Welcome back to my kitchen! Today, I am thrilled to share a recipe that brings back fond memories of cozy afternoons spent with my family – a decadent Chocolate Hazelnut Cake. The combination of rich chocolate and creamy hazelnut is nothing short of magical, and it’s a dessert that always impresses.
I remember the first time I made this cake for a family gathering. My sister, who is an avid chocoholic, couldn’t stop raving about it. The entire room was filled with the comforting aroma of baking chocolate, and we all eagerly awaited the moment when we could dig in. The cake quickly became a family favorite, requested at every birthday and special occasion.
One thing I love about this recipe is its versatility. While it’s already perfect as is, there are several ways to tweak it to suit your preferences. For instance, if you’re a coffee lover, using hot coffee instead of water in the cake batter can enhance the chocolate flavor even more. You can also experiment with the frosting. Adding a bit of orange zest to the hazelnut spread can give it a delightful citrusy twist. And for those who enjoy a bit of crunch, incorporating some finely chopped hazelnuts into the frosting adds a wonderful texture.
This cake isn’t just about taste; it’s also a joy to make. From mixing the batter to whipping up the creamy frosting, every step is a fun and satisfying experience. Plus, the garnishing process allows you to get creative – whether you prefer a sleek chocolate glaze or decorative swirls topped with whole hazelnuts, the end result is always stunning.
So, gather your ingredients, preheat your oven, and let’s create a cake that’s sure to become a staple in your dessert repertoire. Trust me, this Chocolate Hazelnut Cake will bring smiles to your table and make any occasion a little more special. Happy baking!
Preparing Chocolate Hazelnut Cake
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Ingredients
- 2 cups white sugar
- 1 3/4 cups plain flour
- 3/4 cup premium unsweetened cocoa powder
- 1 1/2 teaspoons bicarbonate of soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon table salt
- 3 large eggs
- 3/4 cup whole milk (or skim milk with some cream)
- 1/2 cup canola oil
- 2 teaspoons pure vanilla extract
- 3/4 cup very hot water or hot brewed coffee
- 3 cups heavy cream
- 1 cup confectioner’s sugar, divided
- 8 oz cream cheese (one block)
- 3/4 cup hazelnut spread
- 1 teaspoon vanilla essence
- 2 tablespoons chocolate morsels
- 3 tablespoons hazelnut spread
- 1/4 cup chopped hazelnuts
- 12-15 whole hazelnuts
Directions
- Preheat your oven to 350°F.
- Grease cake pans with oil or butter, dust with flour, and line the bottoms with parchment paper.
- In a large mixing bowl, combine the sugar, flour, cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry mixture. Beat on medium speed for one minute.
- Stir in hot water or coffee (the batter will be thin).
- Pour the batter evenly into the prepared pans.
- Bake until the tops are smooth and slightly domed, and a toothpick inserted into the center comes out clean, about 30 minutes for three 7″ pans. Adjust baking time based on your pan size.
- Allow the cakes to cool completely before frosting. Let them cool at room temperature, then wrap in plastic wrap and freeze until firm (30 minutes or up to a few days).
- For the frosting, chill your mixing bowl and beaters in the freezer for 5 minutes to help the cream whip faster.
- Pour heavy cream into the chilled bowl and beat until it starts to thicken. Gradually add 1/2 cup of powdered sugar while mixing, continuing until the cream is fluffy.
- Transfer the whipped cream to another bowl and refrigerate.
- In the same mixing bowl, beat the cream cheese until smooth.
- Add the remaining 1/2 cup of powdered sugar and mix well.
- Blend in the hazelnut spread and vanilla essence.
- Fold in a scoop (about 1 cup) of the whipped cream into the hazelnut mixture and blend slowly.
- Gently fold in the remaining whipped cream with a spatula.
- Frost your cooled cake as desired. There should be ample frosting for decoration. Freeze the frosted cake if you plan to add a chocolate glaze.
- For a chocolate hazelnut glaze, combine 2 tablespoons of chocolate chips and 3 tablespoons of hazelnut spread in a bowl. Microwave at 50% power for 30 seconds at a time until mostly melted. Stir to combine.
- Cool slightly, then pour over the frosted, chilled cake. Spread almost to the edge and top with chopped hazelnuts.
- If desired, use the remaining frosting in a piping bag with a 1M tip to add decorative swirls around the top. Top each swirl with a whole hazelnut.
- Refrigerate the cake until ready to serve. Store leftovers in the fridge.
FAQs:
Can I use a different type of oil for the cake?
Yes, you can substitute vegetable oil with other neutral oils like canola or sunflower oil without affecting the cake’s texture or flavor.
What can I use instead of whole milk?
If you don’t have whole milk, you can use skim milk mixed with a bit of cream to achieve a similar fat content. Alternatively, other milk options like almond milk or soy milk can also work, but they may slightly alter the taste and texture.
How can I tell when the cake is fully baked?
The cake is ready when the top is smooth and slightly domed, and a toothpick inserted into the center comes out clean. Be cautious not to overbake, as it can result in a dry cake.
Can I make the frosting ahead of time?
Yes, you can prepare the frosting in advance. Store it in an airtight container in the refrigerator for up to 2 days. Before using, let it sit at room temperature for a few minutes and give it a quick mix to restore its smooth texture.
How do I prevent the cake from sticking to the pans?
Grease your cake pans well with oil or butter and dust them with flour. Additionally, lining the bottom of the pans with parchment paper ensures easy removal of the cakes after baking.
What if I don’t have a piping bag for decorating?
If you don’t have a piping bag, you can use a zip-top plastic bag with a corner snipped off to create decorative swirls. Alternatively, you can simply spread the frosting with a spatula for a more rustic look.
Chocolate Hazelnut Cake
Ingredients
For the cake:
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup high-quality unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3 large eggs
- 3/4 cup whole milk or skim milk with a bit of cream
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 3/4 cup very hot water or hot coffee
For the frosting:
- 3 cups heavy whipping cream
- 1 cup powdered sugar divided
- 8 oz cream cheese one package
- 3/4 cup hazelnut spread
- 1 teaspoon vanilla extract
Garnish:
- 2 tablespoons chocolate chips
- 3 tablespoons hazelnut spread
- 1/4 cup chopped hazelnuts
- 12-15 whole hazelnuts
Instructions
- Heat your oven to 350°F.
- Grease cake pans with oil or butter and dust with flour. Line the bottoms with parchment paper.
- In a large bowl, mix sugar, flour, cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Beat on medium speed for one minute.
- Stir in hot water or coffee (batter will be thin).
- Divide batter evenly into prepared pans.
- Bake until the tops are smooth and slightly domed, and a toothpick inserted comes out clean. For three 7" pans, bake for about 30 minutes. Adjust time based on your pan size.
- Cool completely before frosting. Let cakes cool at room temperature, then wrap in plastic and freeze until firm (30 minutes or up to a few days).
Prepare the frosting:
- Chill your mixing bowl and beaters in the freezer for 5 minutes to help the cream whip faster.
- Pour heavy cream into the chilled bowl and beat until it starts to thicken. Gradually add 1/2 cup of powdered sugar while mixing. Continue beating until the cream is fluffy.
- Transfer whipped cream to another bowl and refrigerate.
- In the same mixing bowl, beat the cream cheese until smooth.
- Add the remaining 1/2 cup powdered sugar and mix well.
- Blend in the hazelnut spread and vanilla.
- Add a scoop (about 1 cup) of whipped cream to the hazelnut mixture and blend slowly.
- Fold in the remaining whipped cream gently with a spatula.
- Frost your cooled cake as desired. There should be plenty of frosting for decoration. Freeze the frosted cake if you plan to add a chocolate glaze.
Garnish:
- For a chocolate hazelnut glaze, combine 2 tablespoons of chocolate chips and 3 tablespoons of hazelnut spread in a bowl. Microwave at 50% power for 30 seconds at a time until mostly melted. Stir to combine.
- Cool slightly, then pour over the frosted, chilled cake. Spread almost to the edge and top with chopped hazelnuts.
- If desired, use remaining frosting in a piping bag with a 1M tip to add decorative swirls around the top. Top each swirl with a whole hazelnut.
- Refrigerate the cake until ready to serve. Store leftovers in the fridge.
