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Chocolate Hazelnut Cake


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Chocolate Hazelnut Cake 0 Picture


  • For the syrup:
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 6 tablespoons dark rum
  • For the filling:
  • 1 13 ounce jar of Nutella
  • 1-1/2 cups heavy cream
  • 1 teaspoon vanilla
  • For the cake:
  • 6 eggs, separated
  • 3/4 cup granulated sugar
  • 1 tablespoon hot water
  • 1 teaspoon vanilla
  • Zest of 1 lemon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1-1/4 cups cake flour
  • For the glaze:
  • 2 tablespoons butter
  • 12 ounces semisweet chocolate chips
  • 1 cup heavy whipping cream


Servings 12


Step 1

To prepare the syrup
Combine the sugar and water in a small saucepan, bring to a boil and boil until the sugar is dissolved and the mixture is reduced by ¼. Cool, and stir in the rum. Set aside.

To prepare the filling
Put Nutella in a saucepan over low heat. Stir in the heavy cream. Add vanilla. Cook until mixture is smooth, and then set aside.

To prepare the cake
1. Preheat oven to 350ºF
2. Butter and flour a 9-inch cake pan. In a large nonreactive bowl, with an electric mixer, whip the egg yolks with ½ cup of the sugar. Add the water, vanilla, and lemon zest and beat until light yellow. Add the baking powder and salt and mix thoroughly. Sift in the flour and stir.
3. In a separate bowl, with clean beaters, whip the egg whites until soft peaks form. Whip in the remaining ¼ cup of sugar until stiff peaks form.
4. Take one large spoonful of the egg whites and fold it into the egg yolk mixture thoroughly. Then add the rest of the egg whites, folding gently.
5. Spread the batter evenly in the prepared 9-inch cake pan and bake for 35 minutes. Set upside down on a cooling rack and cool completely before removing from pan. When cake is cooled cut cake into three ½-inch layers.

To assemble
1. Put one layer on the cake plate. Spread a thin layer of syrup evenly over the cake. Then spread half of the filling mixture over the cake. Let cool for 10 minutes.
2. Add the second layer and repeat the process. Now add the third layer of cake to the top and spread with the final amount of syrup. Cover with plastic and put in the refrigerator for 2-4 hours.

To prepare the glaze
Put the butter and chocolate in a double boiler. Melt the butter and chocolate together until you have a smooth mixture. Slowly stir in the cream keeping the mixture smooth.

To serve
Take the cake from the refrigerator and remove the plastic. Using a spatula smooth the glaze evenly around the sides of the cake and then spread over the top of the cake. Let the glaze set before serving. Serve with a few roasted hazelnuts on top and pass a bowl of whipped cream – or a pitcher of heavy cream - mmm so good. Serves 12. Enjoy!

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