Ever had one of those days when only a slice of decadent chocolate cake will fix your problems? Well, buckle up, buttercup, because this Chocolate Hazelnut Cake with Almonds isn’t just going to fix your day—it might temporarily solve all of life’s problems. At least until the last crumb disappears. And then you’ll just have to make another one!
Why This Recipe is Awesome
Let me count the ways this cake outshines that sad box mix collecting dust in your pantry. First, it combines the holy trinity of dessert flavors: chocolate, hazelnut, and almond. It’s basically Nutella in cake form, but somehow even better? I know, I didn’t think that was possible either.
The texture is that perfect balance between fudgy and fluffy—dense enough to feel indulgent but light enough that you can absolutely justify a second slice. Plus, it looks fancy enough to impress people while actually being easier than assembling IKEA furniture. Win-win!
Ingredients You’ll Need
Round up these suspects:
- 2 cups all-purpose flour (the regular stuff, nothing fancy)
- 1½ cups granulated sugar (you know, the white stuff that makes life worth living)
- ¾ cup unsweetened cocoa powder (the darker, the better—like my soul)
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs (from chickens, not dinosaurs)
- 1 cup milk (cow, almond, oat—choose your fighter)
- ½ cup vegetable oil
- 2 teaspoons vanilla extract (the real deal, not that imitation nonsense)
- 1 cup boiling water (yes, really)
- 1 cup hazelnut spread (rhymes with “Nutella”… because it is Nutella)
- 1 cup sliced almonds (toasted, if you’re feeling extra)
- Chocolate ganache for topping (½ cup heavy cream + 1 cup chocolate chips)
Step-by-Step Instructions
Let’s do this thing:
- Prep your battlefield. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Or use parchment paper if you’re fancy/smart.
- Mix the dry squad. In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt. Break up any cocoa clumps—nobody wants to bite into a cocoa bomb.
- Add the wet team. Toss in eggs, milk, oil, and vanilla. Mix until everything’s just combined. The batter will be thick, like your high school crush who never noticed you.
- Add the secret weapon. Stir in the boiling water. Yes, your batter will suddenly look terrifyingly thin. Trust the process. This is chocolate science happening.
- Bake it good. Pour batter evenly into your prepared pans and bake for 30-35 minutes, or until a toothpick comes out mostly clean. Some crumbs are fine—we’re making cake, not jerky.
- Cool your jets. Let cakes cool in pans for 10 minutes, then flip onto wire racks to cool completely. Patience, grasshopper.
- Get spreading. Once cool, spread hazelnut heaven (aka Nutella) between the layers and on top.
- Make it rain. Press sliced almonds around the sides of the cake. Sprinkle some on top too if you’re feeling extra nutty.
- Ganache it up. Heat heavy cream until just bubbling, pour over chocolate chips, wait 2 minutes, then stir until smooth. Drizzle this liquid happiness over your cake.
- Admire your work. Take no fewer than seven photos for Instagram. We all know why we really bake.
Common Mistakes to Avoid
Even kitchen heroes sometimes fall. Don’t be like them:
- Opening the oven every 5 minutes to check. Your cake needs privacy during its transformation, not your anxious helicopter parenting.
- Spreading Nutella on warm cake layers. Unless you’re going for the “melted avalanche” aesthetic, wait until those layers are completely cool.
- Forgetting to toast the almonds. Raw almonds work, but toasting them brings out nutty flavors that make people think you went to culinary school.
- Skipping the boiling water. I know it seems weird, but it makes the cake super moist. Trust me on this one, I’ve made all the mistakes so you don’t have to.
- Rushing the ganache. If it’s too hot when you pour it, you’ll end up with chocolate soup rather than a luxurious drizzle. Patience pays off.
Alternatives & Substitutions
Life happens. Ingredients go missing. Here’s how to pivot:
No hazelnuts/Nutella? Use peanut butter or almond butter instead. It won’t be the same cake, but it’ll still be delicious, and sometimes “different but delicious” is all we can hope for in life.
Gluten issues? Swap in your favorite gluten-free flour blend. The cake might be slightly denser, but with all that chocolate and hazelnut action, nobody’s going to complain.
Dairy-free needs? Use almond milk instead of cow’s milk, and coconut cream for the ganache. TBH, the coconut adds a little something extra that might make you “accidentally” go dairy-free next time too.
No almonds? Any nut works for decoration—chopped hazelnuts would be on-theme, walnuts add nice texture, or go nuts (sorry) and use pistachios for a pop of color.
FAQ (Frequently Asked Questions)
Can I make this cake ahead of time?
Is the Pope Catholic? Yes! The cake layers can be made 1-2 days ahead, wrapped in plastic, and stored at room temperature. The assembled cake (minus ganache) can hang out in the fridge overnight. Add ganache before serving for maximum wow factor.
Will this work as cupcakes?
Absolutely! Fill liners about 2/3 full and bake for 18-22 minutes. Then core those babies, fill with Nutella, and top with ganache and almonds. Boom—handheld heaven.
My cake sunk in the middle. What gives?
You probably opened the oven door too early in the baking process. I get it—the suspense is killer. But your cake needs consistent heat to rise properly. Also, check if your baking powder is older than your last relationship—it might need replacing.
Can I freeze leftovers?
Leftovers? What leftovers? JK—yes, you can freeze slices wrapped individually in plastic wrap for up to 2 months. Future You will send Present You a thank-you note.
How do I stop myself from eating the entire cake in one sitting?
That’s the neat part—you don’t! But if you must practice restraint, invite friends over. Social pressure is a powerful deterrent to facepalming directly into cake.
Final Thoughts
Look at you, standing there with chocolate probably smeared somewhere on your face, beaming with pride at this masterpiece you’ve created! This cake isn’t just dessert—it’s therapy that happens to contain calories.
Whether you’re making this to impress a date, silence your in-laws, or just because it’s Tuesday and you deserve something amazing, this Chocolate Hazelnut Cake with Almonds delivers. And FYI, if anyone questions why you’re making such an elaborate cake “for no reason,” remember that enjoying delicious food IS the reason.
Now go cut yourself the biggest slice, put your feet up, and contemplate how you’ve clearly peaked as a human being. Until tomorrow’s dinner crisis, at least!
