Cinematic close-up of a decadent chocolate hazelnut cake with creamy Nutella frosting and toasted hazelnuts on a marble plate, featuring warm golden lighting, steam rising, and a rustic kitchen background with cocoa powder dusting and melted chocolate drizzle.

Chocolate Hazelnut Cake: The Only Recipe You’ll Ever Need

Chocolate Hazelnut Cake: The Only Recipe You’ll Ever Need

Making a chocolate hazelnut cake shouldn’t feel like defusing a bomb.

I know the panic of a sunken center, the heartbreak of dry crumbs, and the absolute rage when your frosting splits into a greasy mess.

This chocolate hazelnut cake actually works.

KEY INFO

Prep time: 20 minutes

Cook time: 25 minutes

Total time: 1 hour 30 minutes (includes cooling)

Servings: 10-12 slices

Difficulty level: Intermediate

Dietary tags: Can be made gluten-free, dairy-free available

EQUIPMENT NEEDED

  • Two 8-inch round cake pans
  • Electric hand mixer or stand mixer
  • Parchment paper
  • Large mixing bowls (2)
  • Sifter or fine-mesh sieve
  • Rubber spatula
  • Wire cooling rack
  • Toothpick or cake tester
  • Offset spatula (or butter knife works)

Simple alternatives: No electric mixer? Your arms will get a workout, but a whisk does the job. No cooling rack? Flip onto a clean cutting board.

INGREDIENTS

For the Cake:
  • 1¾ cups (220g) all-purpose flour, sifted
  • ¾ cup (75g) Dutch-process cocoa powder, sifted (regular cocoa works, just less rich)
  • 1¾ cups (350g) granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup (240ml) whole milk, room temperature (dairy-free milk works)
  • ½ cup (120ml) vegetable oil (canola or grapeseed)
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) hot strong coffee (or hot water, but coffee makes it sing)
  • ¾ cup (100g) roasted hazelnuts, finely ground
For the Frosting:
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 1¼ cups (350g) chocolate hazelnut spread (Nutella or dairy-free chocolate hazelnut spread)
  • 2½ cups (300g) powdered sugar, sifted
  • 3 oz (85g) dark chocolate (70% cocoa), melted and cooled
  • 2 tablespoons heavy cream (or coconut cream)
  • ¼ teaspoon salt
  • ½ cup (70g) chopped hazelnuts for topping

METHOD

1. Set yourself up for success

Preheat your oven to 350°F (175°C).

Grease two 8-inch round pans with oil, line the bottoms with parchment circles, then grease the parchment too.

Nothing’s sadder than a stuck cake.

A pristine kitchen countertop set for baking, featuring scattered ingredients like cocoa powder and flour in white bowls, greased cake pans with parchment, and an electric mixer in soft natural light.

2. Toast those hazelnuts properly

Spread raw hazelnuts on a baking sheet.

Toast at 350°F for 8-10 minutes until they smell like heaven and turn golden brown.

Let them cool slightly, then rub off the papery skins using a clean kitchen towel.

Blitz in a food processor until finely ground—think coarse sand, not hazelnut butter.

3. Mix your dry ingredients

Sift flour, cocoa powder, sugar, baking soda, baking powder, and salt into a large bowl.

Whisk it all together.

This isn’t optional—cocoa powder clumps like nobody’s business.

4. Combine the wet ingredients

In another large bowl, whisk eggs until slightly frothy.

Add milk, oil, and vanilla.

Whisk until smooth and combined.

Stir in the ground hazelnuts.

5. Bring it together (gently)

Add half the dry mixture to the wet ingredients.

Mix on low speed or fold gently with a spatula until just combined.

Pour in the hot coffee slowly while stirring—yes, the batter will look alarmingly thin.

That’s exactly right.

Add the remaining dry ingredients and mix until no flour streaks remain.

Don’t overmix or you’ll bake a hockey puck.

6. Bake with precision

Divide batter evenly between the two prepared pans.

Bake for 23-26 minutes until a toothpick inserted in the center comes out with a few moist crumbs.

Not wet batter. Not bone dry. Moist crumbs.

The tops should spring back when lightly touched.

7. Cool completely (I mean it)

Let cakes cool in pans for 15 minutes on a wire rack.

Run a knife around the edges, then invert onto the rack.

Peel off the parchment.

Let them cool completely—at least 1 hour.

Frosting a warm cake is a one-way ticket to disaster.

8. Make that frosting

Beat softened butter with an electric mixer for 2 minutes until pale and fluffy.

Add the chocolate hazelnut spread and beat until combined.

Gradually add sifted powdered sugar on low speed, then increase to medium-high for another minute.

Pour in the cooled melted chocolate, cream, and salt.

Beat for 30 seconds until smooth and spreadable.

If it’s too thick, add cream by the teaspoon.

Too thin? More powdered sugar.

9. Assemble like a pro

Place one cake layer on your serving plate.

Spread about one-third of the frosting evenly across the top.

Place the second layer on top, pressing down gently.

Spread remaining frosting over the top and sides.

Don’t stress about perfection—rustic looks intentional.

10. Garnish and serve

Sprinkle chopped hazelnuts over the top.

Press some gently into the sides if you’re feeling fancy.

Let the frosting set for 30 minutes at room temperature before slicing.

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