Chocolate and hazelnut are a match made in heaven, and this Chocolate Hazelnut Layer Cake is the epitome of indulgence. Imagine layers of moist, fudgy chocolate cake interspersed with a silky hazelnut buttercream and crunchy hazelnut praline – a dessert that’s as impressive to look at as it is delicious to eat. This cake is the perfect centerpiece for any celebration, from birthdays to holidays, and it’s sure to leave your guests swooning.
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Why You’ll Love This Chocolate Hazelnut Layer Cake
This Chocolate Hazelnut Layer Cake is the ultimate treat for chocolate and nut lovers alike. The rich, moist chocolate cake is balanced by the creamy, nutty hazelnut buttercream, creating a truly decadent and satisfying dessert. The addition of hazelnut praline not only adds a satisfying crunch but also a touch of caramelized sweetness that takes this cake to the next level. Whether you’re looking to impress at a special occasion or simply treat yourself to something truly indulgent, this cake is sure to become a new favorite.
Ingredients
To make this Chocolate Hazelnut Layer Cake, you’ll need a handful of simple, high-quality ingredients. The star of the show is, of course, the chocolate and hazelnuts, but you’ll also need flour, sugar, eggs, butter, and a few other pantry staples. The result is a cake that’s both impressive and approachable, perfect for home bakers of all skill levels.
- 2 cups (250g) – All-purpose flour
- 1 cup (100g) – Unsweetened cocoa powder
- 2 teaspoons – Baking powder
- 1/2 teaspoon – Salt
- 1 cup (230g) – Unsalted butter, softened
- 1 1/2 cups (300g) – Granulated sugar
- 4 – Large eggs
- 1 teaspoon – Vanilla extract
- 1 cup (240ml) – Whole milk
- 1 cup (150g) – Toasted, chopped hazelnuts
Ingredient Substitutions
- Dairy-free: Use plant-based milk and butter to make this cake dairy-free.
- Nut allergy: Swap the hazelnuts for almonds or pecans.
How to Make Chocolate Hazelnut Layer Cake
Making this Chocolate Hazelnut Layer Cake is surprisingly easy, with just a few simple steps. The key is to take your time and follow the instructions carefully to ensure your cake turns out perfectly moist and flavorful.
Step 1: Prep Work
Begin by preheating your oven to 350°F (180°C) and preparing your baking pans. Grease and flour the pans to ensure your cake layers release easily. Toast the hazelnuts on the stovetop or in the oven until fragrant and their skins start to peel off. Once cooled, rub the hazelnuts between your palms to remove the skins, then chop them coarsely.
Step 2: Main Cooking Process
In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Alternately add the dry ingredients and milk to the butter mixture, mixing just until combined. Divide the batter evenly between your prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 3: Final Steps/Assembly
Once the cake layers have cooled completely, use a serrated knife to level the tops. Place one layer on your serving platter or cake stand, then top it with a generous layer of the hazelnut buttercream. Sprinkle some of the chopped, toasted hazelnuts over the buttercream. Repeat this process with the remaining cake layers and buttercream, finishing with the top layer.
Step 4: Finishing Touches
To complete the look, use the remaining buttercream to frost the sides of the cake. Decorate the top of the cake with more chopped hazelnuts, a drizzle of melted chocolate, or a dusting of cocoa powder. Chill the assembled cake in the refrigerator for at least 2 hours before serving to allow the layers to set.
Recipe Variations & Tips
- Hazelnut Praline: For an extra-special touch, you can add a layer of hazelnut praline between the cake layers. Simply make a quick caramel on the stovetop, then stir in the toasted, chopped hazelnuts. Pour the praline onto a parchment-lined baking sheet, let it cool, and then break it into pieces to layer into the cake.
- Lighter Frosting: You can also try swapping out the hazelnut buttercream for a whipped cream or cream cheese frosting, if you prefer a lighter texture.
- Serving Suggestions: For a truly decadent experience, serve slices of this cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream.
- Dietary Variations: To make this cake gluten-free, simply use a gluten-free flour blend in place of the all-purpose flour.
Serving & Storage
Serve with: Freshly whipped cream, vanilla ice cream.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, the cake can be frozen for up to 2 months. Simply thaw in the refrigerator before serving.
Reheat: Bring to room temperature before serving.
Make-Ahead: The cake layers can be baked and cooled a day or two in advance. Wrap them tightly in plastic wrap and store them at room temperature until you’re ready to assemble the cake.
See more cake inspiration on our DailyCake_ Pinterest page.
Nutrition Information
A slice of this Chocolate Hazelnut Layer Cake is a true indulgence, but it’s also a delicious treat that can be enjoyed in moderation. Each serving provides a satisfying dose of chocolate and hazelnut flavor, along with a good amount of carbohydrates, fat, and protein to keep you feeling full and satisfied.
- Serving Size: 1 slice (1/12 of cake)
- Calories: 495 kcal
- Protein: 6 g
- Carbs: 53 g
- Fat: 30 g
- Sodium: 205 mg
Decadent Chocolate Hazelnut Layer Cake
Indulge in the rich and decadent flavors of this Chocolate Hazelnut Layer Cake. Perfect for special occasions or simply to satisfy your sweet tooth!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: 🍰 Cake Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
– 2 cups all-purpose flour
– 2 cups granulated sugar
– 3/4 cup unsweetened cocoa powder
– 2 tsp baking powder
– 1.5 tsp baking soda
– 1 tsp salt
– 2 large eggs
– 1 cup whole milk
– 1/2 cup vegetable oil
– 2 tsp vanilla extract
– 1 cup boiling water
– 1 cup hazelnut spread (e.g., Nutella)
– 1 cup heavy cream
– 1/2 cup powdered sugar
– 1/2 cup chopped hazelnuts (for topping)
Instructions
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add eggs, milk, oil, and vanilla to the dry ingredients and beat for 2 minutes on medium speed.
4. Stir in the boiling water until well combined (batter will be thin).
5. Pour the batter evenly into the prepared pans.
6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. Let cakes cool in the pans for 10 minutes, then remove from pans and cool completely on a wire rack.
8. For the frosting, beat heavy cream and powdered sugar until stiff peaks form.
9. Once the cakes are cooled, spread a layer of hazelnut spread on top of one cake layer.
10. Add a layer of whipped cream on top of the hazelnut spread.
11. Place the second cake layer on top and repeat the hazelnut spread and whipped cream layers.
12. Top the cake with chopped hazelnuts for decoration.
Notes
– This cake can be made a day in advance and stored in the refrigerator.
– For an extra touch, drizzle melted chocolate on top before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 400 kcal
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg
Keywords: chocolate, hazelnut, cake, dessert
Frequently Asked Questions
How do I prevent the cake layers from sticking to the pans?
Make sure to grease and flour the pans thoroughly before adding the batter. You can also line the pans with parchment paper for added insurance.
Can I make the cake layers in advance?
Absolutely! The cake layers can be baked and cooled a day or two in advance. Wrap them tightly in plastic wrap and store them at room temperature until you’re ready to assemble the cake.
How do I get a smooth, even frosting on the sides of the cake?
Use a turntable or cake stand to slowly rotate the cake as you apply the frosting with an offset spatula or icing knife. Dip the spatula in hot water to help smooth the frosting.
Can I substitute a different type of nut for the hazelnuts?
Yes, you can definitely use a different type of nut if you prefer. Almonds, pecans, or walnuts would all work well in this recipe.
How long will the assembled cake keep?
The assembled cake will keep in the refrigerator for up to 5 days. You can also freeze the entire cake or individual slices for up to 2 months.
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