Hazelnut And Chocolate Layer Cake

Hazelnut and Chocolate Layer Cake

Rich, indulgent, and irresistibly elegant, this Hazelnut and Chocolate Layer Cake is a dessert made for celebrations. With moist chocolate sponge layers, a silky chocolate hazelnut filling, and a luxurious frosting, this cake brings together the classic pairing of chocolate and hazelnuts in the most delicious way. Whether you’re baking for a birthday, holiday, or special gathering, this show-stopping cake is guaranteed to impress.

The nutty depth of toasted hazelnuts perfectly balances the richness of chocolate, creating a dessert that feels both sophisticated and comforting. Despite its bakery-style appearance, this cake is completely achievable at home with simple ingredients and clear steps.

Why You’ll Love This Cake

Decadent yet balanced: Rich chocolate paired with nutty hazelnuts
Perfect for celebrations: A stunning layered presentation
Moist and tender: Thanks to the combination of cocoa and dairy
Make-ahead friendly: Components can be prepared in advance
Customizable: Easy to adjust sweetness, frosting, or filling

Ingredients

For the Chocolate Cake Layers

2 cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
2 tsp baking powder
1½ tsp baking soda
1 tsp salt
1 cup whole milk (or buttermilk)
½ cup vegetable oil
2 large eggs, room temperature
2 tsp vanilla extract
1 cup hot coffee or hot water

For the Hazelnut Filling

1 cup heavy cream
8 oz dark chocolate, finely chopped
½ cup hazelnut spread
½ cup toasted hazelnuts, finely chopped

For the Chocolate Frosting

1 cup unsalted butter, softened
3½ cups powdered sugar
½ cup cocoa powder
¼ cup heavy cream (plus more if needed)
1 tsp vanilla extract
Pinch of salt

For Garnish (Optional)

Whole toasted hazelnuts
Chocolate shavings or curls
Cocoa powder or melted chocolate drizzle

Instructions

Step 1: Prepare the Cake Pans

Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. Lightly dust with cocoa powder to prevent sticking.

Step 2: Make the Chocolate Cake Batter

In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, mix milk, oil, eggs, and vanilla. Gradually combine the wet and dry ingredients.

Slowly pour in the hot coffee (or water), mixing until smooth. The batter will be thin—this is normal and ensures a moist cake.

Step 3: Bake the Cake Layers

Divide the batter evenly between prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Step 4: Make the Hazelnut Chocolate Filling

Heat the heavy cream in a saucepan until just simmering (do not boil). Pour the hot cream over chopped chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth. Mix in hazelnut spread and chopped hazelnuts. Allow the filling to cool and thicken slightly before assembling.

Step 5: Prepare the Chocolate Frosting

In a large bowl, beat softened butter until creamy. Add powdered sugar, cocoa powder, vanilla, and salt. Slowly add heavy cream and beat until fluffy and spreadable.

Assemble the Cake

Place one cake layer on a serving plate or cake stand.
Spread an even layer of hazelnut filling over the top.
Place the second cake layer on top.
Frost the top and sides with chocolate frosting.
Decorate with toasted hazelnuts, chocolate curls, or a drizzle of melted chocolate.

Tips for Success

Toast the hazelnuts: Toasting enhances their nutty flavor.
Use room-temperature ingredients: Ensures smooth batter and frosting.
Chill before slicing: Refrigerate the assembled cake for 30 minutes for cleaner cuts.
Level the cake layers: Trim the tops if needed for a professional finish.

Variations

Nutella Lover’s Cake: Increase hazelnut spread in the filling for extra richness.
Gluten-Free Option: Use a 1:1 gluten-free flour blend.
Extra Chocolate: Add chocolate chips to the cake batter.
Lighter Frosting: Replace frosting with chocolate whipped cream for a softer finish.

Storage

Store the cake covered in the refrigerator for up to 4 days.
Bring to room temperature before serving for the best texture and flavor.
Cake layers can be baked and frozen for up to 2 months before assembly.

Why This Recipe Works

Chocolate and hazelnut are a classic pairing because their flavors enhance one another. The moist chocolate sponge provides structure, the hazelnut filling adds texture and nutty richness, and the frosting ties everything together in a smooth, luxurious finish. Each bite delivers depth, sweetness, and balance.

Final Thoughts

This Hazelnut and Chocolate Layer Cake is more than just a dessert—it’s a celebration centerpiece. Rich without being overwhelming, elegant yet approachable, it’s the perfect cake for special occasions or whenever you want to treat yourself and your loved ones to something truly indulgent.