Chocolate Hazelnut Cake

Introduction

Indulge in the rich, decadent flavors of a Chocolate Hazelnut Cake — a perfect blend of smooth chocolate and the earthy, nutty aroma of roasted hazelnuts. This cake is a luxurious dessert that’s ideal for special occasions, holidays, or simply treating yourself to something truly gourmet. Whether you’re a seasoned baker or trying your hand at cake-making for the first time, this recipe promises to deliver a moist, flavorful, and beautifully textured cake that will impress everyone at the table.

The History

Chocolate and hazelnuts have long been a beloved pairing in European cuisine, particularly in Italian and French confections. The famous Italian spread, Nutella, which combines chocolate and hazelnuts, was introduced in the 1960s and further popularized this flavor duo around the world. Hazelnuts have been used in baking for centuries, especially in traditional European desserts like tortes and pastries. The Chocolate Hazelnut Cake is a modern take on these classic flavors, blending the richness of dark chocolate with the deep, toasty flavor of hazelnuts to create a cake that is both comforting and elegant.

Ingredients Breakdown

This Chocolate Hazelnut Cake uses a balance of ingredients to achieve a moist crumb, intense flavor, and a delightful texture. The cake is made with high-quality dark chocolate for richness, ground hazelnuts for nutty depth, and butter for a tender crumb. Eggs and sugar provide structure and lift, while flour adds stability. The frosting or ganache on top enhances the chocolate-hazelnut experience, often incorporating more hazelnuts for crunch and flavor.

Ingredients

• 1 ½ cups (180g) all-purpose flour
• ¾ cup (90g) unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup (120ml) buttermilk
• ½ cup (120ml) strong brewed coffee
• 1 cup (240ml) vegetable oil
• 2 large eggs
• 1 ½ cups (300g) granulated sugar
• 2 teaspoons vanilla extract
• 1 ½ cups (150g) finely ground hazelnuts
• For the ganache: 1 cup (240ml) heavy cream, 1 cup (170g) dark chocolate chips, ¼ cup chopped toasted hazelnuts

Directions

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, whisk together buttermilk, coffee, oil, eggs, sugar, and vanilla until well combined.
4. Gradually add wet ingredients to dry ingredients and mix until just incorporated.
5. Fold in the ground hazelnuts gently into the batter.
6. Divide batter evenly between the two prepared pans.
7. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
8. Let cakes cool in pans for 10 minutes, then remove from pans and cool completely on wire racks.
9. For the ganache: Heat the cream until just simmering. Remove from heat and add chocolate chips, stirring until smooth. Let cool slightly before spreading.
10. Once cakes are completely cooled, place one layer on a plate, spread ganache over the top, and place the second layer on top. Spread remaining ganache over the top and sides of the cake. Garnish with chopped hazelnuts.

Step-by-Step Recipe

The preparation of this cake follows a standard layer cake method but with a few unique twists. The use of coffee enhances the chocolate flavor without making the cake taste like coffee. Ground hazelnuts are folded into the batter to give a rich, nutty undertone. The ganache is a silky chocolate topping that pairs perfectly with the moist cake layers. This cake can be made ahead and stored for up to 2 days under proper conditions.

Tips

• Use room temperature eggs and buttermilk for a smoother batter.
• Toast the hazelnuts before grinding to bring out their natural oils and flavor.
• Let the cake layers cool completely before frosting to avoid melting the ganache.
• For a more intense hazelnut flavor, add 1–2 tablespoons of hazelnut extract to the batter.
• If you don’t have buttermilk, mix ½ cup milk with ½ tablespoon vinegar or lemon juice and let sit for 5 minutes.
• Use a cake leveler or serrated knife to even out the tops of the cakes before frosting for a professional finish.

Variations and Customizations

• Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
• Dairy-Free Option: Replace buttermilk with almond or oat milk mixed with vinegar, and use dairy-free chocolate and cream in the ganache.
• Layer Variations: Add a hazelnut praline layer between the cake layers for extra crunch and flavor.
• Cupcake Version: Bake as cupcakes for 18–22 minutes and top with hazelnut buttercream frosting.
• Chocolate Swap: Use milk or white chocolate in the ganache for a different flavor profile.
• Alcohol Infusion: Add a splash of Frangelico or coffee liqueur to the ganache or cake batter for an adult twist.

Health Considerations and Nutritional Value

While this cake is undeniably indulgent, it can be enjoyed in moderation as part of a balanced diet. Hazelnuts are rich in healthy fats, fiber, and antioxidants. Dark chocolate contains flavonoids that may offer cardiovascular benefits. However, the cake does contain a significant amount of sugar and fat, so portion control is key. For a healthier version, consider reducing the sugar by 25%, using applesauce in place of some oil, or opting for a lower-fat ganache made with coconut cream.

FAQ

Can I make this cake ahead of time?
Yes, the cake layers can be baked a day in advance and stored wrapped in plastic wrap at room temperature. The frosted cake should be refrigerated if made more than 4 hours ahead.

How long does the cake last?
Stored in an airtight container in the refrigerator, the cake will keep for up to 4 days. Bring to room temperature before serving for best flavor and texture.

Can I freeze the cake?
Yes, unfrosted cake layers can be wrapped tightly and frozen for up to 2 months. Thaw at room temperature before frosting and serving.

Can I use whole hazelnuts instead of ground?
Ground hazelnuts ensure an even texture. If using whole nuts, finely pulse them in a food processor, but avoid over-processing to prevent nut butter formation.

Can I make this cake without coffee?
You can substitute the coffee with water or additional buttermilk, though the chocolate flavor may be slightly less intense.

Summary

A rich and moist Chocolate Hazelnut Cake combines the deep flavors of dark chocolate and toasted hazelnuts for a luxurious dessert. Perfect for any occasion, this cake is easy to customize and always a crowd-pleaser.