Chocolate Hazelnut Cake With Slice Missing

Ever notice how a chocolate cake with a slice missing just looks more inviting than a perfect whole one? It’s like someone couldn’t even wait for the photo shoot to dig in—and honestly, with this Chocolate Hazelnut Cake, I don’t blame them. I’ve literally slapped hands away from this cake before I could snap a picture. The missing slice? That was me doing “quality control.” Someone had to make sure it was good enough to share with you!

Why This Recipe is Awesome

Let’s be real—the world doesn’t need another chocolate cake recipe. But this isn’t just any chocolate cake. This is the “I can’t believe I made this myself” chocolate hazelnut cake that will have your friends wondering if you secretly hired a pastry chef. The hazelnut flavor doesn’t just whisper—it sings. And that glossy chocolate ganache? It’s basically a mirror where you can watch yourself drool before diving in.

Bonus points: That missing slice makes it look like you’re hosting a casual get-together where people are comfortable helping themselves. Very chic, very unfussy. Even if you ate that slice standing over the sink at midnight.

Ingredients You’ll Need

• 2 cups all-purpose flour (the regular stuff, not that fancy organic spelt your health-conscious friend recommended)
• 1 cup unsweetened cocoa powder (the darker the better—like your soul on Monday mornings)
• 1 1/2 cups granulated sugar (because we’re not pretending this is health food)
• 2 teaspoons baking powder (it’s what makes the cake rise, unlike your motivation to exercise)
• 1 teaspoon baking soda (not to be confused with the box that’s been deodorizing your fridge since 2019)
• 1/2 teaspoon salt (just a pinch—we’re not making margaritas here)
• 3 large eggs, room temperature (cold eggs are for amateurs)
• 1 cup hazelnut spread (y’know, that fancy Italian stuff that rhymes with “bootella”)
• 1/2 cup vegetable oil (or canola oil if that’s your thing)
• 2 teaspoons vanilla extract (the real stuff, not that imitation nonsense)
• 1 cup buttermilk (or regular milk with a splash of lemon juice if you forgot to buy buttermilk…again)

For the ganache:

• 1 cup heavy cream (the stuff that makes your coffee feel fancy)
• 8 oz dark chocolate, chopped (or just use chips—I won’t tell the baking police)
• 1/3 cup chopped hazelnuts, toasted (for that “I totally meant to make it look rustic” vibe)

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Don’t skip this step! Greasing and lining two 9-inch cake pans with parchment paper will save you from the heartbreak of cake stuck to the bottom.
2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Make a little well in the center like you’re building a tiny volcano.
3. In another bowl, beat the eggs, then add the hazelnut spread, oil, and vanilla. Mix until it looks like a chocolatey swamp (in the best possible way).
4. Pour the wet ingredients into the dry ingredient volcano, add the buttermilk, and mix just until combined. Overmixing is like overexplaining a joke—it ruins everything.
5. Divide the batter between your prepared pans. Bang the pans on the counter a few times to release air bubbles. This is also great for stress relief if you’re making this cake after a bad day at work.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). If it’s totally clean, you’ve overbaked it and we need to have a talk.
7. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Patience is a virtue, but feel free to lick the spatula while waiting.
8. For the ganache, heat the cream until it’s just about to boil. Pour over the chopped chocolate, let it sit for 2 minutes, then stir until smooth. Think of it as a chocolate meditation.
9. Place one cake layer on your serving plate. Spread a generous amount of ganache on top (no skimping!). Top with the second layer and pour the remaining ganache over the entire cake, letting it drip dramatically down the sides.
10. Sprinkle those toasted hazelnuts around the edge for that “I’m totally a food stylist” vibe. Now, strategically remove one slice before serving. You know, for quality control purposes…

Common Mistakes to Avoid

Let’s be honest, we’ve all been there. Here are the blunders that can turn your masterpiece into a masterpiece of disaster:

• Opening the oven door too early. Your cake needs privacy during its first 20 minutes in the oven. It’s having an identity crisis in there.
• Using cold ingredients. Room temperature eggs and buttermilk blend better. Science or magic? You decide.
• Forgetting to toast the hazelnuts. Raw hazelnuts are like unseasoned chicken—technically edible but why would you do that to yourself?
• Spreading ganache on a warm cake. Unless you’re going for the “chocolate soup with cake island” aesthetic, wait until the cake is completely cool.
• Taking the “missing slice” concept too far and eating half the cake before your guests arrive. Show some restraint, people!

Alternatives & Substitutions

Not everyone has a fully-stocked pantry or zero dietary restrictions (lucky them). Here’s how to adapt:

Gluten-free? Swap the all-purpose flour for a gluten-free blend. The cake might be slightly less fluffy, but hey, it’s still chocolate and hazelnuts—how bad could it be?

No hazelnut spread? Use peanut butter with extra cocoa powder and sugar. It’ll be different but still delicious in that “happy accident” kind of way.

Dairy-free? Coconut milk works well in place of buttermilk, and coconut cream can replace heavy cream in the ganache. Your cake will have a subtle tropical vibe, which is never a bad thing IMO.

No hazelnuts? Almonds, pecans, or walnuts will all work. Or go wild and use crushed pretzels for a sweet-salty situation that’ll blow minds.

Don’t have two cake pans? Make it in a 9×13 pan and call it a “rustic sheet cake.” Sometimes laziness leads to innovation.

FAQ (Frequently Asked Questions)

Can I make this cake in advance?
Absolutely! The cake layers can be made a day ahead and wrapped in plastic wrap. The ganache is best made the day of serving, though. Nothing’s sadder than dull ganache. Well, except maybe those “oddly satisfying” videos that aren’t actually satisfying.

Why does my ganache look grainy?
You probably heated your cream too much or added it to the chocolate too quickly. Chocolate is temperamental, like your cat or that one friend who’s always “fine” but clearly isn’t.

Can I use milk chocolate instead of dark?
You can, but the cake will be significantly sweeter. Not that there’s anything wrong with a sugar coma, but consider yourself warned.

How do I store leftovers? (As if there will be any…)
In the unlikely event of leftovers, store them in an airtight container at room temperature for up to 3 days. The fridge will make it dry faster than small talk at a work function.

Can I freeze this cake?
Freeze the unfrosted cake layers, absolutely! Wrap them well in plastic wrap and foil. Frozen ganache-covered cake is like frozen chocolate—technically edible but a shadow of its former self.

Why bother with the missing slice gimmick?
Because it makes the cake look inviting and lived-in! Plus, it gives you a perfect excuse to taste-test before serving. “I had to make sure it wasn’t poisoned” is a perfectly legitimate excuse.

Final Thoughts

There you have it—a chocolate hazelnut cake so good you’ll be “quality controlling” it before anyone else gets a chance. The missing slice isn’t just a cute serving suggestion; it’s a reality of what happens when you create something this irresistible.

Remember, baking should be fun! If your cake doesn’t look Instagram-perfect, who cares? The beauty of the missing slice aesthetic is that imperfection is part of the charm. Plus, the taste is what really matters, and this cake delivers in the flavor department.

Now go forth and bake! And if anyone asks why there’s already a slice missing when you serve it, just wink mysteriously and tell them it’s your signature style. Baker’s privilege is totally a thing—I just made it up, but we’re going with it.