Chocolate Hazelnut Cake Recipe is a decadent dessert made by combining deep cocoa flavor, toasted hazelnuts, and smooth hazelnut spread in every bite.
This Chocolate Hazelnut Cake Recipe and discovering new things is my real job, driven by a love for bold, comforting flavors.
The purpose of creating this Chocolate Hazelnut Cake Recipe is to offer something rich and memorable for chocolate lovers, crafted for home bakers who want to impress without complication.
Its roots trace back to European desserts where chocolate and hazelnut have long been paired. Now I am presenting the steps, serving ideas, tips, benefits, variations, preservation and answers to common questions.
Moist Chocolate Hazelnut Cake Recipe
Chocolate Hazelnut Cake Recipe offers a rich, luxurious taste with layers of deep cocoa and roasted hazelnut flavor in every bite.
The cake itself is moist and tender, enhanced by the subtle warmth of hazelnut liqueur and balanced sweetness. The chocolate hazelnut buttercream adds a creamy, silky texture that melts smoothly on the tongue. Toasted hazelnuts bring a slight crunch and nuttiness that contrasts beautifully with the soft crumb.
Each mouthful delivers a perfect harmony of chocolate depth, nutty richness, and smooth frosting, making Chocolate Hazelnut Cake Recipe an unforgettable dessert experience from start to finish.
How To Prepare Chocolate Hazelnut Cake Recipe
Preparation Time: 30 minutes
Cooking Time: 35 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: European (with Italian/French inspiration)
Yield: 10 serving
Kitchen Utensils
- 2 mixing bowls (one large, one medium)
- Electric hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Sifter
- 2 x 8-inch round cake pans
- Wire cooling rack
- Offset spatula or palette knife
- Cake stand or serving plate
- Serrated knife (for leveling, optional)
Ingredients
For the Cake:
- 2 cups granulated sugar
- 2½ cups all-purpose flour, sifted
- 1 cup Dutch-process cocoa powder, sifted
- 1ÂĽ teaspoons salt
- 2½ teaspoons baking soda
- 3 large eggs
- â…” cup vegetable oil
- 1 cup sour cream, at room temperature
- ½ cup hazelnut liqueur (such as Frangelico)
- 2 teaspoons vanilla extract
- 1 cup hot (not boiling) brewed coffee
For the Chocolate Hazelnut Buttercream:
- 1½ cups butter, softened (can use dairy-free butter)
- 1 cup chocolate hazelnut spread (such as Nutella, Nutiva, or homemade)
- 2¾ – 3 cups icing sugar
- 1–2 tablespoons milk of choice (dairy or non-dairy), as needed
- 1 teaspoon vanilla extract
- Pinch of salt, to taste
For Decoration and Texture:
- Âľ cup (100g) toasted hazelnuts, chopped or finely ground
- Whole hazelnuts for garnish
Instructions
1. Preheat & Prep:
Start by preheating your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper for easy release.
2. Mix Dry Ingredients:
In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and sugar. Mix thoroughly to ensure even distribution of the ingredients.
3. Combine Wet Ingredients:
In a separate bowl, whisk together the eggs, sour cream, vegetable oil, vanilla extract, and hazelnut liqueur until smooth.
4. Bring it Together:
Slowly add the wet ingredients to the dry mixture. Mix with a hand mixer or stand mixer on medium speed just until incorporated.
5. Add Coffee Last:
Carefully pour the hot (not boiling) coffee into the batter. Mix on low speed until the batter is smooth and slightly runny. Do not overmix.
6. Bake the Cake:
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 32–35 minutes or until a toothpick inserted in the center comes out clean. Remove and cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. Make the Buttercream:
In a large bowl, beat the softened butter until light and fluffy (2–3 minutes). Add the chocolate hazelnut spread, vanilla extract, and a pinch of salt. Gradually add the icing sugar and beat until fully combined and smooth. If the frosting is too thick, add a tablespoon of milk at a time until desired consistency is reached.
8. Assemble the Cake:
Once the cakes are completely cool, level the tops if needed. Place one layer on a serving plate or cake stand. Spread a thick layer of buttercream on top. Add the second cake layer and apply a thin crumb coat over the whole cake. Chill for 15 minutes, then apply a final coat of buttercream evenly.
9. Decorate & Finish:
Press chopped or ground toasted hazelnuts around the sides or base of the cake. Garnish the top with whole hazelnuts or additional piped frosting swirls if desired. Chill for at least 30 minutes before serving to set.
Notes: For a richer chocolate flavor, use high-quality Dutch-process cocoa. The hazelnut liqueur enhances the nutty depth; however, it can be replaced with strong coffee or hazelnut syrup for a non-alcoholic version. If you prefer, you can make this cake a day ahead and frost it the next day. It keeps well refrigerated.
Nutrition Facts Of Chocolate Hazelnut Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 610 kcal |
| Total Fat | 34g |
| Saturated Fat | 16g |
| Cholesterol | 95mg |
| Sodium | 360mg |
| Carbohydrates | 72g |
| Sugar | 55g |
| Protein | 6g |
| Fiber | 3g |
Why My Chocolate Hazelnut Cake Recipe Works
This Chocolate Hazelnut Cake Recipe balances flavor, texture, and moisture using thoughtful ingredient choices. Dutch process cocoa delivers a smooth, intense chocolate taste without bitterness.
Hazelnut liqueur adds depth and a subtle nutty warmth. Sour cream brings richness and moisture, while oil keeps the crumb soft and tender. Hot coffee enhances the cocoa, making the chocolate flavor more pronounced.
The chocolate hazelnut buttercream is smooth, not overly sweet, and easy to spread. Every step is tested to ensure consistent results, creating a Chocolate Hazelnut Cake Recipe that’s moist, flavorful, and enjoyable from the first bite to the last.
Why You’ll Love This Recipe
This Chocolate Hazelnut Cake Recipe stands out for its rich, moist texture and deeply satisfying flavor. The combination of smooth chocolate and roasted hazelnuts creates a decadent experience in every bite.
The Chocolate Hazelnut Cake Recipe stays tender for days, thanks to sour cream and oil in the batter. The hazelnut liqueur adds a gentle warmth and depth that pairs beautifully with the cocoa.
A silky chocolate hazelnut buttercream ties it all together without being overly sweet. Finished with toasted hazelnuts for crunch, this cake offers a luxurious yet balanced dessert you’ll want to make again.
Health Benefits
This Chocolate Hazelnut Cake Recipe is a treat meant to be enjoyed in moderation, it does offer some nutritional perks.
Hazelnuts are rich in healthy fats, fiber, vitamins E and B, and antioxidants that support heart health and brain function. Cocoa powder contains flavonoids that may improve circulation and reduce inflammation.
Using sour cream adds protein and calcium to the cake. By making small adjustments, like using dairy-free or reduced-sugar options, this dessert can fit into a balanced lifestyle without sacrificing flavor or enjoyment.
My Favorite Ways To Serve It Up
I love serving this Chocolate Hazelnut Cake Recipe slightly chilled or at room temperature to let all the flavors shine through.
Adding a dusting of cocoa powder or a drizzle of melted chocolate on top gives it an extra touch of elegance. Fresh berries like raspberries or strawberries balance the richness with a bit of tartness.
For special occasions, a scoop of vanilla or hazelnut ice cream on the side pairs beautifully. Toasted hazelnuts scattered around the plate add crunch and make every bite feel indulgent.
Expert Tips And Tricks
1. Always check that your baking powder, baking soda, and cocoa powder are fresh to ensure the cake rises properly and the chocolate flavor is vibrant.
2. Sifting cocoa, flour, and baking soda helps avoid lumps and creates a lighter, fluffier cake texture.
3. Bring eggs and sour cream to room temperature before mixing to help the batter combine evenly and rise well.
4. Mix just until ingredients are combined to keep the cake tender, avoiding a dense or tough crumb.
5. Add hot (not boiling) coffee to intensify the chocolate notes without making the batter too thin.
6. Toasting hazelnuts before chopping releases their oils and enhances their nutty flavor, adding a delicious crunch to the cake and frosting.
Delicious Variations
â—† Mocha Hazelnut Cake: Add 1 tablespoon of instant espresso powder to the dry ingredients for a stronger coffee flavor that pairs beautifully with the chocolate and hazelnuts.
â—† Orange Hazelnut Twist: Fold in 1 teaspoon of finely grated orange zest into the batter and add a splash of orange liqueur to the frosting for a bright, citrusy note.
â—† Gluten-Free Version: Replace the all-purpose flour with a gluten-free baking blend and add 1 teaspoon xanthan gum to maintain structure without sacrificing texture.
â—† Vegan Adaptation: Use flax eggs or chia eggs instead of real eggs, dairy-free sour cream, plant-based butter, and a dairy-free chocolate hazelnut spread.
â—† Chocolate Hazelnut Cheesecake Cake: Layer a creamy hazelnut-flavored cheesecake between the cake layers for a decadent surprise inside.
Additions And Substitutions
➤ Hazelnut Liqueur Substitute: If you prefer to skip alcohol, replace the hazelnut liqueur with an equal amount of strong brewed coffee or hazelnut-flavored syrup for similar depth and nuttiness.
➤ Oil Alternatives: Use melted coconut oil or light olive oil instead of vegetable oil for a subtle change in flavor and texture.
➤ Sugar Options: Swap granulated sugar for coconut sugar or brown sugar to add a slight caramel note and richer color.
➤ Dairy-Free Buttercream: Use vegan butter and a dairy-free chocolate hazelnut spread for a fully plant-based frosting.
➤ Nut Variations: Substitute toasted walnuts or almonds for hazelnuts if desired, though the distinct hazelnut flavor will be less pronounced.
➤ Flour Alternatives: Whole wheat pastry flour can replace some or all of the all-purpose flour for added fiber and a nuttier taste.
Storage Recommendations
Store the Chocolate Hazelnut Cake Recipe covered in an airtight container or wrapped tightly in plastic wrap to keep it moist and fresh.
It can be kept at room temperature for up to two days, but refrigeration is best for longer storage up to five days. Before serving, let the cake come to room temperature for the best flavor and texture.
For extended storage, the Chocolate Hazelnut Cake Recipe layers and frosting can be frozen separately for up to two months; thaw in the refrigerator overnight before assembling.
FAQs About Chocolate Hazelnut Cake Recipe
Can I skip the hazelnut liqueur or replace it?
Yes, if you prefer not to use alcohol, substitute the hazelnut liqueur with an equal amount of strong coffee or milk. This will still enhance the chocolate flavor without the alcohol content.
Is freezing this cake possible?
Definitely. After baking and cooling, wrap each cake layer tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months. When ready to use, thaw the layers completely before frosting.
How can I make this recipe dairy-free?
Use dairy-free alternatives such as coconut yogurt or plant-based sour cream instead of regular sour cream. Replace butter with vegan butter or margarine, and choose a dairy-free chocolate hazelnut spread for the buttercream.
Can I use regular cocoa powder instead of Dutch process cocoa?
Regular cocoa powder can be used, but the flavor may be less smooth and slightly more acidic. You might want to add a pinch of baking soda to balance the acidity and preserve the cake’s texture.
How do I toast hazelnuts at home properly?
To toast hazelnuts, spread them evenly on a baking sheet and roast in a preheated oven at 350°F (175°C) for about 8-10 minutes. Shake or stir halfway through to ensure even toasting. Once toasted, rub them in a towel to remove the skins if desired.
Concluction
This delicious Chocolate Hazelnut Cake Recipe is one of my favorite creations, made easier with these simple steps and ideas. After perfecting this recipe through trial and success, I’m excited to share it with you.
I hope you give it a try soon and enjoy every bite as much as I do. When you make Chocolate Hazelnut Cake Recipe, please let me know how delicious it turns out and if it becomes a new favorite in your kitchen too. Happy baking!
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Chocolate Hazelnut Cake Recipe
Equipment
- 2 mixing bowls (one large, one medium)
- Electric hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Sifter
- 2 x 8-inch round cake pans
- Wire cooling rack
- Offset spatula or palette knife
- Cake stand or serving plate
- Serrated knife (for leveling, optional)
Ingredients
For the Cake:
- 2 cups granulated sugar
- 2½ cups all-purpose flour sifted
- 1 cup Dutch-process cocoa powder sifted
- 1ÂĽ teaspoons salt
- 2½ teaspoons baking soda
- 3 large eggs
- â…” cup vegetable oil
- 1 cup sour cream at room temperature
- ½ cup hazelnut liqueur such as Frangelico
- 2 teaspoons vanilla extract
- 1 cup hot not boiling brewed coffee
For the Chocolate Hazelnut Buttercream:
- 1½ cups butter softened (can use dairy-free butter)
- 1 cup chocolate hazelnut spread such as Nutella, Nutiva, or homemade
- 2¾ – 3 cups icing sugar
- 1 –2 tablespoons milk of choice dairy or non-dairy, as needed
- 1 teaspoon vanilla extract
- Pinch of salt to taste
For Decoration and Texture:
- Âľ cup 100g toasted hazelnuts, chopped or finely ground
- Whole hazelnuts for garnish
Instructions
Preheat & Prep:
- Start by preheating your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper for easy release.
Mix Dry Ingredients:
- In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and sugar. Mix thoroughly to ensure even distribution of the ingredients.
Combine Wet Ingredients:
- In a separate bowl, whisk together the eggs, sour cream, vegetable oil, vanilla extract, and hazelnut liqueur until smooth.
Bring it Together:
- Slowly add the wet ingredients to the dry mixture. Mix with a hand mixer or stand mixer on medium speed just until incorporated.
Add Coffee Last:
- Carefully pour the hot (not boiling) coffee into the batter. Mix on low speed until the batter is smooth and slightly runny. Do not overmix.
Bake the Cake:
- Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 32–35 minutes or until a toothpick inserted in the center comes out clean. Remove and cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Buttercream:
- In a large bowl, beat the softened butter until light and fluffy (2–3 minutes). Add the chocolate hazelnut spread, vanilla extract, and a pinch of salt. Gradually add the icing sugar and beat until fully combined and smooth. If the frosting is too thick, add a tablespoon of milk at a time until desired consistency is reached.
Assemble the Cake:
- Once the cakes are completely cool, level the tops if needed. Place one layer on a serving plate or cake stand. Spread a thick layer of buttercream on top. Add the second cake layer and apply a thin crumb coat over the whole cake. Chill for 15 minutes, then apply a final coat of buttercream evenly.
Decorate & Finish:
- Press chopped or ground toasted hazelnuts around the sides or base of the cake. Garnish the top with whole hazelnuts or additional piped frosting swirls if desired. Chill for at least 30 minutes before serving to set.
Notes
Nutrition Facts Of Chocolate Hazelnut Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 610 kcal |
| Total Fat | 34g |
| Saturated Fat | 16g |
| Cholesterol | 95mg |
| Sodium | 360mg |
| Carbohydrates | 72g |
| Sugar | 55g |
| Protein | 6g |
| Fiber | 3g |
Hi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.