Easy Chocolate Hazelnut Cake: The Ultimate Indulgence

Picture this: a rainy Sunday afternoon, the aroma of chocolate wafting through the air as I pull a warm pan of Easy Chocolate Hazelnut Cake out of the oven. I can feel my heart swell with nostalgia as I remember my grandmother, who introduced me to the magic of hazelnuts and chocolate on dreary days just like this. There’s something incredibly comforting about these bars, a perfect blend of rich chocolate and the earthy crunch of hazelnuts that makes them the ultimate family treat.

What sets these bars apart from other chocolate desserts is their effortless ease and a texture that is delightfully moist yet chewy. We’ve all had our run-ins with dry cakes or bars that don’t live up to the hype. This recipe helps you bypass those disappointments, delivering both great taste and a sense of warmth and belonging. Whether it’s a holiday gathering or a cosy night in, these bars promise to be the star of the show!

Get ready to learn how to whip up these delicious treats that will evoke smiles, warm memories, and perhaps a few “oohs” and “ahhs” from everyone lucky enough to try them!

What is Easy Chocolate Hazelnut Cake?

Originating from the rich tradition of chocolate desserts, this recipe is a love letter to cookie lovers and cake enthusiasts alike. They perfectly fuse the satisfying textures of cake and brownie, striking a harmonious balance between fudgy delight and nutty charm.

With every bite, you’ll experience the decadent layers of chocolate intertwined with the crunch of hazelnuts, offering an irresistible combination of flavours. These bars are unique because they’re not just desserts; they carry a story—a sweet little reminder that comfort food can indeed be easy to make.

When to make them? Anytime you need a sweet treat! They’re perfect for birthdays, potlucks, or even your mid-afternoon snack cravings.

Why You’ll Love This Recipe

1. Delectable Flavour: The combination of chocolate and hazelnuts delivers both indulgence and comfort, making them an instant family favourite that rivals any store-bought alternative.
2. Cost-Effective: Why spend a small fortune on fancy desserts when you can make these bars at home? With simple ingredients you likely have on hand, this recipe is budget-friendly without sacrificing flavour.
3. Customise to Your Liking: Feel free to swap in your favourite nuts, add spices, or drizzle some raspberry jam on top for a fruity twist. The sky’s the limit!
4. Easy to Make: Even beginner bakers will find success here. With straightforward steps and minimal fuss, you’ll whip these up in no time, while impressing your friends and family with your baking prowess.
5. Quick Prep and Bake Time: In under an hour—prep and baking included—you can have a delicious batch of bars ready, leaving you plenty of time to enjoy them while they’re warm!

Ingredients

Here’s what you’ll need to create these delicious bars:

• 100 grams plain/all-purpose flour (For a light, airy texture)
• 80 grams hazelnut meal (Adds a fantastic nutty flavour)
• 60 grams unsweetened cocoa powder (Is the key to rich chocolatey goodness)
• 1.5 teaspoons baking powder (Gives it lift)
• 0.5 teaspoon baking soda (Balances the acidity)
• 1 pinch fine table salt (Enhances flavour)
• 3 large eggs. Bind everything together.
• 150 grams light brown sugar (For depth of sweetness)
• 120 grams unsalted butter (melted, it should be at room temperature for better integration)
• 240 ml natural/plain yoghurt (Makes the bars super moist)
• 50 grams skinned hazelnuts (roughly chopped, plus extra for topping)
• 50 grams dark chocolate chunks (plus extra for topping, optional, because who doesn’t love extra chocolate?)

Ingredient Notes:

• For the best flavour experience, use high-quality cocoa powder such as Valrhona or Ghirardelli.
• You can substitute the hazelnut meal with almond meal if you prefer.
• Yoghurt adds moisture but can be replaced with sour cream if desired.

Step-by-Step Instructions

1. Preheat your oven to 180°C (350°F). Line the bottom of an 8-inch (22 cm) springform pan with baking paper and lightly grease the sides to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, combine:
   • 100 grams plain flour,
   • 80 grams hazelnut meal,
   • 60 grams cocoa powder,
   • 1.5 teaspoons baking powder,
   • 0.5 teaspoon baking soda,
   • 1 pinch fine table salt
3. Stir until well blended, ensuring there are no lumps.
4. Whisk Eggs and Sugar: In a large mixing bowl, whisk together:
   • 3 large eggs
   • 150 grams light brown sugar
5. Continue whisking for 3-4 minutes, until the mixture is thick and pale—this step is essential for achieving that delightful fluffiness.
6. Combine Wet Ingredients: Add 120 grams of melted unsalted butter and 240 ml of yoghurt into the egg mixture. Whisk until fully combined and smooth.
7. Stir in Dry Ingredients: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. This helps avoid over-mixing, which can toughen the texture.
8. Fold in Chocolate and Hazelnuts: Add 50 grams of roughly chopped skinned hazelnuts and 50 grams of dark chocolate chunks. Gently fold them in until they are evenly distributed throughout the batter.
9. Pour and Top: Pour the batter into the prepared pan. Add extra hazelnuts and chocolate chunks on top for an extra decadent look and texture.
10. Bake: Place in the oven and let bake for 40-45 minutes. You’ll know they’re done when a toothpick inserted in the centre comes out clean or with just a few moist crumbs. Keep an eye on them as oven timings can vary!
11. Cool Down: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing into the delicious bars.

Expert Tips & Tricks

• Storage Recommendations: These bars remain fresh for 3-5 days when stored in an airtight container at room temperature.
• Make-Ahead Instructions: You can prepare the batter a day in advance and store it in the fridge. Just remember to bring it back to room temperature before baking.
• Troubleshooting Common Problems:
  • If your bars are dry, be sure not to overbake them. They should be fudgy but set.
  • Too gooey? This can happen if you’re using too many wet ingredients or not enough dry. Always measure cautiously!
• Freezing: They freeze wonderfully for up to 3 months! Wrap tightly in plastic wrap, then cover with foil. Thaw in the refrigerator or at room temperature.

Serving Suggestions

The options are endless with these bars! I love serving them warm, with a scoop of vanilla ice cream or a dollop of fresh whipped cream on the side. You can also present them beautifully on a platter sprinkled with extra hazelnuts for a rustic look. They’re perfect for a birthday party or any family gathering!

Variations & Substitutions

1. Different Flavours: Switch up the chocolate for white chocolate chips and include dried fruit like cranberries for a festive version.
2. Dietary Adaptations: To make these bars gluten-free, use a gluten-free all-purpose flour blend instead of regular flour, while still enjoying the hazelnut taste!
3. Seasonal Variations: Add spices such as pumpkin pie spice for an autumn twist or sprinkle some peppermint extract for a festive holiday flair.

Nutrition & Storage Info

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Yield: About 12 bars
• Estimated Calories per Serving: 230 calories (varies based on brands)
• Storage Instructions: Store at room temperature for up to 3 days, and refrigerate for up to 1 week.
• Freezer Compatibility: Yes! They can be frozen for up to 3 months.

FAQ Section

Can I make Easy Chocolate Hazelnut Cake ahead of time?

Absolutely! Chocolate hazelnut cake is an excellent make-ahead dessert. The flavours often deepen, and the cake becomes even more moist after a day or two. You can bake the cake layers ahead of time, wrap them well, and store them. Then, assemble and frost them closer to serving.

How do I store Easy Chocolate Hazelnut Cake, and how long does it last?

Store your chocolate hazelnut cake in an airtight container or cover it loosely at room temperature for 2-3 days. If your frosting contains dairy (like cream cheese or fresh cream), it’s best to refrigerate it, where it will last for up to 5 days. Bring to room temperature before serving for the best flavour and texture.

What kind of hazelnuts should I use?

For the best flavour, use roasted hazelnuts. If your hazelnuts are raw, it’s a good idea to toast them lightly in a dry skillet or oven (at 350°F/175°C for about 5-10 minutes) until fragrant and their skins loosen. Rub them in a clean kitchen towel to remove most of the skins before using. You’ll typically use them finely ground for the cake batter and possibly chopped for decoration.

Can I substitute the hazelnuts with other nuts?

While hazelnuts are key to the “chocolate hazelnut” flavour profile (think Nutella!), you can substitute them if needed. Almonds or walnuts would be good alternatives, though the flavour will be different. If you have a nut allergy, see the “nut-free” question below.

What’s the best way to get a rich chocolate flavour?

To achieve a rich chocolate flavour:

• Use good quality cocoa powder (Dutch-processed often yields a darker, less bitter chocolate flavour).
• Incorporate melted chocolate (such as baking chocolate or high-quality chocolate chips) into the batter for added depth.
• A touch of hot coffee or espresso (or espresso powder mixed with hot water) can significantly enhance chocolate flavour without making the cake taste like coffee.

How do I know when the cake is done baking?

The cake is done when a wooden skewer or toothpick inserted into the centre comes out clean or with a few moist crumbs clinging to it. The top of the cake should spring back lightly when gently pressed, and the edges might start to pull away from the sides of the pan.

Can I freeze Easy Chocolate Hazelnut Cake?

Yes, chocolate hazelnut cake freezes beautifully.

• Unfrosted layers: Wrap cooled cake layers tightly in plastic wrap, then foil, and freeze for up to 2-3 months. Thaw at room temperature before frosting.
• Frosted cake (or slices): If frosted, freeze until the frosting is firm. Then, wrap the cake tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw in the refrigerator, then bring to room temperature before serving.

What happens if my cake turns out dry or too dense?

• Dry cake: This is typically caused by overbaking. Keep a close eye on your cake towards the end of the baking time, as oven temperatures can vary.
• Dense cake: Can result from overmixing the batter (which develops too much gluten) or using old/inactive leavening agents (baking powder/soda). Ensure the ingredients are fresh and mix only until they are just combined.

Can I use a different frosting?

Absolutely! While a chocolate hazelnut buttercream or ganache is common, you can use:

• A simple chocolate buttercream.
• A Nutella-based frosting.
• A rich chocolate ganache poured over the top.
• A cream cheese frosting (though this changes the flavour profile significantly).

Can I make this cake nut-free?

1. To make this cake truly nut-free, you would need to omit the hazelnuts entirely and ensure all other ingredients (like chocolate, cocoa powder, etc.) are certified nut-free. The resulting cake would be an “Easy Chocolate Cake,” but it would still be delicious!

Conclusion

To recap, these Easy Chocolate Hazelnut Cakes aren’t just dessert; they’re a journey through sweetness and memories. I invite you to indulge in this recipe, which is warm, comforting, and unforgettable. If you try it out, I’d love to hear what you think in the comments! Don’t forget to check out the other delightful recipes on my blog, because who knows? You may find another favourite waiting for you!

Delicious Chocolate Cake with Coffee Caramel

Chocolate Tartlets

Double Chocolate Cookies

The Ultimate Chocolate Banana Bread Recipe

Easy Chocolate Hazelnut Cake

Print Recipe

Pin Recipe

Deliciously easy chocolate hazelnut cake  that blend rich chocolate and crunchy hazelnuts for the perfect treat.

• Author: ramsy
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Yield: 12 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 100 grams plain / all-purpose flour
• 80 grams hazelnut meal
• 60 grams unsweetened cocoa powder
• 1.5 teaspoons baking powder
• 0.5 teaspoon baking soda
• 1 pinch fine table salt
• 3 large eggs
• 150 grams light brown sugar
• 120 grams unsalted butter, melted
• 240 ml natural / plain yogurt
• 50 grams skinned hazelnuts, roughly chopped
• 50 grams dark chocolate chunks

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Line the bottom of an 8-inch (22 cm) springform pan with baking paper and lightly grease the sides.
2. In a medium bowl, combine the flour, hazelnut meal, cocoa powder, baking powder, baking soda, and salt. Stir until well blended.
3. In a large mixing bowl, whisk together the eggs and light brown sugar for 3-4 minutes until thick and pale.
4. Add the melted unsalted butter and yogurt to the egg mixture and whisk until smooth.
5. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
6. Fold in the chopped hazelnuts and dark chocolate chunks until evenly distributed.
7. Pour the batter into the prepared pan, adding extra hazelnuts and chocolate chunks on top.
8. Bake for 40-45 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

These bars stay fresh for 3-5 days in an airtight container. They can also be frozen for up to 3 months.

Nutrition

• Serving Size: 1 bar
• Calories: 230
• Sugar: 10g
• Sodium: 200mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 50mg

Share on Facebook

Post on X

Follow us

Save