A quick look at this cake
This Chocolate Hazelnut Delight Cake is a rich, simple layer cake with a creamy hazelnut filling and a glossy chocolate ganache. It tastes like a special treat but uses easy steps you can follow at home. If you enjoy layered chocolate desserts, you might also like this Brownie Cheesecake for another rich option.
Why you’ll want to bake this
This cake combines deep chocolate flavor, a smooth hazelnut filling, and crunchy toasted hazelnuts. It works for birthdays, family dinners, or when you want to impress with little fuss. The recipe uses common pantry ingredients and swaps hot coffee to boost the chocolate taste without adding coffee flavor.
Step-by-step: Make Chocolate Hazelnut Delight Cake
Ingredients:
- 1 3/4 cups (220g) all-purpose flour
- 3/4 cup (75g) unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar
- 2 large eggs
- 1/2 cup (120ml) vegetable oil
- 1 cup (240ml) buttermilk
- 2 tsp vanilla extract
- 3/4 cup (180ml) hot coffee
- 1 cup (240ml) heavy cream
- 1/2 cup (130g) hazelnut spread (like Nutella)
- 1/4 cup (30g) toasted hazelnuts, chopped
- 200g (7 oz) dark or semi-sweet chocolate, chopped
- 3/4 cup (180ml) heavy cream (for ganache)
- 1 tbsp unsalted butter (optional, for shine)
Directions:
- Make the Chocolate Cake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans. In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt. In a separate large bowl, beat granulated and brown sugars with eggs, oil, buttermilk, and vanilla until smooth. Gradually add the dry mix, alternating with hot coffee, stirring just until combined. Divide batter evenly into the pans and bake 30–35 minutes, until a toothpick comes out clean. Let the cakes cool completely in the pans, then remove.
- Prepare the Hazelnut Filling: Whip 1 cup (240ml) heavy cream until soft peaks form. Gently fold in the hazelnut spread until smooth. Stir in the chopped toasted hazelnuts.
- Make the Ganache: Heat 3/4 cup (180ml) heavy cream until it just begins to simmer. Pour over the chopped chocolate and let sit 2 minutes. Stir until smooth and glossy. Add the butter and stir for extra shine, if you like.
- Assemble the Cake: Place one cake layer on a serving plate. Spread the hazelnut filling evenly on top. Add the second cake layer. Pour the ganache over the top and let it drip down the sides. Sprinkle extra chopped hazelnuts on top if desired.
How to present and serve Chocolate Hazelnut Delight Cake
Slice the cake with a sharp knife chilled for 15–20 minutes for cleaner edges. Serve each slice with a small spoon of whipped cream or a dusting of cocoa. For a family-friendly plan, cut larger slices for adults and smaller for kids. If you like poke-style cakes, try this easy German Chocolate Poke Cake for another crowd-pleasing dessert.
Best way to store this cake
- Room temperature: If your kitchen is cool and you’ll eat the cake within a day, cover it loosely with a cake dome.
- Refrigerator: Store in an airtight cake container for up to 4 days. Bring slices to room temperature for 20–30 minutes before serving.
- Freezing: Freeze whole or in slices up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the fridge.
Helpful tips for a fail-safe bake
- Toast hazelnuts in a dry pan for 4–5 minutes, shaking the pan, until fragrant. Cool and chop.
- Use hot coffee (not boiling) when adding to batter; it deepens chocolate taste and keeps batter smooth.
- Don’t overmix after adding dry ingredients—mix until just combined.
- Chill the cake for cleaner slices and neater ganache drips.
- Use good-quality chocolate for the ganache for a glossy finish.
For another easy chocolate shortcut idea, you can also try a simple Brownie Dump Cake.
Simple variations you can try
- Hazelnut liqueur: Add 1–2 tbsp to the filling for a grown-up flavor.
- Nut swap: Use chopped toasted almonds or pecans if hazelnuts are not available.
- Single-layer: Make as a single deep layer in a 9×13 pan and increase baking time to 35–40 minutes.
- Cupcakes: Bake in cupcake pans for 18–22 minutes and fill with the hazelnut cream.
Nutrition estimate (per slice, 1 of 12)
- Calories: ~520 kcal
- Fat: ~33 g
- Carbohydrates: ~53 g
- Protein: ~6 g
These are rough estimates and vary by exact ingredients and portion size.
Family-friendly serving ideas
- Add fresh berries on the side for color and brightness.
- Serve small slices with vanilla ice cream for kids.
- Offer espresso or milk for a simple drink option.
What pairs well with this cake
- Coffee or espresso for a classic match.
- Cold milk for kids or those who prefer milder drinks.
- A glass of port or hazelnut liqueur for adults.
- Fresh raspberries or orange segments cut the richness and add brightness.
Frequently Asked Questions
Q: Can I make the cake layers ahead?
A: Yes. Bake the layers a day ahead, wrap them well, and store in the fridge. Bring to room temperature before assembling.
Q: Can I use low-fat cream for the filling?
A: Heavy cream whips best and gives the right texture. Low-fat cream may not whip well and will be softer.
Q: How do I get a shiny ganache finish?
A: Use good chocolate and add the optional tablespoon of butter. Stir until fully smooth and pour while slightly warm.
Q: Can I make this nut-free?
A: Replace the hazelnut spread with chocolate spread and omit chopped hazelnuts. Be sure all ingredients are nut-free.
Q: How long does ganache set?
A: Ganache firms at room temperature in about 1–2 hours. Chill briefly to speed it up.
Conclusion
For a slightly different look with dark ganache, see this version of a Chocolate Hazelnut Semi Naked Cake with Dark Chocolate Ganache. If you want to compare styles or buy a ready-made treat, check out the Hazelnut Delight Cake – PrimaDéli. For another recipe with a similar rich chocolate and hazelnut idea, try the Chocolate Hazelnut Seduction Cake.
Chocolate Hazelnut Delight Cake
Ingredients
For the Chocolate Cake
- 1.75 cups 1 3/4 cups (220g) all-purpose flour
- 0.75 cups 3/4 cup (75g) unsweetened cocoa powder
- 1.5 tsp 1 1/2 tsp baking powder
- 1.5 tsp 1 1/2 tsp baking soda
- 0.5 tsp 1/2 tsp salt
- 1 cups 1 cup (200g) granulated sugar
- 0.5 cups 1/2 cup (100g) brown sugar
- 2 large 2 large eggs
- 0.5 cups 1/2 cup (120ml) vegetable oil
- 1 cups 1 cup (240ml) buttermilk
- 2 tsp 2 tsp vanilla extract
- 0.75 cups 3/4 cup (180ml) hot coffee
For the Hazelnut Filling and Ganache
- 1 cups 1 cup (240ml) heavy cream
- 0.5 cups 1/2 cup (130g) hazelnut spread (like Nutella)
- 0.25 cups 1/4 cup (30g) toasted hazelnuts, chopped
- 200 g 200g (7 oz) dark or semi-sweet chocolate, chopped
- 0.75 cups 3/4 cup (180ml) heavy cream (for ganache)
- 1 tbsp 1 tbsp unsalted butter (optional, for shine)
Instructions
Make the Chocolate Cake
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round pans.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate large bowl, beat granulated and brown sugars with eggs, oil, buttermilk, and vanilla until smooth.
- Gradually add the dry mixture, alternating with hot coffee, stirring just until combined.
- Divide the batter evenly between the prepared pans and bake for 30–35 minutes until a toothpick comes out clean.
- Allow the cakes to cool completely in the pans, then remove.
Prepare the Hazelnut Filling
- Whip 1 cup of heavy cream until soft peaks form.
- Gently fold in the hazelnut spread until smooth.
- Stir in the chopped toasted hazelnuts.
Make the Ganache
- Heat 3/4 cup of heavy cream until it just begins to simmer.
- Pour the hot cream over the chopped chocolate and let it sit for 2 minutes.
- Stir until smooth and glossy. Add butter for extra shine, if desired.
Assemble the Cake
- Place one cake layer on a serving plate.
- Spread the hazelnut filling evenly on top.
- Add the second cake layer.
- Pour the ganache over the top and let it drip down the sides.
- Sprinkle extra chopped hazelnuts on top if desired.
