Hazelnut cake is a dreamy nutty and moist layer cake that is sure to be a hit with your friends. Hefezopf It’s a great dessert for special occasions and can be made from scratch with no boxed mix required.
The cake is topped with a luxurious chocolate hazelnut praline creme mousseline and is simply irresistible! The perfect dessert for a romantic night in or a fun celebration with friends and family.
This recipe is adapted from one I grew up with and has remained my favorite. The cake is moist, nutty and not too sweet with a hint of cinnamon.
It is easy to make and a winner with the whole family. It tastes even better the next day and is very versatile! It can be dipped in icing, dusted with powdered sugar (also called confectioners or icing sugar), glazed with chocolate or just eaten en nature.
Preheat the oven to 350 degrees F. Line two 9-inch baking pans with parchment paper and spray the sides with nonstick cooking spray. Set aside.
Whisk the eggs, milk, melted butter and vanilla extract together until fully combined. Sift the flour, granulated sugar, baking powder and salt into a separate bowl and add it to the egg mixture a bit at a time. Keep mixing until everything is just incorporated and avoid overmixing to get a soft texture. Fold in the chopped hazelnuts and divide the batter evenly between the prepared pans. Bake in the oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the filling. In a small mixer bowl beat egg whites until soft peaks form. Gradually add 2 tablespoons sugar and beat until stiff peaks form. Fold into chocolate batter. Spread into prepared springform pan.
This frosting is so simple and a delicious way to top your cake! You just need some Nutella or a chocolate hazelnut spread to a simple buttercream and you have the best frosting ever!
The spread is key to this recipe- it should be fresh. If it’s not, the oils will separate and your buttercream will break or become gritty or oily! It’s a good idea to buy a new jar every so often.
For the filling, melt the butter over medium heat. Remove from the heat and cool to room temperature. In a large mixer bowl, combine the melted butter, melted chocolate, egg yolks and vanilla extract. Stir in the flour, liqueur and ground hazelnuts; mix until smooth.
You can also add chopped roasted hazelnuts to the filling. They give the filling a nice crunch and add an extra element of flavor to it. They are optional and can be stored in an airtight container at room temperature for up to a week or frozen for up to 6 months.
When it is done, let the cake cool on a wire rack for at least 15 minutes before removing it from the pan. This will help the cake to stay fresh for a few days before serving.