Chocolate Hazelnut Cake Recipe
To make chocolate hazelnut cake, combine flour, cocoa powder, ground hazelnuts, baking powder, and salt. In another bowl, mix sugar, eggs, butter, and vanilla, then blend in dry ingredients. Fold in melted chocolate and chopped hazelnuts. Pour into a greased pan and bake. Cool, then frost with chocolate hazelnut spread. Decorate with hazelnuts or chocolate shavings.
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
- 1¼ teaspoons salt
- 2½ teaspoons baking soda
- 3 large eggs
- ⅔ 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:
- ¾ 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
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 |
