Chocolate Cake With Hazelnuts Recipe
This Chocolate Cake with Hazelnuts recipe combines rich cocoa and nutty hazelnut meal for a moist, flavorful dessert. Carefully balanced ingredients and a smooth chocolate-hazelnut frosting create a delicious treat. Tested and refined for reliable results, this recipe brings a satisfying, homemade touch to any occasion. Follow the simple steps to bake and enjoy this indulgent cake at home.
Equipment
- 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
- 60 g unsweetened cocoa powder sifted
- 150 g light brown sugar
- 120 g unsalted butter melted and cooled
- 100 g all-purpose plain flour
- 3 large eggs at room temperature
- 80 g hazelnut meal or hazelnut flour
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 pinch fine table salt
- 240 ml plain yogurt
For the Frosting
- 140 g unsalted butter softened
- 85 g extra dark chocolate 85%, melted and cooled
- 60 g Nutella or similar chocolate hazelnut spread
- 15 ml heavy whipping cream 35%
- 160 g powdered confectioner’s sugar
- 6 g cocoa powder
- Pinch of salt
Instructions
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.
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.
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.
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.
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.
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.
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.
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.