How To Make Chocolate Hazelnut Cake


 Chocolate Hazelnut Cake is a decadent and rich dessert that combines the flavors of chocolate and hazelnuts in a moist and tender cake. The cake is made with a chocolate sponge cake base that's studded with chopped hazelnuts and then filled and frosted with a silky, smooth chocolate hazelnut ganache.

How To Make Chocolate Hazelnut Cake

How To Make :

To make the cake, the chocolate sponge cake is baked and then cooled completely. Meanwhile, the chocolate hazelnut ganache is prepared by melting together chocolate, heavy cream, and hazelnut spread until smooth and glossy. The cake layers are then cut into two or three layers and filled with the ganache, which is also used to frost the cake.

The finished cake is a beautiful and impressive dessert that's perfect for special occasions or as a sweet treat to indulge in. It's also easy to customize the recipe by adding different flavors or decorations to suit your taste.

Overall, Chocolate Hazelnut Cake is a show-stopping dessert that's sure to impress and delight anyone who loves the rich and indulgent flavors of chocolate and hazelnuts.

Here are some tips and variations for making a delicious Chocolate Hazelnut Cake:


Use high-quality chocolate and hazelnut spread for the best flavor and texture in the ganache.

To make sure the cake layers are even, weigh the batter before dividing it between the cake pans.

To make the cake extra moist, brush each layer with a simple syrup made of equal parts sugar and water before filling it with the ganache.

To prevent the cake from sliding around during assembly, place a small dollop of ganache on the cake plate before placing the first layer.


How To Make Chocolate Hazelnut Cake

Add a layer of sliced fresh strawberries or raspberries between the cake layers for a burst of fruity flavor.

Substitute almond flour for the hazelnuts to make an equally delicious chocolate almond cake.

Make a nut-free version by omitting the hazelnuts in the cake and using a chocolate frosting instead of the ganache.

Make the cake gluten-free by using a gluten-free flour blend in place of all-purpose flour.

Decorate the cake with chopped hazelnuts, chocolate shavings, or fresh berries for a beautiful presentation.

Add a hint of coffee flavor by adding a teaspoon of espresso powder to the ganache.

With these tips and variations, you can make a Chocolate Hazelnut Cake that is perfect for any occasion and customized to your liking.


  • For the cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup chopped hazelnuts, toasted

  • For the chocolate hazelnut ganache:

  • 8 ounces semisweet chocolate, chopped
  • 1 cup heavy cream
  • 1/2 cup chocolate hazelnut spread (such as Nutella)

How To Make Chocolate Hazelnut Cake


Preheat the oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.

In a large bowl, whisk together the flour, sugar, cocoa grease makeup, incinerating grease makeup, incinerating soda pop pop, and tar.

In a separate coliseum, whisk together the milk, vegetable oil painting, eggs, and vanilla excerpt.

Add the wet constituents to the dry constituents and mix until well combined. Fold in the chopped hazelnuts.

Divide the batter inversely between the set croquette kissers. Sing for 30- 35 twinkles, or until a toothpick fitted into the center of the cutlet comes out clean.

Let the galettes cool in the kissers for 10 twinkles before transferring them to a line rack to cool fully.

For the chocolate hazelnut ganache:

Place the chopped chocolate in a heatproof bowl.

In a small saucepan, toast the heavy cream over medium heat until it comes to a poach. Pour the cream over the chocolate and let it sit for a minute or two before stirring until smooth and glossy.

Add the chocolate hazelnut spread to the bowl and stir until fully incorporated.

Let the ganache cool to room temperature, stirring sometimes.

To assemble the cake:

If the cake layers are not even, use a serrated knife to level them off.

Place one cutlet subcaste on a cutlet plate or stand. Spread a layer of ganache on top.

Place the alternate cutlet subcaste on top of the ganache. Spread another layer of ganache on top.

Use the remaining ganache to frost the sides and top of the cake, smoothing it out with an offset spatula.

Chill the cake in the refrigerator for at least 30 minutes before serving.

Enjoy your delicious and indulgent Chocolate Hazelnut Cake!