Hazelnut Cake Recipe
A light chocolate sponge, layer of fresh cream & chocolate flavoured cream, roasted crushed hazelnuts & gianduja filling
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Ingredients
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Chocolate Sponge
Gianduja (Hazelnut Chocolate Filling)
Fresh Cream Filling & Chocolate Flavored Cream
Roasted Hazelnut Crunch & Assembly
Method
Chocolate Sponge
- 1
Prep and oven
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.
- 2
Dry ingredients
In a medium bowl, whisk together sifted all-purpose flour, sifted cocoa powder, baking powder and salt until evenly combined. Set aside.
- 3
Wet mixture
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.
- 4
Combine
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.
- 5
Bake
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.
Gianduja (Hazelnut Chocolate Filling)
- 6
Roast hazelnuts
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.
- 7
Process to paste
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.
- 8
Melt chocolate
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.
- 9
Fresh Cream Filling & Chocolate Flavored Cream
- 10
Make fresh whipped cream
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.
- 11
Make chocolate flavored 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.
Roasted Hazelnut Crunch & Assembly
- 12
Prepare hazelnut crunch
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.
- 13
Simple syrup (optional)
If using, warm 3 tbsp simple syrup and brush lightly over cake layers to keep sponge moist.
- 14
Level and split cakes
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).
- 15
Layering — bottom
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.
- 16
Layering — middle
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.
- 17
Finish assembly
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.
- 18
Garnish and chill
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.