If you have a craving for something decadent yet nutty, this Chocolate Hazelnut Cake Recipe is going to become your new best friend in the kitchen. Imagine a moist, tender chocolate cake bursting with rich cocoa flavor and the delightful crunch of hazelnuts woven throughout. This cake feels like a warm, affectionate hug on a plate, perfect for celebrations or simply lifting an ordinary day. Trust me, once you try this recipe, you’ll see why it’s earned a special spot in my dessert repertoire.
Ingredients You’ll Need
These ingredients may be simple, but each one plays a crucial role in bringing out the perfect balance of flavor, texture, and that irresistible chocolatey richness in your Chocolate Hazelnut Cake Recipe. From the cocoa’s deep chocolate notes to the hazelnuts’ crunch, every component makes this cake shine.
- 1 1/2 cups all-purpose flour: The base that gives the cake structure and tenderness.
- 1 cup unsweetened cocoa powder: Adds intense chocolate flavor and rich color.
- 1 1/2 tsp baking powder: Helps the cake rise and become fluffy.
- 1/2 tsp baking soda: Works alongside baking powder for perfect leavening.
- 1/2 tsp salt: Enhances all the sweet and nutty flavors.
- 1 cup sugar: Sweetens the cake while contributing to its moist crumb.
- 1/2 cup packed brown sugar: Adds a hint of caramel depth and extra moisture.
- 3/4 cup unsalted butter, softened: Provides richness and a tender crumb.
- 2 large eggs: Bind everything together and give the cake structure.
- 1 tsp vanilla extract: Lifts the chocolate with a subtle floral sweetness.
- 1/2 cup buttermilk: Adds tang and keeps the cake moist and soft.
- 1/2 cup hot water: Ensures the cocoa is fully dissolved, intensifying the chocolate flavor.
- 1 1/2 cups chopped hazelnuts (or ground hazelnuts): Adds that beautiful nutty crunch and texture.
How to Make Chocolate Hazelnut Cake Recipe
Step 1: Prepare Your Pans and Oven
First things first, preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper. Preparing your pans properly sets you up for easy cake removal and beautiful layers.
Step 2: Combine Dry Ingredients
Whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt in a medium bowl. This step ensures even distribution of your leavening agents and cocoa so every bite is perfectly textured and flavored.
Step 3: Cream Sugars and Butter
In a large bowl, beat the sugar, brown sugar, and softened butter until the mixture looks light and fluffy. This creaming process traps air, which contributes to a lighter cake texture.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition to incorporate them fully. Stir in the vanilla extract for warmth and aroma — this little touch elevates the whole cake experience.
Step 5: Alternate Adding Dry Ingredients and Buttermilk
Starting and ending with the dry ingredients, alternate adding the dry mix and buttermilk to your wet ingredients. Mixing just until combined helps prevent overworking the batter, keeping the cake tender and soft.
Step 6: Incorporate Hot Water and Hazelnuts
Add the hot water gradually while stirring to achieve a smooth batter that’s easy to pour. Then fold in the chopped hazelnuts gently, distributing those nutty treasures throughout the chocolate-rich batter.
Step 7: Bake to Perfection
Divide the batter evenly between your prepared pans and pop them into the oven. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
How to Serve Chocolate Hazelnut Cake Recipe
Garnishes
A sprinkle of powdered sugar, a handful of toasted hazelnuts, or a drizzle of melted chocolate makes a simple but stunning garnish. For extra decadence, add freshly whipped cream or a scoop of vanilla ice cream to contrast the rich cake.
Side Dishes
This cake pairs beautifully with fresh berries, like raspberries or strawberries, whose sharpness cuts through the richness. A cup of strong espresso or your favorite black tea also makes a cozy companion for this dessert.
Creative Ways to Present
For a showstopper, layer this cake with chocolate hazelnut spread or ganache and frost with hazelnut buttercream. You can also slice it into petite squares and serve on elegant dessert plates for cocktail parties or special gatherings.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store leftover Chocolate Hazelnut Cake Recipe tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. This keeps the cake moist and fresh for whenever you need a slice.
Freezing
This cake freezes wonderfully. Wrap individual layers in plastic wrap and then in foil before placing them in a freezer-safe container. Frozen, the cake lasts up to 3 months. Thaw overnight in the refrigerator before frosting or serving.
Reheating
If you enjoy your cake warm, slightly heat individual slices in the microwave for 10-15 seconds. This softens the texture and brings out the beautiful aroma of chocolate and hazelnuts, like fresh from the oven.
FAQs
Can I use ground hazelnuts instead of chopped?
Absolutely! Ground hazelnuts will blend into the cake batter, delivering a more uniform nut flavor and a slightly denser texture, while chopped nuts give you delightful crunch in every bite.
Is there a substitute for buttermilk?
You can easily make your own by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using. This helps replicate the tang and acidity that buttermilk brings.
How do I store the cake if I’ve frosted it?
Once frosted, keep the cake covered loosely in the refrigerator to prevent it from drying out and absorbing odors. Take it out about 30 minutes before serving for the best flavor and texture.
Can I make this cake gluten-free?
You can replace the all-purpose flour with a gluten-free blend suitable for baking, but results may vary. Be sure the blend contains xanthan gum to help with structure and texture.
What is the best way to toast hazelnuts for this cake?
Toast them in a dry skillet over medium heat for about 5-7 minutes, shaking often to avoid burning. Let them cool before chopping. Toasting enhances their flavor, adding a rich, nutty aroma to your cake.
Final Thoughts
There is something truly special about this Chocolate Hazelnut Cake Recipe that makes it an unforgettable treat in any season. It’s simple, comforting, and packed with flavors that bring joy to every bite. Whether you’re baking for yourself, friends, or a festive occasion, I wholeheartedly encourage you to give this recipe a try and savor the magic it creates!
Print
Chocolate Hazelnut Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This rich and moist Chocolate Hazelnut Cake is a decadent dessert made with a blend of cocoa powder, chopped hazelnuts, and a perfectly balanced batter. The cake layers are tender and flavorful, offering a delightful nutty crunch combined with deep chocolate notes. Ideal for special occasions or any time you crave a classic chocolate cake with a nutty twist.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup sugar
- 1/2 cup packed brown sugar
- 3/4 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot water
Additional Ingredients
- 1 1/2 cups chopped hazelnuts (or ground hazelnuts)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them or lining with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, thoroughly whisk together the flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set this mixture aside.
- Cream Sugars and Butter: In a large bowl, use a mixer to cream the sugar, brown sugar, and softened unsalted butter together until the mixture is light and fluffy, which will help create a tender cake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract for added flavor.
- Combine Dry Ingredients with Buttermilk: Alternately add the dry ingredient mixture and the buttermilk to the wet batter. Start and finish with the dry ingredients, mixing gently until just combined to prevent overmixing which could make the cake tough.
- Add Hot Water and Hazelnuts: Gradually pour the hot water into the batter, mixing until smooth. Stir in the chopped hazelnuts evenly throughout the batter for added texture and flavor.
- Fill Cake Pans: Divide the batter evenly between the two prepared cake pans, smoothing the tops with a spatula.
- Bake: Bake the cakes in the preheated oven for 30-35 minutes. Check doneness by inserting a toothpick into the center of the cakes; it should come out clean when they are fully baked.
- Cool Cakes: Let the cakes cool in their pans for 10 minutes. Then, carefully transfer them to wire racks to cool completely before frosting or serving.
Notes
- For a more intense hazelnut flavor, toast the chopped hazelnuts lightly before adding.
- Ensure all ingredients are at room temperature for best mixing results.
- If you want to add a frosting, a chocolate ganache or cream cheese frosting pairs beautifully with this cake.
- To keep the cake moist, store tightly wrapped at room temperature for up to 3 days or refrigerate.
- If buttermilk is not available, substitute by mixing 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
