Whipped Chocolate Hazelnut Layer Cake

Sara Coleman

An indulgent, sky-high dessert featuring moist cocoa-infused layers filled with a cloud-like whipped hazelnut praline frosting. This cake combines the rich depth of dark chocolate with the nutty sophistication of roasted hazelnuts for a true showstopper.

Print Recipe Pin Recipe

Prep Time 45

Cook Time 35

Total Time 1 20

Servings 8 servings

Calories 585 kcal

Ingredients

1.75 cup all-purpose flour sifted
2 cup granulated sugar
0.75 cup unsweetened cocoa powder high-quality Dutch-processed
1.5 tsp baking powder
1.5 tsp baking soda
2 large eggs room temperature
1 cup whole milk
0.5 cup vegetable oil
1 cup boiling water steaming hot to bloom the cocoa
13 oz chocolate hazelnut spread such as Nutella
2 cup heavy whipping cream chilled
0.5 cup roasted hazelnuts crushed for garnish

Notes

Store this cake in the refrigerator due to the fresh cream frosting. It can be made 24 hours in advance; the flavors actually deepen overnight. For a gluten-free version, substitute with a 1:1 gluten-free baking flour blend.