Hazelnut Nutella Cake

The most delicious chocolate hazelnut cake layered generously with a rich and creamy Nutella frosting. This cake is so delicate, moist, and fluffy, it’s hard to resist seconds.

If you love Nutella as much as I do, this will be your new favorite chocolate cake recipe. The hazelnuts adds that crunch in every bite and bring out the hazelnut flavor in the Nutella, a match made in heaven.

This recipe was inspired by lilyscookingandhome

Why you will like this Nutella Chocolate Cake?

  • This cake is light and airy, it’s perfect to make for special occasions.
  • The star of the dish is Nutella which is so flavorful on its own, it has so much flavor.
  • Each layer is smothered in a delicious creamy hazelnut spread that melts in your mouth.
  • The cake is not too sweet or overwhelming and toasted hazelnuts elevate the flavor of the cake and adds a delicious crunch.
  • You only need to bake once.

Ingredients for sponge cake

  • 9 large eggs (room temperature)
  • 1 cup unbleached all-purpose flour
  • 1 cup sugar
  • 2 tablespoons cocoa powder
  • 1/4 tsp baking powder
  • pinch of salt
  • instant espresso powder

Ingredients for Cream/Frosting

  • Jar of Nutella (13 oz)
  • 2 cups of heavy whipping cream
  • 1/2 cup chopped hazelnuts

Optional Ingredients to decorate the cake

  • 1/3 semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 1/2 cup Nutella
  • 1/2 cup cream cheese (room temperature)
  • 1 cup cool whip
  • hazelnuts

How to make Chocolate Nutella Cake?

The first step is to make and bake a sponge cake.

  1.  Preheat oven to 350° and line two  9-inch cake pans greased and lined with parchment paper.
  2. Using an electric mixer with a 6-wire whip whisk attachment ( I use a kitchen aid) beat 9 eggs in a large mixing bowl. Start the first 30 seconds on low speed then gradually increase to setting 8. After eggs have doubled in volume about 5 minutes into mixing, with the mixer still on, gradually add 1 cup of sugar and continue beating eggs for additional 7 minutes. Your egg mixture should look thick and fluffy and form peaks and the color should slightly change to pale yellow.
  3. Turn off the mixer.
  4. In a separate medium bowl measure and sift 1 cup of flour, and add 1/4 tsp of baking powder and a pinch of salt. Mix all ingredients using a whisk or a fork.
  5. Slowly add the flour mixture to the eggs, folding the flour with
    a spatula. Fold carefully, making sure to reach the bottom and sides, so the flour is incorporated well into the eggs with no lumps.
  6. Pour half of the batter into a greased lined cake pan.
  7. In the other half of the batter, sift 2 tbsp of cocoa powder. Mix the cocoa powder using a spatula until completely incorporated.
  8. Pour the chocolate sponge cake batter into the second cake pan. Place both cake pans into the preheated oven and bake for 30 to 35 minutes. To check if the cakes are done, insert a toothpick into the middle of the cakes and if the toothpick comes out clean the cakes are done baking.
  9. Set the baked sponge cakes to cool on a wire rack.

How to make Frosting

While the cake is cooling, roast hazelnuts. Since we will be using chopped hazelnuts and most of the skin is already off, I like to toast them using a pan keeping a close eye and stirring frequently so they don’t burn. Toast them for about 2 to 3 minutes on medium-high. Transfer hazelnuts to a bowl and allow them to cool down.

  1. Once the cake and hazelnuts have cooled down you can start making the cream
  2. Using a kitchen aid mixer and the same whisk attachment we used to make sponge cake, pour 2 cups of heavy cream and beat on medium-high (setting 6) for a minute or until thick. (Don’t overbeat the heavy cream or it will start to break down). Stop the mixer and add a jar of Nutella and toasted hazelnuts. Mix for an additional 1 to minutes until everything is nicely mixed.

Assemble the cake

Now is the fun part.

  1. Make a cup of hot coffee using instant espresso powder (1 tsp of powder + 6oz of hot water).
  2. Carefully Slice your cakes into two layers using a long knife. Since we had 2 sponge cakes you should have 4 cake layers.
  3. Place the first cake layer on a plastic cake board, using a spoon lightly drizzle coffee over the top of the cake.
  4. Using a Metal Cake Frosting Spatula generously spread Nutella cream all over the cake.
  5. Repeat with the rest of the layers including the top of the cake and the sides of the cake.

Cream for Decorating

  1. Using a small saucepan, heat 1/2 cup of heavy whipping cream. As soon as the cream comes to a boil add 1/3 cup of semi-sweet chocolate chips and stir until the chocolate melts. Allow the ganache to come to room temp. (You can speed up the cooling process by placing it in the fridge just not when it’s piping hot).
  2. After the chocolate ganache has cooled down, in a mixing bowl with the whisk attachment beat 1/2 cup cream cheese for about 30 to a minute then add 1 cup cool whip and beat for another minute. Then add cooled ganache and Nutella and mix for 1 to 2 minutes until incorporated.
  3. Using a metal spatula decorate the top of the cake and the sides with the frosting. Lastly, take chopped hazelnuts and sprinkle them around the cake.

And you are done.

 

The cake and frosting need to be set, place the cake in the fridge for a few hours or overnight is best. After all the flavors marinate the cake tastes even better the next day.

 

Tips for Success

This cake heavily relies on the volume of the eggs, using a stand mixer is best (it will make your job so much easier). When making an egg mixture it’s important not to lose the volume. When lifting the whisk from the mixture, the batter (or ribbon) shouldn’t disappear right away.

Don’t deflate the beaten eggs, or your cake will be dense. Using a spatula is best, and it helps to check for any flour pockets. Don’t overmix and don’t let the batter sit for too long.

I know it’s tempting but doesn’t open the oven (especially in the first 15 minutes) the cold air can stop your cake from rising, and your cake may collapse.

When making the cream for decorating, it’s important to have cream cheese at room temperature, or you might end up with small chunk sizes of cream cheese.

Toasting hazelnuts adds an extra boost of flavor and brings out the richness in the Nutella. Don’t skip this step.

This cake is very moist, be careful when drizzling coffee, you don’t want to soak the cake just lightly drizzle for that kick.

If you made this cake I would love for you to rate it below. And if you have any questions, comment down below and I would love to get back to you.

Hazelnut Nutella Cake

Chocolate Hazelnut Cake layered with a rich creamy nutella frosting with toasted hazelnuts.
Prep Time 20 mins
Cook Time 30 mins

Equipment

  • 1 Kitchen Aid Mixer
  • 2 cake pans
  • 1 metal spatula
  • 1 silicone spatula

Ingredients
  

  • 9 large eggs
  • 1 cup unbleached all-purpose flour
  • 1 cup sugar
  • 2 tbsp cocoa powder
  • 1/4 tsp baking powder
  • pinch of salt
  • 1 tsp instant espresso powder

Ingredients for Frosting

  • 1 jar of Nutella
  • 2 cups heavy whipping cream
  • 1/2 cup chopped hazelnuts

Ingredients to decorate cake (Optional)

  • 1/3 cup semi sweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 1/2 cup nutella
  • 1/2 cup cream cheese (room temperature)
  • 1 cup cool whip
  • hazelnuts for decor

Instructions
 

  • The first step is to make the sponge cakes.  Preheat oven to 350° and line two  9-inch cake pans greased and lined with parchment paper.
  • Using an electric mixer with a 6-wire whip whisk attachment ( I use a kitchen aid) beat 9 eggs in a large mixing bowl.Start the first 30 seconds on low speed then gradually increase to setting 8. After eggs have doubled in volume about 5 minutes into mixing, with the mixer still on, gradually add 1 cup of sugar and continue beating eggs for additional 7 minutes. Your egg mixture should look thick and fluffy and form peaks and the color should slightly change to pale yellow. Tufn off the Mixer.
  • In a separate medium bowl measure and sift 1 cup of flour, and add 1/4 tsp of baking powder and a pinch of salt. Mix all ingredients using a whisk or a fork.
  • Slowly add the flour mixture to the eggs, folding the flour with a spatula. Fold carefully, making sure to reach the bottom and sides, so the flour is incorporated well into the eggs with no lumps.
  • Pour half of the batter into a greased lined cake pan.
  • In the other half of the batter, sift 2 tbsp of cocoa powder. Mix the cocoa powder using a spatula until completely incorporated.
  • Pour the chocolate sponge cake batter into the second cake pan. Place both cake pans into the preheated oven and bake for 30 to 35 minutes. To check if the cakes are done, insert a toothpick into the middle of the cakes and if the toothpick comes out clean the cakes are done baking.
  • Set the baked sponge cakes to cool on a wire rack.

How to make Frosting

  • While the cake is cooling, roast hazelnuts. Either in the oven or in a pan on medium high heat for 2 to 3 minutes. Set them aside to cool.
  • Using a kitchen aid mixer and the same whisk attachment we used to make sponge cake, pour 2 cups of heavy cream and beat on medium-high (setting 6) for a minute or until thick. (Don't overbeat the heavy cream or it will start to break down). Stop the mixer and add a jar of Nutella and toasted hazelnuts. Mix for an additional 1 to minutes until everything is nicely mixed.

Assemble the cake

  • Make a cup of hot coffee using instant espresso powder (1 tsp of powder + 6oz 
  • Carefully Slice your cooled cakes into two layers using a long knife. Since we had 2 sponge cakes you should have 4 cake layers.
  • Place the first cake layer on a plastic cake board, using a spoon lightly drizzle coffee over the top of the cake.
  • Using a Metal Cake Frosting Spatula generously spread Nutella cream all over the cake.
  • Repeat with the rest of the layers including the top of the cake and the sides of the cake.

Cream for Decorating (Optional)

  • Using a small saucepan, heat 1/2 cup of heavy whipping cream. As soon as the cream comes to a boil add 1/3 cup of semi-sweet chocolate chips and stir until the chocolate melts. Allow the ganache to come to room temp. (You can speed up the cooling process by placing it in the fridge just not when it's piping hot).
  • After the chocolate ganache has cooled down, in a mixing bowl with the whisk attachment beat 1/2 cup cream cheese for about 30 to a minute then add 1 cup cool whip and beat for another minute. Then add cooled ganache and Nutella and mix for 1 to 2 minutes until incorporated.
  • Using a metal spatula decorate the top of the cake and the sides with the frosting. Lastly, take chopped hazelnuts and sprinkle them around the cake.
  • The cake is done, the cake and the frosting need to be set. Place cake in fridge for a few hours or overnight for best results.

Notes

When making an egg mixture it's important not to lose the volume. When lifting the whisk from the mixture, the batter (or ribbon) shouldn't disappear right away.
Don't deflate the beaten eggs, or your cake will be dense. Using a spatula is best, and it helps to check for any flour pockets. Don't overmix and don't let the batter sit for too long.
I know it's tempting but doesn't open the oven (especially in the first 15 minutes) the cold air can stop your cake from rising, and your cake may collapse.
When making the cream for decorating, it's important to have cream cheese at room temperature, or you might end up with small chunk sizes of cream cheese.

 

 

 

 

 

 

 

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