Introduction: The “White Whale” of Chocolate Cakes

This isn’t just another chocolate cake; it is a love letter to hazelnut spread. If you are the type of person who eats Nutella straight from the jar with a spoon, this is your cake.

This recipe achieves what many bakers consider the “white whale” of cake textures: it is incredibly fluffy and moist, yet sturdy enough to stack tall without collapsing. The secret lies in a brilliant technique: melting the chocolate hazelnut spread directly into hot coffee before adding it to the batter. This not only infuses every crumb with that distinct hazelnut aroma but also blooms the cocoa powder for a deeper flavor profile.

Paired with a silky chocolate hazelnut buttercream and the crunch of freshly roasted hazelnuts, this cake is a masterclass in texture. It’s rich without being heavy, and dependable enough for birthdays, Valentine’s Day, or any Tuesday that needs saving.

🥣 INGREDIENTS

Here is the table of ingredients (Yields: 12-16 Servings / Two 8-9″ pans or Three 6″ pans):

👩‍🍳 PREPARATION STEPS (Step-by-Step)

The steps are presented in the exact sequential order to ensure the perfect emulsion and rise.

Step 1: Prep and Preheat

1. Preheat your oven to 325°F (165°C).

2. Grease and flour two 8-inch or 9-inch cake pans (or three 6-inch pans).

3. Line the bottoms with parchment paper or silicone mats.

4. Timing Tip: Set your coffee to brew now so it is fresh and piping hot when needed.

Step 2: Mix the Dry Ingredients

1. In the bowl of a stand mixer (or a large bowl), whisk together the sugar, flour, cocoa, baking powder, baking soda, and salt.

2. Chef’s Note: Ensure you have sifted the flour and cocoa beforehand to prevent clumps.

Step 3: Mix the Wet Ingredients

1. In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla.

2. Whisk vigorously to fully emulsify the oil and eggs.

Step 4: The “Secret” Coffee Step

1. In a heat-proof jug, combine the very hot coffee and the ½ cup of chocolate hazelnut spread.

2. Whisk until the spread is completely melted and dissolved into the coffee.

3. Tempering: Very slowly pour the hot coffee mixture into the egg/buttermilk mixture while whisking constantly and quickly. (This prevents the eggs from scrambling).

Step 5: The Batter

1. Turn your mixer to low speed.

2. Slowly pour the wet ingredients into the dry ingredients.

3. The batter may look clumpy halfway through, but it will settle into a liquid consistency.

4. Stop the mixer immediately once combined. Scrape down the sides and bottom of the bowl.

5. Beat on medium speed for exactly 2 minutes. (Set a timer! This builds the structure).

Step 6: Bake

1. Pour the batter evenly into the prepared pans. Tap the pans on the counter to release air bubbles.

2. Bake for 25-30 minutes.

3. Doneness Test: A toothpick inserted in the center should come out with moist crumbs, but no raw batter. Do not overbake.

4. Cool in pans for 5-10 minutes, then transfer to a wire rack to cool completely.

Step 7: The Hazelnut Crunch (While cake cools)

1. Place whole hazelnuts on a baking sheet. Roast at 350°F (175°C) for 5-10 minutes until fragrant.

2. Place hot nuts in a clean kitchen towel and rub them together to remove the skins.

3. Let cool completely, then chop them finely.

Step 8: Assembly

1. Trim the rounded tops off the cake layers to level them.

2. Spread a layer of Chocolate Hazelnut Buttercream on the first sponge.

3. Sprinkle generously with chopped hazelnuts and mini chocolate chips. Optionally, drizzle extra Nutella here.

4. Stack the next layer and repeat.

5. Frost the entire exterior and decorate with remaining nuts.

Chef’s Guide & Conclusion

Mastering the Chocolate Hazelnut Cake

You have just created a dessert that rivals high-end bakery offerings. To ensure consistent perfection, keep these professional tips in mind:

1. Sifting is Non-Negotiable

In many recipes, sifting is optional. In this one, it is mandatory. Cocoa powder is notorious for forming hard little lumps that no amount of whisking will break down once wet. Sifting ensures your cake is airy and the chocolate flavor is evenly distributed.

2. The Coffee Connection

Don’t worry if you aren’t a coffee drinker; you won’t taste it in the final product. The hot coffee serves two purposes: it “blooms” the cocoa (releasing the flavor oils) and the heat melts the Nutella so it incorporates smoothly. If you absolutely cannot use coffee, use very hot water, but the chocolate flavor will be slightly less intense.

3. The “Two-Minute” Mix

Step 5 instructs you to beat for exactly two minutes. This is a specific technique for liquid-heavy batters. It develops just enough gluten to hold the air bubbles (structure) without making the cake tough (bread-like). Use a timer!

4. DIY Buttermilk

If you don’t have buttermilk, make your own: Add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then fill to the 1-cup line with room temperature whole milk. Let sit for 5-10 minutes until thickened.

Enjoy the crunch, the silkiness, and the rich chocolate comfort of this cake. It keeps well for 3-5 days at room temperature, making it a reliable friend for the week ahead.