Chocolate Hazelnut Cake

Hey guys! Looking for the perfect celebration cake, this one will definitely please a crowd, Chocolate Hazelnut Cake.

Chocolate hazelnut lover? This cake is for you! Layers of moist chocolate fudge cake, layered with a hazelnut ganache, coated in a Nutella buttercream and decorated with Ferrero rochers.

The recipe its self is super straight forward and easy. The only tricky part is getting a super smooth finish on the cake like mine. To be honest, you can only get better with practice. I love playing around for ages to get a really neat finish. I am no pro on it at all and it takes me awhile but I find it very therapeutic, the trick is to get a very thick layer of icing after your crumb coat then smooth it out from there. It is handy if you have a turn table for this but its not necessary

If you’re not a fan of a smooth finish or want a faster cake, you could just apply the buttercream on very rustic using a palette knife. I love this effect too!! It’s a lot faster to decorate it this way. You could even do this as a naked cake. Just have buttercream in the centre and some piped on top. Just cut the buttercream quantity in half.

If you have any questions Dm me on Instagram. Happy Baking! <3 Keep an eye out on my Instagram for a Reel of me making this Chocolate Hazelnut Cake!

Chocolate Hazelnut Cake

Chocolate hazelnut lover? This cake is for you! Layers of moist chocolate fudge cake, layered with a hazelnut ganache, coated in a Nutella buttercream and decorated with Ferrero rochers.
5 from 3 votes
Print Pin Rate
Servings: 12
Author: Gill



  • 150 grams Plain Flour
  • 40 grams Cocoa Powder
  • 300 grams Light Brown Sugar
  • 1.5 tsp Baking Powder
  • 200 ml Buttermilk
  • 3 Eggs
  • 30 ml Espresso
  • 150 grams Dark Chocolate
  • 150 grams Butter

Hazelnut Ganache

  • 300 grams Dark chocolate
  • 300 grams Double cream
  • Chopped Hazelnuts

Nutella Buttercream

  • 400 grams Unsalted butter
  • 750 grams Icing sugar
  • 50 grams Cocoa powder
  • 150 grams Nutellla
  • A few drops of milk (If needed)


  • 2 tbsp Nutella
  • Ferrero rochers
  • 4 tbsp Chopped hazelnuts



  • Preheat your oven to 160C/140C Fan. Grease & line two 6 inch cake tins.
  • Melt your chocolate and butter and set aside to cool. Mix all your dry ingredients into a bowl together.
  • In a separate bowl mix your eggs, buttermilk and espresso.
  • Pour your wet mix and chocolate mix into your dry ingredients. Mix till smooth then add into your tins and bake for approx 1 hour until a toothpick comes out clean.
  • Let your cakes cool completely then slice each cake into two so you have four layers.


  • Lets make the ganache while your cakes cool, warm up your cream then pour over your chocolate. Mix until smooth then stir through your hazelnuts. Place in the fridge until it reaches a spreadable consistency.

Buttercream & Stacking

  • Now for the buttercream while everything is cooling.
  • In a large bowl add in your butter. Whip until light and pale this will take about 5 minutes.
  • Next whisk in your icing sugar in two separate batches, mixing in between until combined.
  • Mix in your Nutella and cocoa powder. Add in a few drops of milk to get a silky spreadable consistency.
  • Place one of your cake layers on a serving plate. Pipe a ring of buttercream around the edge of your cake then fill the centre with your ganache, place another cake layer on top. Repeat until you have used all your layers.
  • Next, do a very thin layer of icing all over your cake then place in the fridge until hardened for approx. 30 minutes.
  • Now your final buttercream layer, Apply a thick coating of your buttercream all around your cake. Using a cake scrapper or a palette knife smooth until you get a nice finish. You can finish this how you prefer. You could to it rustic or very smooth like mine. To get your cake super smooth, place the scrapper or palette knife in warm water for a few minutes then smooth the icing.
  • Add on your extra chopped hazelnuts all around the base of your cake. I placed them into the palm of my hand then pressed then into the cake.
  • Leave to set in the fridge for 20 minutes. Warm up your Nutella slightly then remove your cake from the fridge. Using a spoon or a piping bag drip the nutella all along the edges of your cake.
  • Decorate the top of the cake how you like. I piped some buttercream around the edges, a sprinkle of hazelnuts and topped with Ferrero rochers.
  • Slice up and enjoy!

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