Chocolate Hazelnut Cake

So, you’ve got that chocolate craving hitting hard, but the idea of a complicated recipe makes you want to just order takeout, right? Been there, done that, bought the oversized T-shirt. Well, buckle up, buttercup, because today we’re tackling a Chocolate Hazelnut Cake that’s so ridiculously easy, you’ll wonder why you ever bothered with those multi-page, fussy recipes. Consider this your cheat code to dessert heaven!

Why This Recipe is Awesome

Okay, first off, this isn’t one of those “bake for 3 hours, then chill overnight” recipes. Nope! This bad boy is ridiculously easy. I mean, **idiot-proof easy**. Seriously, if I can make it without setting off the smoke alarm, you’re golden. Plus, it tastes like you spent all day slaving away, when in reality, you were probably binging something on Netflix. Win-win, IMO.

It’s moist, it’s rich, and it has that unmistakable chocolate-hazelnut combo that just screams “fancy” without any of the actual effort. You’ll impress your friends, your family, or just your sweet tooth. No judgment here if you keep it all to yourself!

Ingredients You’ll Need

Gather ’round, my fellow food adventurers! Here’s your treasure map to deliciousness:

• All-purpose flour: 1 ¾ cups (about 210g). Because who has specialty cake flour just lying around, really?
• Unsweetened cocoa powder: ¾ cup (about 65g). The good stuff, not that dusty old tin from the back of the pantry.
• Granulated sugar: 1 ½ cups (about 300g). For that essential sweetness.
• Baking soda: 1 ½ teaspoons. Our leavening dream team, helping that cake rise like a boss.
• Baking powder: 1 teaspoon. The other half of the dream team. Don’t mix ’em up!
• Salt: 1 teaspoon. Just a pinch, to make everything pop.
• Large eggs: 2, at room temperature. They mix better, trust me.
• Whole milk: 1 cup (240ml). Any kind works, but whole milk makes it extra lush.
• Vegetable or canola oil: ½ cup (120ml). Keeps it moist for days, unlike some people I know.
• Vanilla extract: 2 teaspoons. The real deal, none of that imitation nonsense.
• Hot water or coffee: 1 cup (240ml). Yes, really! It deepens the chocolate flavor. Coffee amplifies it even more.
• Hazelnuts: ½ cup, roasted and chopped. The star of the show, besides the chocolate, obviously.

For the Nutella Frosting:

• Unsalted butter: 1 cup (226g), softened. For that glorious frosting.
• Powdered sugar: 3-4 cups (360-480g), sifted. Unless you like lumps, which… no.
• Nutella (or similar chocolate-hazelnut spread): 1 cup (about 300g). This is where the real magic happens, folks.
• Milk or cream: 2-4 tablespoons. To get that perfect spreadable consistency.

Step-by-Step Instructions

Alright, apron on? Let’s get baking!

1. Get Prepped: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Don’t skip this, unless you enjoy a cake that’s one with the pan.
2. Dry Mix: In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Make sure there are no lumps—we’re aiming for smooth sailing here.
3. Wet Mix (Almost): In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract. Give it a good swirl until everything is nicely combined.
4. Combine & Conquer: Pour the wet ingredients into the dry ingredients. Mix on low speed (or by hand) until just combined. Don’t overmix! You want a tender cake, not a rubber tire.
5. The Secret Weapon: Carefully stir in the hot water or coffee. The batter will be thin, and that’s exactly what we want. Fold in your chopped hazelnuts now.
6. Bake It Up: Divide the batter evenly between your two prepared cake pans. Pop them into the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool Down: Let the cakes cool in their pans for about 10-15 minutes. Then, carefully invert them onto a wire rack to cool completely. Patience is a virtue, especially with cake.
8. Frosting Time! While the cakes cool, grab your softened butter and beat it with an electric mixer until light and fluffy. Gradually add the sifted powdered sugar, alternating with the Nutella and milk/cream, until you have a smooth, spreadable frosting. Add more milk/cream if it’s too thick, or more powdered sugar if it’s too thin.
9. Assemble Your Masterpiece: Once the cakes are completely cool, place one layer on your serving plate. Spread a generous amount of frosting over it. Top with the second cake layer, and then frost the top and sides of the entire cake. Feel free to decorate with extra hazelnuts or a drizzle of Nutella if you’re feeling extra fancy.

Common Mistakes to Avoid

Even the best of us slip up, but here are some common baking blunders to dodge:

• Overmixing the Batter: This is the cardinal sin! You want a tender, fluffy cake, not a dense, chewy brick. Mix just until combined, then stop.
• Not Preheating the Oven: Impatience is not a virtue here. Give your oven time to get to the correct temperature. A cold oven will give you a sad, unevenly baked cake.
• Opening the Oven Door Early: Resist the urge to peek! Your cake needs its privacy to rise properly. Only open it towards the end of the baking time to check for doneness.
• Skipping the Greasing and Flour: Unless you’re a fan of surgically removing your cake from the pan, don’t skip this crucial step. Trust me.
• Warm Butter for Frosting: Melty frosting is a sad frosting. Make sure your butter is softened but still cool to the touch. If it’s too warm, your frosting will be a sloppy mess.

Alternatives & Substitutions

Life’s too short not to experiment! Here are a few tweaks you can make:

• Nutella: Any chocolate-hazelnut spread works here. Or, if you want to skip the hazelnut in the frosting entirely (though, why?), you could make a simple chocolate buttercream or ganache instead.
• Hazelnuts: Almonds or walnuts are fine if you don’t have hazelnuts, but then it’s not *chocolate hazelnut*, is it? Just saying. You could also just omit them if nuts aren’t your thing.
• Milk: Dairy-free milk (like almond or oat milk) is totally cool for this recipe. The cake doesn’t discriminate.
• Oil: Melted butter can be used instead of oil, but oil often keeps cakes moister for longer. Your call!
• Coffee: If you’re not a coffee fan, just use hot water. The coffee just enhances the chocolate, it doesn’t make the cake taste like coffee.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual) answers!

1. Can I use pre-ground hazelnuts? Sure, but **freshly roasted and chopped** tastes way better and provides more texture. Grinding them yourself ensures maximum freshness!
2. My cake is dry! What happened? Oh no! Probably overbaked. Keep a closer eye on it next time. Also, double-check you didn’t forget the oil or the hot liquid. Oops!
3. Can I make this as cupcakes instead? Absolutely! Just reduce the baking time significantly, usually around 18-22 minutes. Start checking with a toothpick around 18 minutes.
4. Do I *have* to use Nutella for the frosting? You *could* make a plain chocolate buttercream, but then you’d miss out on that glorious hazelnut kick that makes this cake so special. Your call, your life choices!
5. How long does this cake last? In my house? About 10 minutes. Realistically, it will last 3-4 days covered at room temperature, or up to a week in the fridge.
6. Can I freeze this cake? Yep! You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and then foil for up to 2-3 months. Thaw at room temperature before frosting.
7. Is it really idiot-proof? Well, I made it, and my track record in the kitchen isn’t always sparkling. So yeah, pretty much.

Final Thoughts

See? Told you it was easy peasy. Now go on, bake this masterpiece and bask in the glory. Whether you share it or eat it all yourself (no judgment here, FYI), you’ve earned those bragging rights. This Chocolate Hazelnut Cake is about to become your new favorite. Happy baking, superstar!