Ultimate Chocolate Hazelnut Cake – 350g of Hazelnut Perfection in Every Slice

Thank you for being here today, sweet friend. Some cakes are light and delicate. Others make a statement the second they hit the table. This Chocolate Hazelnut Cake belongs firmly in the second category.

With an incredible 350g of ground hazelnuts folded into the batter, every bite is packed with deep roasted nut flavor that feels rich, luxurious, and completely unforgettable. The crumb is moist and tender, the chocolate icing cascades down the sides, and the combination of chocolate and hazelnuts tastes like something straight from a European pastry shop.

The first time I baked this cake, I planned to save slices for later. That plan lasted exactly one afternoon. Between the nutty aroma filling the kitchen and the glossy chocolate icing tempting everyone who walked by, there wasn’t much left by evening.

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Overview of Recipe Content

This Chocolate Hazelnut Cake is a rich, moist layer cake featuring a generous amount of ground hazelnuts and finished with a silky chocolate icing.

Why You’ll Love This Recipe

• Packed with hazelnut flavor
• Rich chocolate icing
• Moist and tender crumb
• Elegant enough for celebrations
• Surprisingly easy to make
• Perfect make-ahead dessert
• Bakery-quality results

What It Tastes Like

Imagine the flavor of roasted hazelnuts blended into a soft butter cake and topped with smooth chocolate ganache.

The hazelnuts bring warmth and depth while the chocolate adds richness that perfectly complements every bite.

Perfect For

• Birthdays
• Holiday gatherings
• Dinner parties
• Afternoon coffee
• Weekend baking
• Special occasions

Ingredients

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For the Hazelnut Cake

• 350g ground hazelnuts
• 200g unsalted butter, softened
• 180g granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 120g all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 120ml milk

For the Chocolate Icing

• 200g dark chocolate, chopped
• 150ml heavy cream
• 1 tablespoon butter

Optional Decoration

• Whole roasted hazelnuts
• Chocolate curls
• Cocoa powder
• Chopped hazelnuts

Tools Needed

• 9-inch round cake pan
• Electric mixer
• Mixing bowls
• Cooling rack
• Saucepan

Suggested Substitutions and Additions

Chocolate Options

Use:

• Dark chocolate
• Semi-sweet chocolate
• Milk chocolate

Flavor Enhancers

Add:

• Espresso powder
• Orange zest
• Almond extract

Extra Crunch

Mix in:

• Chopped toasted hazelnuts
• Chocolate chunks

For more indulgent cake recipes, enjoy:

• Chocolate Almond Yogurt Cake No Flour
• Moist Coffee Cake
• Caramel Pecan Date Cake
• Banana Bread Cake with Cream Cheese Frosting
• Soft Lemon Pistachio Yogurt Cake

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How to Make Chocolate Hazelnut Cake

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Step 1: Prepare the Oven

Preheat oven to 350°F (175°C).

Grease and line a 9-inch cake pan.

Step 2: Cream Butter and Sugar

Beat butter and sugar until light and fluffy.

Step 3: Add Eggs

Add eggs one at a time.

Mix well after each addition.

Stir in vanilla.

Step 4: Combine Dry Ingredients

Whisk together:

• Ground hazelnuts
• Flour
• Baking powder
• Salt

Step 5: Make the Batter

Alternate adding dry ingredients and milk.

Mix just until combined.

Step 6: Bake

Pour batter into prepared pan.

Bake for 40–45 minutes.

A toothpick should come out mostly clean.

Step 7: Cool

Allow cake to cool completely.

Step 8: Prepare Chocolate Icing

Heat cream until steaming.

Pour over chopped chocolate.

Let sit 2 minutes.

Stir until smooth.

Mix in butter.

Step 9: Ice the Cake

Pour icing over cooled cake.

Allow it to drip naturally down the sides.

Step 10: Decorate

Top with toasted hazelnuts and chocolate curls.

What to Serve with Chocolate Hazelnut Cake

This cake pairs beautifully with:

• Espresso
• Cappuccino
• Coffee
• Hot chocolate
• Fresh berries
• Vanilla ice cream

Tips for Making It Perfect

Toast the Hazelnuts

Toasting deepens the flavor dramatically.

Use Room Temperature Ingredients

This creates a smoother batter.

Don’t Overmix

Mix only until ingredients are combined.

Cool Completely Before Icing

Warm cake can melt the icing.

Use Quality Chocolate

The icing flavor depends on it.

Storage Instructions

Room Temperature

Store covered for 2 days.

Refrigerator

Store for up to 5 days.

Freezer

Freeze unfrosted cake for up to 3 months.

Reheating

Allow refrigerated slices to reach room temperature before serving.

General Information

Hazelnuts have long been prized in European baking, especially in German, Austrian, Swiss, and Italian desserts. Their naturally rich flavor pairs beautifully with chocolate, creating one of the world’s most beloved dessert combinations.

Using 350g of ground hazelnuts gives this cake an exceptionally moist texture and a flavor that truly stands out from traditional chocolate cakes.

Frequently Asked Questions

Can I use almond flour instead?

Yes, although the flavor will change significantly.

Should I toast the hazelnuts first?

Highly recommended for maximum flavor.

Can I make this gluten-free?

Use a gluten-free flour blend.

Can I freeze the cake?

Yes, for up to 3 months.

What chocolate works best?

Dark chocolate provides the richest flavor.

Can I make cupcakes instead?

Absolutely. Reduce baking time to 18–22 minutes.

Conclusion

This Chocolate Hazelnut Cake is the kind of dessert that people remember long after the last slice is gone. With 350g of ground hazelnuts delivering incredible depth and a silky chocolate icing dripping down every side, it’s a cake that feels both rustic and luxurious.

One bite explains exactly why chocolate and hazelnuts have remained one of baking’s most iconic combinations.

Interactive Elements

Have you made this Chocolate Hazelnut Cake?

• Leave a review and comment below.
• Share your photos on Pinterest.
• Tag your creations on social media so I can see them!

Nutritional Information

Nutrient	Per Slice
Calories	445
Carbohydrates	28g
Protein	8g
Fat	35g
Saturated Fat	12g
Cholesterol	85mg
Sodium	145mg
Sugar	18g
Fiber	4g

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