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Chocolate Hazelnut Cake on a cake stand.
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The Best Chocolate Hazelnut Cake

This decadent chocolate hazelnut cake features moist chocolate sponge cake slathered in Nutella & cream cheese frosting and topped with crunchy hazelnuts. Yum!
Course Cake
Cuisine American, Russian
Keyword Chocolate Hazelnut Cake
Prep Time 50 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Servings 16 servings
Calories 404kcal
Author Natalya Drozhzhin

Ingredients

Instructions

  • Bake one chocolate sponge cake in a 9 inch pan. Once cooled, slice each cake into three even layers (they will be thin layers).
    Chocolate sponge cake cut open
  • Toast the hazelnuts in the oven for about 10 minutes at 350°F.
    Hazelnuts on a baking pan
  • Whip the dulce de leche, cream cheese, butter, and Nutella together until smooth.
    Butter, cream cheese, nutella and dulce de leche all placed into a large mixing bowl
  • Cover a plate with foil. Place the first cake layer on the plate and apply a layer of frosting on top of it.
    cream in a mixing bowl
  • Sprinkle on some chopped hazelnuts on top of the frosting. Repeat the process with the remaining cake layers, leaving the top layer unfrosted.
    2 layers of cake; each layer with cake covered in cream and hazelnuts spread on top of the cream
  • Frost the outside of the cake with the remaining frosting. Pop the cake in the refrigerator to set.
    Cream spread on the top and sides of the cake
  • Bring the heavy whipping cream to a boil. Pour it over the chocolate chips in a medium bowl and let it sit for a few minutes. Stir the mixture until smooth and creamy and let it cool to room temperature.
    Chocolate chips and hot whipping cream whisked together
  • Using a pastry bag or a plastic bag with the tip cut off, pipe the chocolate along the edge of the cake, allowing the chocolate to drizzle down the sides. Pipe some of the chocolate in the center of the cake and spread it across evenly with a spatula.
    Chocolate mixture pipped with a ziploc bag over the top of the cream covered cake
  • Scatter some hazelnuts on the outer edges of the cake. Place the cake in the refrigerator overnight or at least for 2-3 hours. Slice and enjoy!
    Chocolate Hazelnut Cake on a serving tray

Nutrition

Calories: 404kcal | Carbohydrates: 25g | Protein: 5g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 173mg | Potassium: 188mg | Fiber: 2g | Sugar: 17g | Vitamin A: 699IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 2mg