This chocolate hazelnut cake is a rich, tender dessert made with ground hazelnuts, cocoa, and yogurt. The crumb stays moist for days, and a topping of chopped nuts and dark chocolate chunks adds crunch to every slice.
It mixes in two bowls and bakes in a single springform pan, which makes it a relaxed weekend project and a simple dessert for guests. Slices cut cleanly once the cake has cooled.
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Why This Chocolate Hazelnut Cake Recipe Works
Ground hazelnuts replace part of the flour, which adds a nutty richness and a soft, almost fudgy crumb.
Plain yogurt brings moisture and gentle tang that balance the cocoa, and it reacts with the baking soda for a good rise.
Whisking the eggs and brown sugar until pale traps air, so the cake bakes up light even though the batter is rich.
Ingredients for Chocolate Hazelnut Cake
- 100 grams all purpose flour
- 80 grams hazelnut meal
- 60 grams unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 pinch fine salt
- 3 large eggs
- 150 grams light brown sugar
- 120 grams unsalted butter, melted and cooled slightly
- 240 milliliters plain yogurt
- 50 grams skinned hazelnuts, roughly chopped, plus extra for topping
- 50 grams dark chocolate chunks, plus extra for topping
Hazelnut meal. Ground hazelnuts, sold as hazelnut flour in some stores, bring richness, so look for a fresh bag with a clean nutty smell.
Cocoa powder. Use unsweetened cocoa and stir it well with the dry ingredients so no lumps stay behind.
Yogurt. Plain whole milk yogurt gives the richest crumb, and room temperature yogurt blends in without chilling the butter.
Butter. Let the melted butter cool for a few minutes so it does not scramble the eggs in the mixing bowl.
Chocolate chunks. Chop a dark bar into irregular pieces so they melt into soft pockets and stay visible on top.
How to Make Chocolate Hazelnut Cake
1. Prepare the pan Heat the oven to 350 degrees F, line the bottom of an 8 inch springform pan with parchment, and lightly grease the sides.
2. Mix the dry ingredients Stir the flour, hazelnut meal, cocoa, baking powder, baking soda, and salt in a medium bowl until well blended.
3. Whip the eggs Whisk the eggs and brown sugar in a large bowl for three to four minutes until thick and pale.
4. Add the wet ingredients Whisk in the cooled butter and yogurt until the batter looks smooth and glossy.
5. Fold it together Add the dry mixture gradually and stir gently just until combined, then fold in the chopped hazelnuts and chocolate chunks.
6. Bake the cake Pour the batter into the pan, scatter extra nuts and chocolate on top, and bake for 40 to 45 minutes until a toothpick shows a few moist crumbs.
7. Cool completely Cool in the pan for ten minutes, release the springform, and move the cake to a wire rack until fully cool.
How to Serve Chocolate Hazelnut Cake
Serve slices at room temperature with whipped cream or a drizzle of silky chocolate ganache. A scoop of passion fruit ice cream adds a bright contrast. Pour an iced caramel coffee frappe alongside, or add strawberries and cream cupcakes to a dessert table.
How to Store and Reheat Chocolate Hazelnut Cake
Cover the cooled cake and refrigerate for up to five days, then bring slices to room temperature before serving. For longer storage, wrap slices tightly and freeze for up to three months, then thaw overnight in the refrigerator.
Tips and Variations for Chocolate Hazelnut Cake
Flag the allergens. This cake contains tree nuts from the hazelnuts, plus egg, milk, and wheat, so label it clearly for anyone with allergies.
Do not taste the batter. The batter contains raw eggs, so skip tasting it and wash the bowls and whisk after mixing.
Measure by weight. A kitchen scale keeps the flour, cocoa, and nut meal accurate, which protects the texture of the crumb.
Avoid overmixing. Stir only until the streaks disappear, because extra mixing makes the crumb tough and dense.
Use a springform. The pan walls release cleanly, but run a thin knife around the edge before opening the latch.
Toast the nuts. Toast the chopped hazelnuts for eight minutes in the oven to deepen flavor, and cool them before folding in.
Check the middle. Insert a toothpick near the center because the edges bake faster, and cover the top loosely with foil if it darkens too soon.
Check trusted guidance. For general advice on safe baking and food handling, see the Texas AgriLife Extension food safety guide.
Frequently Asked Questions About Chocolate Hazelnut Cake
How do I keep chocolate hazelnut cake moist?
Measure the flour carefully, avoid overbaking, and store the cooled cake covered so the crumb stays soft for days.
Can I use almond flour in chocolate hazelnut cake?
Yes, almond meal replaces hazelnut meal one to one, though the flavor will taste less toasty and slightly milder.
Can I freeze chocolate hazelnut cake?
Yes, wrap slices tightly and freeze for up to three months, then thaw overnight in the refrigerator.
Can I bake it in a different pan?
A 9 inch round pan works, but start checking a few minutes early because the layer will be thinner.
Why did my cake sink in the middle?
Sinking usually comes from opening the oven early or underbaking, so keep the door closed until the last ten minutes.
Chocolate Hazelnut Cake
Equipment
- 8 inch springform pan
- Large mixing bowl
- Whisk
- Parchment paper
- Kitchen scale
Ingredients
Main Ingredients
- 100 g all purpose flour
- 80 g hazelnut meal ground hazelnuts
- 60 g unsweetened cocoa powder
- 1 tsp baking powder plus 1/2 teaspoon more
- ½ tsp baking soda
- 1 pinch fine salt
- 3 large eggs at room temperature
- 150 g light brown sugar
- ½ cup unsalted butter about 120 g, melted and cooled slightly
- 1 cup plain yogurt 240 ml, room temperature
- 50 g skinned hazelnuts roughly chopped, plus extra for topping
- 50 g dark chocolate chunks plus extra for topping, optional
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and line an 8 inch springform pan with parchment.
- Combine. Stir the flour, hazelnut meal, cocoa, leaveners, and salt together in a bowl.
- Whip. Whisk the eggs and sugar 3 to 4 minutes until pale, then whisk in the butter and yogurt.
- Fold. Stir in the dry mixture just until combined, then fold in the nuts and chocolate.
- Bake. Bake 40 to 45 minutes, cool 10 minutes in the pan, then cool fully on a rack.
