosting
- Heavy cream ; adjusts consistency
- Nutella ; the star of this chocolate hazelnut dessert
- Heavy cream ; creates silky ganache
- Chopped roasted hazelnuts ; adds that crunchy hazelnut topping
- Unsalted butter, softened ; base for chocolate hazelnut buttercream
- Powdered sugar ; sweetens the frosting perfectly
- Cocoa powder ; deepens the chocolate intensity
See recipe card for quantities.
Instructions
Preparing the Chocolate Sponge Layers
- Preheat your oven to 350°F and grease two 9-inch round cake pans, then line with parchment paper for easy release.
- Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl.
- Add eggs, milk, oil, and vanilla to the dry mixture, beating on medium speed for about 2 minutes until well combined.
- Carefully stir in the hot coffee (the batter will be thin, but that's perfect for this moist chocolate hazelnut cake).
- Divide the batter evenly between prepared pans and bake for 30-35 minutes until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes before transferring to wire racks to cool completely.
Making the Chocolate Hazelnut Ganache
- Heat 1 cup heavy cream in a saucepan until it just begins to simmer (don't let it boil).
- Pour the hot cream over 1 cup Nutella in a heatproof bowl and let it sit for 2 minutes.
- Whisk until smooth and glossy, creating that creamy chocolate filling everyone loves.
- Allow the ganache to cool for 15-20 minutes until it thickens to spreading consistency.
Preparing the Chocolate Hazelnut Buttercream
- Beat softened butter in a large bowl on medium speed for 3-4 minutes until light and fluffy.
- Gradually add powdered sugar and cocoa powder, mixing on low speed to avoid a sugar cloud.
- Pour in ½ cup Nutella and heavy cream, then beat on high for 2-3 minutes until the frosting becomes light and airy.
- Taste and adjust sweetness if needed (this chocolate hazelnut cake recipe frosting should be perfectly balanced).
Assembling Your Nutella Layer Cake
- Finish with remaining chopped hazelnuts scattered across the top for that professional bakery look.
- Place the first cooled cake layer on your serving plate and spread half the ganache evenly across the top.
- Sprinkle ¼ cup chopped hazelnuts over the ganache for added texture.
- Position the second cake layer on top and apply a thin crumb coat of buttercream around the entire cake.
- Refrigerate for 20 minutes to set the crumb coat, then apply the final layer of chocolate hazelnut buttercream.
- Drizzle remaining ganache over the top, letting it drip naturally down the sides.
Expert Cooking Tips
- Temperature Matters for Success Room temperature ingredients blend more smoothly, creating better texture in your homemade chocolate hazelnut cake. Take eggs, milk, and butter out of the fridge 30-60 minutes before starting. Cold ingredients can cause the batter to seize or create lumps in your frosting.
- The Coffee Secret Don't skip the hot coffee in this chocolate hazelnut cake recipe, even if you're not a coffee lover. It doesn't make the cake taste like coffee; instead, it amplifies the chocolate flavor dramatically. The heat also helps bloom the cocoa powder, releasing deeper chocolate notes.
- Ganache Consistency Control If your chocolate ganache cake topping becomes too thick, gently warm it for 10-15 seconds in the microwave. Too thin? Pop it in the fridge for 5-minute intervals, stirring between checks until it reaches the perfect spreading consistency.
- Hazelnut Prep Tips Toast hazelnuts yourself for maximum flavor. Spread them on a baking sheet at 350°F for 8-10 minutes, then rub them in a kitchen towel to remove bitter skins. This extra step elevates your nutty chocolate dessert from good to extraordinary.
- Leveling Cake Layers Use a serrated knife or cake leveler to trim any domed tops before assembling. Flat layers stack better and create those picture-perfect slices everyone loves. Save the scraps for snacking or crumble them over ice cream.
- Crumb Coat Technique That thin first layer of frosting traps loose crumbs, giving you a clean canvas for the final decoration. Don't stress about making it perfect; it's meant to be rough. The 20-minute chill time is crucial for this decadent Nutella cake idea to look professional.
Recipe Variations & Substitutions
Dietary Modifications
- Gluten-Free Chocolate Hazelnut Cake Swap all-purpose flour with a 1:1 gluten-free baking blend. Bob's Red Mill or King Arthur work beautifully. The texture stays moist and delicious, perfect for guests with gluten sensitivities.
- Vegan Version Replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit 5 minutes). Use plant-based milk, vegan butter, and dairy-free chocolate hazelnut spread. The results are surprisingly close to the original.
- Lower Sugar Option Cut the sugar in the cake layers by ¼ cup and reduce powdered sugar in frosting by 1 cup. The Nutella provides plenty of sweetness, so this adjustment works well for those watching sugar intake.
Flavor Twists
- Ferrero Rocher Cake Style Press whole Ferrero Rocher candies into the frosting around the sides and top. Add gold leaf for an ultra-luxurious birthday chocolate cake presentation that photographs beautifully.
- Hazelnut Flour Chocolate Cake Replace ½ cup all-purpose flour with hazelnut flour for intensified nutty flavor. This creates a denser, more European-style chocolate praline cake with incredible depth.
- Espresso Enhancement Add 2 tablespoons instant espresso powder to the dry ingredients for a sophisticated mocha twist on this rich chocolate hazelnut cake recipe. Adults especially love this variation at dinner parties.
- Salted Caramel Layer Drizzle salted caramel between cake layers along with the ganache. The sweet-salty contrast makes this gourmet chocolate dessert even more addictive.
Equipment Recommendations
- Two 9-inch round cake pans ; essential for creating those beautiful layers in your chocolate hazelnut layer cake
- Electric hand mixer or stand mixer ; makes frosting preparation effortless and creates the fluffiest buttercream
- Offset spatula ; the secret tool for smooth, professional-looking frosting application
- Cake turntable ; rotates as you frost, giving you bakery-quality results at home
- Wire cooling racks ; prevents soggy bottoms by allowing air circulation under cooling cakes
- Parchment paper rounds ; guarantees easy cake release every single time
- Serrated knife or cake leveler ; creates perfectly flat layers for stunning presentation
- Piping bags and tips ; if you want to add decorative borders or rosettes to your chocolate hazelnut cake recipe
Storage & Meal Prep Tips
Room Temperature Storage
- Keep your assembled chocolate hazelnut cake recipe covered at room temperature for up to 2 days. The buttercream stays stable, and the cake maintains its moist texture beautifully. Use a cake dome or cover loosely with plastic wrap.
Refrigeration Guidelines
- Store in the refrigerator for up to 5 days in an airtight container. Let the cake sit at room temperature for 30 minutes before serving so the frosting softens and flavors bloom. Cold cake tastes good, but room temperature cake tastes incredible.
Freezing Instructions
- Wrap unfrosted cake layers individually in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before assembling. You can also freeze frosted cake slices individually for quick future treats.
Make-Ahead Strategy
- Bake cake layers two days ahead and store wrapped at room temperature. Prepare ganache and buttercream the day before, refrigerating both. Assemble your moist chocolate hazelnut cake the morning of your event for stress-free entertaining.
Grandma's Secret That Changed Everything
Here's what took my chocolate hazelnut cake recipe from ordinary to extraordinary. Before assembling, brush each cake layer with a simple syrup made from equal parts sugar and water. This professional baker's trick locks in moisture and adds subtle sweetness that makes people wonder what makes your cake so incredibly tender. I learned this watching my grandmother prepare cakes for special occasions, and it's transformed every chocolate hazelnut cake recipe I've made since.
The second game-changer? Room temperature Nutella spreads like a dream compared to cold Nutella straight from the pantry. Set your jar in a bowl of warm water for 5 minutes before using it in the ganache or frosting. This simple step prevents lumps and creates that ultra-smooth chocolate hazelnut cake recipe texture that looks professionally made. These two tricks turn good bakers into great ones.
FAQ
What questions to ask for cake?
When planning any chocolate hazelnut cake recipe, ask about dietary restrictions first, then serving size needs (this recipe serves 12-14). Consider the occasion's formality level and whether you need the cake to travel. Finally, ask about flavor preferences because while most people love chocolate and hazelnuts, some guests might have nut allergies requiring modifications.
Do hazelnut and chocolate go together?
Absolutely, they're a match made in dessert heaven. Hazelnuts have a naturally sweet, buttery flavor that complements chocolate's richness without competing. That's why Nutella became a worldwide sensation and why Ferrero Rocher chocolates are so popular. In this chocolate hazelnut cake recipe, the combination creates complex flavor layers that taste sophisticated yet comforting.
What is a fun fact about chocolate cake?
Chocolate cake wasn't always the moist, tender treat we know today. Early versions from the 1700s were more like spiced breads with chocolate shavings. The game-changer came when bakers discovered that adding hot liquid to cocoa powder (like coffee in this chocolate hazelnut cake recipe) blooms the flavor compounds, creating that deep chocolate taste we crave in modern cakes.
What do you call chocolate made with hazelnuts?
The fancy term is "gianduja" (john-DOO-yah), an Italian chocolate-hazelnut blend created in Turin during the 1800s. It's the inspiration behind Nutella and the flavor foundation of this chocolate hazelnut cake recipe. Some people also call it praline when it includes caramelized sugar, though technically praline and gianduja have slight differences in texture and sweetness levels.
Your New Go-To Celebration Cake
This chocolate hazelnut cake recipe deserves a permanent spot in your baking rotation. Whether you're celebrating birthdays, holidays, or simply Tuesday, the combination of moist chocolate layers, creamy Nutella filling, and rich ganache never fails to impress. The best part? It looks and tastes like you spent hours in a professional bakery, but you'll know the truth about how surprisingly simple it really is.
Now that you've mastered this indulgent dessert recipe, why not explore more rolled cake creations? Try our Lemon Cake Roll Recipe for a bright, citrusy contrast, or dive into the fruity sweetness of our Strawberry Cheesecake Cake Roll Recipe. Both offer that same wow factor with completely different flavor profiles. Go ahead and bookmark this chocolate hazelnut cake recipe, grab your mixing bowls, and get ready for the compliments to roll in. You've got this!
✨ With love-By Lisa Johnson 💕
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Pairing
These are my favorite dishes to serve with Chocolate Hazelnut Cake Recipe
Chocolate Hazelnut Cake Recipe
Equipment
- 2 9-inch round cake pans For even cake layers
- 1 Electric hand mixer or stand mixer To create smooth batters and frosting
- 1 Offset spatula For easy frosting application
- 1 Cake turntable Helps frost and decorate neatly
- 2 Wire cooling racks Keeps cake bottoms from becoming soggy
- 2 Parchment paper rounds Ensures clean release from pans
- 1 Serrated knife or cake leveler For trimming domed layers
- 1 Piping bag and tips Optional, for decorative borders
Ingredients
For the Chocolate Cake Layers
- 2 cups All-purpose flour Creates perfect crumb structure
- 2 cups Granulated sugar Balances cocoa’s bitterness
- ¾ cup Unsweetened cocoa powder Rich chocolate flavor
- 2 teaspoons Baking powder Helps cake rise
- 1½ teaspoons Baking soda Adds lift and tenderness
- 1 teaspoon Salt Enhances flavors
- 2 large Eggs Binds ingredients
- 1 cup Whole milk Keeps cake moist
- ½ cup Vegetable oil Adds extra moisture
- 2 teaspoons Vanilla extract Deepens flavor
- 1 cup Hot coffee Intensifies chocolate taste
For the Hazelnut Filling & Frosting
- 1½ cups Nutella Key chocolate hazelnut flavor
- 1 cup Heavy cream Makes silky ganache
- ½ cup Chopped roasted hazelnuts Adds crunch and texture
- 2 cups Unsalted butter Softened, for buttercream base
- 4 cups Powdered sugar Sweetens frosting
- ¼ cup Cocoa powder Deepens chocolate intensity
- 3 tablespoons Heavy cream Adjusts consistency
Instructions
- Preheat oven to 350°F and prepare two 9-inch cake pans with parchment.
- Mix flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Beat 2 minutes until smooth.
- Stir in hot coffee; batter will be thin.
- Pour into pans and bake 30–35 min. Cool completely.
- Heat cream, pour over Nutella, whisk into ganache. Cool 15–20 min.
- Beat butter, then add sugar, cocoa, Nutella, and cream until fluffy.
- Spread ganache on first layer, sprinkle hazelnuts, add top layer.
- Apply crumb coat, chill 20 min, frost fully. Drizzle ganache, top with hazelnuts.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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