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 Layer Cake
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 10 slices 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
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!
Ingredients
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
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
Assembly
- 3/4 cup Chocolate Hazelnut Spread
- Chocolate Hazelnut Candy
Instructions
Cake
- Preheat oven to 350°
- 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.
- In bowl of stand mixer combine first 6 ingredients. With paddle attachment on low, stir to combine.
- 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.
- Divide batter evenly among the 2 cake pans and bake for 25-30 minutes, until center is set and toothpick comes out clean.
- Allow to cool in pan for 10 minutes and then remove from pan and cool completely on a wire rack.
Filling
- 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.
- 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.
- Fold in reserved whipped cream.
Assembly
- 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.
- Microwave remaining 1/4 cup chocolate hazelnut spread for 30-45 seconds until pourable consistency and drizzle over top. Top with Chocolate Hazelnut Candy.
- Store in refrigerator until ready to serve.
Notes
cake recipe from All Recipes
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?
Can you please tell me if this can be made up ahead of time before putting it into the cake and if so how long can it be stored in the fridge.
looks easy enough but the batter is in my oven and has been for 35 mins and still liquid in the middle plus its dripping all down onto the bottom of my oven. Not working so far.
I made this cake and it is absolutely amazing! The cake is super moist. Loved it. My whole family loved it. This will be my go-to chocolate cake from now on!
Love hearing this!!! So glad you liked it!
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
This is my favourite recipe, ever. I’ve made it about 5 times now and it never fails. Thank you!!
Forgot the rating on my comment, we love this cake and the frosting. Really sweet, but it’s cake so totally allowed.
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?
Use less sugar in the frosting. No point trying to balance out the sugar with extra fat if you prefer it without the added sugar. I’ve never made it with the full amount of sugar as I add the sugar slowly to taste and about a quarter of the suggested amount is plenty for me
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.
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
I had the same issue. The mousse was too runny and the cake was sliding all over the place. Don’t know how to correct it
I have been making this mousse for a few years. It’s the family favourite for birthdays. I add a little bit of dissolved gelatin and it holds its shape better.
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!
So glad you liked it!!