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This delicious chocolate hazelnut cake recipe features moist chocolate sponge cake alternated with Nutella and cream cheese-spiked frosting. So decadent!
Calling all Nutella lovers! This cake is for you and puts your favorite chocolate hazelnut spread to good work. Not only is the cake cream spiked with the beloved spread, but the chocolate and hazelnut flavors are reflected throughout the entire cake. Perfect for everything from birthdays to Christmas dinner!
Chocolate Sponge Cake 101
For this recipe, you’ll need to prepare a chocolate sponge cake from scratch. Our version only requires 4 ingredients – large eggs, all-purpose flour, sugar, and unsweetened cocoa powder. The batter is super simple to whip up and the cake can be used as the base for so many different cakes.
Tools You’ll Need to Make Sponge Cake
A couple of kitchen tools will make baking a sponge cake a no-brainer.
- Round Cake Pan – You’ll need one 9-inch cake pan to make the sponge cake. If you want a taller cake, you can use a 7-inch pan.
- Stand Mixer – A stand mixer with a whisk attachment will make whipping the eggs so much easier. This is key to getting that fluffy and airy texture you want in a sponge cake!
- Toothpicks – The best way to check if the sponge cake is fully cooked is by using the old-fashioned toothpick test. Stick it into the center of the cake and if it comes out clean, it’s ready!
- Wire Rack – You’ll want to cool the cake layers on a wire rack before slicing them in half.
How to Prepare Our Chocolate Hazelnut Cake
As baking goes, you must pay attention to the steps closely and mind the measurements. Otherwise, the process is quite straightforward.
- Prepare the Sponge Cake: First, bake chocolate sponge cake and slice it into three layers. The layers will be thin.
- Toast the Hazelnuts: Next, toast the hazelnuts on a baking sheet in the oven.
- Make the Cake Cream: Whip the dulce de leche, cream cheese, and Nutella together in the bowl of a stand mixer.
- Stack & Frost the Cake Layers: Next, place a cake layer on a plate covered with foil. Apply a layer of frosting on top, followed by a layer of chopped hazelnuts. Repeat as you stack the cake layers on one another, leaving the top layer unfrosted for now.
- Frost the Outside of the Cake: Frost the cake layers with the remaining frosting and pop the cake into the refrigerator.
- Make the Chocolate Ganache: Next, bring the heavy cream to a boil in a small saucepan over medium heat and pour it over the chocolate chips in a medium bowl. Stir or whisk until smooth. This ganache recipe has more tips for success!
- Pipe the Chocolate Ganache: Using a pastry bag or a plastic bag with the tip cut off, pipe the chocolate alongside the edges, letting it drizzle off the sides. Pipe more chocolate in the center and spread it into a thin layer on top. Sprinkle hazelnuts along the edges.
- Refrigerate the Cake: Lastly, place the cake in the fridge for at least a couple of hours to let it set. Bon appetit!
Tips for a Bakery-Style Chocolate Hazelnut Cake
Follow these foolproof pointers to get a cake worthy of any bakery case.
- Allow the sponge cake to cool completely before slicing into it. When preparing your sponge cake for this recipe, allow the cake to cool before you horizontally slice it into thirds. This will prevent it from breaking.
- Use room temperature ingredients for the frosting. To make the process of whipping the cake cream ingredients that much easier, use room temperature Nutella, cream cheese, and dulce de leche.
- Allow the cake to rest overnight. While you can get away with a 2-3 hour rest in the refrigerator, allowing it to sit overnight is the best. This gives the cake time to develop its flavors and turn ridiculously moist!
Storing Chocolate Hazelnut Cake
To keep your cake on hand for up to a week (although it’s doubtful it will last that long), store it in an airtight cake container. If you’re a regular baker, a container specifically made for cakes is life-changing. Not only does it prevent the cake from soaking up lingering smells in the fridge, but it also helps protect its shape.
FAQ
What ingredient makes a chocolate hazelnut cake moist?
While most people credit butter for making cake moist, it’s sugar that can take most of the credit. Without getting too sciencey, this is because sugar attracts and holds onto the water during the baking process.
How do you keep your chocolate sponge cake from sinking?
The most common reason that sponge cake sinks is inaccurate oven temperature. If your oven runs hotter, the cake will brown faster on the outside and not cook on the inside. If it runs cooler, it will appear golden brown on the outside but remain uncooked in the center. This is the perfect storm to make your cake sink.
Should you use semi-sweet chocolate chips or milk chocolate chips for chocolate ganache?
Most cakes are already sweet enough with frosting, so if you’re adding ganache it’s best to opt for semi-sweet chocolate chips. That said, if you’re a sugar addict, you can use milk chocolate.
What is dulce de leche?
Dulce de leche is just cooked sweetened condensed milk and has a rich, milky, and caramel-like flavor. You can make it yourself with our Instant Pot Dulce de Leche recipe, or buy it in a can at most grocery stores.
More Chocolate Cake Recipes to Try
- Spartak Cake – Chocolate layer cake
- Cake Prague – Slavic-style chocolate cake
- Strawberry Chocolate Cake – Chocolate covered strawberries in cake form
- Chocolate Nutella Banana Cake – Moist banana cake with Nutella frosting
Recipe
The Best Chocolate Hazelnut Cake
Print Pin
Servings
16 servings
Prep Time 50 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr 30 minutes mins
Recipe contributed by: Natalya Drozhzhin
This decadent chocolate hazelnut cake features moist chocolate sponge cake slathered in Nutella & cream cheese frosting and topped with crunchy hazelnuts. Yum!
Ingredients
- 1 chocolate sponge cake
- 2 cups hazelnuts
- 14 oz dulce de leche
- 8 oz cream cheese, room temperature
- 1 cup unsalted butter, room temperature
- 1/2 cup Nutella room temperature
- 1/2 cup heavy whipping cream
- 1/2 cup chocolate chips
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).
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 frosting. Repeat the process with the remaining cake layers, leaving the top layer unfrosted.
Frost the outside of the cake with the remaining frosting. 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 across 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!
Nutrition Facts
The Best Chocolate Hazelnut Cake
Amount Per Serving
Calories 404 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 16g80%
Trans Fat 0.5g
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 73mg24%
Sodium 173mg7%
Potassium 188mg5%
Carbohydrates 25g8%
Fiber 2g8%
Sugar 17g19%
Protein 5g10%
Vitamin A 699IU14%
Vitamin C 1mg1%
Calcium 69mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Posted November 15, 2022
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SiNov 30, 2023 Hi Natalya,
I specifically picked and made this for my daughter's prof who is a big fan of hazelnuts/chocolate. I never got to taste the finished product (we have tasted each component by itself but not together) but just got word that he has deemed this cake to be one of his all time favorites! I'll definitely be making this again over the winter holiday!Natalya DrozhzhinNov 30, 2023 Hey Si, This cake is a favorite! Perfect for holidays - you will love it!
Brockett HorneSep 2, 2023 The icing was worth it! (SO GREAT) but the cakes were a bust for me. I'd make this again, but use no larger diameter pan than eight inches. (I used 12 and got crackers, almost like meringue layers. alas inedible). A recipe with a leavening agent instead of the eggs would work better for the larger diameter pan.
SiNov 30, 2023 Hi Brockett,
I used a flat sheet pan to make the sponge since it's a very similar recipe used to make Japanese Roll Cake. I have always made it this way since I do not own a spring form pan. 🙂Please look up videos on youtube and see how it's done. I'm sure it works for you too -- Good luck!
Natalya DrozhzhinSep 4, 2023 Hi Brockett, I'm sorry to hear the cakes were a bust! I'd recommend using the suggested 9-inch cake pan next time instead of 12 inches. I hope this helps.
Lourdes QuirozDec 27, 2022 I just made this for myself' bday 🎂..really yummy! Easy to follow, love the hazelnut..perfect! Thank you for sharing.
Natalya DrozhzhinDec 27, 2022 HI there! I am so delighted to hear that the recipe was a success! Thank you for the feedback. Happy New Year!
DeeDec 1, 2022 Can I use peanuts if I can’t find hazelnuts will it taste good ?
Natalya DrozhzhinDec 2, 2022 Hi Dee, I have not used peanuts as a replacement in this recipe. I think the taste will change completely, though it will still be very tasty. If you end up giving it a try, please let me know how it turned out. I am very interested.
YuliyaNov 27, 2022 Such an easy cake to make yet so delicious. I did double the recipe and make a chocolate cake and then a regular white cake and mixed the layers to not have the cake so chocolatey. And I soaked the chocolate layers because I found that the chocolate cake turned out too dry.
MelissaNov 16, 2022 Delicious - I made this for my husbands birthday and it was a hit!
Natalya DrozhzhinNov 17, 2022 So glad to hear this recipe was a success, Melissa! Thank you for your feedback.
OliviaNov 15, 2022 I made this for a friend's birthday party and it was a huge hit! Everyone loved it. Thank you for sharing this recipe!
Natalya DrozhzhinNov 15, 2022 Thats amazing to hear, Olivia! So glad it was a hit!
KaraNov 15, 2022 My husband loves hazelnuts, so I wanted to give this a try. It was a huge hit! Almost too pretty to eat with the drips down the side - but we still devoured it! 🙂
Natalya DrozhzhinNov 15, 2022 Hi Kara, So glad to hear this recipe was a success! Enjoy!
ThamySep 28, 2022 Hi, I want to make this cake for my husband’s bday but I am worried it will be too sweet. We love cakes but nothing too sweet. How can I make it less sweet? Can I add more cream cheese or reduce the amount of Nutella and dulce de leche? Thank you
Natalya DrozhzhinSep 28, 2022 Hi Thamy- you could possibly reduce the amount of dulce de leche but I haven't tried doing so. I think with the heavy cream, cream cheese, butter and especially the hazelnuts etc the flavor is balanced. You can always add more cream cheese if you prefer instead. Just watch the frosting consistency so that it's still spreadable and not too thick or thin. Enjoy!
LilyMar 10, 2022 I am so excited to try this out. Rather than just the roasted hazelnut in between layers can I do a hazelnut praline ?
Natalya DrozhzhinMar 10, 2022 Hi Lily- I don't see why not! The pralines will probably make it a bit sweeter, but it does sound like a delicious variation! Enjoy!
Alla LelyukhFeb 7, 2022 Amazingg cake 😋 I had it made for my baby shower (except I had the crème on the outside stay white not chocolate) and everyone was devouring it. Thank you!
Natalya DrozhzhinFeb 7, 2022 You're very welcome, Alla. Also, congratulations on your baby!
Natalya DrozhzhinFeb 5, 2022 Happy birthday to your mom! Is this the cake you're making for her birthday?
MaryJan 12, 2021 I was wondering if instead of nuts, would strawberries be ok for in between layers?
Natalya DrozhzhinJan 12, 2021 Hey Mary, yes, strawberries would be great.
MaryJan 2, 2021 Hi there, I’m baking this cake tonight but wondering about the sponge cake recipe, how many of these do you make for layering? My cake only rose to about an inch and a half once fully baked, and I’m making another one so that I can add a second layer. Seems something is not right as your description shows quite a high layered cake?
Natalya DrozhzhinJan 2, 2021 Hey Mary, when making a cake you may need 2 of them. Hope you love the outcome!
WendyDec 24, 2020 Do you use semi-sweet chocolate chips or milk chocolate? Looking forward to making this for my husbands birthday cake in a few weeks!
Natalya DrozhzhinDec 24, 2020 Hi Wendy, you can use either. I prefer using semi-sweet, the cake has rich flavors.
EmilyDec 15, 2020 Hi- Is the sponge cake recipe linked, the same as the Chocolate sponge cake called for in the recipe?
Natalya DrozhzhinDec 15, 2020 Hey Emily, yes that is correct. I shared under Hot tip on how to make this a chocolate sponge cake. I think eventually I may separate them out to create less confusion for people. Thanks for clarifying.
Natalya DrozhzhinDec 14, 2020 Hi Gulsen, dulce de leche is simply cooked condensed milk. Here is how you can make it: https://momsdish.com/easy-ins…
Gulsen PlattsDec 15, 2020 Thank you for getting back to me! This looks easy enough 👍🏻🤞🏻
Natalya DrozhzhinDec 15, 2020 I hope you love the recipe! Let me know how it goes.
Natalya DrozhzhinDec 15, 2020 Anytime. 🙂
RenracDec 8, 2020 Ma’am if I want to soak the cake which will be better sugar syrup or coffee
Natalya DrozhzhinDec 9, 2020 Oh coffee will add such a great flavor. I love that idea but either one would work
RenracNov 12, 2020 Ma’am I want to try this receipe. Can I get the link for cocoa sponge cake....the ingredients for the cocoa spongecake
Natalya DrozhzhinNov 12, 2020 Hey dear, here is the link for the sponge cake: https://momsdish.com/recipe/9…
RenracNov 13, 2020 Ma’am thanks for your reply.Can I know whether the batter of sugar and should be stiff or flowing ribbon like. Which is the correct texture required for the sponge cake
Natalya DrozhzhinNov 13, 2020 Hey Renrac, it should be flowing. It shouldn't be stiff.
ReineSep 11, 2020 Hi Nataliya,
What type of cocoa powder do you use in this recipe dutch processed or natural? And if either what will the difference be taste wise?
Natalya DrozhzhinSep 11, 2020 Hey Reine, it really depends on what I have on hand. Most of the time I use dutch processed because it has a deeper flavor and color. But either one of them would work in this recipe.
Samia FarhanaJul 9, 2020 Hi,
Can I replace the chocolate sponge cake with a classic chocolate cake?Natalya DrozhzhinJul 9, 2020 Hi Samia, yes for sure. I hope you love the recipe.
GraceJun 7, 2020 I am planning to make this recipe. But I dont have hazelnuts. should i leave it out or walnuts works? . I am new in baking cake, been reading the comments about soaking a cake to milk or sugar. How is that process? should I prep milk and place the cake and soak for few minutes or how? LOL. I cannot visualize the soaking part. Thank you
Natalya DrozhzhinJun 7, 2020 Hey Grace, you can definitely use walnuts. For soaking, you just drizzle the cake with sweet milk. Enjoy it!
GraceJun 7, 2020 Thank you. I already made it for my son's 6th birthday tomorrow. I was going to share a photo but seems I cant. It was really nice and thank you for the recipe
Natalya DrozhzhinJun 7, 2020 You can join our Momsdish community on Facebook, I would love to see the photo there.
JenyaNov 27, 2019 Turned out amazing!! This recipe is a keeper!
Natalya DrozhzhinNov 27, 2019 Jenya, thank you for sharing! I am so glad you loved it!
AlenaOct 14, 2019 Natalya, do you think I can substitute 1/2 of the butter with 8 more Oz cream cheese (so I want to use a total of 1/2 cup butter and 16 Oz of cream cheese) ? My family isn't a fan of butter cream Frosting, and since this is the first time ever I'm making a cake I want to be sure I won't screw it up. Thank you!
Natalya DrozhzhinOct 14, 2019 Yes, you can definitely replace the butter with cream cheese.
Stacey RoyleFeb 12, 2019 Stacey RoyleFeb 12, 2019 Delicious frosting! I made it with my own chocolate cake recipe with some amaretto in the cake mix, but everything else was same. Took to dinner at a fish house for a birthday dinner with friends, even strangers oohed and ahhed over it! We had a lot so we gave them a few slices. Rave reviews from all! One fellow shook my hand! lol! Frosting is excellent, sweet but perfect with the ganache and nuts. Adding this to my recipe book and I don't add many! Thank you!
Natalya DrozhzhinFeb 12, 2019 Oh my goodness! such an awesome review. Made my smile! So glad it turned out so beautiful for you, sounds like you guys made some new friends! 🙂
NatashaDec 22, 2017 Do these cake need to be soaked with anything? It’s not too dry without soaking?
Natalya DrozhzhinDec 22, 2017 It’s butter cream cake. It’s up to you if you want to soak it. Usually I don’t.
OlgaNov 17, 2017 Natalya DrozhzhinNov 20, 2017 Wow!!! Stunning
Jake CernakJul 25, 2017 Does the cream frosting require cream cheese, or can that be subbed out for something else?
Natalya DrozhzhinJul 26, 2017 You can replace it with butter.
Orange BlossomMar 19, 2017 I am going to make this cake for my sis bday. How do you make dulce de leche?
Natalya DrozhzhinMar 20, 2017 I usually buy them at Walmart in Hispanic section. But here is my friends blog that shares details on how you can make it at home: http://natashaskitchen.com/20…
