Chocolate hazelnut cake brings bold flavor with a refined texture. It offers a reliable, elegant finish without extra steps or tools.
This version layers a soft chocolate base with creamy hazelnut filling and pours over a smooth ganache that sets just enough. It serves well for birthdays, dinner parties, or slow Sunday baking when something richer is needed.
You’ll learn how to build even layers, balance nut and cocoa flavors, and create a glossy finish without overcomplicating the process. This isn’t showy baking. It’s precise and repeatable.
Key Ingredients That Support Structure and Flavor
Flour and unsweetened cocoa powder lay the foundation for this chocolate hazelnut cake. Baking powder and baking soda lift the crumb, while salt rounds out the sweetness.
Granulated sugar adds moisture and sweetness without making the cake dense. Oil replaces butter for a lighter texture and longer shelf life, especially important when baking ahead.
Eggs and vanilla bring richness and structure. Buttermilk gives tang and softness, and the hot coffee deepens the chocolate flavor while loosening the batter to just the right consistency.
The hazelnut filling comes together from heavy cream, chocolate chips, and hazelnut spread. I use Nutella because it melts evenly without separating, which makes the filling smooth and easy to layer.
Ganache uses the same technique hot cream over chocolate chips but here I prefer dark chocolate for a cleaner contrast. This helps balance the sweetness from the filling and adds depth.
Oil vs. Butter: Which Works Best in Chocolate Cake
I’ve tested this cake using both oil and melted butter. Butter adds flavor but tends to firm up the crumb after chilling, while oil keeps the texture soft even after two days in the fridge.
In my notes, the oil-based version stayed moist longer and allowed the filling to spread without tearing the cake. If you’re looking for something denser, closer to a German Chocolate Cake, butter might suit that approach better.
But for this specific recipe, oil makes the layering process smoother and more forgiving, especially if you plan to make the cake ahead.
Mixing and Baking the Chocolate Cake Layers
Start by whisking together all the dry ingredients in one large bowl. Combine flour, cocoa, leavening agents, and salt until no streaks remain.
In a separate bowl, whisk the sugar, eggs, oil, and vanilla until smooth. Stir in the buttermilk, then pour in the dry ingredients and mix gently until just combined.
Finally, pour in the hot coffee and stir. The batter will be thin, that’s expected. Divide evenly into two greased 8-inch pans and bake until a toothpick comes out clean.
Allow both cakes to cool completely before layering. Warm cake can slide or collapse under weight, especially when using a soft filling like this hazelnut spread.
Preparing and Assembling the Hazelnut Filling
Heat heavy cream until just simmering, then pour it over the chocolate chips. Let the mixture sit for five minutes before stirring until smooth.
Add the hazelnut spread and stir again. Chill this mixture for twenty minutes until thickened but still spreadable.
Place the first cake layer on your serving plate and spread the hazelnut mixture evenly across the top. Add the second layer and press gently to keep everything aligned.
Refrigerate the cake for a short time while you make the ganache. This helps set the filling and keeps the top layer from sliding.
Pouring and Finishing with Ganache
Bring more heavy cream to a simmer and pour it over the chocolate chips. Let it sit briefly before stirring into a glossy, smooth ganache.
Cool the ganache for ten minutes. It should thicken slightly but still pour easily over the chilled cake.
Start pouring from the center and allow it to flow naturally down the sides. Use a spoon to guide it if needed, but avoid spreading too much.
Finish with chopped toasted hazelnuts and a few whole ones if you like a clean, final touch. A few chocolate curls work well too, especially if you’re photographing or gifting the cake.
Serving Suggestions and Texture Notes
Let the cake sit at room temperature for thirty minutes before slicing. This softens the ganache and allows the flavors to open up.
Use a clean, hot knife for smooth slices. This cake pairs well with black coffee or unsweetened whipped cream.
Compared to something like Flourless Chocolate Cake, which is dense and intense, this chocolate hazelnut cake feels layered and balanced. It also offers more texture, thanks to the hazelnuts and ganache drip.
If you’re deciding between this and a Guinness Chocolate Cake, consider the occasion. This cake brings polish without being overly heavy.
Storage Tips and Make-Ahead Advice
The cake stores well in the fridge for up to three days. Cover it lightly with foil or place in a cake carrier to protect the ganache.
I often bake the layers the day before, wrap them in parchment, and leave them at room temperature overnight. This cuts the work in half and gives the layers time to firm up.
You can also freeze the cake layers, wrapped tightly, for up to a month. Just thaw completely before assembling.
Try This Chocolate Hazelnut Cake and Share Your Thoughts
This cake gives you clarity at every step. The batter comes together quickly, the filling holds well, and the final result always gets attention.
Save this recipe on your Pinterest board if you’re planning a celebration or want to build your collection of chocolate dessert recipes.
If you bake it, share your version in the comments. I’d love to know what changes you made, what worked for you, or how you served it.
Chocolate Hazelnut Cake Recipe
A rich chocolate cake with layers of smooth hazelnut filling and a glossy ganache topping, finished with hazelnuts and chocolate curls. The flavors of chocolate and hazelnut come together for a dessert that looks beautiful and tastes even better.
Ingredients
- FOR THE CAKE LAYERS
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsweetened cocoa powder
- 1 ¾ cups granulated sugar
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk, room temperature
- 1 cup hot coffee (or hot water)
- FOR THE HAZELNUT FILLING
- 1 cup heavy cream
- 1 ½ cups semi-sweet chocolate chips
- ½ cup hazelnut spread (such as Nutella)
- FOR THE GANACHE TOPPING
- 1 cup heavy cream
- 1 ½ cups semi-sweet or dark chocolate chips
- DECORATIONS (OPTIONAL)
- ½ cup chopped toasted hazelnuts
- Whole hazelnuts for garnish
- Chocolate curls or shavings
Instructions
MAKE THE CAKE LAYERS: Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk sugar, oil, eggs, and vanilla until smooth. Stir in the buttermilk, then add the dry ingredients and mix until just combined. Pour in the hot coffee and stir until the batter is smooth and slightly thin. Divide evenly between the pans and bake for 30–35 minutes, or until a toothpick inserted comes out clean. Allow cakes to cool completely.
PREPARE THE HAZELNUT FILLING: Heat the cream in a small saucepan until just beginning to simmer. Pour over the chocolate chips in a heatproof bowl and let sit for 5 minutes. Stir until smooth, then add the hazelnut spread and mix until creamy. Refrigerate for 20 minutes, or until thick enough to spread.
ASSEMBLE THE CAKE: Place one cake layer on a serving plate. Spread the hazelnut filling evenly over the top. Place the second cake layer on top, pressing gently. Chill the cake while preparing the ganache.
MAKE THE GANACHE: Heat the cream in a saucepan until just simmering. Pour over the chocolate chips and stir until glossy and smooth. Allow to cool for about 10 minutes until slightly thickened but still pourable.
FINISH THE CAKE: Pour the ganache over the chilled cake, letting it drip naturally down the sides. Sprinkle with chopped hazelnuts and top with whole hazelnuts and chocolate curls if desired. Chill for 30 minutes before slicing to set the layers and topping.
Notes
The cake layers can be baked a day in advance, wrapped, and stored at room temperature. For a stronger hazelnut flavor, add ½ teaspoon hazelnut extract to the filling.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 740Total Fat 47gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 25gCholesterol 82mgSodium 285mgCarbohydrates 77gFiber 5gSugar 53gProtein 10g
This picture shows a frosted cake with ganache poured over, but the recipe does not call for frosting the cake first. Is the hazelnut filling recipe enough to frost the entire cake or is that a step that was not included??
Great eye, TJ. The cake in the photo isn’t frosted underneath — that smooth look comes from pouring the ganache over a fully chilled cake. The hazelnut filling is only used between the layers, not on the outside, and the recipe reflects that.
If you prefer a frosted finish under the ganache, you could double the filling and use it to coat the whole cake before pouring. But as it stands, there’s no step missing just a well-chilled cake and a clean ganache pour that gives it that polished look 😊