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This Chocolate Hazelnut Cake is a decadent treat that combines the rich flavors of chocolate and the nutty goodness of hazelnuts! The moist, tender cake is infused with layers of chocolate and finely ground hazelnuts, creating a perfect balance of sweetness and depth. Topped with a smooth, velvety chocolate ganache and a sprinkle of crunchy hazelnuts, each bite is a luxurious experience. Perfect for special occasions or when you want to indulge, this cake is sure to impress with its rich flavor and beautiful presentation.
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Chocolate Hazelnut Cake

Whether you’re celebrating a birthday, hosting a dinner party, or just craving a decadent dessert, Chocolate Hazelnut Cake is the perfect choice. The combination of rich chocolate and crunchy hazelnuts makes it a crowd-pleaser that everyone will enjoy.
Course Dessert
Cuisine American
Keyword chocolate cake, Chocolate Hazelnut Cake
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 10

Ingredients

Dry Ingredients

  • 100 grams Plain / All-Purpose Flour
  • 80 grams Hazelnut Meal - or hazelnut flour
  • 60 grams Unsweetened Cocoa Powder - sifted
  • 1 1/2 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1 pinch Fine Table Salt

Wet Ingredients

  • 150 grams Light Brown Sugar
  • 120 grams Unsalted Butter - melted cool
  • 3 large Eggs - at room temperature
  • 240 ml Natural / Plain Yogurt

Optional Toppings

  • 50 grams Hazelnuts
  • 50 grams Dark Chocolate Chunks

Instructions

  • Preheat the oven to 180°C (350°F).
  • Line the bottom of an 8-inch (22 cm) springform pan with baking or parchment paper.
  • Lightly grease the sides of the pan with a neutral oil.
  • In a medium bowl, combine all your dry ingredients: plain or all-purpose flour, hazelnut meal, sifted cocoa powder, baking powder, baking soda, and salt. Set this mixture aside.
  • In a large mixing bowl, whisk the eggs and brown sugar together for 3 to 4 minutes, or until the mixture thickens, increases in volume, and becomes bubbly.
  • Next, whisk in the cooled melted butter, followed by the yogurt.
  • Gently fold in the pre-mixed dry ingredients (sifted if necessary) until everything is combined. Stop mixing as soon as there are no dry ingredients visible; the batter should be slightly thick.
  • Pour the cake batter into the prepared pan, spreading it evenly. If you like, add a generous sprinkle of roughly chopped hazelnuts and chocolate chunks on top.
  • Bake for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once done, transfer the cake pan to a cooling rack and let it cool completely before removing the cake from the pan.