I’ve made countless cakes over the years, but this chocolate hazelnut cake stands out as one of the most decadent and impressive. Its rich layers, creamy chocolate ganache, and nutty hazelnut crunch are perfect for any celebration or indulgent treat.
Why You‘ll Love This Recipe
This chocolate hazelnut cake is easier than you think and absolutely delicious!
The cake base is made just like a traditional sponge cake, which is simple to prepare and yields a light, fluffy texture.
I use a 28×28 cm square mold for this recipe, but feel free to use any shape or size you have on hand—round molds work just as well!
How to roast hazelnuts
When it comes to roasting the hazelnuts, it’s important to give them that extra toasty flavor. Preheat your oven to 180°C, and spread the hazelnuts evenly on a baking tray.
Roast them for about 10-15 minutes, but keep an eye on them to ensure they don’t burn. Once roasted, let them cool before crushing them into small pieces.
A Few more tips
For the egg whites, if the kitchen feels warm, it’s a good idea to place them in the fridge for about 20 minutes. Cold egg whites whip up better and give you that light, fluffy texture in the batter.
This cake is a dream for chocolate lovers like me. It’s a versatile dessert that can be served on its own or paired with a cup of freshly brewed coffee or tea.
Whether you’re enjoying a quiet afternoon or sharing a treat with friends and family, this chocolate hazelnut cake is the perfect companion for a relaxing tea time or special celebration.
So, if you’re craving something indulgent yet simple to make, this cake will definitely hit the spot! It’s sure to become one of your go-to dessert recipes.
Ingredients
Cake Layers
- 50g corn oil
- 8g cocoa powder
- 52g milk
- 60g cake flour
- a few drops of lemon juice
- 55g granulated sugar (for whipping egg whites)
- 5 egg whites (approximately 160-170g)
- 5 egg yolks
Chocolate Ganache
- 100g dark chocolate
- 110g heavy cream
- 5g rum
Decoration
- 210g heavy cream
- 30g granulated sugar (for whipping cream)
- 20g chocolate shavings
- 120g hazelnut pieces (roasted and crushed)
- 150g dark chocolate (melted for coating)
- 4 small chocolate blocks (optional)
Instructions
Preparing the Cake Layers
- Preheat the oven: Preheat to 170°C. Line a 28×28cm square baking pan with parchment paper for easy removal.
- Make the chocolate batter: Heat 50g corn oil to 60°C in a mixing bowl. Add in 8g cocoa powder and mix until smooth. Add 52g milk and stir until combined. Sift in 60g cake flour, and mix until no dry flour remains. Add 5 egg yolks and mix until smooth.
- Whip the egg whites: Place 5 egg whites into a clean, dry bowl. Add a few drops of lemon juice and beat with an electric mixer, gradually adding 55g granulated sugar. Beat until soft peaks form (the egg whites should hold their shape but have a slight curl).
- Combine batter and egg whites: Gently fold in one-third of the meringue into the chocolate batter using a spatula, making sure to scrape from the bottom and mix quickly to avoid deflating the meringue. Once combined, pour the batter back into the remaining meringue. Continue to fold in the same way, scraping the bottom and gently incorporating the meringue until the mixture is smooth and fully blended, forming a delicate and smooth cake batter.
- Bake the cake: Pour the batter into the prepared pan, smooth the surface, and tap lightly to release air bubbles. Bake at 170°C for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and slice: Let the cake cool slightly, then turn it onto a cutting board and remove the parchment paper. Once fully cooled, slice the cake into four even layers.
Making the Chocolate Ganache
- Prepare the ganache: Chop 100g dark chocolate into small pieces and place in a heatproof bowl. Heat 110g heavy cream until small bubbles appear at the edges (about 70°C), then pour over the chocolate.
- Add rum: Stir in 5g rum for added depth of flavor. Cover and refrigerate until needed.
Preparing the Decorations
- Prepare the hazelnuts: After the hazelnuts are roasted and completely cooled, place them in a sturdy resealable bag. Lay the bag flat on a stable surface and use a rolling pin to crush the hazelnuts. Then, gently tap them with the rolling pin to break them into smaller pieces.
- Make whipped cream: Pour 210g heavy cream into a clean mixing bowl, and add 30g granulated sugar, and the entire batch of chocolate ganache. Using an electric mixer on low speed, mix until the sugar and ganache are fully dissolved into the cream. Next, add 20g chocolate shavings and gently fold them in with a spatula. Transfer the mixture into a piping bag.
Assembling the Cake
- Layer the cake: Place one cake layer on a serving plate or turntable. Pipe a layer of chocolate whipped cream evenly on top and sprinkle with crushed hazelnuts. Gently press hazelnuts into the cream to adhere.
- Repeat layers: Repeat the process for the remaining layers, then evenly spread the remaining chocolate whipped cream over the entire surface of the cake. Use a spatula to smooth out the chocolate cream, ensuring an even and polished finish. Refrigerate the assembled cake for 20 minutes to set.
Decorate: After the cake has set in the fridge, remove it from the refrigerator. Melt 150g of dark chocolate and spread it over the surface of the cake. Press the remaining crushed hazelnuts onto the chocolate layer, and optionally place 4 small pieces of chocolate blockson top of the cake. Use a knife to cut the cake into appropriate-sized pieces and enjoy!
Frequently Asked Questions
How do I store leftovers?
Store the cake in an airtight container in the refrigerator for up to 3 days.
Chocolate Hazelnut Cake Recipe
Ingredients
Cake Layers
- 50 g corn oil
- 8 g cocoa powder
- 52 g milk
- 60 g cake flour
- a few drops of lemon juice
- 55 g granulated sugar for whipping egg whites
- 5 egg whites approximately 160-170g
- 5 egg yolks
Chocolate Ganache
- 100 g dark chocolate
- 110 g heavy cream
- 5 g rum
Decoration
- 210 g heavy cream
- 30 g granulated sugar for whipping cream
- 20 g chocolate shavings
- 120 g hazelnut pieces roasted and crushed
- 150 g dark chocolate melted for coating
- 4 small chocolate blocks optional
Instructions
Preparing the Cake Layers
- Preheat the oven: Preheat to 170°C. Line a 28×28cm square baking pan with parchment paper for easy removal.
- Make the chocolate batter: Heat 50g corn oil to 60°C in a mixing bowl. Add in 8g cocoa powder and mix until smooth. Add 52g milk and stir until combined. Sift in 60g cake flour, and mix until no dry flour remains. Add 5 egg yolks and mix until smooth.
- Whip the egg whites: Place 5 egg whites into a clean, dry bowl. Add a few drops of lemon juice and beat with an electric mixer, gradually adding 55g granulated sugar. Beat until soft peaks form (the egg whites should hold their shape but have a slight curl).
- Combine batter and egg whites: Gently fold in one-third of the meringue into the chocolate batter using a spatula, making sure to scrape from the bottom and mix quickly to avoid deflating the meringue. Once combined, pour the batter back into the remaining meringue. Continue to fold in the same way, scraping the bottom and gently incorporating the meringue until the mixture is smooth and fully blended, forming a delicate and smooth cake batter.
- Bake the cake: Pour the batter into the prepared pan, smooth the surface, and tap lightly to release air bubbles. Bake at 170°C for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and slice: Let the cake cool slightly, then turn it onto a cutting board and remove the parchment paper. Once fully cooled, slice the cake into four even layers.
Making the Chocolate Ganache
- Prepare the ganache: Chop 100g dark chocolate into small pieces and place in a heatproof bowl. Heat 110g heavy cream until small bubbles appear at the edges (about 70°C), then pour over the chocolate.
- Add rum: Stir in 5g rum for added depth of flavor. Cover and refrigerate until needed.
Preparing the Decorations
- Prepare the hazelnuts: After the hazelnuts are roasted and completely cooled, place them in a sturdy resealable bag. Lay the bag flat on a stable surface and use a rolling pin to crush the hazelnuts. Then, gently tap them with the rolling pin to break them into smaller pieces.
- Make whipped cream: Pour 210g heavy cream into a clean mixing bowl, and add 30g granulated sugar, and the entire batch of chocolate ganache. Using an electric mixer on low speed, mix until the sugar and ganache are fully dissolved into the cream. Next, add 20g chocolate shavings and gently fold them in with a spatula. Transfer the mixture into a piping bag.
Assembling the Cake
- Layer the cake: Place one cake layer on a serving plate or turntable. Pipe a layer of chocolate whipped cream evenly on top and sprinkle with crushed hazelnuts. Gently press hazelnuts into the cream to adhere.
- Repeat layers: Repeat the process for the remaining layers, then evenly spread the remaining chocolate whipped cream over the entire surface of the cake. Use a spatula to smooth out the chocolate cream, ensuring an even and polished finish. Refrigerate the assembled cake for 20 minutes to set.
- Decorate: After the cake has set in the fridge, remove it from the refrigerator. Melt 150g of dark chocolate and spread it over the surface of the cake. Press the remaining crushed hazelnuts onto the chocolate layer, and optionally place 4 small pieces of chocolate blockson top of the cake. Use a knife to cut the cake into appropriate-sized pieces and enjoy!