Irresistible Chocolate Hazelnut Cream Cake in 3 Simple Steps

There’s something magical about the combination of chocolate and hazelnut—it’s like a cozy hug in dessert form. My love affair with this flavor duo started years ago, and ever since, I’ve been obsessed with finding the perfect way to bring it to life in a cake. That’s how this Chocolate Hazelnut Cream Cake came to be. It’s rich, decadent, and layered with moist chocolate sponge, creamy hazelnut filling, and a glossy chocolate ganache that’s downright irresistible. The best part? It’s surprisingly easy to make, even if you’re not a pro baker. Trust me, this cake will make you feel like a dessert wizard!

Why You’ll Love This Chocolate Hazelnut Cream Cake

This cake isn’t just dessert—it’s an experience. Here’s why it’ll become your go-to showstopper:

• Decadent yet simple: Fancy enough for special occasions but made with pantry staples you probably already have.
• That perfect texture: Moist chocolate layers + fluffy hazelnut cream = pure bliss in every bite.
• Instant wow factor: The glossy chocolate drizzle makes it look like it came from a bakery (shhh, no one needs to know how easy it was!).
• Crowd-pleaser magic: Chocolate + hazelnut is a combo that never fails to make people swoon.

Ingredients for Chocolate Hazelnut Cream Cake

Here’s everything you’ll need to make this dreamy cake. I’ve included little notes because—let’s be real—details matter when baking. Trust me, these small tweaks make all the difference between “good” and “Oh-my-goodness-I-need-another-slice” good.

• 200g all-purpose flour (sifted – no lumps allowed!)
• 150g sugar (regular granulated works perfectly)
• 100g cocoa powder (unsweetened – we want rich chocolate flavor)
• 3 large eggs (room temperature – they mix in smoother)
• 100ml vegetable oil (or melted butter if you’re feeling fancy)
• 150ml milk (whole milk makes it extra tender)
• 1 tsp baking powder (fresh is best – check the date!)
• 200g hazelnut spread (the star of the show – use your favorite brand)
• 200ml heavy cream (chilled – it whips up better when cold)
• 100g dark chocolate (70% works great for ganache)

See? Nothing too wild—just quality ingredients treated right. Now let’s make some magic!

Equipment You’ll Need

Don’t worry—you don’t need fancy gadgets for this cake! Just grab these basics:

• 2 mixing bowls (one for dry, one for wet ingredients)
• 8-inch round cake pan (or springform for easy release)
• Whisk & spatula (for folding and scraping every bit of batter)
• Electric mixer (optional, but handy for whipping cream)
• Serrated knife (for slicing the cake layers neatly)

That’s it! Now let’s get baking.

How to Make Chocolate Hazelnut Cream Cake

Alright, let’s dive into the fun part! This cake comes together in three simple stages—bake the sponge, stack the layers, and finish with that gorgeous chocolate drizzle. Follow these steps, and you’ll have a showstopper that’ll have everyone begging for the recipe.

Step 1: Prepare the Chocolate Sponge

First things first—preheat your oven to 180°C (350°F) and grease that cake pan well. Now, in a big bowl, whisk together your sifted flour, cocoa powder, sugar, and baking powder. In another bowl, beat the eggs lightly, then stir in the oil and milk. Here’s the important part: add the wet ingredients to the dry and mix just until combined. Overmixing is the enemy of a tender sponge—a few lumps are totally fine!

Pour the batter into your prepared pan and bake for about 25 minutes. You’ll know it’s done when the top springs back lightly to the touch. Let it cool completely in the pan—trust me, rushing this step leads to crumbly disasters!

Step 2: Assemble the Layers

Once cooled, carefully slice the cake horizontally into two even layers using a serrated knife. Place the bottom layer on your serving plate and spread that glorious hazelnut spread evenly over it—this is where the magic happens! Now whip your chilled heavy cream until stiff peaks form (about 2-3 minutes with an electric mixer) and spread it gently over the hazelnut layer. Carefully place the top cake layer over the cream—don’t press down too hard or you’ll squeeze out the filling!

Step 3: Finish with Chocolate Ganache

Time for the grand finale! Melt your dark chocolate gently—either in short bursts in the microwave or over a double boiler. Let it cool slightly, then drizzle it artfully over the cake. I like to let some drip down the sides for that bakery-perfect look. Now the hardest part—pop it in the fridge for at least an hour to set. I know it’s tempting, but this waiting time makes all the difference for clean slices!

And there you have it—a chocolate hazelnut masterpiece that’s sure to impress. The layers of moist cake, creamy filling, and rich ganache create pure dessert heaven in every bite!

Tips for the Perfect Chocolate Hazelnut Cream Cake

Want to take your cake from great to unforgettable? Here are my tried-and-true secrets:

• Room temp eggs are non-negotiable – they incorporate better, giving you that dreamy, even crumb.
• Chill before slicing – I know it’s hard to wait, but 1 hour in the fridge means clean, beautiful slices.
• Taste your hazelnut spread first – some brands are sweeter than others, so adjust the sugar in the sponge accordingly.
• Use a hot knife – dip your knife in hot water and wipe dry between cuts for professional-looking servings.

Little things make big differences with this cake!

Variations for Chocolate Hazelnut Cream Cake

This cake is wonderfully flexible! Here are some delicious tweaks I’ve tried (and loved):

• Nutty swap: Use almond spread instead of hazelnut for a different (but equally amazing) flavor.
• Coffee boost: Add 1 tsp espresso powder to the chocolate batter—it deepens the flavor without making it taste like coffee.
• Berry twist: Layer fresh raspberries between the hazelnut cream and whipped cream for a tart contrast.

Feel free to play around—that’s half the fun of baking!

Serving and Storing Chocolate Hazelnut Cream Cake

This cake shines when served chilled—it makes slicing cleaner and lets all those luscious layers hold their shape beautifully. Leftovers? (As if!) Simply cover it with plastic wrap or pop it in an airtight container in the fridge for up to 3 days. The flavors actually get better as they mingle!

Nutritional Information

Just so you know what you’re indulging in (totally worth it, by the way!), here’s the scoop per slice—keep in mind these are estimates:

• 450 calories (but who’s counting?)
• 25g fat (the good, happy-making kind)
• 50g carbs (energy for more cake-eating!)
• 6g protein (because even dessert needs balance)

Remember, these numbers can vary based on your exact ingredients—but let’s be real, you’re here for the joy, not the math!

Frequently Asked Questions

I get asked about this cake all the time—here are the answers to the most common questions:

Can I freeze this cake?
Absolutely! Wrap it well in plastic, then foil, and freeze for up to 1 month. Thaw overnight in the fridge—the texture stays perfect.

Can I use milk chocolate instead of dark?
Sure, but it’ll be sweeter and less rich. I’d use 60% dark as the minimum—that bittersweet balance makes the hazelnut shine!

My cake sunk in the middle—what happened?
Probably overmixing or opening the oven too soon. Next time, mix just until combined and don’t peek before 20 minutes!

Can I make this gluten-free?
Yes! Swap the flour for a 1:1 gluten-free blend. The texture might be slightly denser but still delicious.

How do I fix runny whipped cream?
Pop the bowl and beaters in the freezer for 10 minutes, then whip again. Cold is key—if it’s still loose, add 1 tbsp powdered sugar to stabilize.

Share Your Chocolate Hazelnut Cream Cake

I’d love to see your masterpiece! Snap a pic and tag me—nothing makes me happier than seeing your twists on this recipe. Happy baking!

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