This Dark Chocolate Hazelnut Cake has a sophisticated European vibe with ground hazelnuts and dark chocolate. It’s moist, not too sweet, and super delicious any time of day or night.
This rich, nutty chocolate hazelnut cake is a nice way to change up your baking routine. It can stand in for a coffee or tea cake, but can definitely end a meal.
The cake itself has a lovely nutty flavor ~ ground toasted hazelnuts stand in for part of the flour. Bittersweet chocolate and good quality cocoa powder give a deep, rich chocolate presence without being too sweet. And buttermilk and vanilla in the frosting bring out a whole different chocolate ‘personality’. The original recipe calls for two layers, but I like it better as one; it has a nice, chic, Continental vibe to it.
chocolate hazelnut cake ingredient notes
- hazelnuts: I use whole skinned hazelnuts and I toast them first, which really brings out their flavor. Then I grind the nuts (skins on,) in my food processor as finely as I can without taking it into hazelnut butter territory! The skins give added flavor and a touch of bitterness to the cake, but you can use skinned nuts if you prefer.
- chocolate: the recipe calls for bittersweet chocolate for a sophisticated flavor. Bittersweet chocolate has a higher cocoa content and less sugar than semisweet, giving it a deeper, more intense chocolate flavor.
- buttermilk: buttermilk adds tenderness and moisture to the cake, and the acidity gives the frosting a subtle tang, keeping it smooth and not overly sweet.
This cake sits right at the top of my favorite cakes list
The deep, dense chocolate goes really well with the strong hazelnut presence since both have slight bitter undertones. It makes for a very grown-up, balanced flavor profile. The frosting is richly chocolate but fluffy, and makes a lovely contrast in texture.
reader faqs
Yes you can. I’ve also made it with walnuts, which have even better flavor payoff than almonds.
Store the cake tightly covered or under a cake dome at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days.
Yes. Freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving. Tip: place the frosted cake on a baking sheet and pop in the freezer until solid, then double wrap for freezing.
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Dark Chocolate Hazelnut Cake
Equipment
- 9" springform pan or nonstick cake pan
Ingredients
cake
- 4 ounces bittersweet chocolate, chopped
- 1 cup all purpose flour, measure by lightly spooning into your cup and leveling with the side of a knife.
- 2 Tbsp unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 3/4 cup finely ground hazelnuts, measure them after grinding
- 1/2 cup salted butter, at room temperature
- 1/2 cup packed golden brown sugar
- 1/2 cup granualted white sugar
- 2 large eggs
- 1 Tbsp vanilla extract
- 1/2 cup + 2 Tbsp buttermilk
icing
- 4 ounces bittersweet chocolate, chopped
- 1/3 cup salted butter, at room temperature
- 2 cups powdered sugar, or more if needed to stiffen the frosting
- 2 Tbsp unsweetened cocoa powder
- 2 Tbsp buttermilk, or more as needed
- 1 teaspoon vanilla
- ground hazelnuts for garnish
Instructions
- Preheat oven to 350F
- Butter and flour a 9-inch spring form pan (or nonstick cake pan with a round of parchment paper at the bottom.)
- Melt the chocolate on the defrost setting, or 50% power of your microwave. (Or over a bowl of simmering water)
- Mix the flour, cocoa powder, and baking soda into a small bowl along with the ground hazelnuts.
- Cream the butter using a hand mixer or in the bowl of a stand mixer.
- Add both sugars and beat until fluffy.
- Beat in eggs 1 at a time and scrape down the sides and bottom of the bowl as you go to get everything incorporated evenly.
- Beat in vanilla, then the melted chocolate.
- Add dry ingredients alternately with the buttermilk in 2 additions each, beating just until blended after each addition.
- Spread the batter into the pan and take a minute to get it even from side to side. Bake for 30-35 minutes, or until a tester inserted into center comes out with a few moist crumbs attached, Cool cake in pan on a rack. Note: Don’t over bake: this cake goes from moist to dry quickly ~ pull it as soon as a tester comes out with moist crumbs, not clean.
Frosting
- Melt the chocolate gently and let it cool until just warm. Beat the butter until creamy, then mix in the powdered sugar and cocoa. With the mixer on low, slowly add the melted chocolate, followed by the buttermilk and vanilla, mixing just until smooth and fluffy. Add more sugar for a stiffer frosting, and more buttermilk for a silkier texture.
- Spread thickly on cooled cake and top with crushed hazelnuts.
Notes
Nutrition
more cakes made with ground nuts
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Sue, Can I substitute the buttermilk or is it essential for it to be this awesome?
You can go with milk, or half and half, no problem.
Hi, is it 1/2 a cup and a stick of butter or just one stick? Thanks ??
It’s just 1/2 cup, Lia, I clarified that.