{"id":42413,"date":"2025-08-02T07:23:31","date_gmt":"2025-08-02T00:23:31","guid":{"rendered":"https:\/\/9amchef.com\/?p=42413"},"modified":"2025-08-02T07:23:31","modified_gmt":"2025-08-02T00:23:31","slug":"chocolate-hazelnut-cake","status":"publish","type":"post","link":"https:\/\/9amchef.com\/chocolate-hazelnut-cake\/","title":{"rendered":"Chocolate Hazelnut Cake"},"content":{"rendered":"\n
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JUMP TO RECIPE<\/strong><\/a><\/div>\n<\/div>\n\n\n\n

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This incredibly moist chocolate sponge cake is layered with the creamiest chocolate hazelnut buttercream and topped with crushed hazelnuts, all covered in a rich chocolate hazelnut ganache. If you love Nutella, you have to make this cake ASAP!<\/p>\n\n\n\n

(I used all dairy-free ingredients.)<\/em><\/p>\n\n\n\n

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Chocolate Hazelnut Cake<\/h2>\n\t\t

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Sponge:<\/h4>
  • 2 1\/2 cups self-rising flour<\/li>
  • 1\/2 cup cocoa powder<\/li>
  • 1 teaspoon baking powder<\/li>
  • 1\/4 teaspoon baking soda<\/li>
  • 1 cup light brown sugar<\/li>
  • 1 1\/2 cups soy milk + 1 teaspoon vinegar<\/li>
  • 1\/2 cup soy yogurt<\/li>
  • 1\/2 cup light olive oil<\/li><\/ul>

    Chocolate Hazelnut Buttercream:<\/h4>
    • 1 cup unsalted butter (room temperature)<\/li>
    • 3 1\/4 cups powdered sugar<\/li>
    • 1 1\/4 cups chocolate hazelnut spread (homemade or store-bought)<\/li>
    • 1 1\/2 tablespoons milk (room temperature)<\/li>
    • Pinch of salt<\/li><\/ul>

      Ganache:<\/h4>
      • 1 1\/4 cups chocolate hazelnut spread<\/li>
      • 3\/4 cup cream<\/li><\/ul>

        Crushed hazelnuts for topping<\/h4>\t<\/div>\n\t
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        1. Preheat the oven to 340\u00b0F.<\/li>
        2. Line three 6-inch round cake tins.<\/li>
        3. Mix together the milk and vinegar, then set aside to thicken.<\/li>
        4. Add the remaining wet ingredients to the milk mixture.<\/li>
        5. Sift in the dry ingredients and mix until combined.<\/li>
        6. Pour the batter into the tins.<\/li>
        7. Bake for 25-35 minutes, or until a knife inserted into the center comes out clean and the sponge springs back when touched.<\/li>
        8. Let the cakes cool before leveling them.<\/li>
        9. Using a hand mixer or stand mixer with a paddle attachment, cream the butter on medium-high until light and fluffy. With the mixer on low, add the powdered sugar gradually, scraping down the sides of the bowl after each addition. Add in the chocolate hazelnut spread and milk, and mix until well combined.<\/li>
        10. Heat the cream until it begins to simmer, whisking constantly. Remove from heat and pour over the chocolate hazelnut spread. Let it sit for a couple of minutes before mixing until smooth.<\/li>
        11. Once everything is cool, assemble the cake with the buttercream, crushed hazelnuts, and ganache.<\/li><\/ol>\t<\/div>\n\t
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          Dessert<\/div>\t<\/div>\n<\/div>\n\n\n\n\n\n\n\n\n\n
          \n\t

          Chocolate Hazelnut Cake<\/h2>\n\t\t

          \n\t\t\t<\/p>\n\t

          \n\t\t\t<\/div>\n\t
          \n\t\t

          Sponge:<\/h4>
          • 2 1\/2 cups self-rising flour<\/li>
          • 1\/2 cup cocoa powder<\/li>
          • 1 teaspoon baking powder<\/li>
          • 1\/4 teaspoon baking soda<\/li>
          • 1 cup light brown sugar<\/li>
          • 1 1\/2 cups soy milk + 1 teaspoon vinegar<\/li>
          • 1\/2 cup soy yogurt<\/li>
          • 1\/2 cup light olive oil<\/li><\/ul>

            Chocolate Hazelnut Buttercream:<\/h4>
            • 1 cup unsalted butter (room temperature)<\/li>
            • 3 1\/4 cups powdered sugar<\/li>
            • 1 1\/4 cups chocolate hazelnut spread (homemade or store-bought)<\/li>
            • 1 1\/2 tablespoons milk (room temperature)<\/li>
            • Pinch of salt<\/li><\/ul>

              Ganache:<\/h4>
              • 1 1\/4 cups chocolate hazelnut spread<\/li>
              • 3\/4 cup cream<\/li><\/ul>

                Crushed hazelnuts for topping<\/h4>\t<\/div>\n\t
                \n\t\t
                1. Preheat the oven to 340\u00b0F.<\/li>
                2. Line three 6-inch round cake tins.<\/li>
                3. Mix together the milk and vinegar, then set aside to thicken.<\/li>
                4. Add the remaining wet ingredients to the milk mixture.<\/li>
                5. Sift in the dry ingredients and mix until combined.<\/li>
                6. Pour the batter into the tins.<\/li>
                7. Bake for 25-35 minutes, or until a knife inserted into the center comes out clean and the sponge springs back when touched.<\/li>
                8. Let the cakes cool before leveling them.<\/li>
                9. Using a hand mixer or stand mixer with a paddle attachment, cream the butter on medium-high until light and fluffy. With the mixer on low, add the powdered sugar gradually, scraping down the sides of the bowl after each addition. Add in the chocolate hazelnut spread and milk, and mix until well combined.<\/li>
                10. Heat the cream until it begins to simmer, whisking constantly. Remove from heat and pour over the chocolate hazelnut spread. Let it sit for a couple of minutes before mixing until smooth.<\/li>
                11. Once everything is cool, assemble the cake with the buttercream, crushed hazelnuts, and ganache.<\/li><\/ol>\t<\/div>\n\t
                  \n\t\t\t<\/div>\n\t
                  \n\t\t
                  Dessert<\/div>\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

                  This incredibly moist chocolate sponge cake is layered with the creamiest chocolate hazelnut buttercream and topped with crushed hazelnuts, all covered in a rich chocolate hazelnut ganache. If you love Nutella, you have to make this cake ASAP! (I used all dairy-free ingredients.)<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[89],"tags":[],"class_list":["post-42413","post","type-post","status-publish","format-standard","hentry","category-dessert","infinite-scroll-item"],"_links":{"self":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/42413","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/comments?post=42413"}],"version-history":[{"count":0,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/42413\/revisions"}],"wp:attachment":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media?parent=42413"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/categories?post=42413"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/tags?post=42413"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}