Description
This indulgent Chocolate Hazelnut Cake is a rich and decadent dessert that combines the perfect balance of velvety chocolate and crunchy hazelnuts. The moist cake is complemented by a smooth, hazelnut-flavored frosting, creating a delightful treat that’s perfect for special occasions or whenever you want to spoil yourself with something sweet.
Ingredients
Scale
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or whole milk)
- 1/2 cup hot water
- 1/2 cup chopped hazelnuts (optional for texture)
For the Hazelnut Frosting:
- 1/2 cup unsalted butter, softened
- 1/2 cup hazelnut spread (like Nutella)
- 2 cups powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons milk (or more for desired consistency)
- 1 teaspoon vanilla extract
- 1/4 cup finely chopped hazelnuts (for garnish)
Instructions
For the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk together the eggs, vegetable oil, vanilla extract, and buttermilk. Add the wet ingredients to the dry ingredients and stir until just combined.
- Gradually mix in the hot water until the batter is smooth (it will be thin).
- Fold in the chopped hazelnuts (if using).
- Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the Hazelnut Frosting:
- In a medium bowl, beat together the softened butter and hazelnut spread until smooth and creamy.
- Gradually add the powdered sugar and cocoa powder, beating well after each addition.
- Add the milk, 1 tablespoon at a time, until the frosting reaches your desired consistency.
- Stir in the vanilla extract.
- Once the cakes are fully cooled, spread a layer of frosting on top of one of the cakes. Place the second cake on top and frost the entire cake with the remaining frosting.
To Serve:
- Garnish the top of the cake with finely chopped hazelnuts for an extra crunch and visual appeal.
- Slice and enjoy!
Notes
- You can use store-bought hazelnut spread, or make your own if you prefer.
- This cake can be stored at room temperature for up to 3 days, or in the fridge for up to 5 days.
- For an extra indulgent treat, you can drizzle some melted chocolate over the top before serving
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American, European-inspired
Keywords: Chocolate cake, hazelnut cake, Nutella cake, dessert, moist cake, hazelnut frosting, indulgent dessert