Gorgeous Chocolate Hazelnut Cake
Indulge in pure decadence with this Gorgeous Chocolate Hazelnut Cake, a show-stopping dessert that combines rich cocoa, toasted hazelnuts, and luscious hazelnut-chocolate ganache for an unforgettable flavor experience. This moist and tender cake layers the robust depth of dark chocolate with the subtle nuttiness of finely ground hazelnuts, all brought together by the silky, heavenly ganache made with melted dark chocolate, heavy cream, and hazelnut spread. Perfect for celebrations or as a treat for chocolate lovers, this easy-to-follow recipe is ready in just over an hour and generously serves up to 10. Garnished with a sprinkle of powdered sugar and optional hazelnuts or chocolate shavings, this cake is as visually stunning as it is delicious. Whether you're hosting a dinner party or looking for the ultimate comfort dessert, this chocolate hazelnut masterpiece will impress every guest.
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Recipe Information
Ingredients
- 175 g All-purpose flour
- 50 g Cocoa powder
- 1.5 tsp Baking powder
- 1 tsp Baking soda
- 0.5 tsp Salt
- 200 g Unsalted butter
- 200 g Granulated sugar
- 3 large Eggs
- 1.5 tsp Vanilla extract
- 120 ml Whole milk
- 120 ml Brewed coffee (cooled)
- 80 g Hazelnuts (toasted and finely ground)
- 200 g Dark chocolate (chopped)
- 200 ml Heavy cream
- 150 g Hazelnut spread (e.g. Nutella)
- 1 tbsp Powdered sugar (for garnish)
Instructions
Preheat your oven to 180°C (350°F) and grease two 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy using a hand mixer or stand mixer on medium speed.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually mix in the dry ingredients, alternating with the milk and cooled coffee, starting and ending with the dry mixture. Mix until just combined.
Fold in the ground hazelnuts gently using a spatula.
Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 30-35 minutes, or until a skewer inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the ganache by heating the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour it over the chopped dark chocolate in a heatproof bowl. Let it sit for 2 minutes, then stir until smooth.
Once the ganache has cooled slightly but is still spreadable, stir in the hazelnut spread until well combined.
Place one cake layer on a serving plate or cake stand and spread a generous layer of the hazelnut ganache on top. Place the second cake layer on top and spread the remaining ganache over the top and sides.
Sprinkle the cake with powdered sugar for garnish, and optionally decorate with additional hazelnuts or chocolate shavings.
Refrigerate the cake for at least 30 minutes to set the ganache before serving. Allow it to come to room temperature for 15 minutes before slicing.
Nutrition Facts
Calories |
655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 349 mg | 15% | |
| Total Carbohydrate | 57.9 g | 21% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 35.4 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 75 mg | 6% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 382 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
