If you have a soft spot for rich, nutty desserts, this Chocolate Hazelnut Cake Recipe is about to become your new favorite indulgence. Imagine layers of moist, chocolatey cake infused with the toasty flavor of hazelnuts, creating a perfect balance between deep cocoa and a delightful crunch. Whether it’s a special celebration or a simple treat to brighten your day, this cake brings warmth and joy to every bite, inviting you to savor a slice of homemade happiness.
Ingredients You’ll Need
Gathering the right ingredients is the first step in making this dessert truly memorable. Each component is straightforward but essential, contributing to the cake’s texture, flavor, and irresistible aroma.
- 1 1/2 cups all-purpose flour: Provides the perfect structure and crumb for the cake.
- 1 cup unsweetened cocoa powder: Delivers that rich, deep chocolate flavor we all crave.
- 1 1/2 tsp baking powder: Helps the cake rise beautifully and stay light.
- 1/2 tsp baking soda: Works with the acid in buttermilk to create a tender crumb.
- 1/2 tsp salt: Enhances all the sweet and nutty flavors.
- 1 cup sugar: Adds sweetness and balances the cocoa’s intensity.
- 1/2 cup packed brown sugar: Brings moisture and subtle caramel notes.
- 3/4 cup unsalted butter, softened: Ensures a rich texture and luscious mouthfeel.
- 2 large eggs: Bind the ingredients together and add richness.
- 1 tsp vanilla extract: Intensifies flavor with a warm, aromatic undertone.
- 1/2 cup buttermilk: Adds tanginess and tenderness to the crumb.
- 1/2 cup hot water: Helps to bloom the cocoa powder, boosting chocolate flavor and smoothness.
- 1 1/2 cups chopped hazelnuts: Provides a delightful crunch and nutty character throughout.
How to Make Chocolate Hazelnut Cake Recipe
Step 1: Prepare Your Oven and Pans
Start by warming up your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for an easy release—this little prep step makes sure your cakes come out perfectly every time.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt together. Combining these dry ingredients upfront helps create a homogeneous base, so your cake’s flavor and texture will be consistent through each bite.
Step 3: Cream Sugars and Butter
Take a large bowl and beat the sugar, brown sugar, and softened butter until the mixture is light and fluffy. This creaming stage is crucial—it incorporates air into the batter, giving the cake a wonderfully tender crumb.
Step 4: Add Eggs and Vanilla
Add the eggs one by one, beating well after each addition. Then stir in the vanilla extract. This step ensures your batter is smooth and emulsified, preventing any lumps and building a rich base for the cake.
Step 5: Alternate Adding Dry Ingredients and Buttermilk
To keep the batter perfectly textured, add the dry ingredients and buttermilk alternately to the wet mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter, which keeps your cake tender and moist.
Step 6: Incorporate Hot Water and Hazelnuts
Slowly add the hot water, stirring until the batter is smooth—this step blossoms the cocoa, giving the chocolate a deep, velvety richness. Then fold in the chopped hazelnuts for that signature nutty crunch, which lifts this cake beyond the ordinary.
Step 7: Pour and Bake
Divide the batter evenly between the prepared pans and slide them into your hot oven. Bake for 30 to 35 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean, signaling those layers have baked into moist perfection.
Step 8: Cooling Time
Once baked, allow the cakes to cool for 10 minutes in their pans before transferring to wire racks. This cooling phase lets the cake set and makes it easier to handle when it’s time to frost or serve.
How to Serve Chocolate Hazelnut Cake Recipe
Garnishes
Enhance your cake with simple yet elegant garnishes like a dusting of powdered sugar, a drizzle of melted chocolate, or a sprinkle of toasted hazelnuts. These little touches add a beautiful finish and hint at the flavors inside.
Side Dishes
This Chocolate Hazelnut Cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream to balance the rich cocoa notes. Fresh berries also offer a bright contrast, making each bite refreshing.
Creative Ways to Present
Try serving this cake as mini layered cupcakes or stack it as a layered torte between sheets of fudge frosting. For a rustic charm, slice it into wedges and pile on fresh figs or candied orange peel, turning each slice into a showstopper that’s impossible to resist.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days to keep it moist and fresh. If your kitchen is warm, refrigerate but bring the cake to room temperature before serving for the best texture.
Freezing
You can freeze the baked cake layers before frosting by wrapping them well in plastic wrap and placing in a freezer bag. Frozen cake layers can last up to 2 months; thaw in the refrigerator overnight, then bring to room temperature before decorating.
Reheating
If enjoying leftover cake chilled, you might want to gently warm a slice in the microwave for 10-15 seconds to soften the texture and warm the chocolate notes, making each bite taste freshly baked.
FAQs
Can I use ground hazelnuts instead of chopped?
Absolutely! Ground hazelnuts will distribute the nutty flavor more evenly, creating a more uniform texture, though you’ll lose the delightful crunch that chopped nuts provide.
Is it okay to substitute buttermilk?
Yes, you can swap buttermilk with regular milk mixed with a teaspoon of lemon juice or vinegar. Let it sit for 5 minutes before using—this acids helps create the tender crumb similar to buttermilk.
Can I make this cake gluten-free?
With a good-quality gluten-free all-purpose flour blend, this recipe can be adapted, but results may vary slightly in texture. Be sure your blend contains xanthan gum or another binder for the best outcome.
How long does the Chocolate Hazelnut Cake stay fresh?
Stored properly, this cake will stay delicious for up to 3 days at room temperature or up to a week refrigerated. The flavors often deepen after a day, making leftovers just as enjoyable.
What frosting pairs best with this cake?
Rich chocolate ganache, salted caramel buttercream, or classic cream cheese frosting all complement the Chocolate Hazelnut Cake Recipe beautifully, enhancing the flavor without overpowering the delicate nutty chocolate balance.
Final Thoughts
This Chocolate Hazelnut Cake Recipe truly feels like a comforting hug in dessert form. Its perfect harmony of flavors and textures will quickly make it a cherished part of your baking repertoire. I encourage you to try it and watch it become a go-to favorite shared with those you love.
Print
Chocolate Hazelnut Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A rich and moist Chocolate Hazelnut Cake featuring a perfect blend of cocoa and chopped hazelnuts, this delightful layered cake is ideal for any celebration or dessert craving. Soft butter and buttermilk create a tender crumb, while the hot water enhances the chocolate flavor, making it decadently delicious.
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
Add-ins
- 1 1/2 cups chopped hazelnuts (or ground hazelnuts)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt to ensure an even distribution of leavening agents and cocoa.
- Cream Butter and Sugars: In a large bowl, cream together the sugar, brown sugar, and softened butter until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Eggs and Flavoring: Incorporate the eggs one at a time, beating well after each addition to fully integrate them. Stir in the vanilla extract for enhanced flavor.
- Mix Dry and Wet Ingredients: Alternately add the combined dry ingredients and the buttermilk into the wet mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Add Hot Water and Hazelnuts: Gradually pour in the hot water, stirring until the batter becomes smooth and velvety. Fold in the chopped hazelnuts evenly throughout the batter.
- Fill Cake Pans: Divide the batter evenly between the two prepared cake pans, smoothing the tops with a spatula for even baking.
- Bake the Cakes: Place the pans in the preheated oven and bake for 30-35 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked.
- Cool the Cakes: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to wire racks to cool completely before frosting or serving.
Notes
- For an extra moist cake, ensure the buttermilk is fresh or use a buttermilk substitute made by adding 1/2 tbsp lemon juice to 1/2 cup milk.
- Chopping hazelnuts coarsely will add a satisfying crunch, while ground hazelnuts will create a more uniform texture.
- The hot water helps to bloom the cocoa powder for intensified chocolate flavor; do not skip this step.
- Allow cakes to cool completely before frosting to prevent melting the frosting.
- You can toast the hazelnuts lightly before adding for a deeper nutty flavor.
