Chocolate Hazelnut Cake With Drizzle

Let’s be honest – is there anything more seductive than the combination of chocolate and hazelnuts? It’s like the culinary equivalent of that perfect date who’s both gorgeous AND funny. This chocolate hazelnut cake with drizzle isn’t just dessert; it’s an experience that’ll have you questioning whether you should share or just lock yourself in a closet and devour the whole thing. Don’t worry, I won’t judge.

Why This Recipe is Awesome

First off, this cake hits that sweet spot between “impressive enough to make your mother-in-law reluctantly compliment you” and “actually doable without a culinary degree.” The chocolate-hazelnut combo is basically foolproof – even if you somehow mess up other aspects, these two flavors will still be deliciously making out in your mouth. Plus, that drizzle on top? It’s not just for looks (though it does make for a killer Instagram post). It adds that perfect finishing touch that makes people think you spent way more time on this than you actually did. It’s basically the cake equivalent of wearing black – effortlessly sophisticated.

Ingredients You’ll Need

For the cake:

• 2 cups all-purpose flour (the regular stuff, nothing fancy)
• 1 cup unsweetened cocoa powder (the darker the better, like your soul after 2020)
• 1½ cups granulated sugar (because adulting means you can have as much sugar as you want)
• 2 tsp baking powder (the stuff that makes things rise, not the other powder in your cabinet)
• 1 tsp baking soda (see above, but different)
• ½ tsp salt (just a pinch, we’re not preserving a body here)
• 1 cup chopped hazelnuts (plus extra for topping because why not?)
• 3 large eggs (from a chicken, preferably)
• 1 cup buttermilk (regular milk with attitude)
• ½ cup vegetable oil (or whatever neutral oil you have lying around)
• 2 tsp vanilla extract (the real stuff, not that imitation nonsense)

For the drizzle:

• 1 cup chocolate hazelnut spread (rhymes with “Nutella” because it is Nutella, let’s not kid ourselves)
• ⅓ cup heavy cream (the stuff that makes everything better)
• 2 tbsp butter (the real deal, not that yellow plastic stuff)

Step-by-Step Instructions

1. Prep your workspace. Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans. If you forget this step, congratulations on making chocolate hazelnut concrete instead of cake.
2. Mix the dry team. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add in ¾ cup of the chopped hazelnuts, saving the rest for decoration (or emergency snacking).
3. Assemble the wet squad. In another bowl, beat the eggs, then add buttermilk, oil, and vanilla. Whisk until they’ve formed a proper alliance.
4. Create the union. Slowly add the wet ingredients to the dry ingredients, mixing until just combined. Don’t overmix unless you’re aiming for a cake with the texture of a hockey puck.
5. Bake it ’til you make it. Divide the batter between your prepared pans and bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean (a few crumbs are fine; we’re not performing surgery here).
6. Cool your jets. Let the cakes cool in their pans for 10 minutes, then turn them out onto a wire rack to cool completely. Patience, grasshopper.
7. Make that glorious drizzle. In a microwave-safe bowl, combine the chocolate hazelnut spread, heavy cream, and butter. Microwave in 30-second intervals, stirring in between, until smooth and pourable. Let it cool slightly so it thickens but remains pourable.
8. Assemble the masterpiece. Place one cake layer on your serving plate. Spread a thin layer of the drizzle on top, then add the second cake layer. Pour the remaining drizzle over the top, letting it run down the sides in an artfully messy way (aka the only way I know how to decorate).
9. Finish with flair. Sprinkle the remaining hazelnuts on top before the drizzle sets. For extra pizzazz, add a light dusting of powdered sugar or cocoa powder.

Common Mistakes to Avoid

Let’s talk about how not to turn your dream cake into a nightmare:

• Opening the oven door too early. I know you’re excited, but your cake will deflate faster than your enthusiasm for New Year’s resolutions in February.
• Overmixing the batter. This isn’t a workout routine; gentle folding is all you need. Your cake isn’t trying to develop six-pack abs.
• Using cold ingredients. Room temperature eggs and buttermilk mix better. Planning ahead isn’t just for responsible adults; it’s for cake success.
• Making the drizzle too hot. If it’s too runny, you’ll end up with more drizzle on your counter than on your cake. And nobody wants to lick their countertop (at least not when guests are watching).
• Forgetting to toast the hazelnuts. Okay, I didn’t mention this in the ingredients, but FYI, toasting your nuts (the hazelnuts, mind you) brings out their flavor. Just 5-7 minutes in a 350°F oven does wonders.

Alternatives & Substitutions

Not everyone’s pantry is perfect, and some of you have “dietary restrictions” (or so you claim):

• No hazelnuts? Almonds, walnuts, or even pecans work. The cake will have an identity crisis, but it’ll still be delicious.
• Gluten-free needs? Swap in your favorite gluten-free flour blend. Just expect a slightly different texture, because that’s how science works.
• No buttermilk? Add a tablespoon of vinegar or lemon juice to regular milk and let it sit for 5 minutes. Boom—fake buttermilk that works almost as well as the real thing (kind of like my enthusiasm during Zoom meetings).
• Vegan version? Replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water = 1 egg), use plant milk + vinegar for buttermilk, and find a vegan chocolate hazelnut spread. It won’t be identical, but it’ll still be better than most desserts.
• Cutting sugar? Reduce to 1 cup if you must, but remember that baking is science, and sugar does more than just sweeten. Your cake might be slightly less moist, but your pancreas might thank you.

FAQ (Frequently Asked Questions)

Can I make this cake ahead of time?
Absolutely! The cake layers can be baked a day ahead. Just wrap them well and keep at room temperature. The drizzle is best made fresh, though, unless you enjoy the arm workout of reheating and whisking.

How do I store leftovers? (As if there will be any…)
Cover and refrigerate for up to 5 days. Let it come to room temperature before serving, because cold cake is sad cake.

Can I freeze this masterpiece?
You can freeze the undecorated cake layers for up to a month. Thaw overnight in the refrigerator, then add the drizzle fresh. Freezing the completed cake will work in a pinch, but the drizzle might look a bit dejected after thawing.

My drizzle is too thick/thin. Have I ruined everything?
Deep breaths. Too thick? Add a bit more cream. Too thin? Let it cool more or add a bit more chocolate hazelnut spread. Baking is part science, part art, part therapy.

Do I really need two cake pans?
In theory, you could bake all the batter in one deep pan and then slice it horizontally. But that’s advanced cake wizardry. If you only have one regular pan, bake half the batter at a time. I believe in your patience.

Why isn’t my cake as pretty as the picture?
Because food photographers have lighting equipment, professional props, and probably took 87 pictures before getting one that looked good. Your cake is beautiful in its own special way. Also, taste > looks any day.

Final Thoughts

There you have it—a chocolate hazelnut cake that’s basically therapy in dessert form. Whether you’re making this to impress someone, to stress-bake your feelings away, or simply because chocolate and hazelnuts are proof that the universe occasionally gets something right, I hope this recipe brings you joy.

Remember, even if it doesn’t look perfect (whose first attempt ever does?), it’ll still taste amazing. And if anyone criticizes your cake’s appearance, just remember: they get the smallest slice. Now go forth and bake something that would make both your taste buds and your Instagram followers weep with joy!