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Chocolate Hazelnut Cake Recipe on White Cake Stand

Chocolate Hazelnut Cake

Rich and dense with deep nutty chocolate flavor, this Chocolate Hazelnut Cake looks like it came from a bakery. But you won’t believe how easy it is to make at home!
Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 1 hour
Servings 16 servings
Calories 375kcal






  • Preheat oven to 350F. Generously grease a 9-inch springform pan with butter line the bottom with a round piece of parchment paper; set aside.
  • Add the hazelnut meal, cocoa powder, sea salt, cream of tartar, and 1/2 box Bahlsen Waffeletten cookies to a food processor and pulse until the cookies are completely crumbled; set aside.
  • Melt the chocolate and butter together in a microwave or double boiler. Stir in the pear butter, vanilla extract, and hazelnut extract. Mix in the hazelnut meal mixture.
  • Use a handheld electric mixer to beat the eggs and brown sugar together in a large bowl until they’re pale golden, light and fluffy, and nearly doubled in volume, about 10 minutes.
  • Stir 1/3 of the fluffy egg mixture into the chocolate mixture. Once incorporated, fold in another 1/3 of the egg mixture until nearly completely incorporated, and then fold in the remaining 1/3 of the egg mixture. Be careful not to over-mix or deflate the eggs completely; a few streaks of egg in the batter is fine.
  • Pour the batter into the prepared springform pan. Bake until the cake is set and a wooden pick inserted in the center comes out with just a couple crumbs (do not bake until a wooden pick comes out clean because the cake will be overcooked), about 55 to 60 minutes.
  • Straight out of the oven, transfer the cake to a wire rack to cool completely to room temperature. Once cooled, cover the cake and transfer it to the fridge to chill for 4 hours or overnight. Once chilled, invert the cake onto a cake platter and peel off the parchment paper.
  • For the ganache, melt the chocolate and heavy cream together in a microwave or double boiler just until the chocolate is melted (being careful not to overheat), and gently stir to combine. Let the ganache cool a couple minutes, and then starting in the center, spread it across the top of the inverted cake, letting it drip down the sides. Add the toppings decoratively to the top.
  • Chill the cake until the ganache sets (about 1 hour) before slicing and serving.


  • Instead of Bahlsen Waffeletten Dark cookies, you can use any chocolate wafer cookies you like.
  • Store any leftovers wrapped in the fridge for up to 5 days.


Calories: 375kcal | Carbohydrates: 34g | Protein: 5g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 94mg | Sodium: 148mg | Potassium: 172mg | Fiber: 3g | Sugar: 28g | Vitamin A: 464IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg