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5 from 2 votes
Chocolate Hazelnut Cake
Chocolate Hazelnut Cake
Prep Time
40 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
 

This chocolate hazelnut cake is rich and decadent without being too sweet. Red wine gives it an amazing depth of flavor!

Course: Dessert
Cuisine: American
Keyword: Cake, Chocolate Hazelnut Cake
Servings: 1 cake
Calories: 620 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
FOR THE CHOCOLATE HAZELNUT CAKE
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 pinch salt
  • 2 sticks butter softened to room temperature
  • 1 1/2 cups granulated sugar
  • 1/2 cup chocolate hazelnut spread
  • 2 whole eggs
  • 2 whole egg yolks
  • 1/2 teaspoon distilled white vinegar
  • 1/2 teaspoon vanilla extract
  • 1 cup red wine divided
FOR THE CHOCOLATE HAZELNUT BUTTERCREAM
  • 2 sticks butter softened to room temperature
  • 1 cup chocolate hazelnut spread
  • 3 1/2 cups powdered sugar
  • 9 whole Ferrero Rocher candies for decorating the top.
Instructions
  1. Pre-heat the oven to 350 and line two 9 inch round cake pans with parchment paper. Spray the pans liberally with cooking spray. Whisk the flour, cocoa powder, baking powder, baking soda and salt together in a bowl to aerate the dry ingredients. Set up a stand mixer with the paddle attachment. In its bowl combine the butter and sugar. Beat them together until fluffy and creamy. Add the chocolate hazelnut spread next and let it get fully incorporated. Pour in the eggs one at a time, followed by the vinegar and vanilla extract.
  2. Turn the speed to low and slowly add about 1/3 of the dry ingredients, followed by half of the wine. Then the next 1/3 of the dry ingredients goes in followed by the last of the wine. Finish the batter with the remaining dry ingredients just until they are incorporated to make the luscious batter. Evenly divide the batter among the two prepared cake pans and bake the two layers for about 30 minutes. A toothpick inserted in the center should come out cleanly. When they are done, take them out and let them cool for at least 20-30 minutes before turning them out onto plates or a large board to finish cooling for another 15 minutes or so.
  3. While the cake layers bake and cool, prepare the frosting. Wash out the stand mixer bowl and paddle first since you'll need it. Then combine the butter and chocolate hazelnut spread in the bowl and beat them together thoroughly until smooth. Then slowly add in the powdered sugar until it becomes a fluffy, luscious frosting.
  4. Take the first cooled cake layer and transfer it to a cake stand with the flat side down. Spread half of the frosting on top of that layer, then place the second layer on top of it with the flat side up. Spread the rest of the frosting in a smooth layer on top. Decorate the cake with a ring of eight Ferrero Rocher candies around the edge and one in the middle. Slice and serve for a decadent dessert!
Nutrition Facts
Chocolate Hazelnut Cake
Amount Per Serving (1 g)
Calories 620 Calories from Fat 337
% Daily Value*
Fat 37.4g58%
Saturated Fat 18.8g118%
Cholesterol 109mg36%
Sodium 242mg11%
Potassium 89mg3%
Carbohydrates 68.9g23%
Fiber 2.3g10%
Sugar 62.6g70%
Protein 4.6g9%
Calcium 3mg0%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.