Hazelnut And Chocolate Cake Recipes

CHOCOLATE HAZELNUT LAYER CAKE

Steps:

• Preheat oven to 350°
• Spray 8″ round cake pans with nonstick spray. Line bottom of pans with parchment circles, cut to fit pan. Spray pan again, coating the parchment paper. Set aside.
• In bowl of stand mixer combine first 6 ingredients. With paddle attachment on low, stir to combine.
• Add in remaining ingredients, one at a time with mixer still on low. Once all ingredients are mixed together turn speed up to medium low and mix for 2 minutes.
• Divide batter evenly among the 2 cake pans and bake for 25-30 minutes, until center is set and toothpick comes out clean.
• Allow to cool in pan for 10 minutes and then remove from pan and cool completely on a wire rack.
• In bowl of stand mixer, fitted with whisk attachment, beat your heavy cream until stiff peaks form, 1-2 minutes. Transfer to another bowl and place in refrigerator until ready to use.
• In stand mixer beat cream cheese and chocolate hazelnut spread until smooth. SLowly add in powdered sugar and vanilla and beat until smooth and incorporated.
• Fold in reserved whipped cream.
• Level one of the cakes, so it isn't domed. Spread 1/2 cup of the Chocolate Hazelnut Spread on top of cake.. Next spread half of the Filling mixture on top, spreading out to 1 inch away from edge of cake. Top with the other cake. Place remaining filling mixture on top.
• Microwave remaining 1/4 cup chocolate hazelnut spread for 30-45 seconds until pourable consistency and drizzle over top. Top with Chocolate Hazelnut Candy.
• Store in refrigerator until ready to serve.

THE BEST CHOCOLATE HAZELNUT CAKE

Steps:

• Bake two chocolate sponge cakes. Once cooled, slice each cake into two even pieces for a total of 4 layers.
• Toast the hazelnuts in the oven for about 10 minutes at 350°F.
• Whip the dulce de leche, cream cheese, butter, and Nutella together until smooth.
• Cover a plate with foil. Place the first cake layer on the plate and apply a layer of frosting on top of it.
• Sprinkle on some chopped hazelnuts on top of the cream. Repeat the process with the remaining cake layers, leaving the top layer unfrosted.
• Frost the outside of the cake with the remaining cake cream. Pop the cake in the refrigerator to set.
• 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.
• 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 evenly with a spatula.
• 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

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• Put the hazelnuts on a baking tray and roast them in the centre of the oven for 10 minutes, giving the pan a shake halfway through, until they are golden brown. Watch them carefully so that they don't burn. Remove and leave them to cool for a few minutes.
• Reduce the oven temperature to 180C/350F/Gas 4.Butter a 23cm/9in springform cake tin and line the base with baking parchment.
• Place 200g/7oz of the hazelnuts in a food processor and blend them until they are fairly finely ground. If you blend the nuts to the consistency of fine breadcrumbs, they should work a treat, but leave a few coarser pieces to add texture. Set the remaining 50g/2oz hazelnuts aside.
• Put the butter and chocolate in a heatproof bowl and set it above a pan of gently simmering water. Stir occasionally and as soon as nearly all the chocolate has melted, remove the bowl from the pan and continue to let the chocolate melt in the residual heat.
• Stir in the ground hazelnuts and leave the mixture to cool for 5 minutes.
• Beat the egg yolks and sugar together with an electric hand-whisk for at least 5 minutes until pale and creamy, then stir into the chocolate mixture until thoroughly combined. Wash and dry the beaters well.
• In a clean bowl, whisk the egg whites until stiff peaks form - they are ready when you can turn the bowl upside down without the eggs sliding out. Do not over whisk.
• Working quickly, stir the hazelnut liqueur, amaretto or orange juice, into the chocolate mixture to soften. Add a couple of tablespoonfuls of the whisked egg whites and stir until thoroughly combined, then gently fold in the remaining egg whites.
• Spoon the mixture into the prepared tin and bake in the centre of the oven for 35-40 minutes or until the cake is well risen and firm.
• Remove the cake from the oven and leave it to cool in the tin for 30 minutes. Undo the springclip and invert the cake on to a serving plate, then peel off the lining paper and leave it to cool completely.
• When the cake is cold, spread it with the chocolate and hazelnut spread and sprinkle with the hazelnuts that you set aside - these can be whole or chopped, whatever you prefer.

CHOCOLATE HAZELNUT CELEBRATION CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• Grease four 6-inch-round, 3-inch-tall cake pans and line the bottoms with parchment.
• Put the hazelnuts in a food processor and grind them until you have small crumbs. Measure out 1/4 cup of the hazelnut crumbs and set them aside for the frosting.
• Pour the remaining hazelnut crumbs into a large bowl and whisk in the flour, granulated sugar, cocoa powder, baking powder, salt and baking soda. In a medium bowl, whisk together the milk, oil, vanilla and eggs. Whisk the wet ingredients into the dry ingredients and then stir in the hot coffee. It will be a very thin batter.
• Pour into the prepared cake pans and bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 25 minutes. Let the cakes cool in the pans for 10 minutes, then turn them onto a greased cooling rack.
• For the frosting: While the cakes are cooling, use an electric mixer to beat together the powdered sugar, butter, vanilla and salt until smooth. Mix in the heavy cream until smooth. Scoop out a tiny amount of frosting for the mustard-colored dollops, add the mustard yellow food coloring and mix until combined. Transfer the yellow frosting to a piping bag with a small round tip. To the remaining frosting, add the dusty rose pink food coloring and mix until the desired shade of pink. Measure out 1 cup of the pink frosting and transfer it to a small bowl. Fold in the reserved 1/4 cup ground hazelnuts.
• Level your cake layers and spread the top of one of them with the hazelnutty frosting. Place a second layer on top, then frost the top with more of the hazelnutty frosting. Continue with the remaining 2 layers. Frost the top and sides with the remaining pink frosting without nuts.
• For the decorations: Decorate with mustard dollops of frosting around the edge. Add marzipan house cutouts of white houses with green shutters, crushed hazelnuts, green grass sprinkles, orange sun sprinkles or whatever else you'd like!

HAZELNUT CHOCOLATE CAKE ROLL

Steps:

• Let eggs stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Beat in water and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to yolk mixture and mix well. , In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with baking cocoa. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a small bowl, beat cream and confectioners' sugar until stiff peaks form. Beat in vanilla. Fold in hazelnuts and chocolate. Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. , Place seam side down on a serving platter. Cover and refrigerate for 1 hour. Just before serving, dust with confectioners' sugar. Refrigerate leftovers.

CHOCOLATE HAZELNUT CAKE

Steps:

• Boil tawny Port in heavy large saucepan until reduced to 10 tablespoons, about 15 minutes. Set reduced Port aside.
• For cake:
• Preheat oven to 350°F. Butter 9-inch square baking pan with 2-inch-high sides. Line bottom with parchment. Butter parchment. Dust pan with flour; tap out excess. Melt chocolate and butter in heavy medium saucepan over medium-low heat, stirring constantly until smooth. Pour into large bowl. Cool slightly. Whisk in 4 tablespoons of reduced Port, ground nuts and cocoa. Using electric mixer, beat eggs and sugar in another large bowl until mixture whitens and triples in volume, about 6 minutes. Add chocolate mixture and fold together.
• Pour batter into prepared pan. Bake until top forms crust and cracks, and tester inserted into center comes out with moist crumbs attached, about 55 minutes. Transfer cake to rack and cool 30 minutes. Press down on crusty portion of top to even. Run small sharp knife around cake sides to loosen. Cool 2 hours. Turn cake out onto 7-inch cardboard square. Peel off parchment.
• For icing:
• Bring cream, corn syrup and remaining 6 tablespoons reduced Port to simmer in heavy medium saucepan. Reduce heat to low. Add chocolate and whisk until smooth. Let stand until cool but still spreadable, whisking occasionally, about 5 minutes.
• Place cake on platter. Spread chocolate icing over top and sides of cake, forming waves in icing atop cake. Press chopped hazelnuts onto sides and 1/2 inch over top edge to cake. Alternate husked and unhusked hazelnuts atop cake along chopped hazelnut border. Refrigerate cake at least 4 hours. (Cake can be prepared 1 day ahead.) Cut cake into slices and serve.

HAZELNUT COCOA CAKE

Steps:

• In a small bowl, cream the butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with cheese, beating well after each addition. Stir in water until blended., Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Spread Nutella between layers and over the top of cake. Sprinkle with hazelnuts.

RICH HAZELNUT CHOCOLATE CAKE

Steps:

• Preheat oven to 325 degrees. Butter and flour a 10-inch springform pan. Place butter and chocolate in a bowl over barely simmering water until melted, stirring often. Whisk egg yolks with 3/4 cup of sugar. Whisk in the chocolate mixture, hazelnuts and liqueur.
• Using an electric mixer, whip the egg whites until soft peaks form. Gradually add the remaining sugar and whip to firm peaks. Stir 1/3 of the whites into the chocolate mixture. Fold in the remaining whites. Scrape the batter into the prepared pan and bake until a tester inserted into the center of the cake comes out slightly moist, about 55 minutes. Let cool; cake will fall. Remove the sides of the pan and sift confectioners' sugar over the top. Cut into wedges and serve.

CHOCOLATE HAZELNUT LAYER CAKE

Steps:

• Microwave cream in a large bowl on high until steaming.
• Add chocolate; let stand 5 minutes.
• Stir until chocolate melts and mixture is smooth.
• Cover surface directly with plastic wrap; refrigerate until cold, at least 4 hours.
• Cake: Heat oven to 350°F.
• You'll need two 9 x 2-in. round cake pans, greased and floured.
• Whisk cocoa powder and water in a medium bowl, then Nutella and buttermilk, Frangelico and vanilla.
• Beat sugar, butter, baking soda, baking powder and salt in a large bowl with mixer on medium-high speed 3 minutes or until pale.
• Beat in eggs 1 at a time.
• On low speed beat in flour in 3 additions alternating with cocoa mixture in 2 additions, beating just until blended.
• Pour into prepared pans.
• Bake 30 to 35 minutes until a pick inserted in centers comes out clean. Cool in pans on rack 10 minutes.
• Run a knife around edge of each layer; turn out on rack and cool completely.
• Insert several toothpicks halfway up side around both cake layers.
• Using picks as a guide, cut layers in half with a long serrated knife.
• Filling & frosting: Beat cold chocolate mixture on medium speed until soft peaks form when beaters are lifted.
• Put Nutella into a bowl; stir in 1 1/2 cups chocolate mixture until smooth. Fold into remaining chocolate mixture until combined.
• Remove 2 1/2 cups to a bowl; stir in hazelnuts for filling.
• Reserve remainder for frosting.
• To assemble: Place 1 cake layer on serving plate; spread with 1/3 the filling (1 scant cup).
• Top with second layer and 1/2 the remaining filling; repeat with third layer and remaining filling.
• Top with last cake layer.
• Spread a thin layer of frosting over top and sides; refrigerate 15 minutes to firm.
• Spread top and sides with remaining frosting.
• Refrigerate until ready to serve.
• Garnish just before serving.
• Plan ahead: Wrap cooled cake layers and make frosting (through Step 1) up to 2 days ahead.
• Cover the frosted cake and refrigerate up to 3 days.

CHOCOLATE HAZELNUT CREPE CAKE

Steps:

• Prepare the crepe batter: Whisk together eggs, egg yolks, milk and cream in a medium bowl. In a large bowl, whisk together flour, hazelnut meal, sugar and salt. Make a well in the center of the flour mixture and pour in some of the milk mixture. Gently whisk from the center of the well, making a thick, smooth batter. Then, while whisking, gradually add remaining milk mixture and whisk until smooth. Whisk in vanilla and butter. (Alternatively, combine all the ingredients in a blender and blend on low speed until smooth.) Cover and refrigerate for at least 2 hours and up to 48 hours.
• Prepare the chocolate cream: Place chopped chocolate in a medium bowl and set a fine mesh sieve over the bowl. In a medium saucepan, whisk together sugar, cornstarch, cocoa powder and salt. Whisk in some of the milk to create a thick paste. Gradually add remaining milk while whisking until mixture is smooth and well-combined. Whisk in egg yolks and add butter.
• Cook milk mixture over medium heat, whisking constantly and occasionally scraping the bottom and sides of the pan with a rubber spatula. Once the mixture comes to a boil and becomes very thick, about 5 minutes, whisk it vigorously for 1 to 2 minutes. Press hot cream mixture through the sieve into the bowl with the chocolate. Let it stand for 2 minutes, then mix it until smooth and well-combined. Add brandy or coffee and stir to combine. Use a rubber spatula to stir the mixture until it has cooled to about room temperature and is smooth and silky. Cover with plastic wrap, pressed into the surface of the custard, and chill until ready to use.
• Cook the crepes: Melt a little bit of butter in an 8-inch nonstick skillet over medium heat and let the pan get hot. Remove the pan from the heat and immediately add a scant 1/4 cup (about 3 tablespoons) crepe batter to one side of the pan. (You don't want to use too much batter or you'll have thick crepes.) Quickly tilt and swirl the pan to spread the batter to an even thickness across the bottom of the pan and about 1 inch up the sides.
• Return the pan to the heat and cook crepe until very lightly golden and set on one side, about 45 seconds. Tuck a small offset spatula under the edge of the crepe, grab onto it with your fingers, and quickly flip it over. Cook until light golden brown on the other side, 30 seconds to 1 minute. Slip crepe onto a rack to cool. Once crepes are cool, transfer them to a baking sheet and cover with a light towel to keep them from drying out. Continue with remaining batter, occasionally wiping out the skillet with a paper towel and very lightly buttering the skillet every few crepes as needed. You should have 20 to 24. (You need 20 for the cake.)
• To assemble, stir the cream until smooth. Lay 1 crepe on a cake plate. Using an offset spatula, cover with a thin layer of chocolate cream (2 to 3 tablespoons), leaving a 1/4-inch border. Cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top. Cover with plastic wrap and chill for at least 2 hours.
• To serve, top with whipped cream, nuts and dust with cocoa.

CHOCOLATE, ORANGE & HAZELNUT CAKE

Steps:

• Make the candied orange slices a day ahead if you can. Put the sugar and 300ml water in a medium saucepan and bring to the boil. Reduce to a gentle simmer, add the orange slices and cook for 1 hr-1 hr 10 mins or until the pith is translucent, turning occasionally. Line a baking tray with parchment. Carefully remove the slices from the syrup, place on the prepared tray and set aside to dry (at least 8 hrs) before cutting in half. Reserve the syrup.
• Heat oven to 180C/160C fan/gas 4. Lightly grease a loaf tin (mine was 900g) with olive oil and line with a strip of baking parchment.
• Grind the hazelnuts in a food processor until they resemble coarse breadcrumbs (do not blitz them too much or they will become oily), then add to a bowl along with the orange zest, a pinch of salt and the flour, baking powder and cocoa. Mix together until evenly combined.
• Pour the oil and the orange juice into a jug and mix together. Put the eggs and sugar in a tabletop mixer or large bowl and whisk together for 5-10 mins or until the mixture has tripled in volume and holds a ribbon on the surface when the beaters are lifted out. Slowly pour the oil mixture into the egg mixture and fold together until combined.
• Add the flour mixture to the egg mixture in 3 or 4 additions, folding together until combined. You can't sieve this mixture over the eggs because of the hazelnuts, but try not to dump the flour in one place - you need to be careful and fold the batter to retain its lightness. Once fully combined, pour the batter into the prepared loaf tin and bake for 50-55 mins or until a skewer inserted into the centre of the cake comes out clean.
• Prick the top of the cake all over, then pour over 5 tbsp of the reserved orange syrup. Cool in the tin for 15 mins, then turn out onto a wire rack to cool completely. Trim the top of the cake (keep this for a mini trifle) and turn out, cut-side down, onto a serving platter.
• To decorate, pour the orange juice into a small pan and bring to a simmer. Put the chocolate in a small bowl, pour the orange juice over and stir together to form a smooth ganache. Set aside in the fridge until thickened, about 20-25 mins. Tip the hazelnuts into a small bowl and add the gold powder with a dash of water, stirring together to coat. Put the ganache in a piping bag fitted with a small round piping tip. Pipe in peaks over the top of the cake, decorating with the golden hazelnuts and the orange slices. Will keep for up to 3 days in an airtight container.

FLOURLESS CHOCOLATE-HAZELNUT CAKE

Steps:

• Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper round. Wrap outside of pan tightly with 3 layers of heavy-duty foil. Combine chocolate and butter in medium metal bowl; set bowl over saucepan of simmering water. Whisk until mixture is melted and smooth. Remove bowl from over water.
• Whisk eggs, golden brown sugar, and 1/4 cup Frangelico in large bowl to blend. Add chocolate mixture and whisk until smooth. Stir in ground hazelnuts and 1 teaspoon coarse kosher salt. Transfer batter to prepared pan. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Place in oven and tent springform pan loosely with foil. Bake until cake is set in center and top is dry to touch, about 1 1/2 hours (top of cake will remain shiny). Remove cake from roasting pan; remove foil from top and outside of pan. Cool cake in pan on rack. Chill cake until cold, about 3 hours. DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.
• Using electric mixer, beat whipping cream and remaining 1/4 cup Frangelico in medium bowl until soft peaks form. Run knife around pan sides to loosen cake. Release pan sides. Cut cake into wedges. Transfer to plates. Top with whipped cream; sprinkle with chopped toasted hazelnuts.

CHOCOLATE, HAZELNUT AND COCONUT CAKE

Steps:

• In a mixer (or bowl) combine the eggs, sugar, butter and oil. Beat until fluffy and pale yellow. Add the buttermilk and vanilla and beat well to mix.
• In another bowl, sift the flour, cocoa, baking powder and soda. Add to the wet ingredients in three batches on low speed. Beat each time until the mix just comes together. With the mixer running, add the boiling water and coffee and beat until a smooth batter is formed.
• Butter and flour (or line with baking paper) two 8" round cake pans. Divide the batter evenly between the pans and place in a preheated 375°F oven for 30 minutes or until a toothpick comes clean from the center. Cool on a wire rack for 5 minutes and turn out on to the wire rack and allow to cool.
• For the filling: in a large saucepan over medium-high meat, bring the cream to a boil watching carefully. Cream will boil over easily. Remove from heat immediately when it comes to a boil.
• In a large mixing bowl, combine the egg yolks and sugar and whisk until pale and light. Add a little of the hot mixture to the eggs and whisk smooth. Pour the eggs into the hot cream. Using a spatula, mix until smooth. Return to low heat and stir until the mixture begins to thicken (about 1-2 minutes). Be very careful not to boil the egg mixture or it will separate. Strain through a sieve back into the mixing bowl and add the coconut and hazelnuts. Stir well, cover with plastic film and chill until needed.
• For the icing: In a mixer, combine the butter, powdered sugar, and cocoa. Whip on low speed until well blended. Beat on high speed until fluffy.
• To assemble the cake, cut each cake in half. Place a bottom layer on a serving plate, spread some of the chilled coconut mixture over the surface. Top with a second cake half and continue with the rest of the cake layers and filling. Using a spatula, spread the icing evenly over the surface of the cake.
• For decoration, you can press toasted coconut or nuts onto the side of the cake.