This easy Chocolate Hazelnut Layer Cake is a showstopper! It’s a simple one-bowl chocolate cake filled with a chocolate hazelnut spread and a cheesecake mousse. Everyone will love this layer cake recipe!
Chocolate Hazelnut Layer Cake Recipe
So this cake.
It’s kind of everything.
Pretty.
Chocolatey.
Easy.
Your friends will think you’re a cake supahstar if you make this.
Just don’t tell them how easy it is. Can’t blow your cover like that…it’ll stay our secret.
Because here’s the deal..I’ve basically convinced all my friends and neighbors that I am some sort of baker-girl. What they don’t know is that everything that I make is pretty much the easiest recipe ever, topped with candy and a drizzle.
The drizzle makes it fancy.
That’s my secret.
Shhh, don’t tell.
So let’s talk about this Chocolate Hazelnut Layer Cake.
And of course the drizzle.
How to Make The Best Chocolate Layer Cake
It all starts with a one bowl chocolate cake recipe.
Told you it was simple…
Mix your dry ingredients together.
Then add your wet ingredients.
Mix it together and pour it into cake pans.
On a side note, please oh please make your own chocolate cake. It’s so much better than boxed.
Not that there’s anything wrong with a boxed cake. But, just give it a try. I swear.
While your cake is baking go ahead and make your chocolate hazelnut cheesecake mousse filling.
Yep, you heard that right.
Start with a chocolate hazelnut spread, like Hershey’s new Spreads. SO so so yummy!
Mix that together with some softened cream cheese and powdered sugar…
Then Fold in some whipped cream…
It’ll turn this gorgeous light brown color.
You’ll want your mouth to live in that bowl forever and ever.
Chill the mousse until the cake is cooled completely.
When you’re ready to assemble spread on some more of your chocolate hazelnut spread onto the base layer…
Then top that with some of your mousse. A nice big scoop. Then gently place your other layer on top.
Spread more of your mousse all over the top.
You might have a little extramousse. Don’t tell anyone.
Top that with some chocolate hazelnut candies and drizzle more spread all over that bad boy.
You might die at how gorgeous and chocolately this is.
Well, maybe not DIE-die. Just die-die.
Print
Chocolate Hazelnut Cake
- Prep Time: 30 minutes
- Chilling Time: 4 hours
- Cook Time: 25 minutes
- Total Time: 4 hours 55 minutes
- Yield: 10 slices 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This show-stopping chocolate hazelnut cake is a thick and fudgy chocolate layer cake filled with creamy chocolate hazelnut spread and silky cheesecake mousse.
Ingredients
For the Cake:
- 1 3/4 cups flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla
- 1 cup hot water
For the Filling:
- 8 oz heavy whipping cream
- 8 oz cream cheese, room temperature
- 3/4 cup Chocolate Hazelnut Spread
- 2 cups powdered sugar
- 1 tsp vanilla
To Assemble:
- 3/4 cup Chocolate Hazelnut Spread
- Chocolate Hazelnut Candy
Instructions
Make the Cake:
- Preheat the oven to 350°F.
- Spray two 8″ round cake pans with nonstick spray. Line the bottom of pans with parchment circles, cut to fit the pans. Spray the pans again to coat the parchment paper. Set aside.
- In the bowl of your stand mixer, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. With the paddle attachment on low, stir to combine.
- Add the remaining ingredients with the mixer still on low. Once all the ingredients are combined, turn the speed up to medium-low and mix for 2 minutes.
- Divide the batter evenly among the 2 cake pans and bake for 25-35 minutes, until the center is set and a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes and then remove them from the pans and cool completely on a wire rack.
Make the Filling:
- In the bowl of your stand mixer fitted with the whisk attachment, beat the heavy cream until stiff peaks form, 1-2 minutes. Transfer to another bowl and place it in the refrigerator until ready to use.
- In the stand mixer, beat cream cheese and chocolate hazelnut spread until smooth. Slowly add in powdered sugar and vanilla and beat until smooth and incorporated.
- Fold in reserved whipped cream. Afterward, return the mousse to the fridge to chill for at least 4 hours, or overnight.
To Assemble:
- When you’re ready to assemble, level one of the cakes by using a serrated knife or a cake leveler to remove the dome. Spread 1/2 cup of chocolate hazelnut spread over the cake. Next, spread half of the chilled cheesecake mousse on top, spreading it out until it’s about 1 inch from the edge of the cake. Place the second cake layer on top, and top that with the remaining mousse.
- Microwave the remaining 1/4 cup of chocolate hazelnut spread for 30-45 seconds until it reaches a pourable consistency. Drizzle it over the cake and garnish with chocolate hazelnut candy.
- Store the cake in the refrigerator until you’re ready to serve.
Notes
- Chocolate cake recipe from All Recipes.
- For best results, chill the finished cake overnight before slicing.
Nutrition
- Serving Size:
- Calories: 657
- Sugar: 69.5 g
- Sodium: 530.6 mg
- Fat: 31.4 g
- Carbohydrates: 91.8 g
- Protein: 7.8 g
- Cholesterol: 88.2 mg
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NOW, Kristan over at Confessions of a Cookbook Queen made a cake too. Also, she makes the more gorg cakes evah! Go check out her Chocolate Covered Strawberry Cake. It’d be perfect for Valentine’s Day, don’t you think?
I have been making this for YEARS and it is so so good. The frosting is incredible and tastes like icecream. Only thing is the frosting is always so runny for me, I can never get it to be firm enough to handle and the cake layers slide around. Is there anything I can do to make it firmer?
As I said I’ve been making this cake for years, and I’ve tried different cream cheese brands as well as chilling the frosting but nothing helps. 🙁
If your frosting is too soft you could add a bit more powdered sugar without it affecting the taste too much!
This is THE BEST chocolate cake EVER. I found this recipe several years ago on here and every member of the family has requested it for their birthday! I’ve made it a few dozen times and it is consistently amazing. I use dark chocolate cocoa powder and it turns out perfectly chocolatey and moist!
Hiya, Just wanted to ask, for cream cheese can we use Philadelphia or which to use? Thank you.
My son asked for hazelnut cream cake this year for his bday. Found this recipe and it turned out AMAZING!!! He and everyone at the party ABSOLUTELY loved it! Thank you for sharing
omg what a cake!! thanks so much for sharing your picture!!