There’s something truly enchanting about the way rich chocolate and nutty hazelnuts come together in this Hazelnut and Chocolate Layer Cake. As I stood in my kitchen, the warm aroma of toasted hazelnuts wafting through the air ignited my excitement, transporting me to the charming streets of Hungary where this indulgent dessert originates. This cake not only dazzles the eyes with its elegant layers but also delights the palate with a balance of flavors that are both comforting and luxurious.
Perfect for celebrating special occasions or simply treating yourself after a long day, the soft hazelnut dacquoise combined with creamy chocolate pastry cream creates a melt-in-your-mouth experience you won’t forget. And the best part? It’s easier to make than it looks! Whether you’re an experienced baker or just dipping your toes into the world of layer cakes, I promise you this recipe will inspire and impress. Join me in crafting this delicious masterpiece that will surely earn you rave reviews from friends and family!
Why is this Hazelnut And Chocolate Layer Cake special?
Indulgent richness: The combination of creamy chocolate pastry cream and soft hazelnut dacquoise creates an unforgettable experience.
Aromatic allure: Toasted hazelnuts provide an enticing aroma that fills your kitchen with warmth and charm.
Eye-catching elegance: Layered beautifully, this cake is a showstopper, perfect for special occasions or impressing guests.
Simple steps: Even if you’re a novice baker, the straightforward instructions guide you through to success.
Versatile variations: Feel free to experiment with different nuts or chocolate types for a personalized touch!
Hazelnut And Chocolate Layer Cake Ingredients
For the Chocolate Pastry Cream
- Whole Milk – Provides moisture and richness; always choose whole or full-fat for the best texture.
- Vanilla Bean Paste/Pure Vanilla Extract – Enhances flavor; the paste offers a more pronounced vanilla essence.
- Corn Starch – Thickens the pastry cream; can be swapped with arrowroot if necessary.
- Caster Sugar – Sweetens and stabilizes the meringue in the cream; granulated sugar works in a pinch.
- Dutch Processed Cocoa Powder – Delivers a rich chocolate flavor; if unavailable, natural cocoa can be used, but the taste may vary.
- Egg Yolks – Essential for a creamy texture in the pastry cream; cannot be substituted without affecting the outcome.
- Unsalted Butter – Adds creaminess; keep it cold and cubed for better blending.
- Dark Cooking Chocolate – Key for a deep chocolate taste; opt for high-quality for the best results.
For the Hazelnut Dacquoise
- Toasted Hazelnuts – Provides the main flavor and texture; using skinless hazelnuts is preferred.
- All-Purpose Flour – Gives structure; divided into portions for mixing with hazelnuts.
- Egg Whites – Vital for meringue texture; ensure they are at room temperature for easier whipping.
- Granulated Sugar – Essential for creating the meringue; don’t substitute during preparation.
- Cream of Tartar – Stabilizes meringue; lemon juice can be used as an alternative if needed.
For the Hazelnut Praline
- Granulated Sugar – Crucial for the caramel texture; indispensable for this preparation.
- Water & Glucose Syrup – Create a smooth caramel texture; corn syrup serves as a substitute if glucose isn’t on hand.
- Bicarbonate of Soda – Helps stabilize the praline; this can be omitted if unavailable.
For the Vanilla Glaze
- Powdered Sugar – Used for sweetness in the glaze; extra caster sugar can replace it if necessary.
- Glucose Syrup – Ensures the glaze has a glossy finish; light corn syrup can be used when needed.
This stunning Hazelnut And Chocolate Layer Cake combines indulgence with delightful textures, making it a perfect treat to be shared and savored!
How to Make Hazelnut And Chocolate Layer Cake
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Toast Hazelnuts: Preheat your oven to 350°F (175°C). Spread the hazelnuts evenly on a baking sheet and toast for about 20 minutes or until golden brown. Let them cool completely before using.
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Make Chocolate Pastry Cream: In a bowl, whisk together the dry ingredients and egg yolks. Gradually pour in the warm whole milk, stirring constantly. Cook over medium heat, stirring until the mixture thickens. Remove from heat and stir in the butter and dark cooking chocolate until melted. Chill overnight in the refrigerator.
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Prepare Hazelnut Praline: In a saucepan, combine granulated sugar and glucose with a splash of water. Cook over medium heat until caramelized. Quickly incorporate hazelnuts and bicarbonate of soda, then pour onto a parchment-lined tray to cool. Once set, blend into a paste.
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Prepare Hazelnut Dacquoise: Pulse the toasted hazelnuts with all-purpose flour in a food processor until finely ground. In a separate bowl, whip egg whites and granulated sugar until stiff peaks form. Gently fold the nut-flour mixture into the meringue. Pipe the mixture into layered shapes on lined baking sheets and bake for about 15 minutes. Allow to cool completely.
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Assemble the Cake: Line a springform pan with acetate. Layer the baked dacquoise with the chilled chocolate pastry cream, repeating until all layers are used. Chill in the refrigerator until set, about 2 hours.
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Create Vanilla and Chocolate Glazes: For the vanilla glaze, whisk together powdered sugar and glucose syrup until smooth. For the chocolate glaze, melt down dark chocolate and mix with a bit of butter. Pour both glazes over the chilled cake and design as desired.
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Chill Again: Once glazed, return the cake to the refrigerator and allow it to set for a minimum of 4 hours, or overnight for best results.
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Serve: Gently remove the cake from the springform pan and acetate. Use the remaining pastry cream to coat the edges and sprinkle with crushed hazelnuts for garnish.
Optional: Serve with a light dusting of cocoa or a dollop of whipped cream for that extra touch.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Hazelnut And Chocolate Layer Cake
Fridge: Store the assembled cake in an airtight container for up to 3 days. Ensure it’s well-covered to maintain moisture and flavor.
Freezer: If you want to freeze the layers, wrap each layer in plastic wrap and foil. They can be frozen for up to one month. Allow layers to thaw completely before assembly.
Reheating: If serving chilled cake, let it sit at room temperature for about 15-20 minutes before slicing for the best texture and flavor experience.
Make Ahead Options
These delightful Hazelnut and Chocolate Layer Cakes are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the chocolate pastry cream and hazelnut dacquoise layers up to 24 hours ahead; chill the pastry cream in an airtight container to maintain its creamy texture and prevent a skin from forming. The hazelnut dacquoise can be baked, cooled, and stored in an airtight container at room temperature until you’re ready to assemble. When you’re set to serve, layer the dacquoise with the chilled pastry cream, glaze, and let it rest in the refrigerator for an additional 4 hours or overnight for best results. Enjoy engaging friends and family with minimal last-minute effort while serving up an impressive dessert!
What to Serve with Hazelnut And Chocolate Layer Cake?
Elevate your dessert experience with delightful accompaniments that perfectly balance this cake’s rich and nutty flavors.
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Whipped Cream: Adds a light, airy contrast that complements the dense layers, enhancing every bite of indulgence.
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Fresh Berries: Bright, tangy flavors from strawberries or raspberries provide a refreshing counterpoint to the rich chocolate and hazelnuts.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream melts deliciously into the cake, creating a decadent, comforting dessert experience.
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Coffee: Enjoy a warm cup of freshly brewed espresso or rich coffee alongside; the deep flavors enhance the chocolate’s richness beautifully.
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Chocolate Sauce: Drizzle some warm chocolate sauce on the plate for an added layer of chocolatey goodness that chocolate lovers will adore.
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Hazelnut Liqueur: A splash of hazelnut liqueur, like Frangelico, offers a delightful, nutty finish that echoes the cake’s flavors wonderfully.
For a complete treat, pair your cake with a coffee or a refreshing herbal tea, allowing the flavors to dance and linger long after the last bite.
Hazelnut And Chocolate Layer Cake Variations
Explore a world of flavors by customizing this delightful cake to suit your taste buds!
- Nutty Twist: Substitute hazelnuts with almonds or pecans for a unique flavor profile that delights every bite.
- White Chocolate Cream: Replace a portion of dark chocolate with white chocolate in the pastry cream for a sweeter contrast.
- Gluten-Free: Use almond flour or a gluten-free flour blend instead of all-purpose flour for a gluten-free treat.
- Fruity Layer: Add a layer of raspberry or strawberry preserves between the dacquoise layers for a fruity surprise.
- Spicy Kick: Mix in a pinch of cayenne pepper or cinnamon into the chocolate pastry cream for an unexpected warmth.
- Dairy-Free: Swap whole milk and butter for coconut milk and vegan butter to make a delicious dairy-free version.
- Coffee Infusion: Incorporate brewed espresso or instant coffee into the chocolate pastry cream for a mocha-inspired cake that energizes.
- Caramel Drizzle: Drizzle homemade caramel sauce over the final glaze for an extra layer of sweetness and texture that is irresistible.
Tips for the Best Hazelnut And Chocolate Layer Cake
- Egg White Perfection: Ensure egg whites are whipped to stiff peaks for a fluffy dacquoise that holds its shape beautifully.
- Patience is Key: Allow the chocolate pastry cream to cool overnight for a richer flavor—don’t rush this essential step!
- Layer Wisely: Stack your dacquoise layers carefully; using parchment paper between layers prevents them from sticking together.
- Quality Counts: Choose high-quality dark cooking chocolate for the pastry cream to enhance the overall flavor of your Hazelnut And Chocolate Layer Cake.
- Chill Time: Don’t skip the chilling times! Letting the cake set properly in the fridge ensures the flavors meld beautifully and results in a firmer slice.
Hazelnut And Chocolate Layer Cake Recipe FAQs
What type of hazelnuts should I use?
I recommend using skinless toasted hazelnuts for the best flavor and texture in your cake. Look for hazelnuts with a golden color, as they contribute to a rich nutty profile. If you can’t find skinless ones, you can blanch regular hazelnuts in boiling water for a minute, then peel the skins off before toasting them.
How should I store the Hazelnut and Chocolate Layer Cake?
You can store the assembled cake in an airtight container in the fridge for up to 3 days. Be sure it’s tightly covered to retain moisture and flavor. If you’ve made layers ahead of time, wrap each layer in plastic wrap and foil, and freeze them for up to one month. When you’re ready to serve, allow the layers to thaw completely before assembly.
Can I freeze the Hazelnut and Chocolate Layer Cake?
Absolutely! To freeze your cake, wrap each layer with plastic wrap and then foil to prevent freezer burn. You can successfully freeze the layers for up to one month. When ready to use, place the wrapped layers in the refrigerator overnight to thaw, or leave them at room temperature for about an hour before assembly to achieve the ideal texture.
What should I do if my egg whites won’t whip to stiff peaks?
If your egg whites are struggling to whip, ensure there are no traces of yolk in the mix, as even a tiny bit can prevent them from achieving the right texture. Also, make sure your mixing bowl is clean and free from grease. Room temperature egg whites whip up more easily, so consider letting them sit at room temperature for 30 minutes before whipping.
Are there any dietary considerations for this cake, like allergens?
Yes, this cake contains common allergens such as eggs, dairy, and nuts (hazelnuts). If preparing for someone with nut allergies, consider substituting hazelnuts with almonds or omitting the nuts altogether. Always check ingredient labels for allergens, especially if you opt for pre-made products like chocolate or baking supplies.
Decadent Hazelnut And Chocolate Layer Cake You’ll Adore
Ingredients
Equipment
Method
- Toast Hazelnuts: Preheat your oven to 350°F (175°C). Spread the hazelnuts evenly on a baking sheet and toast for about 20 minutes or until golden brown. Let them cool completely before using.
- Make Chocolate Pastry Cream: In a bowl, whisk together the dry ingredients and egg yolks. Gradually pour in the warm whole milk, stirring constantly. Cook over medium heat, stirring until the mixture thickens. Remove from heat and stir in the butter and dark cooking chocolate until melted. Chill overnight in the refrigerator.
- Prepare Hazelnut Praline: In a saucepan, combine granulated sugar and glucose with a splash of water. Cook over medium heat until caramelized. Quickly incorporate hazelnuts and bicarbonate of soda, then pour onto a parchment-lined tray to cool. Once set, blend into a paste.
- Prepare Hazelnut Dacquoise: Pulse the toasted hazelnuts with all-purpose flour in a food processor until finely ground. In a separate bowl, whip egg whites and granulated sugar until stiff peaks form. Gently fold the nut-flour mixture into the meringue. Pipe the mixture into layered shapes on lined baking sheets and bake for about 15 minutes. Allow to cool completely.
- Assemble the Cake: Line a springform pan with acetate. Layer the baked dacquoise with the chilled chocolate pastry cream, repeating until all layers are used. Chill in the refrigerator until set, about 2 hours.
- Create Vanilla and Chocolate Glazes: For the vanilla glaze, whisk together powdered sugar and glucose syrup until smooth. For the chocolate glaze, melt down dark chocolate and mix with a bit of butter. Pour both glazes over the chilled cake and design as desired.
- Chill Again: Once glazed, return the cake to the refrigerator and allow it to set for a minimum of 4 hours, or overnight for best results.
- Serve: Gently remove the cake from the springform pan and acetate. Use the remaining pastry cream to coat the edges and sprinkle with crushed hazelnuts for garnish.