Chocolate Hazelnut Cake
This decadent Chocolate Hazelnut Cake is frosted with chocolate ganache and sprinkled with chopped hazelnuts. It will have everyone begging you for the recipe!
My Nana used to make a delicious chocolate 2 layer cake. It was so good with a glass of cold milk, I can almost taste it! But, I have to admit, this cake might just be my new favourite chocolate dessert.
No surprise though, that some of my other favourite cakes are also chocolate, like this vegan chocolate cake and triple chocolate raspberry bundt cake.
This easy single layer chocolate cake has hazelnut spread (Nutella) mixed right in the batter. Its’ dense crumb makes it soft and fudgy. So delicious it doesn’t need a second layer!
The rich chocolate ganache frosting running down the sides of the cake adds a whole other level of yummy! It makes it hard to believe how easy it is to make.
What ingredients do I need to make Chocolate Hazelnut Cake?
- dark chocolate (70% cocoa)
- butter
- hazelnut spread (Nutella)
- vanilla
- eggs
- all purpose flour
- sugar
- baking powder
Ingredients to make chocolate ganache
- heavy cream
- dark chocolate (70% cocoa)
How to make this cake
Be sure to check out the full recipe and ingredient list in the recipe card below
- add chocolate and butter to a heatproof bowl over pot of simmering water
- watch closely, stirring until melted and blended
- add chocolate hazelnut spread and stir to combine
- add eggs, vanilla and sugar to a bowl and whisk
- add chocolate mixture and stir until well combined
- whisk or sift together flour and baking powder, and add to chocolate mixture, blending just until no streaks of flour remain
- pour into prepared baking pan and bake
How to make chocolate ganache
Measure ingredients, heat cream and pour over chocolate. Stir until smooth and place plastic wrap on the surface of the chocolate to prevent a skin from forming.
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You don’t need an electric mixer to make this cake. In fact I recommend you don’t use one. It’s quick and easy to mix by hand. All you need is a couple of mixing bowls and a spatula or two.
You will need an 8 inch round cake pan. My favourite cake pans are ones that were passed down to me from my Nana. The same ones she used to make her epic chocolate cake (which sadly I have never found the recipe for). Although they aren’t the vintage BakeKing brand I have, you can still buy these easy release pans in the 8 inch size.
Helpful tips
- prepare the ganache first to allow it time to thicken a bit in the refrigerator
- measure flour by spooning it into your measuring cup and levelling it with straight edge of a knife
- place cake on a cooling rack with parchment or wax paper underneath when pouring ganache over it to catch the drips
- toast the hazelnuts before chopping to garnish to top of the cake
- serve with a bit of vanilla ice cream for an extra special treat
- store any leftovers, covered in plastic wrap for up to 3 days
No matter how you slice it, this chocolate hazelnut cake is full of fudgy chocolate hazelnut goodness.
With its rich chocolate flavour, velvety smooth ganache and crunchy hazelnut topping, this cake is sure to be a hit. It just might become your go-to celebration cake!
Chocolate Hazelnut Cake
This decadent chocolate hazelnut cake is perfect for any occasion. Fudgy chocolate cake infused with chocolate hazelnut cream and frosted with a rich chocolate ganache! Roasted hazelnut garnish adds the perfect amount of crunch!
Ingredients
- 120 grams dark chocolate (70 percent cocoa)
- 1/2 cup butter, room temperature
- 3/4 cup chocolate hazelnut spread (Nutella)
- 1 teaspoon vanilla extract
- 3 eggs
- 1/3 cup granulated sugar
- 3/4 cup flour
- 1 teaspoon baking powder
Chocolate Ganache
- 100 grams dark chocolate, chopped small
- 100 millilitres heavy cream
Instructions
- Preheat oven to 350 degrees. Spray an 8 inch round cake pan with non-stick spray or grease with butter.
- Add chocolate and butter to a heatproof bowl over barely simmering water (double boiler) making sure the bowl is not touching the water. Stir until fully melted and combined. Remove from heat to allow to cool for a minute or two.
- Add hazelnut spread to the melted chocolate mixture and mix well.
- In a medium mixing bowl whisk together eggs, sugar and vanilla.
- Add chocolate mixture to the egg mixture and stir to combine.
- Sift flour and baking powder into the chocolate mixture, stirring just until no streaks of flour remain. Pour into prepared pan and bake for 30-40 minutes. Checking for doneness at 30 minutes, bake until toothpick inserted in centre comes out clean. Allow to cool completely (about 1 hour).
- Prepare ganache; Chop chocolate for the ganache into small pieces and add to a heatproof bowl. Heat cream over medium heat just until small bubbles appear around the edges of the pot. Do not bring to a boil. Pour hot cream over chocolate and allow it to sit for 30 seconds. Begin stirring mixture until fully combined and smooth. Allow to cool for 10-15 minutes, cover surface with plastic wrap and refrigerate for at least 30 minutes to allow it to thicken.
Notes
I would suggest you make the ganache first and place in the refrigerator for a couple of hours to allow it to thicken. Give it a good stir to loosen it up before pouring over cake.
When pouring ganache over the cake, Place it on a wire rack with parchment or wax paper underneath to catch the drips.
Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
