This Chocolate Hazelnut Cake features two layers of rich chocolate hazelnut cake (made with fresh hazelnuts!) surrounded by fluffy Nutella buttercream frosting. Decorate with chocolate ganache and chopped hazelnuts for a show-stopping dessert.

Let’s talk about this Chocolate Hazelnut Cake. Chocolate and hazelnut is one of those flavor combinations that just works. The nutty, toasted flavor of hazelnuts paired with deep, rich chocolate is like the grown-up version of chocolate and peanut butter. And this cake? It takes that pairing to a whole new level.

Many “chocolate hazelnut” cakes are just chocolate cake with Nutella. Which is delicious (obviously), but doesn’t carry a lot of hazelnut flavor. Not this cake! We’re including ground hazelnuts right into the cake batter to pack it full of flavor, along with a generous dose of cocoa powder. The cake itself has a little more texture thanks to the ground nuts, which is perfect to stand up to the Nutella buttercream frosting.

But we don’t stop there. This cake is topped with a glossy layer of chocolate ganache and a sprinkle of chopped hazelnuts for a little crunch. I like to finish things off with a few Ferraro Rocher chocolates on top because why not lean all the way in?

Don’t just take my word on how good this cake is. I received an email from someone who made it who said, “My hubby wanted me to tell you that he never ate Chocolate Hazelnut Cake as delicious as yours. He event wanted to bring a piece to a local bakery so they could taste how real Nutella Cakes should be. He kept saying ‘OMG this is so good; with every bite.”

Ingredients and Substitutions

• All Purpose Flour: For a gluten-free cake, swap with a 1:1 gluten-free flour blend containing xanthan gum.
• Cocoa Powder: This recipe is designed to use Dutch processed cocoa power.
• Baking Soda
• Salt
• Butter: Use unsalted butter at cool room temperature (~65°F)
• Granulated Sugar
• Eggs: Bring your eggs up to room temperature before adding to the batter.
• Vanilla Extract
• Buttermilk: The acidity in the buttermilk keeps the cake tender in moist. If you don’t have buttermilk, using whole milk with a tablespoon of vinegar or lemon juice stirred in will work as an alternative.
• Hazelnuts: Finely chop or grind roasted hazelnuts to small pieces (not into a paste). If your hazelnuts aren’t roasted, toast them first to enhance their flavor.
• Nutella: Any chocolate hazelnut spread works, but I recommend sticking with Nutella for the classic flavor.
• Confectioners’ Sugar
• Heavy Cream: Whole milk can work in a pinch, but heavy cream really makes it better.
• Chopped Chocolate: Dark chocolate is my favorite for this cake, but semi-sweet works as well if you prefer a sweeter flavor.
• Decorations: Whole hazelnuts, additional chopped hazelnuts, or Ferraro Rocher chocolates are the perfect way to finish off the cake.

How to Make Chocolate Hazelnut Cake

1. Cream the Butter and Sugar: Using an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs and vanilla extract and stir well.

2. Alternate Dry and Wet: Mix in half the flour, cocoa powder, baking soda, and salt, followed by half the buttermilk. Repeat with the remaining flour and buttermilk mixtures, mixing until just combined.

3. Add Hazelnuts: Stir in the ground hazelnuts by hand until evenly incorporated into the batter.

4. Bake the Cakes: Divide the batter evenly between prepared pans and bake. Cool in the cake pans, then turn onto a wire rack to cool completely.

5. Make the Frosting: Beat the Nutella, butter, and salt until fluffy. Slowly add the confectioners’ sugar, followed by heavy cream. Beat on high until whipped and smooth.

6. Make the Ganache: Heat the heavy cream, then add chopped chocolate and whisk until smooth.
7. Assemble the Cake: Spread a generous layer of frosting over one layer of cake, then top with the second layer and frost the top and sides. Chill to set the frosting. Once set, pour the ganache onto the center of the cake and spread to the edges. Decorate as desired.

Baking with Hazelnuts

Hazelnuts bring more than just flavor to this cake – they also have a direct impact on texture, structure, and moisture. Unlike nut flours or butters, where the nuts are processed until the oils are fully released, we’re using finely chopped or ground hazelnuts. This keeps their structure intact, allowing them to disperse their oils more gradually as the cake bakes.

The hazelnuts should be ground finely, but not into a paste. Pulverizing them into hazelnut butter would release too much oil too soon, weighing down the batter creating a dense cake. On the other hand, using whole or coarsely chopped hazelnuts would result in an uneven crumb, with large pieces disrupting the cake structure. Finely ground hazelnuts strike the right balance: small enough to fold seamlessly into the batter, but still structured enough to hold their shape and release oils slowly into the batter.

Kitchen Chemistry

Finely ground hazelnuts release natural oils during baking, which gradually disperse through the batter to create a richer, moister crumb. This added fat enhances tenderness without compromising structure, resulting in a cake that remains both soft and flavorful with a little extra density.

This balance is what gives the chocolate hazelnut cake its signature texture: slightly more decadent and compact than a traditional chocolate layer cake, but still light enough to layer and frost with ease.

Tips and Tricks for the Best Chocolate Hazelnut Cake

1. Use Roasted Hazelnut – Or Roast Them Yourself: If your hazenuts aren’t already roasted, spread them on a baking sheet and toast at 350°F for 8-10 minutes, until fragrant and slightly darkened. Let them cool and remove the skins before chopping or grinding.
2. Grind or Chop Hazelnuts Finely: Use a food processor and pulse in short bursts to avoid turning the nuts into a paste, or chop finely with a sharp knife and then smash the pieces with a rolling pin. You’re aiming for a texture similar to coarse sand.
3. Level Cake Layers: Use a serrated knife to trim the tops of your cakes if they dome in the oven.
4. Chill Cakes while Decorating: Refrigerating the frosted cake firms it up, allowing for smoother frosting application and so the ganache drips cleanly down the sides.
5. Decorate Just Before Serving: If you’re using Ferraro Rocher chocolates, add them shortly before serving so they stay crisp and don’t soften in the refrigerator.
6. Storage: The cake can be stored at room temperature for up to 3 days, in ther refrigerator for up to 5 days, or frozen for up to 3 months.
7. Recommended Tools: 8-inch Cake Pans | Stand Mixer | Food Processor | High-Quality Dutch Process Cocoa Powder | Roasted Hazelnuts | Ferraro Rocher

More Nutella Recpies

This Chocolate Hazelnut Cake recipe was originally published in September 2016 and updated with new photographs and helpful tips in April 2025.