Chocolate Hazelnut Delight Cake
Chocolate Hazelnut Delight Cake: The Sweetest Memory in Every Slice
If I close my eyes, I can almost smell the intoxicating aroma of melted dark chocolate swirling through my childhood kitchen. Whenever a celebration rolled around—birthdays, holidays, or “just because” Sundays—my mom would pull out her favorite mixing bowl and announce, “We’re making Chocolate Hazelnut Delight Cake today!” Not just any chocolate cake, but chocolate hazelnut delight cake: rich, fudgy, and crowned with a glossy layer of chocolate ganache. Even now, that very phrase instantly transports me back to warm laughter, the cozy hum of the oven, and my fingers eagerly swiping stray chocolate off the bowls (sorry, Mom!).
If you’re searching for a decadent, easy dessert that truly feels special, this homemade chocolate hazelnut cake is about to become your new go-to recipe.
Why You’ll Adore This Chocolate Hazelnut Delight Cake
Let’s be real: there are countless chocolate cake recipes out there, but here’s why this one always wins my heart (and taste buds!):
- Deep, Intense Chocolate Flavor: The combination of dark chocolate, cocoa powder, and a rich chocolate ganache makes every bite pure bliss.
- Hazelnut Crunch Magic: Chopped hazelnuts sprinkled on top add that perfect nutty crunch, elevating the flavor and giving a nod to classic European desserts.
- Super Creamy Layers: The smooth cream center balances the cake’s richness—almost like a grown-up version of your childhood favorite treat (think Ferrero Rocher, but even more luxurious).
- Show-Stopping Presentation: Topped with shiny ganache and playful chocolate balls, this dessert looks straight out of a fancy bakery…no advanced pastry skills required!
So whether you’re celebrating a milestone or just want to indulge your inner chocoholic, this chocolate hazelnut delight cake has you covered.
Ingredients You’ll Need for Chocolate Hazelnut Delight Cake
Here’s everything you need for this crowd-pleasing, homemade chocolate hazelnut cake (plus a few of my little tips):
- 200g dark chocolate: Go for at least 70% cocoa for a rich, authentic flavor. Melt it slowly to avoid burning.
- 150g butter: Use real, unsalted butter for that creamy decadence. If it’s cold, cut it into cubes so it melts faster with your chocolate.
- 150g sugar: Granulated works perfectly, but you could use brown for extra moisture and flavor.
- 4 eggs: Room temperature eggs mix more smoothly—just leave them on the counter for about 30 minutes beforehand.
- 100g flour: Standard all-purpose flour gets the job done.
- 50g cocoa powder: Unsweetened cocoa powder deepens the chocolate flavor (and I love how it makes the cake extra fudgy).
- 200ml cream: Whipping cream is key for a dreamy, pillowy layer between cake and ganache.
- 100g hazelnuts: Roughly chop these for crunch. Toasting them first boosts their nuttiness—try it if you have an extra few minutes!
- 1 tsp vanilla extract: A little vanilla always brings out the chocolate.
- 200g chocolate ganache: Either make your own or grab your favorite store-bought version.
- 100g chocolate balls: To decorate—kids love this part! Think Maltesers or even homemade chocolate truffles.
(Pro tip: Peek into your pantry—this homemade chocolate cake is all about simple ingredients and big flavor.)
Step-by-Step Guide: Making the Perfect Chocolate Hazelnut Delight Cake
Here’s how to whip up this show-stopping chocolate hazelnut cake—no stress required!
Melt Chocolate & Butter
In a heatproof bowl over simmering water (double boiler style), melt the dark chocolate and butter together. Stir gently until glossy and smooth (the kitchen will smell AMAZING at this step).Mix Wet Ingredients
In a separate bowl, beat the sugar, eggs, and vanilla extract together until pale and fluffy. I usually use a hand mixer, but a good whisk and strong arm work too!Add Dry Ingredients
Sift in the flour and cocoa powder. Mix until just combined—don’t overwork it; we want everything light and airy.Fold in Chocolate Mixture
Pour your melted chocolate-butter blend into the egg mixture. Gently fold everything together with a spatula, scraping down the bowl.Bake
Pour batter into a greased cake tin (I use a round 8-inch one). Bake at 180°C (about 350°F) for 25 minutes, just until a skewer comes out with a few moist crumbs.Allow to Cool
Let the cake rest in its tin for 10 minutes, then turn out onto a rack. It smells so tempting—resist the urge to sneak a piece!Add Cream & Hazelnuts
When the cake is completely cool, spread the whipped cream in a thick, even layer. Sprinkle the chopped hazelnuts generously over the top.Ganache & Decorations
Pour chocolate ganache over the cream-hazelnut layer, spreading gently with an offset spatula. Top with chocolate balls (my kids beg to help at this part!).Chill
Refrigerate for at least 2 hours before slicing—this lets the flavors develop and makes for easier cutting.
(Seriously, your patience pays off. Every layer comes together, and the first slice is pure chocolate hazelnut perfection.)
My Secret Tips and Tricks for Chocolate Hazelnut Delight Cake Success
Years of making (and devouring) this homemade chocolate cake have taught me a few things:
- Line Your Cake Tin: Always line both the base and sides with parchment paper to make unmolding easier (trust me—no cake left behind!).
- Don’t Overmix: Stir just until everything is combined for a soft, tender crumb.
- Taste Your Chocolate: Since chocolate is the main event, use one you love eating on its own. (High-quality dark chocolate makes this truly a “delight!”)
- Cool Completely: Frosting a warm cake = sad, melted cream. Wait till it’s truly cool before moving to the creamy layer.
- Nut Toasting Shortcut: A quick toast in a dry pan brings out the hazelnuts’ full aroma and crunch (just don’t wander off—nuts burn fast!).
These little touches take your easy dessert from “yum” to “wow!” every time.
Creative Variations and Ingredient Swaps
Here’s where you can make this recipe your own, no matter your mood or pantry supplies:
- Go Nut-Free: Swap hazelnuts for roasted pumpkin seeds or toasted coconut flakes (great for allergies).
- Lighter Option: Use light whipped cream or even Greek yogurt for a tangy twist.
- Extra Indulgent: Add a spoonful of Nutella in the cream layer for that classic chocolate-hazelnut flavor combo (trust me, it’s next level).
- Seasonal Fruit: Top the cake with fresh berries or sliced pears—fruity freshness pairs so beautifully with the deep chocolate flavors.
- Vegan Version: Sub out butter for vegan margarine, eggs for flax eggs, and use plant-based cream—super easy and still decadent.
(That’s the beauty of a chocolate hazelnut cake—totally customizable for any occasion.)
How to Serve and Store Your Chocolate Hazelnut Delight Cake
- Serving Suggestions:
Slice generous wedges and serve chilled, straight from the fridge—it helps keep the cream and ganache set. Add a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence! - Storing Leftovers:
Store any leftover chocolate hazelnut cake in an airtight container in the fridge for up to 4 days (if you have any left, that is!). The flavors get even richer overnight. - Freezing Tips:
You can freeze the un-frosted cake for up to 1 month. When ready to enjoy, thaw it completely, add the cream, hazelnuts, and ganache, then chill as usual.
(Pro tip: Individual slices freeze really well—perfect for an emergency chocolate fix!)
FAQs: Your Top Questions About Chocolate Hazelnut Delight Cake Answered
1. Can I make this chocolate hazelnut cake ahead of time?
Absolutely! In fact, this cake gets better after a night in the fridge. Just frost and decorate before chilling, and it’ll be perfectly set by the next day.
2. What’s the best way to melt chocolate for this cake?
Use a double boiler or gently microwave in short bursts, stirring frequently (burnt chocolate = heartbreak). Go slow and steady for the silkiest result.
3. Do I have to use hazelnuts?
Nope! Try walnuts, almonds, or pistachios—or go nut-free altogether with sunflower seeds or crunchy cacao nibs.
4. Can I use milk chocolate instead of dark?
Dark chocolate truly makes the flavor pop, but if you prefer something a little milder (or baking for kids), milk chocolate works. Just dial back the sugar slightly.
5. How do I get a shiny ganache glaze like in bakeries?
Pour the ganache while it’s still warm and gently tap the cake to smooth it out. A little patience (and a glossy finish) goes a long way!
Let me know if you try making this chocolate hazelnut delight cake—
Chocolate Hazelnut Delight Cake
Ingredients
For the Cake
- 200 g dark chocolate (at least 70% cocoa) Melt it slowly to avoid burning.
- 150 g unsalted butter Use real butter for creaminess.
- 150 g granulated sugar Brown sugar can be used for extra moisture.
- 4 pieces eggs Use room temperature eggs for better mixing.
- 100 g all-purpose flour Standard flour gets the job done.
- 50 g unsweetened cocoa powder Enhances the chocolate flavor.
- 200 ml whipping cream For the creamy middle layer.
- 100 g hazelnuts Roughly chopped; toasting enhances flavor.
- 1 tsp vanilla extract Enhances the chocolate flavor.
For the Ganache
- 200 g chocolate ganache Use homemade or store-bought.
For Decoration
- 100 g chocolate balls To decorate the cake.
Instructions
Preparation
- Melt dark chocolate and butter together in a heatproof bowl over simmering water until smooth.
- In a separate bowl, beat the sugar, eggs, and vanilla extract until pale and fluffy.
- Sift in flour and cocoa powder, mixing until just combined.
- Fold the melted chocolate-butter mixture into the egg mixture.
Baking
- Pour batter into a greased round 8-inch cake tin.
- Bake at 180°C (about 350°F) for 25 minutes or until a skewer comes out with a few moist crumbs.
- Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Assembly
- Spread whipped cream evenly over the cooled cake.
- Sprinkle chopped hazelnuts generously over the cream.
- Pour chocolate ganache over the cream-hazelnut layer and gently spread.
- Decorate with chocolate balls.
- Refrigerate for at least 2 hours before slicing.
