Chocolate Cake With Hazelnuts And Candy

Ever had one of those chocolate cravings that just won’t quit? The kind where you’re frantically rummaging through kitchen cabinets hoping to find a forgotten chocolate bar? Well, stop searching and start baking! This chocolate hazelnut candy cake is basically what would happen if Nutella and a chocolate bar had a baby and then covered it in candy. Yes, it’s that good.

Why This Recipe is Awesome

Look, I could tell you this cake is “delightful” or “decadent” like every other food blog, but let’s get real—this cake is basically legal crack. It combines the rich depth of dark chocolate with the nutty excellence of hazelnuts, and then takes it over the top with a candy explosion that would make Willy Wonka jealous. The best part? It looks impressive enough for company but isn’t actually that hard to make. Your friends will think you’ve been taking secret pastry classes when really you’ve just been watching Netflix in your pajamas.

Ingredients You’ll Need

For the cake:

• 2 cups all-purpose flour (the regular stuff, nothing fancy)
• 1 ¾ cups granulated sugar (aka happiness crystals)
• ¾ cup unsweetened cocoa powder (the darker, the better, like my soul)
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs (from a chicken, ideally)
• 1 cup buttermilk (or regular milk with a splash of vinegar if you’re not a buttermilk-keeping kind of person)
• ½ cup vegetable oil
• 2 teaspoons vanilla extract (the real stuff, not that imitation nonsense)
• 1 cup hot coffee (or hot water if caffeine makes you crazy)
• 1 cup chopped hazelnuts (half for the batter, half for decoration)

For the frosting:

• 1 cup unsalted butter, softened (patience, grasshopper)
• 3 ½ cups powdered sugar (don’t inhale while mixing unless you want to cosplay as a ghost)
• ½ cup cocoa powder
• ¼ cup Nutella (try not to eat it all straight from the jar first)
• ¼ cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

For decoration:

• 1 cup assorted candy (M&Ms, chopped candy bars, chocolate-covered nuts—whatever makes your heart sing)
• Remaining chopped hazelnuts
• Optional: edible gold dust if you’re feeling fancy AF

Step-by-Step Instructions

1. Prep your space. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper if you’re smart. No judgment if you forget this step and have to chisel your cake out later.
2. Mix the dry ingredients. In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt. Try not to create a dust storm in your kitchen.
3. Add the wet team. Add eggs, buttermilk, oil, and vanilla. Beat with an electric mixer on medium speed for about 2 minutes. Your batter will look like delicious mud at this point.
4. Coffee time! Stir in the hot coffee. Don’t panic—the batter will be thin. This is normal and exactly what creates that moist, heavenly texture. Add half the chopped hazelnuts and stir gently.
5. Bake it good. Pour batter into prepared pans and bake for 30-35 minutes, or until a toothpick inserted in center comes out with a few moist crumbs. If it comes out covered in batter, keep baking. If it comes out completely clean, you’ve slightly overbaked but don’t worry—frosting fixes everything.
6. Cool your jets. Let cakes cool in pans for 10 minutes, then remove to wire racks to cool completely. Seriously, wait until they’re completely cool before frosting, or you’ll have a melty disaster on your hands.
7. Frosting magic. Beat butter until creamy, then gradually add powdered sugar and cocoa. Mix in Nutella, then add cream, vanilla, and salt. Beat until fluffy and spreadable. If it’s too thick, add more cream. If it’s too thin, add more powdered sugar. Baking is basically just science for hungry people.
8. Assemble the masterpiece. Place one cake layer on your serving plate. Slather with a generous amount of frosting. Top with the second layer and frost the top and sides. Don’t worry about making it perfect—we’re going for “rustic charm” here.
9. Decoration station. Press remaining chopped hazelnuts around the bottom edge of the cake. Artfully (or chaotically, your choice) arrange your candy on top. If using gold dust, sprinkle it around like you’re a cake fairy.
10. Admire, then devour. Take at least one picture for social media bragging rights before cutting into this beauty. You’ve earned it.

Common Mistakes to Avoid

Let’s be real, even the best of us sometimes create kitchen disasters. Here’s how to avoid turning your dream cake into a nightmare:

• Skipping the preheat. Your oven needs to be hot before the cake goes in. This isn’t optional—it’s science.
• Overmixing the batter. You’re making cake, not bread. Aggressive mixing = tough cake = sad you.
• Frosting a warm cake. Unless you want frosting soup, be patient and let that cake cool completely. I know it’s hard, but you’re an adult. Supposedly.
• Forgetting the parchment paper. Unless you enjoy cake that’s partially stuck to the pan, use parchment. Future you will thank past you.
• Getting fancy before mastering basics. If this is your first cake rodeo, maybe save the three-tier version for next time.

Alternatives & Substitutions

Life happens. Pantries aren’t always fully stocked. Here are some workarounds that won’t ruin your cake:

• No hazelnuts? Almonds, walnuts, or pecans work great too. Or go nuts-free entirely (though why would you deprive yourself like that?).
• Buttermilk substitute: Add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes. Boom—fake buttermilk.
• Coffee alternatives: Not a coffee fan? Use hot water or hot chocolate instead. The hot liquid is what matters for the chemistry (but coffee does enhance chocolate flavor, IMO).
• Candy options: This is your chance to clean out that candy drawer. Crushed Oreos, broken pretzels, mini marshmallows—go wild. The only rule is there are no rules.
• Gluten concerns? A good quality 1:1 gluten-free flour blend works surprisingly well here. Your gluten-free friends will worship you.

FAQ (Frequently Asked Questions)

Can I make this cake in advance?
Absolutely! The cake layers can be made 1-2 days ahead and wrapped tightly in plastic wrap. The frosted cake keeps well at room temperature for 2-3 days. Just keep it covered to prevent it from drying out and away from curious pets/roommates/spouses.

Is this cake too rich for kids?
Have you met children? They’re basically sugar-seeking missiles. But if you’re concerned, you can use milk chocolate instead of dark for a milder flavor. Though personally, I believe in introducing kids to the good stuff early.

Can I use a different frosting?
Of course! Vanilla buttercream, cream cheese frosting, or even a chocolate ganache would work beautifully. The cake police won’t come for you, I promise.

What if I don’t have two cake pans?
You can bake the entire batter in a 9×13 inch pan for about 35-40 minutes. It won’t be a layer cake, but it’ll still taste amazing. Life is about adapting.

Do I really need to add hot coffee?
The hot liquid helps bloom the cocoa powder, releasing maximum chocolate flavor. Coffee specifically enhances chocolate without making the cake taste like coffee. But if you absolutely refuse, hot water will work. Just know your cake could have been even more chocolatey.

How do I store leftovers? (As if there will be any…)
On the off chance you don’t demolish this cake in one sitting, store it covered at room temperature for up to 3 days, or refrigerate for up to a week. Just bring refrigerated slices to room temperature before eating for best flavor.

Final Thoughts

Let’s face it—life is complicated enough without making baking a chore too. This chocolate hazelnut candy cake might look like it requires culinary school credentials, but it’s actually pretty forgiving. The worst that can happen? It’s ugly but delicious, and then you just call it “rustic” and no one will question you.

So go ahead—make this cake for your next birthday, office potluck, or random Tuesday when you need something to look forward to. Baking should be fun, and eating should be even better. This cake delivers on both counts. And if anyone asks for the recipe, you can decide whether to share or just smile mysteriously and say it’s an old family secret. Your choice!