A light chocolate sponge, layer of fresh cream & chocolate flavoured cream, roasted crushed hazelnuts & gianduja filling

Preheat the oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper; lightly grease the paper.

Prep and oven

In a medium bowl, whisk together sifted all-purpose flour, sifted cocoa powder, baking powder and salt until evenly combined. Set aside.

Dry ingredients

In a large mixing bowl, whisk the eggs and granulated sugar vigorously for 2–3 minutes until slightly thickened. Add vegetable oil, warm milk and vanilla extract and whisk until blended.

Wet mixture

Fold the dry ingredients into the wet mixture in two additions using a rubber spatula. Mix gently until just combined and no dry streaks remain—do not overmix to keep the sponge light.

Combine

Divide batter evenly between the prepared pans, smooth the tops, and bake 18–22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Cool in pans 10 minutes, then invert onto a cooling rack and cool completely.

Bake

Spread 1 cup skinned hazelnuts on a baking sheet and roast at 350°F (175°C) for 8–10 minutes until aromatic and lightly browned. Transfer to a clean kitchen towel, rub to remove any loose skins, then allow to cool.

Roast hazelnuts

Place cooled hazelnuts in a food processor and blend until they release oils and form a smooth or slightly textured paste (about 5–8 minutes), scraping down the bowl as needed.

Process to paste

Heat 1/4 cup heavy cream until just simmering. Pour over 6 oz chopped dark chocolate in a heatproof bowl; let sit 1 minute, then stir gently until smooth to make a ganache base.

Melt chocolate

Stir the hazelnut paste into the chocolate ganache along with powdered sugar, softened butter and 1/8 tsp salt until fully combined and glossy. If mixture is too thick, warm gently or add 1–2 tsp warmed cream. Cool to spreadable consistency before assembly.

Finish gianduja

Chill a mixing bowl and whisk or beaters. Pour 1.5 cups chilled heavy cream, add 2 tbsp powdered sugar and 1/2 tsp vanilla. Whip on medium-high speed until soft to medium peaks form (stable but still light). Keep chilled.

Make fresh whipped cream

Melt 2 oz chopped dark chocolate in the microwave in 15-second bursts, stirring until smooth, or use a double boiler. Allow chocolate to cool slightly (so it won't deflate the cream). Whip 1 cup chilled heavy cream to soft peaks, then gently fold the cooled melted chocolate and 1 tsp cocoa powder into the whipped cream until even color and texture form. Chill briefly until ready to assemble.

Make chocolate flavored cream

Toast 3/4 cup chopped hazelnuts in a dry skillet over medium heat until fragrant, 4–6 minutes, stirring frequently. Optionally caramelize by melting 2 tbsp sugar in a small pan until amber, stirring in the toasted nuts to coat, then transfer to parchment to cool and break apart into crunchy clusters.

Prepare hazelnut crunch

If using, warm 3 tbsp simple syrup and brush lightly over cake layers to keep sponge moist.

Simple syrup (optional)

If necessary, level the domed tops of the cooled sponges with a serrated knife. Slice each layer horizontally to create four thin layers total (or leave as two thicker layers if preferred).

Level and split cakes

Place the first sponge layer on a cake board. Brush lightly with simple syrup if desired. Spread a thin layer (about 3–4 tbsp) of fresh whipped cream, then pipe or spread a ring of gianduja around the edge and a shallow pool in the center. Sprinkle a thin layer of roasted hazelnut crunch over the gianduja. Smooth gently.

Layering — bottom

Top with the next sponge layer, brush with syrup, then spread the chocolate flavored cream (about 1/3 of the chocolate cream). Add a thin layer of gianduja in the center if you like extra hazelnut chocolate pockets. Sprinkle more chopped roasted hazelnuts.

Layering — middle

Continue stacking remaining layers, alternating fresh cream and chocolate cream and adding gianduja and crunch between layers as described until all layers are used. Press gently to level the cake. Use remaining chocolate cream to crumb-coat the cake, chill 15–20 minutes, then apply a final smooth layer of chocolate cream or fresh cream as preferred.

Finish assembly

Finish the top with a smear or dollops of remaining gianduja, sprinkle with extra chopped hazelnuts or cocoa nibs, and chill the assembled cake at least 2 hours (preferably overnight) to set. Bring to room temperature 15–20 minutes before serving.

Garnish and chill

all-purpose flour (sifted)

unsweetened cocoa powder (sifted)

granulated sugar

large eggs (room temperature)

vegetable oil (neutral)

whole milk (warm)

vanilla extract

baking powder

fine salt

hazelnuts (skinned)

dark chocolate (60–70% cocoa), chopped

heavy cream

powdered sugar

unsalted butter (softened)

heavy cream (chilled) for fresh cream layer

powdered sugar for fresh cream

vanilla extract for fresh cream

heavy cream (chilled) for chocolate cream

dark chocolate (chopped) for chocolate cream

unsweetened cocoa powder (optional, for extra chocolate flavour)

hazelnuts (roughly chopped) for crunch

granulated sugar (for caramelizing, optional)

unsalted butter (melted) for brushing layers

simple syrup (optional, 1:1 sugar:water)

cocoa nibs or extra chopped hazelnuts for garnish

HAZELNUT CAKE

Make HAZELNUT CAKE Recipe in just 4h . A light chocolate sponge, layer of fresh cream & chocolate flavoured cream, roasted crushed hazelnuts & gianduja filling

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