The Best Chocolate Hazelnut Cake
User Reviews
4.8
The Best Chocolate Hazelnut Cake
Description
The Best Chocolate Hazelnut Cake starts with a delicate chocolate sponge sliced into thin layers that highlight the light texture of the cake. Toasted hazelnuts provide a nutty contrast and depth to the cake's flavor. The filling is a smooth blend of dulce de leche, cream cheese, butter, and Nutella, creating a creamy and sweet filling that complements the sponge layers well. The cake is assembled by layering the cake with the hazelnut-speckled frosting and then coated outside with the same mixture.
The finishing touch is a chocolate ganache poured over the cake edges, made by melting chocolate chips with boiling heavy cream and allowing it to cool before decorating. This adds glossy, rich chocolate notes and a smooth texture to the cake. The final dessert balances nutty richness with smooth chocolate and creamy textures.
Ideal for celebrations or as a dessert centerpiece, this cake pairs well with coffee or milk for a comforting treat. Its layered structure allows for easy slicing while maintaining the moist interior and crunchy hazelnut bits.
Ingredients
- 1 chocolate sponge cake
- 2 cups hazelnut
- 14 oz dulce de leche
- 8 oz cream cheese room temperature
- 1 cup unsalted butter room temperature
- 1/2 cup Nutella room temperature
- 1/2 cup heavy whipping cream
- 1/2 cup chocolate chips
Instructions
- Bake one chocolate sponge cake in a 9 inch pan. Once cooled, slice each cake into three even layers (they will be thin layers).
- Toast the hazelnuts in the oven for about 10 minutes at 350°F.
- Whip the dulce de leche, cream cheese, butter, and Nutella together until smooth.
- Cover a plate with foil. Place the first cake layer on the plate and apply a layer of frosting on top of it.
- Sprinkle on some chopped hazelnuts on top of the frosting. Repeat the process with the remaining cake layers, leaving the top layer unfrosted.
- Frost the outside of the cake with the remaining frosting. Pop the cake in the refrigerator to set.
- Bring the heavy whipping cream to a boil. Pour it over the chocolate chips in a medium bowl and let it sit for a few minutes. Stir the mixture until smooth and creamy and let it cool to room temperature.
- Using a pastry bag or a plastic bag with the tip cut off, pipe the chocolate along the edge of the cake, allowing the chocolate to drizzle down the sides. Pipe some of the chocolate in the center of the cake and spread it across evenly with a spatula.
- Scatter some hazelnuts on the outer edges of the cake. Place the cake in the refrigerator overnight or at least for 2-3 hours. Slice and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Calories | 404kcal | 20% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 33g | 51% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 73mg | 24% |
| Sodium | 173mg | 7% |
| Potassium | 188mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 699IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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