Deliciously Decadent Chocolate Hazelnut Moist Cake Recipe
Ingredients
For the Cake:
- 1 ¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 1 cup finely chopped hazelnuts (toasted for added flavor)
For the Chocolate Hazelnut Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup unsweetened cocoa powder
- ½ cup chocolate hazelnut spread (like Nutella)
- 1 tsp pure vanilla extract
- 2-5 tablespoons heavy cream (as needed for consistency)
For Garnish:
- Whole toasted hazelnuts
- Dark chocolate shavings
- Cocoa powder (for dusting)
Equipment Needed
- Two 9-inch round cake pans
- Parchment paper
- Mixing bowls
- Electric mixer or whisk
- Rubber spatula
- Cooling rack
- Sifter
- Measuring cups and spoons
- Offset spatula (for frosting)
Instructions
Preparing the Cake
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Preheat the Oven: Set your oven to 350°F (175°C) to ensure it is hot and ready to bake.
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Grease and Flour Cake Pans: Prepare your two 9-inch round cake pans by greasing them with butter or non-stick spray. Line the bottoms with parchment paper for easy release after baking.
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Mix Dry Ingredients: In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together to ensure there are no lumps.
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Combine Wet Ingredients: In another bowl, beat the eggs, then add the milk, vegetable oil, and vanilla extract. Mix until well combined.
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Combine Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined. Be careful not to overmix.
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Incorporate Boiling Water: Slowly add the boiling water to the batter, mixing until incorporated. The batter will be thin, but this is normal for moist chocolate cakes.
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Add Hazelnuts: Fold in the chopped toasted hazelnuts gently with a rubber spatula. This adds delightful texture and flavor to your cake.
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Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, turn them out onto a cooling rack to cool completely.
Preparing the Chocolate Hazelnut Frosting
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Beat Butter: In a large mixing bowl, beat the softened unsalted butter until creamy with an electric mixer on medium speed.
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Add Cocoa and Sugar: Gradually add the powdered sugar and cocoa powder, mixing on low speed to avoid a cloud of sugar. Increase speed once incorporated.
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Incorporate Chocolate Hazelnut Spread: Add the chocolate hazelnut spread and vanilla extract to the frosting mixture. Beat on medium-high speed until fluffy.
- Adjust Consistency: If the frosting is too thick, add heavy cream one tablespoon at a time until the desired consistency is reached. It should be spreadable but hold its shape.
Assembling the Cake
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Level the Cakes: If the cakes have domed tops, level them with a serrated knife to ensure an even stack.
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Frost the First Layer: Place one cake layer on a serving plate. Spread a generous amount of chocolate hazelnut frosting on top.
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Layer the Second Cake: Place the second layer on top of the frosted first layer. Gently press down to secure it.
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Frost the Entire Cake: Use the offset spatula to spread frosting around the sides and top of the cake. Create a smooth finish or a textured finish as you prefer.
- Add Garnishes: Decorate the top with whole hazelnuts, dark chocolate shavings, or a light dusting of cocoa powder for added elegance.
Storage Tips
- Storing Leftovers: If you have any leftovers, cover the cake with plastic wrap or put it in an airtight container. It will stay moist at room temperature for up to three days.
- Refrigeration: For longer storage, refrigerate the cake. Bring it back to room temperature
