Decadent Chocolate Hazelnut Cake with Creamy Nutella Buttercream

For every Nutella enthusiast and chocolate lover, this chocolate hazelnut cake stands as the ultimate indulgence. Imagine a supremely moist and rich chocolate cake, generously layered with a luscious chocolate hazelnut spread, enhanced by the delightful crunch of finely ground roasted hazelnuts. Every inch of this masterpiece is then enrobed in a cloud of creamy, dreamy Nutella buttercream, creating a symphony of flavors and textures. It’s more than just a cake; it’s an experience, offering deep, robust chocolate notes perfectly complemented by the earthy, fragrant essence of toasted hazelnuts.

The timeless pairing of chocolate and hazelnut is undeniably a match made in culinary heaven, which explains the global adoration for Nutella desserts. This particular classic chocolate cake recipe is renowned for its impeccable flavor and wonderfully moist texture, making it an ideal foundation for a stunning layer cake. In fact, its reliability and deliciousness are why we also feature this versatile base in our chocolate cake with cream cheese frosting and our triple chocolate cake, proving its consistent quality and adaptability for various decadent creations.

Why This Chocolate Hazelnut Cake Will Become Your New Favorite

Get ready to fall in love with this magnificent chocolate hazelnut cake. Its irresistible qualities make it a standout dessert that you’ll want to bake again and again for every special moment and craving.

The Perfect Cake for Any Celebration

Whether you’re celebrating a birthday, decorating for Christmas, hosting a baby shower, a bridal shower, or simply want to spoil the chocolate and Nutella enthusiasts in your life, this cake is an absolute showstopper. Its elegant presentation and crowd-pleasing flavors make it suitable for virtually any occasion, transforming an ordinary gathering into an extraordinary celebration. One of its greatest advantages is its simplified layer cake construction; by using whole cake rounds, you achieve a beautiful, multi-layered effect without the fuss of intricate carving or complex techniques. Plus, this cake is incredibly forgiving and remains wonderfully moist even when made a day or two ahead of time, allowing you to focus on enjoying your event rather than last-minute baking stress. It’s a dessert that not only tastes incredible but also adds a touch of sophistication to any table.

An Unforgettable Chocolate Hazelnut Flavor Experience

Prepare for an epic Nutella cake experience that truly highlights the classic harmony of chocolate and hazelnut. This recipe doesn’t hold back, infusing the distinct flavors into every single component. The moist cake layers themselves boast a rich, deep chocolate profile that serves as the perfect canvas. Then, a generous filling combining smooth, creamy Nutella with crunchy, perfectly roasted hazelnuts creates an incredible textural contrast and a burst of authentic nutty goodness that perfectly complements the chocolate. Finally, the entire confection is crowned with a velvety, smooth Nutella buttercream, ensuring that every single bite delivers that unmistakable, dreamy chocolate-hazelnut bliss. It’s a flavor combination so well-balanced and indulgent, it will have everyone reaching for a second slice!

Layers of Pure, Indulgent Texture

Texture is just as important as flavor, and this rich chocolate hazelnut cake delivers on all fronts, offering a delightful sensory journey with every forkful. Each cake layer is incredibly soft, tender, and moist, melting in your mouth with its delicate crumb. This perfectly contrasts with the luxuriously creamy Nutella buttercream that cloaks the cake, offering a smooth, melt-in-your-mouth sensation that is pure bliss. But the magic doesn’t stop there; the interior filling introduces a delightful surprise with bits of finely chopped, freshly roasted hazelnuts, providing a subtle yet satisfying crunch that elevates the entire experience. This interplay of soft cake, creamy frosting, and crunchy nuts creates a dynamic and utterly irresistible texture that truly sets this dessert apart.

Essential Ingredients for Your Chocolate Hazelnut Masterpiece

Creating this magnificent chocolate hazelnut cake requires a selection of high-quality ingredients, each playing a crucial role in achieving its rich flavor, moist texture, and elegant finish. Here’s a closer look at what you’ll need and why:

• All-Purpose Flour: This forms the foundational structure of our cake. For the best tender crumb, ensure your flour is measured accurately, preferably by weight using a digital scale, rather than by volume.
• Granulated Sugar: Beyond providing essential sweetness, sugar contributes significantly to the cake’s moistness and delicate texture, helping to keep it soft and tender.
• Dutch-Processed Cocoa Powder: This is a key ingredient for the cake’s signature deep, dark color and a mellow, less acidic chocolate flavor. While natural cocoa powder can be used, Dutch-processed creates a richer hue and a balanced chocolate taste that perfectly complements the hazelnut. It interacts differently with leaveners, but in this recipe, it performs beautifully.
• Baking Soda & Baking Powder: These are our essential leavening agents. Baking soda reacts with acidic ingredients (like sour cream and some acidity in Dutch-processed cocoa) to create lift, while baking powder provides an additional boost for a light and airy texture in the cake layers.
• Kosher Salt: Essential for balancing and enhancing all the flavors, especially the rich chocolate and sweet Nutella, preventing the cake from tasting flat. We recommend Diamond Crystal kosher salt for its less intense salinity.
• Large Eggs & Egg Yolks: Used at room temperature, eggs add richness, moisture, and crucial structure to the cake batter. The addition of extra egg yolks contributes to an even more tender, moist, and utterly decadent crumb.
• Neutral Oil: Vegetable, canola, or grapeseed oil are excellent choices. Oil is paramount for an incredibly moist cake that stays fresh and tender for several days longer than cakes made solely with butter.
• Unsalted Butter (Melted & Room Temperature): Melted butter adds a distinct richness and flavor to the cake batter. For the buttercream, room temperature unsalted butter is absolutely critical for achieving a light, fluffy, and smooth frosting that’s easy to spread and pipe.
• Sour Cream: Used at room temperature and full-fat, sour cream is a secret weapon for incredibly moist cakes. It adds a subtle tang that wonderfully enhances the chocolate flavor and contributes to a tender, fine crumb. Full-fat plain Greek yogurt can be a suitable substitute if needed.
• Whole Milk: Also used at room temperature, whole milk provides essential liquid to the batter, contributing to its overall moistness and richness. Full-fat milk is always recommended for the best texture and flavor.
• Coffee: Steaming hot coffee is a game-changer in chocolate cakes. It doesn’t make the cake taste like coffee, but rather deepens, intensifies, and truly “blooms” the chocolate flavor, making it shine. If you prefer not to use brewed coffee, hot water is an acceptable substitute, but the depth of chocolate flavor might not be quite the same. Alternatively, you can use 1 tablespoon of espresso powder mixed into the dry ingredients, then use hot water as the liquid.
• Nutella (or Chocolate Hazelnut Spread): The undisputed star ingredient for both the decadent filling and the silky-smooth frosting! A generously sized jar will be needed to capture its creamy, irresistible hazelnut-chocolate goodness throughout the entire cake.
• Hazelnuts: Whole hazelnuts, which will be chopped and roasted, are specifically mixed into the filling to provide an irresistible crunch and an extra layer of authentic, intensified hazelnut flavor. Roasting them beforehand is a crucial step that significantly enhances their aroma and taste, making them more pronounced in the final cake.
• Powdered Sugar (Confectioners’ Sugar): This fine sugar is absolutely crucial for creating the creamy, smooth texture and providing structural stability to the Nutella buttercream. Sift it thoroughly before using to avoid any unwelcome lumps in your frosting.
• Vanilla Extract: A touch of high-quality vanilla extract rounds out the flavors in the buttercream, adding warmth, complexity, and a subtle aromatic depth that complements the chocolate and hazelnut beautifully.

For precise measurements and quantities for each component of this delightful dessert, please refer to the detailed recipe card provided below.

Customize Your Chocolate Hazelnut Cake: Substitutions & Variations

This chocolate hazelnut cake recipe is wonderfully versatile, allowing for several substitutions and creative variations to suit your preferences, dietary needs, or ingredient availability. Feel free to experiment and make this decadent dessert truly your own!

• Use Greek Yogurt in Place of Sour Cream: If you don’t have sour cream on hand, full-fat plain Greek yogurt can be a fantastic alternative in the cake batter. It offers a similar tang and richness, contributing to a wonderfully moist crumb and a slight depth of flavor.
• Opt for Hot Water Instead of Hot Coffee: While hot coffee significantly enhances the chocolate flavor and creates a darker cake, hot water can be used if you’re avoiding caffeine or don’t have coffee available. The cake will still be delicious and moist, just with a slightly less intense and nuanced chocolate note.
• Experiment with a Chocolate Ganache Filling: For an even richer, more intense chocolate experience in the cake’s center, consider filling the cake layers with a luscious, smooth chocolate ganache. You can optionally mix in some extra toasted hazelnuts into the ganache for that irresistible nutty crunch.
• Fill with Nutella Mousse for a Lighter Touch: Elevate the filling to a new level of airy decadence by using a homemade Nutella mousse. This will create a lighter, melt-in-your-mouth interior that contrasts beautifully with the dense chocolate cake layers.
• Add Chopped Ferrero Rocher: For an extra layer of luxurious hazelnut-chocolate flavor and textural excitement, chop up some Ferrero Rocher chocolates and fold them into the cake filling instead of, or in addition to, the roasted hazelnuts. You can also elegantly garnish the top of the finished cake with whole Ferrero Rocher candies for a stunning presentation. And don’t let any leftover chocolates go to waste – they’re perfect for making these incredible Ferrero Rocher brownies!
• Adjust Buttercream Consistency with Milk or Water: If you find the Nutella buttercream too thick for spreading, a tablespoon of cold milk or water can be added gradually, beating after each addition, to achieve a smoother, more spreadable consistency. Conversely, if your buttercream is too thin, add more sifted powdered sugar, a quarter cup at a time, until it thickens to your liking.
• Try Other Nut Varieties: While hazelnuts are traditional for this recipe, you could experiment with finely chopped and toasted almonds or walnuts in the filling for a different yet equally delicious nutty flavor profile. Ensure they are toasted to bring out their best flavor.

Understanding Cocoa Powder: Your Guide to Rich Chocolate Cakes

Choosing the right cocoa powder can significantly impact the flavor, color, and even texture of your chocolate baked goods. It’s important to understand that different cocoa powders have distinct properties that react uniquely with various leavening agents (like baking soda and baking powder). However, in this specific chocolate hazelnut cake recipe, you have the flexibility to use different types interchangeably without drastically affecting the final outcome, especially since the quantity of cocoa powder is less than a cup. Nonetheless, knowing the distinctions will help you achieve your desired results and empower you in future baking endeavors.

• Natural Cocoa Powder: This is the most common type you’ll find in most grocery stores. It’s unsweetened, highly acidic, and possesses a strong, robust, often slightly bitter chocolate flavor. Its acidity makes it ideal for recipes that use baking soda as the primary leavener, as the two react to create lift and rise in the bake. It typically produces a lighter, reddish-brown colored final product.
• Dutch-Processed Cocoa Powder: This is my personal favorite variety and the one explicitly called for in many of my chocolate recipes, including this one. Dutch-processed cocoa has been treated with an alkali solution to neutralize its natural acidity. This process results in a cocoa powder that is notably darker in color (ranging from a deep reddish-brown to almost black), with a smoother, less bitter, and more mellow chocolate flavor profile. Because its acidity has been neutralized, it typically requires baking powder (or a combination of baking soda and a separate acidic ingredient) for proper leavening. Its rich color and balanced, sophisticated chocolate flavor are what we aim for in this decadent chocolate hazelnut cake.
• Black Cocoa Powder: The darkest of them all, black cocoa powder is an extra-Dutch-processed variety that’s almost jet-black in color, famously reminiscent of Oreo cookies. It has a very mild chocolate flavor, often described as less intensely chocolatey than natural or regular Dutch-processed cocoa. It’s fantastic for achieving dramatic dark colors, such as in this spooky black velvet cake or a festive black hot chocolate. While you *could* use it here for an ultra-dark cake, keep in mind its milder flavor profile might slightly diminish the robust chocolate taste we’re aiming for.

Beyond its significant contributions to flavor and color, cocoa powder also acts as a powerful drying agent in baked goods. It needs to absorb a significant amount of liquid to “bloom” and truly release its full chocolaty potential and aroma. This is why many chocolate cake batters, including ours, often appear quite liquidy and thin before baking. Don’t be alarmed by this! Trust the process; the carefully balanced combination of cocoa powder and leavening agents ensures a perfectly baked, incredibly moist, and intensely flavorful cake every time.

Essential Tools for Baking & Decorating Your Layer Cake

While basic baking equipment will certainly get you started, a few specialized tools can make the process of baking and decorating a stunning layer cake significantly easier, more efficient, and ultimately more enjoyable. These tools will help you achieve professional-looking results and make you feel like a seasoned pastry chef:

• 8-inch Round Cake Pans: You’ll need two of these for perfectly sized and even cake layers. Ensure they are the same size for uniform baking and stacking.
• Parchment Paper Cake Rounds: These pre-cut rounds are a baker’s best friend. They make removing your baked cakes from the pans incredibly easy and prevent any sticking, ensuring beautiful, intact layers every time.
• Large Mixing Bowls: You’ll need at least two large mixing bowls – one designated for your dry ingredients and another for your wet ingredients – to keep your baking process organized and efficient.
• Stand Mixer with Paddle and Whisk Attachment (or Hand Mixer): This powerful tool is essential for creaming butter and sugar, mixing the cake batter efficiently without overworking it, and whipping up that irresistibly light and fluffy Nutella buttercream. A stand mixer offers hands-free convenience, but a good quality hand mixer works perfectly fine and is a versatile alternative.
• Cake Boards: These sturdy cardboard discs provide essential support for your cake layers, making assembly, frosting, and ultimately transferring your finished cake much easier and safer.
• Offset Spatula or Cake Scraper: These tools are absolutely crucial for spreading frosting smoothly and evenly over your cake layers and sides, helping you achieve those desirable sharp edges or beautifully rustic swirls. An offset spatula is great for general spreading, while a cake scraper is perfect for achieving ultra-smooth sides.
• Piping Bags: Disposable or reusable, piping bags are indispensable for creating a sturdy frosting “dam” around your filling, which prevents it from oozing out. They are also perfect for adding elegant decorative touches to your finished cake.
• Piping Tips: A basic round piping tip is perfect for creating the essential frosting dam, while various other tips can be used for beautiful decorative borders, rosettes, or other flourishes, adding that final professional touch.
• Revolving Cake Stand: While not strictly necessary, a revolving cake stand is incredibly helpful for ease and precision when frosting and decorating your cake. It allows you to rotate the cake smoothly as you work, ensuring an even application of buttercream all around.

Step-by-Step Guide: Crafting Your Chocolate Hazelnut Cake

Follow these detailed instructions carefully to create a showstopping chocolate hazelnut cake that will impress everyone. Precision and patience are your best friends in baking, ensuring each component is perfect before assembly!

Preparing the Moist Chocolate Cake Layers

One: Begin by whisking together all your dry ingredients – precisely measured all-purpose flour, granulated sugar, Dutch-processed cocoa powder, baking soda, baking powder, and kosher salt – in a large mixing bowl. Ensure they are thoroughly combined and no stubborn lumps of cocoa powder remain. Sifting the cocoa powder can be a helpful step to prevent this and ensure an even texture throughout your cake.

Two: In a separate, medium-sized bowl, whisk together your wet ingredients: the large eggs and egg yolks (all at room temperature), neutral vegetable oil, melted unsalted butter, room temperature full-fat sour cream, and room temperature whole milk. Whisk until the mixture is completely smooth and well emulsified, with no streaks of egg or fat visible.

Three: Pour the whisked wet ingredients directly into the bowl of dry ingredients. Mix gently with a sturdy spatula or a whisk until just combined and there are no dry streaks of flour visible. Be careful not to overmix, as this can develop the gluten in the flour and lead to a tough, dry cake. A few small lumps are perfectly fine at this stage.

Four: Finally, and carefully, add the steaming hot coffee (or hot water if preferred) to the cake batter. Stir gently with a spatula or whisk until a thin, uniform batter forms. The hot liquid helps to “bloom” the cocoa powder, intensifying the chocolate flavor. Again, ensure you do not overmix, and be mindful not to slosh the hot liquid over the sides of your bowl.

Baking the Cake Layers to Perfection

Five: Divide the now-liquid batter evenly between your two prepared 8-inch cake rounds (which should be greased and lined with parchment paper). Bake on the middle rack of your preheated oven at 350°F (177°C) for approximately 30-35 minutes, or until a wooden skewer or toothpick inserted into the very center of each cake comes out clean. Allow the cakes to cool in their pans on a wire rack for about 10-15 minutes before carefully inverting them, removing the parchment paper, and letting them cool completely on the racks. This step is absolutely crucial before proceeding to frosting or assembly!

Six: While the cake layers are cooling, prepare your luscious hazelnut filling. In a medium bowl, combine the Nutella and cold heavy whipping cream. Beat them together with a hand mixer, starting on low speed to prevent splashes and gradually increasing to medium-high speed. Whip for about 2 minutes until the mixture becomes slightly lighter in color and airier in texture. Gently fold in the toasted and finely chopped hazelnuts. The filling will become deliciously darker and richer in color as it rests.

Hot tip! For best flavor and texture, make sure to toast your hazelnuts in a dry frying pan over medium-low heat until they are lightly golden and incredibly fragrant before chopping them for the filling. This simple step truly unlocks their full potential!

Creating the Silky Nutella Buttercream

Seven: In the bowl of a stand mixer fitted with a paddle attachment (or using a powerful hand mixer), beat the room temperature unsalted butter and Nutella together on medium speed for about 2 minutes. Continue beating until the mixture is beautifully light, creamy, and thoroughly combined, with no streaks of unmixed butter or Nutella.

Eight: Gradually add the sifted powdered sugar, cold heavy cream, vanilla extract, and a pinch of kosher salt to the butter-Nutella mixture. Start beating on low speed for about 30 seconds until the powdered sugar is just combined, then increase to medium-high speed and continue beating for another 2 minutes. The buttercream should become beautifully light, fluffy, and perfectly spreadable. Adjust consistency with more cream or powdered sugar if needed (see expert tips for guidance).

Hot tip! For an impeccably level and professional-looking cake, use a long serrated knife to gently trim any domed tops from your completely cooled cake layers. This ensures a stable foundation and a beautifully even presentation when stacked.

Assembling Your Showstopping Cake

Nine: Once the cake layers are completely cool and leveled, place the first cake layer securely on your chosen serving platter or cake board. Using a piping bag fitted with a round tip (or simply a ziptop bag with the corner snipped), pipe a sturdy “frosting dam” of Nutella buttercream around the very outside edge of this cake layer. For extra security and to ensure it holds all that delicious filling, pipe two concentric circles to create a robust barrier.

Ten: Carefully spoon the prepared chocolate hazelnut filling into the center of the frosting dam, making sure it stays within the piped barrier. Gently spread it out evenly with an offset spatula, ensuring it reaches the buttercream dam without overflowing. This creates a beautifully contained, rich, and flavorful layer of indulgence that will be perfectly nestled between your cake layers.

Eleven: Carefully place the second cake layer directly on top of the hazelnut filling, gently pressing down to ensure it’s level and securely seated on the frosting dam. Now, add a few generous dollops of the remaining Nutella buttercream to the very top of the cake. Begin spreading the buttercream from the center outwards, then work your way down the sides, covering the entire cake with a thin, even layer – this is your crucial “crumb coat.”

Twelve: Once the crumb coat is applied, refrigerate the cake for 15-20 minutes. This chilling period allows the frosting to firm up and traps any loose crumbs, creating a stable base for your final layer. Then, apply the second, thicker layer of Nutella buttercream to the entire cake, smoothing it out with an offset spatula or cake scraper for a polished, elegant finish. For an extra touch of glamour, garnish with delicate drizzles of melted Nutella and a generous sprinkle of chopped toasted hazelnuts. Slice, serve, and savor!

Expert Tips for a Flawless Chocolate Hazelnut Cake

Achieving a bakery-quality chocolate hazelnut cake is easier than you think with these expert tips and tricks. Incorporating these techniques into your baking routine will elevate your results and ensure a consistently delicious outcome:

• Use Room Temperature Dairy Ingredients and Eggs: This is a golden rule in baking and cannot be stressed enough! Room temperature ingredients (eggs, milk, sour cream, butter for buttercream) emulsify much better, creating a smooth, homogenous cake batter and a light, airy frosting. Cold ingredients can cause the batter to seize, leading to a lumpy texture, or cause the buttercream to curdle, resulting in a less smooth finish. Plan ahead by taking them out of the fridge at least 30-60 minutes before you begin.
• Sift Dry Ingredients Diligently: This step is especially crucial for cocoa powder, which is notorious for clumping. Sifting ensures all dry ingredients are evenly distributed throughout the mixture, preventing unsightly pockets of unmixed powder in your cake. Even a quick whisk might not break up stubborn cocoa lumps entirely, so sifting provides an extra layer of assurance for a smooth batter.
• Line the Cake Pans with Parchment Paper Rounds: To guarantee that your beautiful cake layers release effortlessly and intact from the pans, always grease the pans thoroughly and then line the bottoms with parchment paper rounds. This simple, preventative step eliminates sticking and prevents any frustration when unmolding your delicate cake layers.
• Level Off Cake Tops for Even Layers: If your cake rounds emerge from the oven with a slight dome, use a long serrated knife (like a bread knife) to carefully trim off the mounded tops once they are completely cool. This creates perfectly flat, even layers that stack beautifully for a professional-looking and stable cake.
• Let the Cake Layers Cool Completely: Patience is key in this step! As tempting as it may be, do not attempt to assemble or frost your cake until the layers are entirely cool to the touch. Warm cake will inevitably melt the buttercream, leading to a messy, unstable, and frustrating experience. For extra firmness and ease of handling, you can even wrap cooled layers tightly in plastic wrap and chill them in the refrigerator for an hour before assembling.
• Protect Your Serving Platter While Frosting: To achieve a clean, professional presentation, slide thin strips of parchment paper or wax paper slightly underneath the edges of your first cake layer on the serving platter. These pieces will catch any drips or smudges of buttercream during the frosting process. Once you’re done decorating, you can gently pull them away to reveal a perfectly clean platter without any fuss.
• Cover Cut Sides for Optimal Storage: Once sliced, the exposed cake layers can quickly dry out and the filling might seep. To keep your chocolate hazelnut cake moist and delicious, press pieces of plastic wrap or parchment paper directly onto the cut surfaces of the cake before storing. This helps to prevent the cake from going stale and locks in the wonderful freshness.
• Don’t Overmix the Batter: After combining the wet and dry ingredients, mix only until they are just incorporated. Overmixing develops the gluten in the flour, which can result in a tough, dense, and less tender cake. A few small lumps in the batter are much better than an overmixed batter.
• Toast Hazelnuts for Maximum Flavor: Do not skip the step of toasting your hazelnuts! This simple process in a dry pan brings out their essential oils, intensifying their nutty flavor and aroma dramatically. This is crucial for achieving the rich, authentic hazelnut profile that defines this cake.
• Achieving the Right Buttercream Consistency: Buttercream consistency can make or break your decorating experience. If your buttercream seems too stiff, add cold heavy cream (or milk) one tablespoon at a time, beating after each addition, until it reaches a smooth, spreadable consistency. If it’s too thin, gradually beat in more sifted powdered sugar, one quarter cup at a time, until it thickens to your desired consistency.

Frequently Asked Questions About This Chocolate Hazelnut Cake

Storage Guidelines for Your Chocolate Hazelnut Cake

Proper storage is essential to keep your magnificent chocolate hazelnut cake fresh, wonderfully moist, and utterly delicious for as long as possible. Follow these comprehensive guidelines for optimal enjoyment and to extend the life of your baked masterpiece:

Room Temperature Storage

Your assembled and frosted cake can be safely stored at room temperature for up to one day. To maintain its freshness and prevent any dryness, especially after it’s been cut and exposed, make sure to cover any exposed, cut cake pieces directly with plastic wrap or a piece of parchment paper. This creates a barrier that locks in moisture and keeps the filling secure. The remaining frosted surfaces of the cake are generally protected by the buttercream itself and do not require additional covering, as long as the cake is kept in a cool, dry place away from direct sunlight or heat sources.

Refrigeration for Extended Freshness

After one day at room temperature, or if you reside in a warmer climate, it is best to move the chocolate hazelnut cake to the refrigerator. It will stay wonderfully fresh and delicious for an additional 2-3 days when properly chilled. When refrigerating, always ensure any cut sides are still covered tightly to prevent the cake from drying out and the rich filling from seeping. For the ultimate enjoyment and to experience its best texture and silky smooth filling and icing, always remember to bring slices or the entire cake back to room temperature for at least 30-60 minutes before serving. If you happen to be a fan of a denser, fudgier cake texture, it’s perfectly delightful to eat it straight from the fridge!

Freezing the Cake for Long-Term Enjoyment

Freezing is an excellent option for long-term storage, allowing you to savor slices of your delicious cake weeks or even months later. This is particularly useful for making ahead or enjoying leftovers.

• Freezing Individual Slices: For convenient individual servings, place sliced pieces of cake on a baking sheet lined with parchment paper and flash-freeze them until they are completely solid (this usually takes about 1-2 hours). Once firm, carefully wrap each slice completely and tightly in plastic wrap, ensuring no air is trapped, then transfer them to an airtight freezer-safe bag or container. These individual slices can be stored for up to two months. To enjoy, simply unwrap the desired number of slices and thaw them at room temperature for a few hours until soft and moist.
• Freezing a Whole Cake: If you wish to freeze the entire chocolate hazelnut cake, first flash-freeze it on a sturdy platter or cake board until the frosting is completely firm (this can take a few hours). Then, wrap the entire cake completely in multiple layers of plastic wrap, followed by a few layers of heavy-duty aluminum foil. This double-layer protection is crucial for preventing freezer burn and maintaining freshness. The whole cake can be frozen for up to two months. To thaw, unwrap the cake completely and let it come to room temperature overnight or for several hours (4-6 hours) on the counter before serving.

Discover More Irresistible Chocolate Cake Recipes You’ll Love

If you’re a devoted chocolate lover, your culinary adventure doesn’t have to end here! The world of chocolate cakes is vast and incredibly delicious. Explore these other delightful chocolate cake recipes from The Cozy Plum, each offering its unique twist on this beloved dessert. Whether you crave sweet and salty, a dramatic presentation, a fruity zing, or a classic nutty companion, there’s a chocolate cake waiting for you to discover and enjoy.

Important Baking Notes from The Cozy Plum Kitchen

For consistent and deliciously reliable baking results with any recipe from The Cozy Plum, keep these essential kitchen tips and considerations in mind:

• Salt Type Matters Significantly: All our recipes are meticulously developed using Diamond Crystal kosher salt, which is well-known for being the least salty variety of kosher salt by volume. If you are using Morton’s kosher salt or any type of sea salt, you will need to cut the amount of salt in half, as they are approximately twice as salty by volume. Please, under no circumstances, use standard table salt, as its very fine grain and common additives can drastically alter the salinity and ultimately compromise the flavor balance of the entire recipe.
• Metric vs. US Customary: Precision is Key: For unparalleled accuracy and the most consistent results in baking, we highly recommend utilizing a digital scale and baking by weight rather than by volume. The original recipe card includes a convenient toggle to switch between US Customary and Metric measurements for your convenience. Baking by weight minimizes inconsistencies that can arise from variations in packing flour or sugar into cups, leading to the most reliable and successful results every single time you bake.
• Scaling Recipes: Adapt with Care: The recipe card provides convenient ‘1X’, ‘2X’, and ‘3X’ buttons to automatically adjust ingredient quantities for different batch sizes. Please remember that while ingredient quantities scale automatically, crucial factors like baking times and pan sizes may require manual adjustment based on the new volume and depth of your batter. Always keep a close eye on your bake when scaling.
• Pan Size Conversion: Don’t Guess: If you wish to bake this recipe in a different size or shape of pan than specified, utilize a reliable pan size converter. This invaluable tool will help you accurately adjust the batter volume and estimate new baking times accordingly, ensuring your cake bakes evenly and correctly without being under or overbaked.

📖 Chocolate Hazelnut Cake

Callan Wenner

This chocolate hazelnut cake is a dream come true for Nutella fans! Featuring a moist chocolate cake layered with a luscious chocolate hazelnut spread and ground hazelnuts, it’s then wrapped in a silky Nutella buttercream. The combination of rich chocolate and toasted hazelnuts makes it the ultimate indulgence for any chocolate lover.