If you have a soft spot for rich, nutty desserts that bring all the cozy vibes, this Chocolate Hazelnut Cake Recipe is your next must-try. Imagine a deeply chocolatey cake with the buttery crunch of hazelnuts folded in, creating a perfect balance of textures and flavors that never gets old. It’s the kind of cake that feels both indulgent and comforting, perfect for celebrations or any day you want a special treat with friends or family. Every bite offers a delightful dance between smooth cocoa, toasted nuts, and just the right touch of sweetness. Let me walk you through this delicious journey!
Ingredients You’ll Need
The magic behind this Chocolate Hazelnut Cake Recipe is in its simple but powerful lineup of ingredients. Each one plays a crucial role, from building a moist, tender crumb to creating that irresistible chocolatey depth and crunchy hazelnut surprise.
- 1 1/2 cups all-purpose flour: Provides structure for the cake’s tender crumb without weighing it down.
- 1 cup unsweetened cocoa powder: Gives the cake its rich, deep chocolate flavor and beautiful dark color.
- 1 1/2 tsp baking powder: Helps the cake rise perfectly, keeping it light and fluffy.
- 1/2 tsp baking soda: Works with the baking powder to give just the right lift.
- 1/2 tsp salt: Balances sweetness and enhances the chocolate notes.
- 1 cup sugar: Adds sweetness and helps with the cake’s moist texture.
- 1/2 cup packed brown sugar: Introduces a subtle caramel warmth to the batter.
- 3/4 cup unsalted butter, softened: Creates richness and contributes to the cake’s tender crumb.
- 2 large eggs: Bind the ingredients while adding moisture and a bit of fluffiness.
- 1 tsp vanilla extract: Enhances all the flavors and adds a fragrant note.
- 1/2 cup buttermilk: Adds tartness and keeps the cake extra moist and tender.
- 1/2 cup hot water: Helps intensify the cocoa flavor and smooth out the batter.
- 1 1/2 cups chopped hazelnuts (or ground hazelnuts): Infuse the cake with a mouthwatering crunch and nutty aroma.
How to Make Chocolate Hazelnut Cake Recipe
Step 1: Prep Your Oven and Pans
Start by heating your oven to 350°F (175°C). Grease your pans well and flour them lightly, or simply line two 9-inch round pans with parchment paper. This step ensures your cakes will release easily and keep those perfect edges.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This helps distribute the leavening agents evenly, so your cake rises beautifully without any surprises.
Step 3: Cream Butter and Sugars
In a large bowl, cream the sugar, brown sugar, and softened butter until the mixture is light, fluffy, and a little pale. This process traps air that helps the cake stay tender and moist after baking.
Step 4: Add the Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract to give your batter that sweet and aromatic lift.
Step 5: Alternate Adding Dry Mix and Buttermilk
Start by adding some of the dry ingredients to your wet mixture, followed by a splash of buttermilk. Keep alternating and mixing gently until everything is just combined — this careful mixing keeps your cake from becoming dense.
Step 6: Incorporate Hot Water and Hazelnuts
Slowly pour in the hot water, stirring until the batter is silky smooth. Then fold in the chopped hazelnuts, ensuring they are evenly spread throughout the batter so every slice boasts that irresistible nutty crunch.
Step 7: Bake the Cake
Divide your batter evenly between the prepared cake pans and pop them into the oven. Bake for about 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. The aroma filling your kitchen at this stage is already enough to make your mouth water!
Step 8: Cool Before Serving
Once baked, let the cakes cool for about 10 minutes in the pans, then gently transfer them to wire racks to cool completely. This cooling step helps the cake set just right and prepares it for frosting or slicing.
How to Serve Chocolate Hazelnut Cake Recipe
Garnishes
A sprinkle of chopped toasted hazelnuts on top adds a lovely crunch and enhances the nutty character. For an elegant touch, dust the cake with some cocoa powder or drizzle melted dark chocolate over the top to amplify that chocolate passion.
Side Dishes
Serve this cake with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream, both of which perfectly contrast the deep chocolate flavors. Fresh berries also bring a bright, tangy freshness that cuts through the sweetness delightfully.
Creative Ways to Present
Try layering this cake with chocolate hazelnut spread or whipping up a hazelnut buttercream frosting for a truly decadent dessert. You can also transform it into cupcakes for individual servings or even create a trifle using cake pieces, whipped cream, and berries for a stunning presentation.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly with plastic wrap or store in an airtight container at room temperature for up to 3 days. This keeps it moist and fresh, perfect for late-night chocolate cravings.
Freezing
You can freeze the unfrosted cake layers wrapped well in plastic wrap and foil for up to 3 months. When ready to enjoy, thaw them overnight in the refrigerator and bring to room temperature before serving or frosting.
Reheating
If you want to enjoy the cake warm, pop a slice in the microwave for about 15-20 seconds. It’s like cozy comfort food in seconds, with the chocolate flavor blooming anew!
FAQs
Can I substitute hazelnuts with another nut?
Absolutely! Walnuts or pecans make great alternatives and still maintain that wonderful nutty texture. Just be mindful of any allergies or preferences among your guests.
Is this cake gluten-free?
The recipe as is uses all-purpose flour, so it’s not gluten-free. However, you can experiment with a gluten-free baking mix, but results may vary slightly in texture.
Can I make this cake vegan?
To veganize this Chocolate Hazelnut Cake Recipe, swap butter for a plant-based alternative, replace eggs with flax or chia egg substitutes, and use a dairy-free buttermilk option. The flavors will still shine, though the texture might differ a bit.
How do I toast hazelnuts for this recipe?
Toast hazelnuts by spreading them on a baking sheet and roasting at 350°F for about 10 minutes until fragrant and golden. Then rub them in a towel to remove skins. Toasting enhances their flavor tremendously.
Can I use ground hazelnuts instead of chopped?
Yes, ground hazelnuts will integrate into the batter differently, creating a more uniform texture and a subtle nutty flavor throughout. Chopped nuts add crunch and bursts of hazelnut delight though, so it’s up to your preference.
Final Thoughts
This Chocolate Hazelnut Cake Recipe has quickly become a beloved favorite for all those moments when you crave something rich, satisfying, and undeniably delicious. Baking it is straightforward, and the result is wonderfully rewarding, offering the perfect harmony of chocolate and nuts in every bite. I hope you dive in and make this cake your next kitchen adventure—you’ll be amazed at how easily it becomes a centerpiece dessert that everyone asks for again and again.
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
This rich and moist Chocolate Hazelnut Cake combines deep cocoa flavors with the crunchy texture of hazelnuts for a delightful dessert that’s perfect for gatherings or special occasions.
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
Sugars and Fats
- 1 cup sugar
- 1/2 cup packed brown sugar
- 3/4 cup unsalted butter, softened
Wet Ingredients
- 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 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 ensure the cakes do not stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This ensures an even distribution of leavening agents and cocoa.
- Cream Butter and Sugars: In a large bowl, cream together the sugar, brown sugar, and softened unsalted butter until light and fluffy, which incorporates air for a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition. Stir in the vanilla extract for flavor enhancement.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing.
- Add Hot Water and Hazelnuts: Gradually stir in the hot water to create a smooth batter. Fold in the chopped hazelnuts carefully to distribute evenly.
- Divide and Bake: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely before assembling or frosting.
Notes
- Ensure buttermilk is at room temperature for better mixing.
- Use parchment paper for easier cake removal.
- Chopped hazelnuts can be lightly toasted for enhanced flavor.
- This cake pairs beautifully with chocolate ganache or hazelnut spread frosting.
- Store unfrosted cake layers wrapped tightly at room temperature for up to 2 days or freeze for longer storage.
