This recipe for a decadent hazelnut chocolate cake is a labor of love, combining rich layers of chocolate sponge, creamy espresso-infused filling, and a glossy hazelnut chocolate glaze. Perfect for special occasions, this cake is a showstopper that will impress your guests with its intricate flavors and textures.
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Preheat the oven to 170°C (340°F). Prepare a mousse ring or cake pan by lining the sides and bottom with parchment paper.
Mix the flour, corn starch, cocoa powder, and salt together. Sift the mixture.
In a mixing bowl, combine the whole eggs, egg yolks, and sugar. Place the bowl over a pot of simmering water and whisk at high speed for about 5–8 minutes until the mixture triples in volume, becomes thick, and turns pale yellow.
Microwave the butter and dark chocolate for 20 seconds, then stir until smooth. Keep the mixture warm.
Add half of the sifted dry ingredients to the egg mixture. Gently fold using a cutting motion until no dry spots remain. Repeat with the remaining dry ingredients.
Immediately fold the melted butter and chocolate mixture into the batter until fully incorporated.
Pour the batter into the prepared mousse ring or cake pan, filling it about 70% full. Bake at 170°C (340°F) for 35 minutes. Check doneness by inserting a skewer into the center; it should come out clean.
Remove the cake from the pan by lifting it with the parchment paper. Let it cool completely on a wire rack before slicing into 3 or 4 layers.
Combine the dark brown sugar, espresso powder, and whipping cream A in a bowl. If the sugar clumps, place the bowl over a pot of simmering water and stir until dissolved. Chill in the refrigerator until cold.
Once cooled, add whipping cream B to the mixture and whip until soft peaks form. Divide the whipped cream in half—place one half in a piping bag for filling and reserve the other half for frosting the cake.
Pipe the filling onto one layer of the cake and spread it evenly with an offset spatula. Place another layer of cake on top and repeat the process.
Place three large dollops of whipped cream on the top layer. Push the cream toward the edges and spread it thinly over the sides. Chill the cake in the refrigerator for 15–30 minutes until it reaches about 4°C (39°F).
Spread the hazelnuts on a baking sheet and roast at 170°C (340°F) for 10–15 minutes until golden. Chop into small pieces with a serrated knife.
Combine the leftover whipped cream and chopped milk chocolate in a heatproof bowl. Place the bowl over a pot of simmering water and stir until melted. Optionally, add corn syrup for extra shine.
Use an immersion blender to emulsify the glaze for a smoother, glossier finish.
Stir the chopped hazelnuts into the glaze. Check the temperature with a thermometer—it should be between 23–26°C (73–79°F).
Pour the glaze over the chilled cake in one go. Use an offset spatula to quickly spread the glaze over the top and push it down the sides. Smooth the top first, then fill in any gaps on the sides.
Chill the cake for another 5–10 minutes. Slice with a hot knife and enjoy!
Avoid using dark chocolate for the glaze, as it may not taste right. Opt for milk chocolate with cocoa butter for the best results.
Let the frosted cake chill for at least 15 minutes to ensure the whipped cream is cold and stable before glazing.
Use a thermometer to ensure the glaze is between 23–26°C (73–79°F). If it’s too hot, it will melt the whipped cream layer and deform the cake. If it’s too cold, the glaze won’t flow smoothly.
Adding a small amount of corn syrup and thoroughly emulsifying the glaze with an immersion blender will improve its glossiness.
Can I substitute hazelnuts in the glaze?
Yes, you can substitute hazelnuts with walnuts, pecans, or almonds.
What is the ideal temperature for the glaze?
The glaze should be between 23–26°C (73–79°F) for optimal consistency and shine.
Can I use dark chocolate for the glaze?
It is recommended to use milk chocolate for the glaze as dark chocolate may alter the taste.
How do I know if the eggs are whipped enough?
Lift the whisk and let the batter fall in a ribbon shape. If you can draw a figure 8 on the surface and the trace remains visible for at least 3 seconds, the mixture is ready.
How long should I chill the cake before glazing?
Chill the frosted cake for 15–30 minutes until it reaches about 4°C (39°F) before glazing.
