Chocolate Hazelnut Layer Cake

Chocolate Hazelnut Layer Cake. Love it when a cake is as pretty as it is delicious! Starts with a one bowl chocolate cake!

This simple 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!

So this cake.

It’s kind of everything.






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.

Chocolate Hazelnut Layer Cake. Love it when a cake is as pretty as it is delicious! Starts with a one bowl chocolate cake!

It all starts with a one bowl chocolate cake recipe.

Told you it was simple…

Chocolate Hazelnut Layer Cake. Love it when a cake is as pretty as it is delicious! Starts with a one bowl chocolate cake!

Mix your dry ingredients together.

Then add your wet ingredients.

Chocolate Hazelnut Layer Cake. Love it when a cake is as pretty as it is delicious! Starts with a one bowl chocolate cake!

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.

Chocolate Hazelnut Layer Cake. Love it when a cake is as pretty as it is delicious! Starts with a one bowl chocolate cake!

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!

Chocolate Hazelnut Layer Cake. Love it when a cake is as pretty as it is delicious! Starts with a one bowl chocolate cake!

Mix that together with some softened cream cheese and powdered sugar…

Chocolate Hazelnut Layer Cake. Love it when a cake is as pretty as it is delicious! Starts with a one bowl chocolate cake!

Then Fold in some whipped cream…

Chocolate Hazelnut Layer Cake. Love it when a cake is as pretty as it is delicious! Starts with a one bowl chocolate cake!

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…

Chocolate Hazelnut Layer Cake. Love it when a cake is as pretty as it is delicious! Starts with a one bowl chocolate cake!

Then top that with some of your mousse.  A nice big scoop.  Then gently place your other layer on top.

Chocolate Hazelnut Layer Cake. Love it when a cake is as pretty as it is delicious! Starts with a one bowl chocolate cake!

Spread more of your mousse all over the top.

You might have a little extramousse.  Don’t tell anyone.

Chocolate Hazelnut Layer Cake. Love it when a cake is as pretty as it is delicious! Starts with a one bowl chocolate cake!

Top that with some chocolate hazelnut candies and drizzle more spread all over that bad boy.

Chocolate Hazelnut Layer Cake. Love it when a cake is as pretty as it is delicious! Starts with a one bowl chocolate cake!

You might die at how gorgeous and chocolately this is.

Well, maybe not DIE-die.  Just die-die.


Chocolate Hazelnut Cake

  • Author: Cookies & Cups


serves 10



  • 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


  • 8 oz heavy whipping cream
  • 8 oz cream cheese, room temperature
  • 3/4 cup Chocolate Hazelnut Spread
  • 2 cups powdered sugar
  • 1 tsp vanilla


  • 3/4 cup Chocolate Hazelnut Spread
  • Chocolate Hazelnut Candy



  1. Preheat oven to 350°
  2. Spray 8″ round cake pans with nonstick spray. Line bottom of pans with parchment circles, cut to fit pan. Spray pan again, coating the parchment paper. Set aside.
  3. In bowl of stand mixer combine first 6 ingredients. With paddle attachment on low, stir to combine.
  4. Add in remaining ingredients, one at a time with mixer still on low. Once all ingredients are mixed together turn speed up to medium low and mix for 2 minutes.
  5. Divide batter evenly among the 2 cake pans and bake for 25-30 minutes, until center is set and toothpick comes out clean.
  6. Allow to cool in pan for 10 minutes and then remove from pan and cool completely on a wire rack.


  1. In bowl of stand mixer, fitted with whisk attachment, beat your heavy cream until stiff peaks form, 1-2 minutes. Transfer to another bowl and place in refrigerator until ready to use.
  2. In stand mixer beat cream cheese and chocolate hazelnut spread until smooth. SLowly add in powdered sugar and vanilla and beat until smooth and incorporated.
  3. Fold in reserved whipped cream.


  1. Level one of the cakes, so it isn’t domed. Spread 1/2 cup of the Chocolate Hazelnut Spread on top of cake.. Next spread half of the Filling mixture on top, spreading out to 1 inch away from edge of cake. Top with the other cake. Place remaining filling mixture on top.
  2. Microwave remaining 1/4 cup chocolate hazelnut spread for 30-45 seconds until pourable consistency and drizzle over top. Top with Chocolate Hazelnut Candy.
  3. Store in refrigerator until ready to serve.


cake recipe from All Recipes


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?


95 Responses

  1. Well you’ve convinced me you’re a baker girl. You make it look so easy but we all know, not quite so easy some days 🙂

    Seriously I love this cake! The mega chocolate factor. The creamy dreamy filling with that spread and then cream cheese and those candies on top. Mmmm, SO GOOD! pinned

    1. Shelly

      I chilled the filling, and it’s totally fine. Just don’t spread it all the way out to the edge, so when you put the top layer on it can still spread. Also, you need to keep it chilled.

  2. Jaye L.

    Well, you’ve done it. You’ve convinced me to try a hazelnut dessert! I’ve never been a fan of hazelnuts or anything flavored by them. I avoid the gazillion recipes calling for Nutella on Pinterest. I will forego my morning cup of coffee (to which I’m seriously addicted) if all that is available is hazelnut coffee or creamer. But this cake. Oh, this cake just looks and sounds divine. This will be my next chocolate cake. Thanks a bunch for the recipe!!!

  3. Gary

    I’ve made something very similar except I used one of those Wilton cake mold pans that give you a big rectangle of filling in each slice and garnished with raspberries. A big hit!

  4. stina kolling

    This cake looks fantastic–it’s got All the Things. It’s pretty, it’s got chocolate, it’s edible…
    My only concern is cutting into it. When you cut into the thing, after having it in the fridge, did the mousse get all squished and spill out?

  5. I’m not sure what happened! Followed cake recipe to the letter, my pans overflowed all over my oven and the cake was totally collapsed. I’m not exactly a novice so I’m a little perplexed.. Any thoughts??

  6. Paz

    Hi Shelly! I have a quick question. Do you think I could make extra mousse and cover the edges of the cake as well as the top? Or would the mousse just slide off the sides. I would really like to to cover the whole outside of the cake and don’t want a slippery disaster! Thank you!!

  7. Brenda

    There is no block cream cheese in the UK but only soft cream cheese, how can I make the mousse stand using soft cream cheese instead?

    1. Shelly

      I imagine it would work completely fine. the block of cream cheese isn’t solid, and when it comes up to room temperature it is soft. Your product will work, as long as it’s not whipped.

  8. Kelley Dunfield

    Fantastic. I made this cake for a coworker’s birthday. Everyone loved it. It is very delicious.

    I subbed in coffee for the hot water. I found the cake fell a bit, but it did not go concave, so no worries. The cake itself was very moist – something you need with a refrigerated cake.

    Thanks so much for sharing this fabulous and easy recipe. I think I may be trying the mousse icing idea on other cakes!!!

  9. rachel joy

    I’m a tiny bit confused … what exactly was the first thing you spread onto the base layer? Just plain old hazelnut spread? Or with the cream cheese and icing sugar, but not the whipped cream? In the picture it looks lighter than just the straight-up spread. Making this for my son’s 10th birthday!

    1. Shelly

      Yes, plain hazelnut spread…it might look a little lighter because of the lighting, but it’s just plain spread and them the mousse layer!

  10. razan

    hi shelly,

    i made the cake and the mousse but the mousse kind of softened after i put the wipped cream even though the cream was stiff
    how can i make it the way it will stay stiff?

  11. Candy

    Not sure if I missed it but was step 7 demonstrated in the pics above when the heavy cream was added? Also, I don’t have a mixer. Is it ok to mix these ingredients by hand? Sorry, I’m new to baking 🙂

  12. apryl

    This cake mix does not work its too liquidy and it does not cook. It only makes a hug mess in the oven. I would use a cake mis out of the box…

  13. apryl

    I have followed the recipe and it did not taste very good. Its very very sweet. I like sweet stuff but this cake is too sweet. I wanted to make this cake because I like hazelnut but the only thing that makes this cake hazelnut is those darn candies nithing else about this cake is hazelnut. I am not makeing it again and I do not recommend anyone else waste ingredients On trying to make it either….

  14. Jess

    I was thinking of making this cake for a function that’s coming up and I was wondering if it has to be chilled because I won’t be able to for at least 2 hours. Will the cream to soft and run everywhere if it isn’t chilled? And also would I be able to put in less sugar or would it not work?? And how much is the least amount of sugar I could put in??

    1. Shelly

      Yes, definitely chill this cake! And I can’t recommend lessening the sugar, only because the powdered sugar helps stiffen the filling.

  15. ChefKitty

    I’ve made this several times to rave reviews. I have made a couple of modifications. I added 1 tablespoon of espresso powder to the batter and substituted 1/2 teaspoon hazelnut extract for 1/2 teaspoon of the vanilla. I also make my own chocolate hazelnut spread in my Vitamix so I don’t have any thing in it except the good stuff. I make it 3 times a year for a dear friend and it is a requirement when I visit him! Great recipe.

  16. Shannon

    I have been looking for a good moist chocolate cake and was so happy when I found this on Pinterest. This is now my go to chocolate cake. My boys love the hazelnut spread and this cake doesn’t last very long in my house. Thanks a million!

  17. Katie

    This is kind of a strange question but could anyone tell me how sweet the frosting is? I want to make this recipe into cupcakes instead and I will half the frosting recipe and use less if it’s really sweet, since you end up with more frosting on a cupcake than a cake!

  18. Phyllis

    I’ve made this cake several times and it’s always a big hit. The last time I made it was for a family dinner. When we got home from my sister’s I realized that I had forgotten to add the whipped cream to the frosting. When I told her we laughed because it was just as delicious without and no one even noticed.

  19. Fozzi Bear

    I fell in love with the picture and ingredient combination. A client had requested it and this was my first attempt. Unfortunately it was not what I expected. 1st the Hershey’s version has more chocolate than hazelnut so go with Nutella if you can. 2nd 2 cups of sugar was TOO much, I’m sorry to say because others really enjoyed it but I thought it was too sweet. I understand the need for it because this filling is very soft but it was never stable enough to hold its own under the weight of the cake on top of it without squishing out, maybe gelatin would be more stable. I didn’t use it, I just made a swiss bc with nutella, which also didn’t work bc it was too soft. Anyway, the drizzle on top was awesome- as was the hazelnut chocolates and the chocolate cake recipe is to dies for! 🙂

  20. Melissa

    I made this for my husband’s birthday, yesterday. Everyone loved it! Definitely don’t take the cake out until you are ready to serve. I took mine out a half hour before serving, and it was messy! 🙂

  21. Gayle

    I made this cake and you indicate to put 3/4 cup hazelnut spread in the filling.

    you then indicate the reserved 1/2 hazelnut spread later in the recipe??? Where did this come from?

    1. Shelly

      The remaining 1/2 cup hazelnut spread is listed in the ingredients for the “assembly”. YOu need the full 3/4 cup in the filling and then another 3/4 cup for the assembly. Hope that clears up the confusion!

  22. Daniela

    I made this cake a couple of weeks ago and my family absolutely devoured it! It was perfectly moist, not too sweet and positively deeeeeeelish! My only issue is that the cake collapsed when I tried to assemble it. However, even though it looked like a bit of a mess in the end, no one cared because it tasted so yummy! I can’t wait to make it again for Father’s Day (in Australia) next month. Thank you so very much for such a delicious recipe!

  23. Natsuki

    Woooow! looks yummy! I definitely have to make it
    I’d like to know how big is your measure cup? It’s like a 250ml cup? Coz we only use 200ml cups in Japan. Just wanna make sure to make good one! Thanks:)

  24. Thia Longb

    Made your Chocolate Hazelnut Layer Cake. OMG totally to die for. Easy to put together. Baked it for Son-in-law’s birthday and of cause I had to do ‘Quality Control’ and will be lucky if the cake last.
    Thank you. And my Son-in-Law will too. Cheers Thia

  25. Pei wen

    I just made it and everybody been loving it. It is so moist. I have been testing and searching of caffeine free chocolate cake for my son birthday cake.
    But my only problem is that the cake somehow rise not evenly, would you share what is wrong ?

  26. Jeremiah

    To make sure this cake is as rich and decadent as possible I would swap the vegetable oil for melted butter, the whole milk with buttermilk and the water with coffee. The butter makes it richer, the buttermilk ensures it’s moist, and the coffee enhances the chocolate flavor.

  27. melissa ten pierik

    Im making this for my son, his birthday is tomorrow :3 and I have to do it all manually. Much work but I managed ^^

  28. Elizabeth

    Just made the cake….tested it in 30 min. Not done, another 5, still not done. Seemed done after 3 more min.but fell to top of pan. Stuck in pan despite greasing & flouring. Looks & smell delicious. Will top with mousse & fix hollow spots. For daughter’s birthday tomorrow

  29. Adriana

    I used my recipe for the chocolate cake and i was looking for a hazelnut filling online. STumbled upon your gorgeous cake and I’ve decided on the spot to try you right filling. So easy to make and the taste is beyond delicious. Couldn’t be any happier with the end result. Recipe saved in my book, anybody should give it a try. THANK YOu!

  30. The cake was amazing but the mousse was too runny to put on the cake. I had to use double cream (I couldn’t get whipping cream) Would this have made a difference? Should I adapt the mousse for English ingredients?

    Val Brighton

  31. Sophie

    Ive just made this for my husbands birthday. Unfortunately the creme doesnt hold so well under the weight of the cake. I used double creme as thats all we have here in the UK. Its extrememly sweet, i reduced the cake suger amount to 1.5 cups seen as the receipe was so sugar laden. It tastes good though.

  32. Sharon

    Just made this for the second year in a row for my daughters birthday (per her request). Both times the filling oozed out of the cake. Delicious cake, but could not get it to look like your photos. Jumped on here to check out the comments.
    NOTE: in the printed recipe is does not say to chill the mousse filling before assembly. This is probably the biggest culprit in my “oozing”.
    Also, do you think I could add additional Whipped cream – to help stiffen the mouse and to cut the sweetness?

  33. Sharon

    Forgot the rating on my comment, we love this cake and the frosting. Really sweet, but it’s cake so totally allowed.

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  35. Chrys

    Just made this for my daughter’s b day. It was a hit!
    Full disclosure .. I used my own chocolate cake recipe but used the filling recipe which was amazing! I added toasted finely chopped hazelnuts in between the layers for texture and added flavour but it was so fluffy and yummy on its own. Will definitely make again. Was worried for a sec that the filling was going to squish out but it didn’t at all. So good. Thanks

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