The Ultimate Chocolate Hazelnut Cake Recipe
If you're searching for a rich, impressive dessert that’s actually doable at home, this Ultimate Chocolate Hazelnut Cake Recipe is it. It’s a moist chocolate layer cake packed with hazelnut flavor, finished with a chocolate hazelnut frosting that will win over chocolate lovers every time.
Servings: people
Equipment
- 3 6-inch baking pans
- 1 Electric mixer
Ingredients
Chocolate Hazelnut Cake
- 2 1/4 cup all-purpose flour measured using the spoon and level method
- 3/4 cup hazelnut meal or hazelnut flour measured using the spoon and level method
- 1 cup Dutch-process cocoa powder measured using the spoon and level method
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 3/4 cup vegetable oil
- 1 3/4 cup granulated sugar
- 4 large eggs room temperture
- 1 teaspoon pure vanilla extract
- 2/3 cup sour cream room temperature
- 1 1/4 cup freshly brewed strong coffee
Chocolate Hazelnut Frosting
- 1 cup unsalted butter room temperature
- 1 cup hazelnut spread
- 3 1/2 cups powdered sugar measured using the spoon and level method
- 2/3 cup regular cocoa powder or Dutch-process cocoa powder measured using the spoon and level method
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 2/3 cup hazelnut spread for filling
- 4 2/3 cups roughly chopped hazelnuts for filling and decorating
Instructions
Chocolate Hazelnut Cake
- Start by preheating your oven to 350°F. Prepare three 6-inch cake pans by lining the bottoms with parchment paper and lightly spraying the sides with baking spray. Dust with flour to prevent sticking, especially near the sides of your cake pan. Set aside.
- Sift your dry ingredients: all-purpose flour, hazelnut meal, cocoa powder, baking powder, baking soda, and salt into a large mixing bowl. This ensures an even cake rise and avoids dry cake spots.2 1/4 cup all-purpose flour, 3/4 cup hazelnut meal or hazelnut flour, 1 cup Dutch-process cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt
- Using a stand mixer with the paddle attachment (or a large bowl and an electric mixer), beat the oil and sugar together on medium speed for about a minute.1 3/4 cup vegetable oil, 1 3/4 cup granulated sugar
- Add eggs one at a time, fully mixing between each addition. Add the vanilla extract and sour cream, and mix until just combined.4 large eggs, 1 teaspoon pure vanilla extract, 2/3 cup sour cream
- Alternate adding the dry ingredients and hot coffee to the wet mixture, starting and ending with the dry. Scrape the bottom of the bowl with a rubber spatula to ensure everything’s mixed evenly. Don’t overbeat—mix until just combined.1 1/4 cup freshly brewed strong coffee
- Evenly divide your cake batter into the prepared pans. Bake two cakes at a time if needed to avoid uneven baking. Bake for 45–60 minutes or until a toothpick comes out clean from the center.
- Let the cakes cool in their pans for 10 minutes, then remove them from the cake pans and transfer them to a wire rack to cool completely. While they cool, start on the frosting.
Chocolate Hazelnut Frosting
- Beat the unsalted butter with the whisk attachment until it’s light and creamy, about 1 minute. Add the hazelnut spread and mix until smooth.1 cup unsalted butter, 1 cup hazelnut spread
- Sift in the powdered sugar and cocoa powder slowly to avoid a sugar cloud. Mix on low, then increase the speed until your frosting is fluffy and well-blended.3 1/2 cups powdered sugar, 2/3 cup regular cocoa powder or Dutch-process cocoa powder
- Add the vanilla and salt, then beat for another 1–2 minutes. If needed, add a splash of milk to loosen the consistency slightly if needed.2 teaspoons vanilla extract, 1 teaspoon salt
Assemble
- Once your cakes are completely cool, trim the top of the cake layers if needed to make them flat and even. Place the first cake layer onto a serving plate or cake board, securing it with a small dab of frosting underneath.
- Spread a third of the chocolate hazelnut spread on top of the cake. Sprinkle 1/3 cup chopped hazelnuts evenly over the spread, then press them gently into place. Add a thin layer of frosting over the hazelnuts to help the second layer stick.2/3 cup hazelnut spread, 4 2/3 cups roughly chopped hazelnuts
- Place the second layer and repeat. After placing the third layer, press gently to settle the entire cake.
- Apply a crumb coat—a thin layer of frosting around the whole cake to trap crumbs. Chill the cake for 15–20 minutes to set it.
- Add an extra layer of frosting on top of the crumb coat.
- To finish, press chopped hazelnuts into the sides of the cake by hand. Hold the cake over a tray to catch the extras. Sprinkle more hazelnuts over the top of the cake, lightly pressing them in so they stay in place. Use an offset spatula to smooth the top and tidy the edges.
Notes
Add-ons & Substitutions
This cake is flexible, so you can make it your own:- Chocolate chips or chocolate shavings: add to the batter or sprinkle between the layers for extra texture and chocolate flavor.
- Almonds or other nuts: rough chop any other complementary nut (almond, pecan, etc) for the topping of your cake
- Springform pan: If you don’t have traditional cake pans, it makes it easier to release the cake after baking.
- Regular cocoa powder: substitute the Dutch-process cocoa powder with regular cocoa powder, although flavor might vary a bit.
- Sour cream: substitute for full-fat Greek yogurt
Expert Tips
- Use room temperature ingredients for best results—cold eggs or sour cream can cause the batter to split.
- A food processor makes quick work of chopping whole hazelnuts if you don't want to do it by hand.
- If you want even cake layers, weigh your pans after filling to ensure they’re equal.
- Always sift cocoa powder and powdered sugar when making frosting—it keeps the texture smooth and easy to spread.
- For a rich chocolate flavor, choose Dutch-process cocoa and good-quality chocolate hazelnut spread.
- Bake the cakes on the center rack and rotate the pans halfway through baking time to ensure even cooking.
