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Hazelnut Chocolate Layer Cake

A rich, moist two-layer chocolate cake baked with chopped, toasted hazelnuts and finished with a creamy, decadent cocoa buttercream frosting.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course: Cakes, Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • For the Cake:
  • All-purpose flour: 2 cups
  • Granulated sugar: 1 1/2 cups
  • Unsweetened cocoa powder: 3/4 cup
  • Baking powder: 1 1/2 teaspoons
  • Baking soda: 1 1/2 teaspoons
  • Salt: 1 teaspoon
  • Large eggs: 2
  • Whole milk: 1 cup
  • Vegetable oil: 1/2 cup
  • Vanilla extract: 2 teaspoons
  • Boiling water: 1 cup
  • Hazelnuts toasted and chopped: 1 cup
  • For the Frosting:
  • Unsalted butter softened: 1 cup
  • Powdered sugar: 3 1/2 cups
  • Unsweetened cocoa powder: 1/2 cup
  • Vanilla extract: 1 teaspoon
  • Heavy cream: 1/4 cup

Equipment

  • Two 9-inch Round Cake Pans
  • Large Mixing Bowl
  • Electric Mixer (handheld or stand)
  • Wire Racks

Method
 

  1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, 3/4 cup cocoa powder, baking powder, baking soda, and salt. Mix well.
  3. Add Wet Ingredients: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
  4. Add Boiling Water: Stir in the boiling water until well combined. The batter will be thin.
  5. Add Hazelnuts: Gently fold in the chopped hazelnuts.
  6. Bake Cakes: Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool: Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  8. Make Frosting Base: In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and 1/2 cup cocoa powder, mixing until combined.
  9. Finish Frosting: Add the vanilla extract and heavy cream, then beat on high speed for about 3 minutes until the frosting is light and fluffy.
  10. Assemble: Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top. Place the second layer on top and frost the top and sides of the cake.
  11. Serve: Serve immediately or refrigerate for up to 3 days.

Notes

Richer Flavor: Consider adding a layer of hazelnut spread (like Nutella) between the cake layers for a richer flavor.
Gluten-Free Option: Substitute almond flour for half of the all-purpose flour for a gluten-free option.
Toasted Hazelnuts: Ensure the hazelnuts are fully toasted before chopping; this significantly deepens their flavor.
Batter Consistency: The thin batter is intentional and helps create a moist cake.

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