Chocolate Hazelnut Cake With Glaze

Raise your hand if you’ve ever stared longingly at those fancy chocolate cakes in bakery windows that cost more than your monthly streaming subscriptions combined. ✋ Well, put that hand down and use it to grab some hazelnuts instead, because I’m about to save your wallet and satisfy your chocolate cravings with this ridiculously good Chocolate Hazelnut Cake. It’s like Nutella grew up, went to culinary school, and came back as a sophisticated dessert that still knows how to party.

Why This Recipe is Awesome

Let me count the ways this cake will change your life (or at least your weekend):

First off, it’s that perfect balance between fancy and achievable. You know those recipes that require equipment you’d need a second mortgage to buy? This isn’t one of those. Regular cake pans. Regular ingredients. Extraordinary results.

Second, the hazelnut-chocolate combo is basically the Batman and Robin of flavor pairings – iconic, reliable, and always delivers when you need it. And that glaze? It’s the cape that makes the whole thing fly.

Finally, this cake actually tastes better the next day, which means it’s perfect for procrastinators who need to bring something to tomorrow’s dinner party but want to watch just one more episode tonight. I see you. I am you.

Ingredients You’ll Need

For the cake:

• 2 cups all-purpose flour (the regular stuff, nothing fancy)
• 1 cup granulated sugar (the white sparkly stuff)
• 1/2 cup brown sugar (for that caramel-y depth that makes people go “mmm, what IS that?”)
• 3/4 cup unsweetened cocoa powder (not hot chocolate mix, Karen)
• 1 1/2 teaspoons baking soda (the fizzy powder, not baking powder)
• 1 teaspoon salt (preferably not the road kind)
• 2 large eggs (from chickens, not dinosaurs)
• 1 cup buttermilk (or regular milk with a splash of vinegar if you forgot to buy buttermilk… again)
• 1/2 cup vegetable oil (keeps it moist for days)
• 2 teaspoons vanilla extract (the real stuff if possible)
• 1 cup hot coffee (yes, coffee – trust me on this one)
• 1 cup toasted hazelnuts, chopped (toast them yourself for extra smugness points)

For the glorious glaze:

• 1 cup semi-sweet chocolate chips (the good ones, because you deserve it)
• 1/2 cup heavy cream (also called whipping cream for reasons I’ll never understand)
• 2 tablespoons Frangelico or hazelnut liqueur (optional but highly recommended for grown-up cakes)
• 1/4 cup chopped hazelnuts for topping (because more nuts = more better)

Step-by-Step Instructions

1. Prep your battle station. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper if you’re fancy like that.
2. Toast those hazelnuts if they’re not already toasted. Spread them on a baking sheet and bake for about 8-10 minutes until fragrant and slightly darker. Let them cool, then rub them in a clean kitchen towel to remove some of the skins. Chop roughly.
3. Mix the dry squad. In a large bowl, whisk together flour, both sugars, cocoa powder, baking soda, and salt. Make a little well in the center like you’re creating a volcano (because cooking should be fun, remember?).
4. Assemble the wet team. In another bowl, beat the eggs, then add buttermilk, oil, and vanilla. Mix until they’re all friends.
5. Combine and caffeinate. Pour the wet ingredients into your dry ingredient volcano. Mix until just combined, then slowly add the hot coffee while stirring. Yes, the batter will be thin. No, you didn’t mess up.
6. Get nutty. Fold in 3/4 cup of the chopped hazelnuts, saving the rest for the topping and for emergency snacking.
7. Bake it ’til you make it. Pour the batter evenly into your prepared pans. Bake for 30-35 minutes, or until a toothpick inserted comes out with just a few crumbs (not wet batter).
8. Patience, grasshopper. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. If you glaze them while hot, you’ll have a delicious disaster on your hands.
9. Make liquid gold (aka the glaze). Heat the heavy cream until it’s just about to simmer. Pour it over the chocolate chips, let it sit for 2 minutes (count slowly if you’re impatient), then stir until smooth. Add the hazelnut liqueur if using.
10. Assemble the masterpiece. Place one cake layer on your serving plate. Spread a thin layer of glaze on top, then add the second layer. Pour the remaining glaze over the top, letting it drip dramatically down the sides.
11. Finishing touch. Sprinkle the remaining chopped hazelnuts on top before the glaze sets. For extra pizzazz, dust lightly with cocoa powder or powdered sugar.

Common Mistakes to Avoid

Skipping the coffee. “But I don’t like coffee!” I hear you cry. Trust me, you won’t taste the coffee – it just makes the chocolate taste more chocolatey. It’s like chocolate’s personal trainer, bringing out its best qualities.

Not toasting the hazelnuts. Raw hazelnuts are like unseasoned chicken – technically edible but missing all the good stuff. Toasting brings out the oils and flavors that make this cake special.

Over-mixing the batter. This isn’t a protein shake. Mix until just combined unless you want a cake with the texture of a rubber sole.

Rushing the cooling process. I know it’s hard to wait, but glazing a warm cake is like putting on makeup in a sauna – not gonna end well.

Measuring cocoa powder like flour. Don’t pack it down! Spoon it into your measuring cup and level it off. Otherwise, your cake might be so chocolatey it’ll send you to a different dimension (which… actually doesn’t sound that bad).

Alternatives & Substitutions

Gluten-free? Swap the all-purpose flour for your favorite gluten-free blend. Just make sure it has xanthan gum, or add 1/4 teaspoon per cup of flour.

No buttermilk? No problem. Add 1 tablespoon of white vinegar or lemon juice to a cup of milk and let it sit for 5 minutes. Boom – buttermilk alternative.

Not a hazelnut fan? First, who are you? Second, try walnuts or almonds instead. You could even go full rebel and use peanuts for a chocolate-peanut cake that would make Reese’s jealous.

Alcohol-free household? Skip the Frangelico in the glaze and add 1/2 teaspoon of hazelnut extract instead. Or just leave it out entirely – the glaze will still be amazing.

Vegan version? Replace eggs with flax eggs (2 Tbsp ground flaxseed + 6 Tbsp water, let sit until goopy), use plant milk + vinegar for buttermilk, and use coconut cream for the glaze with dairy-free chocolate chips. It’s science, but delicious science.

FAQ (Frequently Asked Questions)

Can I make this cake ahead of time?
Absolutely! In fact, this cake is like a fine wine or that friend who gets better with age. Make it a day ahead, and the flavors will meld into something even more magical overnight. Just glaze it the day you plan to serve.

How do I store leftovers? (If there are any, which is doubtful)
Cover it loosely with foil or plastic wrap and keep at room temperature for up to 3 days, or refrigerate for up to a week. Let it come to room temperature before serving for maximum flavor impact.

Can I freeze this cake?
Freezing the unglazed cake layers works beautifully! Wrap them well and freeze for up to 3 months. The glazed cake? Not so much. The glaze gets weird when frozen, like that friend who can’t handle cold weather.

I don’t have two cake pans. Can I just use one?
Sure, but you’ll need to adjust baking time (probably 40-45 minutes for a single deep pan). Or make it as a sheet cake in a 9×13 pan. Different shape, same great taste.

My cake sank in the middle! What happened?
Did you open the oven door too early? Shake the pan while baking? Subject your cake to loud EDM music? All of these can cause sinking. But hey, that’s what glaze is for – to fill in life’s little disappointments.

Can I turn this into cupcakes?
You brilliant thing, yes you can! Fill cupcake liners about 2/3 full and bake for approximately 18-22 minutes. Makes about 24 cupcakes. Dip the tops in glaze for that bakery-style finish.

Final Thoughts

Look at you, about to make a chocolate hazelnut cake that would make Italian pastry chefs nod in approval! This isn’t just a dessert; it’s a conversation piece, a mood lifter, and possibly the beginning of your new identity as “that friend who makes the amazing chocolate cake.”

Remember, the best part about baking isn’t just the eating (though let’s be real, that’s pretty great). It’s the process of creating something delicious from scratch and the joy of sharing it with others – or hoarding it all to yourself while watching Netflix. No judgment here.

So preheat that oven, toast those hazelnuts, and prepare for your home to smell like a chocolate factory had a beautiful baby with a European café. Your future self will thank you, and so will anyone lucky enough to get a slice.

Now go forth and bake greatness! And if anyone asks where you got the recipe, just wink mysteriously and say it’s an old family secret. I won’t tell if you don’t. 😉