Here’s a rich, nutty, and absolutely indulgent Hazelnut and Chocolate-Hazelnut Cake — perfect for fans of Nutella® or Ferrero Rocher-style desserts. This cake is full of roasted hazelnut flavor, layered with creamy chocolate-hazelnut spread, and optionally finished with ganache or frosting for a showstopper effect.
🍫🌰 Hazelnut & Chocolate-Hazelnut Cake
Prep Time: 25 minutes
Bake Time: 30–35 minutes
Servings: 10–12
Ingredients
🧁 For the cake:
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1 cup (120g) hazelnuts, toasted and finely ground
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1 cup (125g) all-purpose flour
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1 tsp baking powder
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1/4 tsp salt
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1/2 cup (115g) unsalted butter, softened
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1/2 cup (100g) granulated sugar
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1/2 cup (100g) brown sugar
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3 large eggs
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1/2 cup (120ml) milk or buttermilk
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1 tsp vanilla extract
🍫 For the filling:
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3/4 to 1 cup chocolate-hazelnut spread (like Nutella®)
🍫 Optional Ganache Topping:
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1/2 cup (120ml) heavy cream
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4 oz (115g) dark chocolate, chopped
🌰 Garnish (optional):
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Chopped or whole roasted hazelnuts
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Chocolate curls or shavings
Instructions
1. Prep hazelnuts:
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Toast hazelnuts at 350°F (175°C) for 8–10 minutes until fragrant. Rub skins off in a towel.
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Cool, then pulse in a food processor until finely ground (not a paste).
2. Make the cake batter:
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Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line with parchment.
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In a bowl, whisk together flour, ground hazelnuts, baking powder, and salt.
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In another bowl, cream butter and sugars until fluffy (2–3 mins). Add eggs one at a time, beating well.
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Stir in vanilla. Add dry ingredients in 2 batches, alternating with milk. Mix until smooth.
3. Bake:
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Divide batter between the two pans and smooth the tops.
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Bake for 30–35 minutes, or until a toothpick comes out clean.
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Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
4. Assemble:
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Spread a generous layer of chocolate-hazelnut spread over the top of one cooled cake layer.
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Place second cake layer on top.
5. Optional: Make ganache topping:
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Heat cream until just simmering. Pour over chopped chocolate. Let sit 2 minutes, then stir until smooth.
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Pour over the top of the cake and let it drip slightly over the sides.
6. Garnish (optional):
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Decorate with chopped or whole hazelnuts, chocolate curls, or a dusting of cocoa powder.
📝 Tips:
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You can substitute ground almonds if hazelnuts aren’t available, but the flavor will differ.
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For a layered torte-style version, slice each cake horizontally for 4 thin layers, and alternate Nutella and ganache.
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Store covered at room temp for 1 day, or refrigerate up to 4 days.