Delicious Layered Chocolate Hazelnut Cake Recipe with Whitakers Chocolate Drizzle
Rated 5.0 stars by 1 users
Category
Nuts
Servings
10
Prep Time
20 minutes
Cook Time
30 minutes
Calories
370
Enjoy this Layered Hazelnut Cake with a Whitakers chocolate drizzle.
Hazelnut-infused sponges and creamy vanilla buttercream, this dessert makes 10 generous slices, perfect for celebrations or as a special treat.
Ready in about 80 minutes from start to finish, this recipe blends ease with elegance, delivering a homemade masterpiece that rivals bakery creations.
Each bite offers a delightful mix of textures and flavors, with the subtle crunch of ground hazelnuts complemented by the delicious chocolate topping.
Ideal for pairing with a robust espresso, a scoop of vanilla ice cream, or a glass of dessert wine, this cake transforms simple ingredients into a memorable experience for any occasion.
Ingredients
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200g plain flour
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100g ground hazelnuts (hazelnut meal)
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200g caster sugar
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1 tsp baking powder
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½ tsp fine sea salt
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100g unsalted butter, melted
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3 large eggs, room temperature
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120ml whole milk
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1 tsp vanilla extract
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150g unsalted butter, softened
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200g icing sugar, sifted
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1–2 tbsp milk or double cream
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1 tsp vanilla extract
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50g Whitakers Dark Chocolate, roughly chopped
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½ tsp coconut oil (to loosen)
For the Cake:
For the Buttercream:
For the Chocolate Drizzle:
Directions
Preheat & Prepare:
Preheat your oven to 170°C fan (190°C / 375°F).
Grease and line two 20 cm sandwich tins with baking parchment.
Mix Dry Ingredients:
In a large bowl, sift the plain flour, then stir in the ground hazelnuts, caster sugar, baking powder and salt.
Combine Wet Ingredients:
In a jug, whisk together the melted butter, eggs, milk and vanilla.
Make the Batter:
Pour the wet mix into the dry ingredients and stir gently until just combined. Take care not to overmix.
Bake:
Divide the batter evenly between the two tins.
Bake for 25–30 minutes, or until a skewer inserted into the centre comes out clean.
Cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
Prepare the Buttercream:
Beat the softened butter until creamy.
Gradually add the icing sugar, then vanilla and enough milk to achieve a smooth, spreadable consistency.
Assemble the Cake:
Place one sponge on your serving plate.
Pipe or spread half the buttercream over the top.
Sandwich with the second sponge, then spread the remaining buttercream on top (and around the sides, if you like a fully iced finish).
Chocolate Drizzle
Melt Whitakers Dark Chocolate and coconut oil together in a heatproof bowl over simmering water.
Drizzle over the top of the cake and allow to set.
Recipe Notes
More Tasty Home Recipes:
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields 10 delicious slices of Chocolate Hazelnut Cake
Calories per serving: 370 calories.
Hazelnut Meal: If unavailable, blitz 100g toasted, skinned hazelnuts until very fine.
Even Layers: For ultra-flat sponges, level the tops with a large serrated knife before filling.
Make-Ahead: Bake the sponges a day ahead; wrap in clingfilm to keep moist.
Storage: Keeps at room temperature (covered) for 2 days or in the fridge for up to 4 days and bring to room temperature before serving.
How to Store Your Homemade Hazelnut and Chocolate Cake
To keep your cake fresh and flavorful, follow these storage guidelines based on the recipe provided:
Room Temperature (Short-Term):
Store the cake in an airtight container or under a cake dome at room temperature for up to 2 days.
Keep it in a cool, dry place away from direct sunlight or heat sources to prevent the buttercream from softening or the chocolate drizzle from melting.
Tip:If the room is warm (above 20°C), consider refrigerating to maintain quality.
Refrigeration (Longer Storage):
Place the cake in an airtight container or wrap it tightly with cling film to prevent drying out or absorbing fridge odors.
Store in the refrigerator for up to 4 days.
Before serving, let the cake sit at room temperature for 30–60 minutes to soften the buttercream and enhance the flavors.
Tip:If the cake is already sliced, press cling film against the cut edges to keep them moist.
Freezing (Extended Storage):
For longer storage, wrap individual slices or the whole cake tightly in cling film, then place in a freezer-safe container or bag to prevent freezer burn.
Freeze for up to 3 months.
To serve, thaw slices in the fridge overnight or at room temperature for 2–3 hours. Refresh the texture by letting it come to room temperature before eating.
Tip: Freeze without the chocolate drizzle for best results, and add a fresh drizzle after thawing if desired.
Additional Tips:
Protect the Drizzle:If the chocolate drizzle is set, cover the cake loosely to avoid smudging. Use toothpicks to prop up cling film if needed.
Avoid Moisture:Ensure the cake is fully cooled before storing to prevent condensation, which can make it soggy.
Make-Ahead: As noted in the recipe, you can bake the sponges a day ahead and store them wrapped in cling film at room temperature to keep them moist before assembling.
By following these steps, your chocolate hazelnut cake will stay delicious and ready to enjoy.
Nutritional Information
| Nutrient | Amount per serving |
|---|---|
| Energy | 370 kcal |
| Fat | 21g |
| - saturates | 10g |
| Carbohydrate | 38g |
| - sugars | 28g |
| Fibre | 3g |
| Protein | 5g |
| Salt | 0.4g |
A Brief History of Chocolate Hazelnut Cake
Hazelnut cakes have roots in ancient times. They trace back to medieval Europe.
Monks used hazelnuts in baking. The chocolate hazelnut combination started in Turin, Italy.
It began in the early 1800s during the Napoleonic blockade. Cocoa was scarce and expensive.
Bakers mixed chocolate with local hazelnuts to stretch supplies. This created gianduja paste.
Gianduja became popular in the 19th century. Cakes using this flavour developed over time.
Modern versions gained fame after Nutella in the 1940s.
