What makes the perfect dessert combination – is it the richness of chocolate paired with the nutty flavor of hazelnuts. This homemade chocolate hazelnut cake is a quick and easy treat to make, featuring a moist and decadent chocolate cake filled with hazelnut spread and topped with a crunchy hazelnut crust. Save this idea for your next family favorite dessert night.

Chocolate Hazelnut Cake

Introduction

Indulge in the rich flavors of our Chocolate Hazelnut Cake, a masterpiece that combines the deep, velvety smoothness of chocolate with the nutty, aromatic essence of hazelnuts. This cake is not just a dessert; it’s an experience that will delight your senses and leave you wanting more. The best part? It’s incredibly easy to make, requiring minimal effort for a result that’s sure to impress. Using everyday ingredients, this recipe is perfect for both beginners and seasoned bakers looking to add a new favorite to their repertoire. Whether you’re celebrating a special occasion or just need a sweet treat to brighten up your day, the Chocolate Hazelnut Cake is the perfect choice.

Why This Works

• Flavor balance and ingredient accessibility: The combination of chocolate and hazelnuts creates a perfectly balanced flavor profile that is both decadent and refined. The ingredients are easily found in most grocery stores, making this cake accessible to everyone.
• Ease of preparation: Despite its impressive appearance and taste, the Chocolate Hazelnut Cake is surprisingly simple to prepare. The steps are straightforward, and the ingredients are easy to work with, making it a great option for those short on time or new to baking.
• Impressive results with minimal effort: The end result of this recipe is a stunning cake that looks and tastes like it was made by a professional pastry chef. The layers of moist chocolate cake, the crunch of hazelnuts, and the smoothness of the chocolate ganache come together to create a dessert that is sure to impress your family and friends.

Key Ingredients

The Chocolate Hazelnut Cake relies on a few key ingredients to achieve its unique flavor and texture. These include high-quality dark chocolate for the deepest flavor, hazelnuts for their distinctive nutty taste and satisfying crunch, and buttermilk to ensure the cake is moist and tender. For the chocolate ganache, heavy cream and more dark chocolate are used to create a rich, velvety topping. Practical substitutions can be made for some ingredients, such as using almond milk instead of buttermilk or walnuts instead of hazelnuts, but the original ingredients provide the best flavor and texture.

Instructions

1. Step 1: Begin by preheating your oven to 350°F (180°C). Prepare your cake pans by greasing them with butter and dusting them with flour. Chop the hazelnuts and melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
2. Step 2: In a large mixing bowl, whisk together the flour, sugar, and baking powder. In another bowl, whisk the eggs, buttermilk, and melted chocolate. Combine the wet and dry ingredients, stirring until just combined, then fold in the chopped hazelnuts.
3. Step 3: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
4. Step 4: For the ganache, heat the heavy cream in a small saucepan over medium heat until it starts to simmer. Remove from heat and pour over the chopped dark chocolate in a heatproof bowl. Let it sit for 2-3 minutes before stirring until smooth and glossy. Once the cakes are completely cool, place one layer on a serving plate and spread a layer of ganache on top. Place the second layer on top and frost the entire cake with the remaining ganache.

Handy Tips

• To ensure your cake is moist, don’t overmix the batter, and make sure to not overbake. A toothpick inserted into the center should come out with a few moist crumbs attached.
• For a stronger hazelnut flavor, you can toast the hazelnuts in a 350°F oven for 10-12 minutes, or until fragrant and lightly browned, before chopping them.
• If you find that your ganache is too thin, you can refrigerate it for about 10 minutes to firm it up before using. Conversely, if it’s too thick, you can warm it slightly over low heat.

Heat Control

Heat control is crucial in this recipe, especially when melting the chocolate and baking the cake. For melting chocolate, it’s best to use a double boiler or the microwave in short increments, stirring between each heating to prevent the chocolate from seizing up or becoming too hot. When baking, ensure your oven is at the correct temperature, as this will affect the texture and doneness of the cake. The ideal temperature is 350°F (180°C), and the cakes are done when a toothpick inserted into the center comes out clean, usually after 25-30 minutes.

Crunch Factor

The crunch factor in this cake comes from the hazelnuts, which add a delightful texture contrast to the moist chocolate cake and smooth ganache. To enhance the crunch, ensure that the hazelnuts are chopped coarsely rather than finely, and consider toasting them lightly before using for an intensified flavor and crunch. The hazelnuts should be distributed evenly throughout the batter to ensure each bite includes a satisfying crunch.

Pro Kitchen Tricks

• To achieve a smooth and even ganache, make sure the chocolate and cream are at room temperature before mixing. This helps the ganache to set smoothly and evenly.
• For a professional finish, chill the cake in the refrigerator for about 30 minutes before serving to set the ganache. This makes the cake easier to slice and serves cleanly.
• Consider using high-quality chocolate with a high cocoa content for the best flavor. Dark chocolate, in particular, pairs well with hazelnuts and adds depth to the cake.

Storage Tips

• The cake can be stored at room temperature for up to 3 days, covered with plastic wrap or aluminum foil to keep it fresh.
• For longer storage, the cake can be refrigerated for up to 5 days. Allow it to come to room temperature before serving for the best taste and texture.
• Freezing is also an option; wrap the cake tightly in plastic wrap or aluminum foil and place in a freezer-safe bag. Frozen cake can be stored for up to 2 months. Thaw overnight in the refrigerator before serving.

Gift Packaging Ideas

If you’re considering gifting the Chocolate Hazelnut Cake, presentation is key. Wrap the cake in decorative paper or a gift box, and consider adding a ribbon or a gift tag with a personal message. For a more rustic look, you can wrap the cake in parchment paper and tie with twine. Adding a few hazelnuts on top or a sprinkle of cocoa powder can enhance the visual appeal. If you’re gifting a slice or two, individual servings can be wrapped in cellophane bags and tied with a ribbon for a charming and elegant presentation.

Flavor Variations

• Different spices: Consider adding a pinch of salt, a teaspoon of vanilla extract, or a half teaspoon of instant coffee powder to the batter for added depth.
• Creative toppings: Instead of the traditional ganache, you can top the cake with whipped cream, chopped nuts, or even caramel sauce for a different twist.
• Ingredient swaps: Almonds or pecans can be used instead of hazelnuts, and milk chocolate can replace dark chocolate for a sweeter cake. Coconut milk or almond milk can be used as a substitute for buttermilk.

Troubleshooting

• Texture problems: If the cake turns out too dense, it might be due to overmixing the batter. If it’s too dry, it could be overbaked. Adjusting the baking time and avoiding overmixing can help achieve the perfect texture.
• Ingredient replacements: When substituting ingredients, consider their flavor profiles and textures. For example, using a different type of nut will change the flavor and possibly the texture of the cake.
• Over/undercooking signs: Keep an eye on the cake while it’s baking. If the edges start to pull away from the pan and a toothpick inserted into the center comes out clean, the cake is done. If the toothpick comes out wet, it needs more time. If it comes out with moist crumbs, it’s perfectly baked.

FAQs

• Can I freeze it? Yes, the cake can be frozen for up to 2 months. Wrap it tightly and thaw overnight in the refrigerator when you’re ready to serve.
• Is it gluten-free? No, this recipe includes wheat flour and is not gluten-free. However, you can experiment with gluten-free flours as a substitute, though the texture may vary.
• Can I double the recipe? Yes, you can double the recipe to make a larger cake. Just ensure you have enough pans and adjust the baking time accordingly, as a larger cake will take longer to bake through.

Conclusion

With its rich, velvety chocolate and the satisfying crunch of hazelnuts, the Chocolate Hazelnut Cake is a dessert that will quickly become a favorite. It’s a testament to how a few quality ingredients and some simple steps can come together to create something truly special. Whether you’re a seasoned baker or just starting out, this cake is sure to impress. Feel free to experiment with the recipe, adding your own twists and flavor combinations to make it truly yours. And don’t hesitate to share; the joy of baking is often in the sharing, and this cake is sure to bring smiles to the faces of all who taste it.