Chocolate Cake With Hazelnuts Recipe || Best Here’s

Chocolate Cake With Hazelnuts Recipe came to life in my kitchen after watching a classic European baking program featuring regional nut-based desserts.

The rich cocoa flavor paired naturally with hazelnut meal, creating a moist and deeply flavored cake. I’ve made this recipe several times, fine-tuning the texture and sweetness based on my experience.

I was inspired by the traditional methods shown in the episode, which focused on using local ingredients. The specialty lies in the depth of chocolate and the nuttiness that stands out.

I will now show step-by-step how to make this Chocolate Cake With Hazelnuts Recipe.

Best Chocolate Cake With Hazelnuts Recipe

The best Chocolate Cake With Hazelnuts recipe combines rich cocoa and finely ground hazelnut meal to create a moist, dense, and flavorful dessert.

This chocolate cake with hazelnuts recipe delivers a deep chocolate taste balanced by the nutty aroma of roasted hazelnuts. Made using yogurt for extra moisture and a butter-based batter, it’s finished with a silky chocolate hazelnut frosting.

Inspired by European baking traditions, this chocolate cake with hazelnuts recipe brings warmth and depth to every slice. If you love chocolate and nuts together, this cake is a must-bake.

How To Prepare Chocolate Cake With Hazelnuts Recipe?

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Total Time: 55 minutes

Course: Dessert

Cuisine: American

Calories: 340

Yield: 12 servings

Kitchen Utensils

• Mixing bowls
• Whisk and spatula
• Electric hand or stand mixer
• 8-inch (20 cm) round cake pan
• Baking paper
• Cooling rack
• Sifter
• Knife or offset spatula (for frosting)

Ingredients

For the Cake

• 60g unsweetened cocoa powder, sifted
• 150g light brown sugar
• 120g unsalted butter, melted and cooled
• 100g all-purpose (plain) flour
• 3 large eggs, at room temperature
• 80g hazelnut meal (or hazelnut flour)
• 1½ tsp baking powder
• ½ tsp baking soda
• 1 pinch fine table salt
• 240ml plain yogurt

For the Frosting

• 140g unsalted butter, softened
• 85g extra dark chocolate (85%), melted and cooled
• 60g Nutella or similar chocolate hazelnut spread
• 15ml heavy whipping cream (35%)
• 160g powdered (confectioner’s) sugar
• 6g cocoa powder
• Pinch of salt

Instructions

1. Preheat and Prepare

Preheat your oven to 175°C (350°F). Grease an 8-inch round cake pan and line the bottom with baking paper. Set aside.

2. Combine Dry Ingredients

In a large bowl, sift together the cocoa powder, all-purpose flour, baking powder, baking soda, and salt. Stir in the hazelnut meal to blend evenly.

3. Whisk Wet Ingredients

In another bowl, whisk together the melted (and cooled) butter with the light brown sugar until combined. Add in the eggs, one at a time, whisking well after each addition until smooth and slightly pale.

4. Add Yogurt and Mix

Pour in the yogurt and mix until smooth. The mixture may look slightly separated that’s normal. Gradually fold in the dry ingredients using a spatula until just combined. Do not overmix.

5. Bake the Cake

Pour the batter into the prepared cake pan and smooth the top. Bake in the center of the preheated oven for 35–40 minutes, or until a skewer inserted into the middle comes out clean or with a few moist crumbs.

6. Cool Completely

Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then turn it out onto a wire rack to cool completely before frosting.

7. Make the Frosting

In a medium bowl, beat the softened butter with an electric mixer until creamy. Add the melted and cooled dark chocolate, Nutella, heavy cream, cocoa powder, pinch of salt, and confectioner’s sugar. Beat until fluffy and smooth about 2–3 minutes.

8. Assemble and Frost

Once the cake is completely cool, use a spatula or knife to spread the frosting evenly over the top and sides. Decorate with chopped hazelnuts or chocolate shavings if desired. Slice and serve.

Why My Recipe Works

This Chocolate Cake with Hazelnuts recipe works because each ingredient is carefully balanced for flavor and texture. Using hazelnut meal adds natural richness and a soft, nutty bite without drying the cake.

Melted butter gives depth and moisture, while yogurt keeps the crumb tender and slightly tangy. Brown sugar brings a mellow sweetness that complements the cocoa, not overwhelms it.

The baking soda and baking powder ensure the cake rises evenly. The frosting, made with dark chocolate and hazelnut spread, mirrors the cake’s core flavors, creating a cohesive and indulgent experience in every slice.

Why We Love This Recipe

This chocolate cake with hazelnuts recipe delivers a rich and moist chocolate cake with a unique nutty flavor from the hazelnut meal. The combination of cocoa and hazelnuts creates a deep, satisfying taste that feels both comforting and elegant.

The frosting adds a smooth, creamy finish that perfectly complements the cake’s texture. It holds a special place for those who appreciate classic flavors with a twist.

The balance of ingredients results in a chocolate cake with hazelnuts recipe that feels indulgent without being too heavy, making it a favorite for celebrations and quiet moments alike.

Serving Ideas

Chocolate cake with hazelnuts recipe pairs beautifully with a variety of toppings and sides. Serve each slice with a scoop of vanilla or hazelnut gelato to enhance the nutty richness.

Add a handful of fresh raspberries or sliced strawberries for a fruity balance. Lightly sweetened whipped cream adds a soft, airy contrast to the dense texture.

For a bolder touch, drizzle warm chocolate ganache over the top or sprinkle with chopped toasted hazelnuts for crunch.

A dusting of powdered sugar or cocoa powder gives it a refined finish. Enjoy with a cup of strong coffee or espresso on the side.

Expert Baking Tips

1. Allow eggs to come to room temperature before mixing. This helps them incorporate better, resulting in a smoother batter and even rise.

2. Sifting cocoa powder, flour, baking powder, and baking soda prevents lumps and ensures even distribution, which creates a lighter cake texture.

3. Melt the butter gently and let it cool before adding to the batter. Hot butter can cook the eggs prematurely and affect the cake’s texture.

4. When combining wet and dry ingredients, fold carefully to avoid overmixing, which can make the cake dense and tough.

5. Use an oven thermometer to ensure accurate baking temperature. An oven that’s too hot or cold can cause uneven baking or drying out.

6. Allow the cake to cool fully on a wire rack. Frosting a warm cake can cause the frosting to melt and slide off.

Additions

✔ Chopped Roasted Hazelnuts: Fold about 50g of chopped, toasted hazelnuts into the batter before baking for added crunch and deeper nut flavor. You can also sprinkle them on top of the frosting for visual appeal and texture.

✔ Espresso Powder (1–2 tsp): A small amount of instant espresso powder intensifies the chocolate flavor without making the cake taste like coffee. It brings out richness and depth, especially when using dark chocolate.

✔ Dark Chocolate Chunks or Chips (50–70g): Stir into the batter for gooey chocolate pockets inside the cake. Choose 70% dark chocolate for a bolder taste, or milk chocolate for sweetness.

✔ Orange or Lemon Zest (1 tsp): Grated zest of citrus fruit adds a bright, aromatic note that pairs beautifully with both chocolate and hazelnuts. It cuts through the richness and adds freshness.

✔ Sea Salt Flakes (for Garnish): After frosting, sprinkle a pinch of flaky sea salt like Maldon on top. It enhances sweetness and creates a sweet-salty balance that complements the Nutella-based frosting.

How To Store Chocolate Cake with Hazelnuts Recipe

To store your Chocolate Cake With Hazelnuts Recipe, 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 is one of the best chocolate cake with hazelnuts recipe I’ve made in my kitchen, and I’m excited to share my simple method with you. The deep chocolate flavor and rich hazelnut texture come together beautifully in every slice.

I’ve tested and refined this recipe to make sure it works smoothly from start to finish. Now that you’ve seen how I prepare it step by step, I hope you feel confident to try it too.

Bake it, enjoy chocolate cake with hazelnuts recipe, and share it with others who love homemade desserts.

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