Delicious Hazelnut and Chocolate Cake

Apr 22

Hazelnut and Chocolate Cake


Now that I am unemployed I have time to do things that I haven’t had time to do for a while.

High up on my list was to get back to doing some baking.

My love of chocolate and hazelnuts (nutella) and my ongoing search for a cake recipe that brings those flavours together in unison meant I decided I wanted to make a hazelnut sponge.

After browsing a few recipes most of which had either coffee in them (I hate coffee) or had chocolate in the sponge mix which I felt would over power the hazelnut.

Eventually I decide on the following recipe and made the alterations as shown in brackets.

Here is a link to the original recipe I found on google



For the cake

  1. 135g blanched hazelnuts (used shop bought ground hazelnuts)
  2. 200g soft butter
  3. 200g golden caster sugar
  4. 4 large eggs
  5. 100g self raising flour
  6. 1 tsp baking powder
  7. 1/2 tsp bicarbonate of soda
  8. 1 tsp vanilla (1tsp hazelnut extract)
  9. 3 tbsp milk (3tbsp hazelnut milk)

For the buttercream filling

  1. 75g soft butter (50g soft butter)
  2. 150g icing sugar (100g icing sugar)
  3. 3 tbsp (level) cocoa powder (4 tbsp nutella)
  4. 1/2 tsp vanilla extract (not use)
  5. Upto 1 tbsp milk or Frangelico  (not used)

For the glaze

  1. 30-40 ml water
  2. 40g caster sugar
  3. 2 tbsp golden syrup
  4. 60g dark chocolate chips (green and blacks dark chocolate)


  1. Start by toasting the nuts in a dry frying pan then when a little scorched around the edges, transfer to a food processor and blitz until you achieve the texture of ground almonds – don’t go too far or it will form a paste as the oils come out of the nuts.
  2. Grease and line two deep 8 inch round loose bottomed cake tins.
  3. Preheat the oven to 170˚C.
  4. Beat the butter and sugar for the cake together until very light and fluffy – I give it a good ten minutes in my stand mixer on high.
  5. Beat in the eggs one at a time, turning up to high as the eggs are incorporated to help prevent curdling – add a spoonful of flour if worried as you add them.
  6. Sift over the flour and raising agents then fold in.
  7. Add in the nuts and milk and fold once more – it won’t look like much batter but it rises very well if the recipe is followed as stated. Divide between the prepared tins and bake for 30-35 minutes until the centre of the cake springs back when lightly pressed and no crumbs stick to a skewer inserted into the centre.
  8. Cool on a rack and make the glaze to give it time to firm up a little.
  9. Put the water*, caster sugar and golden syrup in a small saucepan and bring to a boil, immediately take off the heat and stir in the chocolate (*= I quite like this runny so use 40 ml water but if you want it more spreadable add only 30ml). Beat until glossy with a spoon and leave to one side.
  10. Make the buttercream by placing everything in a food processor and blitzing until spreadable but still thick – add the liquid slowly.
  11. Sandwich the cakes together with buttercream and once the glaze has thickened to the texture of double cream (which can take half an hour on a hot day) pour straight from the pan in a steady stream in the centre of the cake. Allow drippage down the sides, encouraging by gently tilting the plate or cake stand if like (I do!).
  12. Keeps very well for several days covered with cling film, only put in the fridge if it is very hot.

Here are pictures showing how the cake came together. For decoration I had my first go at doing some sugar work, making some hazelnuts dipped in caramel.


I was very pleased with the end result and couldn’t wait to have a taste.

I certainly wasn’t disappointed, the cake was delicious and went down well with my husband and family.

It is definitely going into my list of favourites, to be made again soon !!!





One comment

  1. Thanks for linking back to my post – I’m so glad you enjoyed the recipe 😀

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