Imagine a dessert that perfectly combines the rich, decadent flavor of chocolate with the nutty crunch of hazelnuts. That’s exactly what you’ll get with this Chocolate Cake with Hazelnuts recipe.
This cake is a true indulgence, featuring a moist chocolate sponge layered with a creamy, nut-studded frosting and finished with a sprinkle of toasted hazelnuts.
A special occasion or simply treating yourself, this cake delivers a luxurious experience with every bite.
The contrast between the smooth chocolate and the crunchy hazelnuts creates a delightful texture and flavor profile, making it a standout choice for any dessert lover.
Let me guide you through making this irresistible treat that’s sure to impress!
How To Prepare Chocolate Cake With Hazelnuts Recipe?
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: American
Calories: 340
Yield: 12 servings
Equipment Needed
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Rubber spatula
- Measuring cups and spoons
- Sifter
- Cooling rack
Ingredients
Cake Ingredients:
- 1 cup (150g) hazelnuts, toasted and finely ground
- 1 cup (125g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk, room temperature
- 1/2 cup (120ml) hot water
Frosting Ingredients:
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (50g) hazelnut spread (e.g., Nutella)
- 2 cups (250g) powdered sugar
- 1/4 cup (30g) unsweetened cocoa powder
- 1/4 cup (60ml) heavy cream (add more as needed)
- 1 teaspoon vanilla extract
- Pinch of salt
Topping Ingredients:
- 1/2 cup (75g) hazelnuts, toasted and chopped
- Chocolate shavings (optional, for garnish)
Instructions
1. Toast and Grind the Hazelnuts:
Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast them for 8-10 minutes, until they’re golden and fragrant.
Let them cool, then finely grind them in a food processor until they reach a coarse flour consistency. Set aside.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the ground hazelnuts, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. This step ensures that all the dry ingredients are evenly combined.
3. Prepare the Wet Ingredients:
In a large mixing bowl, cream the softened butter with the granulated sugar and brown sugar until the mixture is light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract. Gradually incorporate the dry ingredients, alternating with the buttermilk, mixing until smooth. Stir in the hot water until the batter is well combined.
4. Bake the Cake:
Pour the batter into a greased and floured 9-inch round cake pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
5. Frost and Garnish:
While the cake is cooling, prepare the frosting by beating together the softened butter, hazelnut spread, powdered sugar, cocoa powder, heavy cream, vanilla extract, and a pinch of salt until smooth and creamy.
Once the cake is fully cooled, spread the frosting over the top and sides. Finish by garnishing with chopped toasted hazelnuts and optional chocolate shaving.
Special Note
1. Choosing Quality Ingredients: For the best results, always use high-quality chocolate and fresh hazelnuts.
The richness of the chocolate and the freshness of the nuts are key to achieving a truly decadent cake.
Toasting the hazelnuts before adding them to the batter can also enhance their flavor, bringing out a deeper, nuttier taste that complements the chocolate perfectly.
2. Balancing Sweetness: When making a chocolate cake with hazelnuts, consider adjusting the sweetness based on your preference.
If you’re using a darker chocolate, which is less sweet, you might want to add a touch more sugar or a drizzle of honey to balance the flavors.
On the other hand, if you prefer a richer, more intense flavor, reducing the sugar slightly can let the chocolate and hazelnuts shine.
How To Make More Delicious Chocolate Cake With Hazelnuts
To elevate your Chocolate Cake with Hazelnuts to the next level, consider these three delicious ideas that add extra layers of flavor and texture:
1. Incorporate Hazelnut Spread into the Cake
Idea: Swirl a generous amount of hazelnut spread (like Nutella) into the chocolate cake batter before baking. This adds a rich, nutty flavor throughout the cake.
How-To:
- Prepare your chocolate cake batter as usual.
- Gently fold 1/2 cup of hazelnut spread into the batter, creating swirls.
- Pour the batter into the cake pan and bake as directed.
2. Add a Hazelnut Crunch Layer
Idea: Create a crunchy hazelnut layer to add texture and depth to the cake. This can be incorporated into the filling or as a topping.
How-To:
Crunch Layer: Mix 1 cup of chopped hazelnuts with 1/2 cup of caramel or chocolate ganache. Spread this mixture between layers of the cake.
Topping: Toast and chop additional hazelnuts, then mix them with a bit of melted chocolate. Drizzle this over the top of the frosted cake.
3. Infuse with Espresso or Coffee
Idea: Enhance the chocolate flavor with a touch of espresso or strong coffee. This intensifies the chocolate taste and complements the hazelnuts beautifully.
How-To:
- Add 1-2 tablespoons of instant espresso powder or brewed coffee to the chocolate cake batter.
- Alternatively, you can incorporate espresso into the frosting or ganache.
How To Store Chocolate Cake with Hazelnuts Recipe
To store your Chocolate Cake with Hazelnuts, first, let the cake cool completely before wrapping. Cover it tightly with plastic wrap or aluminum foil to prevent it from drying out.
You can store the cake at room temperature for up to 3 days if it’s not frosted, or in the refrigerator if it has frosting or filling, for up to a week.
Conclusion
This Chocolate Cake with Hazelnuts recipe is the ultimate indulgence for any dessert lover. Its rich, moist chocolate sponge paired with the creamy, nutty frosting creates a symphony of flavors and textures that will captivate your taste buds.
The toasted hazelnuts add a delightful crunch and depth, making each bite a memorable experience. Perfect for special occasions or simply as a luxurious treat, this cake is sure to impress family and friends alike.
Following the steps outlined, you’ll create a stunning and delicious dessert that’s both satisfying and impressive.
Enjoy baking, and relish every decadent slice of this exquisite chocolate and hazelnut creation!
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Chocolate Cake With Hazelnuts Recipe
Equipment
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Rubber spatula
- Measuring cups and spoons
- Sifter
- Cooling rack
Ingredients
Cake Ingredients:
- 1 cup 150g hazelnuts, toasted and finely ground
- 1 cup 125g all-purpose flour
- 1/2 cup 50g unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup 115g unsalted butter, softened
- 1 cup 200g granulated sugar
- 1/2 cup 100g brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup 240ml buttermilk, room temperature
- 1/2 cup 120ml hot water
Frosting Ingredients:
- 1/2 cup 115g unsalted butter, softened
- 1/2 cup 50g hazelnut spread (e.g., Nutella)
- 2 cups 250g powdered sugar
- 1/4 cup 30g unsweetened cocoa powder
- 1/4 cup 60ml heavy cream (add more as needed)
- 1 teaspoon vanilla extract
- Pinch of salt
Topping Ingredients:
- 1/2 cup 75g hazelnuts, toasted and chopped
- Chocolate shavings optional, for garnish
Instructions
Toast and Grind the Hazelnuts:
- Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast them for 8-10 minutes, until they’re golden and fragrant.
- Let them cool, then finely grind them in a food processor until they reach a coarse flour consistency. Set aside.
Mix the Dry Ingredients:
- In a medium bowl, whisk together the ground hazelnuts, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. This step ensures that all the dry ingredients are evenly combined.
Prepare the Wet Ingredients:
- In a large mixing bowl, cream the softened butter with the granulated sugar and brown sugar until the mixture is light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract. Gradually incorporate the dry ingredients, alternating with the buttermilk, mixing until smooth. Stir in the hot water until the batter is well combined.
Bake the Cake:
- Pour the batter into a greased and floured 9-inch round cake pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Frost and Garnish:
- While the cake is cooling, prepare the frosting by beating together the softened butter, hazelnut spread, powdered sugar, cocoa powder, heavy cream, vanilla extract, and a pinch of salt until smooth and creamy.
- Once the cake is fully cooled, spread the frosting over the top and sides. Finish by garnishing with chopped toasted hazelnuts and optional chocolate shaving.