Chocolate Hazelnut Cake

Name: Chocolate Hazelnut Cake
Prep time: 30 min
Cook time: 40 min
Total time: 130 min
Yield: 12 slices
Cuisine: French
Ingredients: 1 3/4 cup all-purpose flour (spooned and levelled); 1/2 cup cocoa powder (unsweetened); 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 3/4 cup unsalted butter (at room temperature); 1 1/4 cup granulated sugar; 3 eggs (large); 1 tsp vanilla extract; 1 cup milk; 1 cup hazelnuts (toasted and chopped); 200 g dark chocolate (chopped); 1/2 cup heavy cream; 1/4 cup hazelnuts (finely chopped for garnish)

130 min 12 slices Medium

All Recipes

Indulge in this rich and nutty chocolate hazelnut cake, perfect for any special occasion.

Prep

30 min

Cook

40 min

Total

130 min

Servings

Difficulty

Medium

A Chocolate Hazelnut Cake is the ultimate indulgence for chocolate lovers who crave a nutty twist. This cake combines the rich, velvety texture of dark chocolate with the toasted crunch of hazelnuts, creating a decadent dessert that's perfect for birthdays, holidays, or any special occasion. Hazelnuts have a unique flavour that complements chocolate beautifully, adding both texture and depth. The cake itself is moist and dense, with a crumb that's just right for holding up under a generous layer of chocolate ganache or frosting.

Instructions

Prepare the pans

Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

Pro tip: Use parchment paper rounds for easy removal.

Mix dry ingredients

In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.

Pro tip: Sifting helps remove lumps for a smoother batter.

Cream butter and sugar

In a large mixing bowl, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes.

Pro tip: Ensure butter is at room temperature for best results.

Add eggs and vanilla

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Combine wet and dry ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix just until combined.

Pro tip: Do not overmix to keep the cake tender.

Fold in hazelnuts

Gently fold in the chopped hazelnuts, distributing them evenly throughout the batter.

Pro tip: Toast hazelnuts beforehand for a richer flavour.

Bake the cake

Divide the batter evenly between the prepared pans. Bake for 35-40 minutes or until a toothpick inserted into the centre comes out clean.

Pro tip: Rotate pans halfway through baking for even cooking.

Cool the cake

Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

Prepare the frosting

In a heatproof bowl, melt the chocolate over simmering water. Stir in the cream until smooth and glossy.

Pro tip: Let the frosting cool slightly before spreading.

Assemble and frost

Spread frosting between layers and over the top and sides of the cake. Garnish with finely chopped hazelnuts.

Pro tip: Chill the cake briefly to set the frosting before serving.

💡

Tips & Tricks

Use high-quality dark chocolate for the best flavour.
Toast hazelnuts for a deeper nutty taste.
Let the cake cool completely before frosting for a smooth finish.
Pair with a scoop of vanilla ice cream for an extra treat.

Frequently Asked Questions

What is 'gateau au chocolat et aux noisettes'?

It's a chocolate and hazelnut cake, combining rich chocolate flavour with nutty hazelnuts.

How do I toast hazelnuts?

Spread hazelnuts on a baking sheet and toast in a 350°F (175°C) oven for 10-12 minutes until fragrant.

Can I make this cake ahead of time?

Yes, you can bake the cake layers in advance and store them for up to two days before frosting.

How long does this cake last?

Once frosted, the cake can last up to five days in the refrigerator.

What type of chocolate should I use?

Use high-quality dark chocolate for best results, as it enhances the cake's rich flavour.

Serving Suggestions

Serve this Chocolate Hazelnut Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a truly luxurious experience. To make ahead, bake the cake layers and store them in an airtight container for up to two days before frosting. Once frosted, the cake can be stored in the refrigerator for up to five days, though it's best enjoyed at room temperature.