Chocolate Hazelnut Drip Cake

Chocolate Hazelnut Drip Cake: The Showstopper That Stole My Heart

I’ll never forget the first time I made this decadent chocolate hazelnut drip cake. It was a rainy Saturday, the kind that begs for something a little extra indulgent (honestly, can you ever go wrong with a big slice of chocolate cake and a cup of espresso?). My kitchen was filled with the scent of melting chocolate and toasted hazelnuts, and as I layered creamy Nutella buttercream between fluffy chocolate layers, I had this sense that something memorable was about to happen. The glossy ganache dripped down like edible art, but what really made it special was sharing it with friends—watching their eyes light up at the first bite. If you’re looking for a chocolate hazelnut cake that’s as glorious to look at as it is to eat, let me show you why this recipe should be your next baking adventure.

Why You’ll Adore This Chocolate Hazelnut Drip Cake

This isn’t just another chocolate cake recipe—it’s the kind of treat that makes a regular afternoon feel like a special occasion. Here’s why I think you’ll absolutely fall in love with this chocolate hazelnut drip cake:

Unbeatable Flavors: Imagine fluffy chocolate cake, Nutella buttercream, and a silky chocolate ganache—pure, melt-in-your-mouth magic! If you’re a fan of hazelnut desserts or Nutella cakes, this one will blow your mind.
Showstopping Presentation: Those glossy chocolate drips and the sparkly gold topper (yes, you can go full glam if you want), make this cake a guaranteed centerpiece for birthdays, holidays, or just because.
Irresistible Textures: With roasted hazelnuts scattered between layers, you get a surprising crunch with every forkful—the perfect balance to rich cake and creamy frosting.
Perfect for Sharing: Whether you’re making it for a celebration or just to treat yourself and loved ones, this homemade drip cake feels extra special every single time.

Ingredients You’ll Need for Chocolate Hazelnut Drip Cake

Grab your measuring cups—here’s everything you’ll want on hand (plus some of my nerdy baker’s tips!):

All-purpose flour (2 cups/250g): Stick to all-purpose for a sturdy, moist crumb.
Sugar (2 cups/400g): Regular granulated does the trick.
Unsweetened cocoa powder (3/4 cup/90g): Dutch process gives a deeper color and flavor.
Baking powder (2 tsp) & Baking soda (1 1/2 tsp): Double-leavening = super fluffy layers.
Salt (1 tsp): Always essential to balance that sweet.
Large eggs (2): Room temperature for best mixing.
Buttermilk (1 cup/240ml): Or cheat with milk + a squeeze of lemon—makes your cake tender and tangy.
Vegetable oil (1/2 cup/120ml): Oil keeps things moist.
Vanilla extract (2 tsp + 1 tsp for buttercream): Shine up those chocolate notes!
Hot coffee or hot water (1 cup/240ml): Trust me, it deepens the chocolate flavor without making things taste like coffee.
Unsalted butter (1 cup/230g, softened): Room temp for that ultra-creamy frosting.
Nutella or hazelnut spread (1/2 cup/120g): For layers and frosting that’ll make hazelnut lovers swoon.
Powdered sugar (3 cups/360g): For cloud-like buttercream.
Heavy cream or milk (3–4 tbsp + 1/2 cup/120ml for ganache): Cream keeps the frosting supple and ganache glossy.
Semi-sweet chocolate (1 cup/170g, chopped): For a classic, not-too-dark drip.
Butter for ganache (1 tbsp, optional): If you love that extra shine!
Roasted hazelnuts, chocolate truffles, Ferrero Rocher, white chocolate truffles, gold-dusted or edible gold decorations: All for the ultimate cake topping! (Totally customizable—add as much or as little flair as you like.)

Step-by-Step Guide: Making the Perfect Chocolate Hazelnut Drip Cake

Ready to dive in? Here’s how I make this chocolate hazelnut drip cake, step-by-easy-step:

Preheat and Prep: Set the oven to 350°F (175°C). Grease and line 3 round cake pans (I use parchment for easy release).
Mix Dry Ingredients: Whisk flour, sugar, cocoa, baking powder, soda, and salt together in one big bowl.
Wet Ingredients Party: Add eggs, buttermilk (or the lemon-milk hack), oil, and vanilla. Beat until mostly smooth.
The Secret Weapon: Pour in hot coffee or water. The batter will look thin—don’t stress, that’s how you get those ultra-moist layers.
Bake: Evenly distribute batter into pans. Bake for 28–32 minutes, until a toothpick (or skewer, or sharp knife if you can’t find either—been there) comes out clean.
Cool: Let cakes cool in pans 10–15 minutes, then carefully turn out on wire racks to finish cooling. Don’t rush this or your buttercream could melt!
Make Hazelnut Buttercream: Beat softened butter till creamy. Add Nutella and vanilla; beat till combined. Gradually add powdered sugar, alternating with cream. Beat until fluffy and irresistible.
Make Chocolate Ganache: Heat cream until steaming, pour over chopped chocolate, and let sit for 2 minutes. Stir until glossy (add that pat of butter for a selfie-worthy shine).
Assemble: Place one cake layer on your serving plate. Spread with Nutella buttercream and a handful of roasted hazelnuts for crunch. Repeat with the second and third layer.
Crumb Coat & Chill: Smooth a thin layer of buttercream around the outside, chill 20+ minutes to set.
Final Frost & Drip: Cover the cake with the rest of the buttercream, smooth it out, then pour cooled ganache gently along the edges for those iconic chocolate drips.
Decorate: Top with more truffles, hazelnuts, white chocolate, and anything sparkly. Pop in the fridge to set before serving (if you can wait that long).

My Secret Tips and Tricks for Chocolate Hazelnut Drip Cake Success

A few almost embarrassingly simple things I’ve learned about making homemade drip cakes and Nutella cakes absolutely epic:

Temperature is Everything: Make sure all your cold ingredients come up to room temp, especially butter and eggs, or your cake might turn out dense.
Ganache Drip Test: Take a spoonful of ganache and drizzle down the side of a bowl before dripping it on your cake. If it’s too runny, wait; if too thick, give it a quick zap in the microwave.
Hazelnut Crunch: Roughly chop the roasted hazelnuts for layering so nobody gets a surprise toothbreaker—trust me.
Level Those Layers: Use a serrated knife to trim domed tops for that bakery-perfect finish.
Chill Between Steps: The cake is so much easier to frost if you pop it into the fridge between buttercream layers.

Creative Variations and Ingredient Swaps

Baking is for everyone! Here are fun riffs and swaps for this chocolate hazelnut cake:

Gluten-Free Option: Substitute a good 1:1 gluten-free flour blend—no one’ll notice the difference.
Nut-Free: Swap Nutella for chocolate spread, skip the hazelnuts, and crown your cake with berries for a truffle cake vibe.
Mocha Twist: Add a half teaspoon espresso powder to both the batter and buttercream for a coffee lover’s dream.
Dairy-Free: Use plant-based butter, a non-dairy milk with lemon, and dairy-free chocolate for a chocolate hazelnut cake everyone can enjoy.
Berry Boost: Slide sliced strawberries between layers for a pop of freshness.

How to Serve and Store Your Chocolate Hazelnut Drip Cake

The best part? Sharing and savoring! Here’s how I make sure every slice remains perfect:

Serve: Bring the cake to room temperature for maximum flavor. Pairs beautifully (and classically) with a shot of espresso or dessert wine.
Slice Like a Pro: For neat slices, dip your knife in hot water and wipe between cuts.
Store: Keep your chocolate hazelnut drip cake in an airtight container in the fridge for up to 4 days. If you’re prepping ahead, unfrosted cake layers freeze beautifully (just wrap ’em tightly).
Leftovers: Not that you’ll have many, but leftover slices make the best afternoon pick-me-up.

FAQs: Your Top Questions About Chocolate Hazelnut Drip Cake Answered

1. Can I make this chocolate hazelnut drip cake ahead of time?
Absolutely! You can bake and cool the cake layers 2–3 days ahead. Wrap them well and keep in the fridge, then assemble when ready.

2. What’s the secret to those perfect chocolate drips?
Temperature is key! Your ganache should be just warm enough to flow but not so hot it races down

Chocolate Hazelnut Drip Cake