Why You’ll Love This Recipe

This Hazelnut Chocolate Cake is an irresistible combination of rich, velvety chocolate and the warm, slightly sweet flavor of hazelnuts. The cake is incredibly moist and tender, thanks to the use of ground hazelnuts in the batter. The chocolate flavor is deep and satisfying, while the hazelnuts add a delightful crunch that elevates the texture. Topped with a smooth chocolate ganache or a simple dusting of powdered sugar, this cake is sure to become a favorite for any occasion, from birthdays to holidays to casual dessert nights.

Ingredients

For the cake:

1 1/2 cups all-purpose flour
1/2 cup ground hazelnuts (about 1/2 cup whole hazelnuts, ground)
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, at room temperature
1 tsp vanilla extract
1/2 cup whole milk
1/2 cup hot water
1/2 cup chopped hazelnuts (for added texture)

For the chocolate ganache:

6 oz dark chocolate (70% cocoa), chopped
1/2 cup heavy cream
2 tbsp unsalted butter

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Cake:

Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together the flour, ground hazelnuts, cocoa powder, baking powder, baking soda, and salt. Set aside.
Cream butter and sugar: In a large bowl, beat together the softened butter and sugar until light and fluffy, about 3-4 minutes.
Add eggs and vanilla: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Combine with dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
Incorporate hot water: Stir in the hot water. The batter will be thin, but this will create a moist and tender cake.
Add chopped hazelnuts: Gently fold in the chopped hazelnuts for added texture.
Bake the cake: Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.

For the Chocolate Ganache:

Heat the cream: In a small saucepan, bring the heavy cream to a simmer over medium heat. Remove from heat once it starts to bubble around the edges.
Melt the chocolate: Place the chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes to soften. Stir until smooth.
Add butter: Stir in the unsalted butter until the ganache is shiny and smooth. Allow it to cool slightly before using.

Assembling the Cake:

Layer the cake: Once the cakes have cooled completely, place the first layer on a serving plate. Spread a generous amount of chocolate ganache over the top of the first layer.
Top with the second layer: Place the second cake layer on top and spread the remaining ganache over the top and sides of the cake.
Decorate: Optionally, garnish with additional chopped hazelnuts or a light dusting of cocoa powder for an elegant touch.
Serve: Allow the ganache to set for about 15 minutes before slicing. Serve and enjoy!

Servings and Timing

Servings: 10-12
Prep Time: 20 minutes
Baking Time: 25-30 minutes
Cooling Time: 1 hour (including ganache setting)
Total Time: 2 hours

Variations

Hazelnut Flour: Substitute the ground hazelnuts with hazelnut flour for a finer texture in the cake.
Nut Butter Frosting: Instead of ganache, top the cake with a creamy hazelnut butter frosting made with hazelnut spread (like Nutella), butter, and powdered sugar.
Chocolate Hazelnut Truffles: Add a few chocolate hazelnut truffles to the center of the cake for a surprise bite of extra chocolatey goodness.
Coffee Hazelnut Cake: Add a tablespoon of instant coffee powder to the cake batter for a mocha-hazelnut flavor combination.

Storage/Reheating

Store the Hazelnut Chocolate Cake in an airtight container at room temperature for up to 3 days. If you want to store it for longer, keep it in the refrigerator for up to 1 week. This cake can also be frozen for up to 2 months. To freeze, wrap the cake tightly in plastic wrap and foil before freezing. When ready to serve, allow it to thaw completely and warm to room temperature before enjoying.

FAQs

Can I use whole hazelnuts instead of ground hazelnuts?

Yes, you can use whole hazelnuts by grinding them yourself. Just make sure to grind them finely so that they integrate well into the batter.

Can I use a different type of nut in this cake?

Yes, you can substitute hazelnuts with other nuts like almonds, walnuts, or pecans for a different flavor profile.

How can I make this cake gluten-free?

To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend and ensure that your baking powder is gluten-free as well.

Can I make this cake ahead of time?

Yes, this cake can be made ahead of time. Bake the cake layers and prepare the ganache the day before, then assemble the cake just before serving.

How do I prevent the cake from being too dry?

The hot water in the batter ensures that the cake stays moist. Make sure not to overbake the cake, as that will make it dry. Check for doneness with a toothpick—it should come out clean but not dry.

How do I make this cake dairy-free?

To make this cake dairy-free, substitute the butter with a plant-based alternative, and use dairy-free milk (like almond or oat milk) and a dairy-free chocolate ganache.

Can I freeze the cake layers before frosting?

Yes, you can freeze the cake layers before frosting. Wrap each layer in plastic wrap and foil, and freeze for up to 2 months. Let the layers thaw at room temperature before frosting.

How do I know when the ganache is ready to use?

Once the ganache has cooled slightly and reached a spreadable consistency, it’s ready to be used. If it’s too thin, let it sit at room temperature for a few more minutes to firm up.

Conclusion

Hazelnut Chocolate Cake is a luxurious and indulgent dessert that combines the richness of chocolate with the nutty depth of hazelnuts. The moist, tender cake and silky ganache create a decadent treat that’s perfect for any celebration or as an everyday indulgence. Whether you enjoy it as is or with a bit of extra flair, this cake is sure to impress and satisfy your sweet tooth with every bite.

Hazelnut Chocolate Cake

Why You’ll Love This Recipe

Ingredients