Here’s a rich, elegant Hazelnut & Chocolate Hazelnut Cake—moist, nutty, and deeply chocolatey. 🍫🌰
Perfect for celebrations or when you want a bakery-style dessert at home.
Hazelnut & Chocolate Hazelnut Cake
Ingredients (9-inch / 23 cm cake)
Hazelnut Cake
- 1½ cups (150 g) ground hazelnuts (hazelnut flour)
- 1 cup (125 g) all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ¾ cup (150 g) sugar
- ½ cup (115 g) unsalted butter, softened
- 3 large eggs, room temperature
- ½ cup (120 ml) milk
- 1 tsp vanilla extract
Chocolate Hazelnut Filling/Frosting
- 1 cup (240 g) chocolate hazelnut spread (Nutella or similar)
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (90 g) powdered sugar
- 2–3 tbsp heavy cream
Optional Ganache (Highly Recommended)
- ½ cup (120 ml) heavy cream
- 4 oz (115 g) dark chocolate, chopped
Instructions
1. Prepare the Cake
- Preheat oven to 350°F (175°C). Grease and line a cake pan.
- Whisk flour, ground hazelnuts, baking powder, and salt.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, then vanilla.
- Alternate adding dry ingredients and milk.
- Pour into pan and bake 35–40 minutes, until a toothpick comes out clean.
- Cool completely.
2. Make Chocolate Hazelnut Frosting
- Beat butter until creamy.
- Add chocolate hazelnut spread and powdered sugar.
- Beat until smooth; add cream to desired consistency.
3. Assemble
- Slice cake in half horizontally.
- Spread frosting in the middle.
- Frost the top and sides.
4. Optional Ganache Finish
- Heat cream until just steaming.
- Pour over chocolate; let sit 2 minutes, then stir smooth.
- Pour over cake and let drip naturally.
Decoration Ideas
- Chopped toasted hazelnuts
- Ferrero Rocher chocolates
- Chocolate shavings
- Dusting of cocoa powder
Pro Tips
- Toast hazelnuts lightly before grinding for deeper flavor
- Don’t overmix once flour is added
- Cake tastes even better the next day
Variations
- Gluten-free: Use only hazelnut flour + gluten-free baking powder
- Layer cake: Double recipe and make two layers
- Espresso twist: Add 1 tsp instant espresso to batter
- Lighter version: Use whipped chocolate hazelnut cream filling
If you want, I can also give you:
- Italian-style hazelnut cake (Torta di Nocciole)
- Hazelnut chocolate loaf cake
- No-flour hazelnut chocolate cake
- Cupcake version
Just tell me 😊
