Hazelnut And Chocolate Layer Cake

Here’s a decadent Hazelnut and Chocolate Layer Cake recipe—rich, nutty, and perfect for special occasions 🍫🌰

Hazelnut and Chocolate Layer Cake

Ingredients

For the Cake:

• 1 cup (140 g) all-purpose flour

• 1 cup (100 g) ground hazelnuts (or hazelnut meal)

• 1 cup (200 g) granulated sugar

• ¾ cup (75 g) unsweetened cocoa powder

• 1½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ¾ cup (180 ml) buttermilk, room temperature

• ½ cup (120 ml) vegetable oil

• 3 large eggs, room temperature

• 2 tsp vanilla extract

• ¾ cup (180 ml) hot water or hot coffee (coffee enhances chocolate flavor)

For the Chocolate-Hazelnut Frosting:

• 1 cup (225 g) unsalted butter, softened

• 1½ cups (150 g) powdered sugar

• ½ cup (50 g) unsweetened cocoa powder

• ½ tsp salt

• ½ cup (120 g) chocolate-hazelnut spread (Nutella or similar)

• 2–3 tbsp heavy cream, as needed

Optional Garnish:

• Toasted chopped hazelnuts

• Chocolate shavings

• Cocoa dusting

Instructions

1. Preheat Oven

   • 350°F (175°C). Grease and line two 8-inch round cake pans.

2. Mix Dry Ingredients

   • In a large bowl, whisk flour, ground hazelnuts, sugar, cocoa, baking powder, baking soda, and salt.

3. Mix Wet Ingredients

   • In another bowl, combine buttermilk, oil, eggs, and vanilla.

4. Combine & Add Hot Water

   • Slowly mix wet into dry ingredients until smooth.

   • Stir in hot water or coffee until batter is thin and glossy.

5. Bake

   • Divide batter evenly between pans.

   • Bake 25–30 minutes, or until a toothpick comes out clean.

   • Cool in pans 10 minutes, then turn out onto wire racks.

6. Make Frosting

   • Beat butter until fluffy.

   • Gradually add powdered sugar and cocoa powder.

   • Beat in chocolate-hazelnut spread, salt, and heavy cream until smooth and spreadable.

7. Assemble Cake

   • Place one cake layer on a serving plate. Spread frosting evenly on top.

   • Add second layer and frost the top and sides.

8. Garnish

   • Sprinkle with toasted hazelnuts or chocolate shavings if desired.

Tips & Variations

• Extra moist: Brush cake layers with coffee or hazelnut liqueur before frosting.

• Chocolate lovers: Add a thin layer of ganache between the layers.

• Make-ahead: Cake layers can be baked a day ahead and wrapped tightly in plastic. Frost the next day.

• Vegan option: Substitute flax eggs and plant-based milk, and use vegan butter spread.

This cake pairs beautifully with espresso or milk, and it’s a showstopper for birthdays, holidays, or any special occasion.

I can also give a quick 1-hour version with hazelnut-chocolate cupcakes if you want a faster alternative. Do you want me to do that?