If you’re craving a dessert that perfectly balances indulgence with wholesome nutty flavors, this chocolate hazelnut cake recipe is going to be your new favorite. Made with rich cocoa, toasted hazelnuts, and a luscious chocolate ganache, this cake delivers an irresistible experience in every bite.
You’ll find this chocolate hazelnut cake moist and decadent, yet easy enough to bake for any occasion. Whether it’s a family gathering, birthday, or just a treat for yourself, this recipe is sure to impress and satisfy your sweet tooth.
Why You’ll Love This Recipe
- Rich, moist texture that melts in your mouth
- Natural nutty flavor from toasted hazelnuts
- Simple ingredients you likely have on hand
- Perfect balance of chocolate sweetness and nuttiness
- Beautiful presentation with glossy ganache topping
Ingredients
Gather these ingredients to create a luscious chocolate hazelnut cake that’s sure to wow your guests.
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 3/4 cup toasted hazelnuts, chopped, plus extra for garnish
- 6 ounces semi-sweet chocolate, chopped (for ganache)
- 1/2 cup heavy cream (for ganache)
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Servings: 8 slices
- Calories: Approximately 420 per serving
How to Make 3.4K views | Reel by OH CAKES
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan; line with parchment paper for easy removal.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Stir in the chopped toasted hazelnuts to coat them with flour and prevent sinking.
- In a large bowl, cream the softened butter with granulated and brown sugar until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, then add vanilla extract.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix just until combined to keep the batter light.
- Pour the batter into the prepared pan and bake for 33-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack.
- For the ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Pour over chopped semi-sweet chocolate in a heatproof bowl and let sit for 2 minutes, then stir until smooth and glossy.
- When the cake is completely cool, pour the ganache over the top, allowing it to drip down the sides. Sprinkle extra chopped hazelnuts on top as a garnish.
- Allow the ganache to set at room temperature for about 30 minutes before slicing and serving.
Tips for the Best Results
- Toast the hazelnuts in a dry skillet over medium heat until fragrant to enhance their flavor.
- Use room temperature ingredients for even mixing and better texture.
- Don’t overmix the batter; stop as soon as the ingredients are combined.
- Allow the cake to cool completely before adding ganache to prevent melting.
- Store any leftover cake in an airtight container at room temperature for up to 2 days to maintain moisture.
Storage and Reheating
Store the chocolate hazelnut cake in an airtight container in the refrigerator for up to 4 days to keep it fresh. For longer storage, wrap tightly and freeze for up to 2 months.
To reheat, bring the cake to room temperature or warm individual slices in the microwave for 15-20 seconds. This will revive the moist texture and soften the ganache slightly.
Frequently Asked Questions
Can I substitute hazelnuts with other nuts?
Yes, you can swap hazelnuts for walnuts, pecans, or almonds if preferred. Toasting the nuts before adding them will bring out their natural flavors.
Is it possible to make this cake dairy-free?
To make it dairy-free, replace the butter with a plant-based alternative and use coconut or almond milk mixed with a teaspoon of vinegar instead of buttermilk. Use dairy-free chocolate for the ganache as well.
How do I store leftover chocolate hazelnut cake?
Keep leftovers in an airtight container in the fridge for up to 4 days or freeze wrapped tightly for up to 2 months. Thaw overnight in the fridge before serving.
Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Make sure the blend contains xanthan gum for the best texture.
