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Homemade chocolate hazelnut cake recipe with Nutella ganache dripping over the sides and roasted hazelnuts on top, photographed from above on a white kitchen counter.

Chocolate Hazelnut Cake Recipe

A rich, moist chocolate hazelnut cake layered with creamy Nutella ganache and buttercream — perfect for birthdays, holidays, or any indulgent moment.
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Course: Dessert
Cuisine: American, Italian-Inspired
Prep Time: 25 minutes
Cook Time: 35 minutes
Cooling & Assembly: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 12 Servings
Calories: 560kcal
Cost: $15

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.

Nutrition

Serving: 120g | Calories: 560kcal | Carbohydrates: 68g | Protein: 6g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 340mg | Potassium: 210mg | Fiber: 3g | Sugar: 46g | Vitamin A: 580IU | Vitamin C: 0.6mg | Calcium: 75mg | Iron: 2.8mg