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–+ servings
Chocolate hazelnut cake on a cake stand.

Easy Chocolate Hazelnut Cake

This chocolate hazelnut cake is made with two layers of chocolate cake loaded with hazelnuts, frosted in chocolate ganache and hazelnuts.
5 from 1 vote
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Prep Time 40 minutes
Cook Time 30 minutes
chill time 1 hour
Total Time 2 hours 10 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 502 kcal

Ingredients
  

For the cake

  • 1 ½ cups Granulated sugar
  • 2 teaspoon Vanilla extract
  • ½ teaspoon Kosher salt
  • 3 Eggs
  • ⅔ cup Cocoa powder Dutch processed
  • ⅔ cup Vegetable oil
  • ⅔ cup Sour cream
  • ⅔ cup Buttermilk
  • 2 cups Flour
  • 2 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • 1 cup Coffee
  • 1 cup Hazelnuts toasted and chopped

For the chocolate ganache

  • 2.5 oz Dark chocolate
  • 2.5 oz Heavy cream

For the assembly

  • ⅔ cup Hazelnuts toasted and chopped

Instructions
 

For the cake

  • Preheat the oven to 180 (350f) and prep two 8-inch baking pans with parchment paper.
  • Into a large mixing bowl, add the eggs, buttermilk, vanilla extract, sour cream, salt, sugar, and oil, sift the cocoa powder, and mix with a whisk until well combined and smooth.
  • Add the flour, baking powder, and baking soda, and mix with a whisk until almost combined.
  • Add the toasted chopped hazelnuts and the hot coffee and mix until just combined. Do not overmix.
  • Divide the mixture into two 8-inch baking pans, I suggest using cake strips for even baking. (weight the batter for better results) and bake in a preheated oven for 25-30 minutes or until a toothpick comes out clean. (You can also use 9-inch cake pans)

Make the chocolate ganache

  • Chop the dark chocolate and place it into a large bowl. Heat the cream in a saucepan until it comes to a simmer. Pour the cream into the bowl with the chopped chocolate.
  • Let the chocolate and the cream sit for 10 minutes for the chocolate to melt, then mix until the chocolate ganache is smooth and silky.

Assembly

  • Pipe a small dollop of the ganache on the surface that you will frost on. Lay the first cake layer over the ganache dot.
  • Top the first cake layer with ½ of the ganache and spread it evenly using an offset spatula.
  • Sprinkle the top of the ganache with a generous amount of chopped and toasted hazelnuts. Top it with the second cake layer.
  • Top the second cake layer with with other half of the chocolate ganache and spread it with an offset spatula evenly. Top with more chopped hazelnuts.

Notes

  • Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and buttermilk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
  • Toast your hazelnuts before chopping them. This is crucial as it enhances their flavor, intensifies their aroma, and improves their texture.
  • Make sure that you are using fresh ingredients like baking soda and baking powder. If they are expired your cake will not rise up beautifully.
  • Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
  • Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
  • Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
  • Serve at room temperature for optimal taste. Bring the chocolate cake to room temperature before serving to ensure that the ganache is creamy and not hard and will melt in your mouth.
  • Be patient! I know it’s extremely tempting to frost this cake as it is pulled out of the oven, but let the cake cool for at least 1 hour so it will be firmer and won’t crumble up, and prevent the frosting from melting.
  • For a thicker ganache, let the ganache chill in the fridge for longer. If you want your ganache to be more loose, chill it in the fridge for less time.

Nutrition

Calories: 502kcalCarbohydrates: 51gProtein: 8gFat: 32gSaturated Fat: 8gPolyunsaturated Fat: 9gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 57mgSodium: 252mgPotassium: 317mgFiber: 5gSugar: 29gVitamin A: 253IUVitamin C: 1mgCalcium: 111mgIron: 3mg
Keyword Chocolate Hazelnut Cake, Hazelnut Chocolate Cake
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