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Chocolate Hazelnut Cake

Rated as 4.65 out of 5 Stars

"I created this cake for my son's birthday and it was a big hit. If you like hazelnuts and chocolate, this is THE cake!"
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Ingredients

servings 201
Original recipe yields 36 servings (3 layer, 9 inch round cake)

Directions

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  1. Prepare cake mix according to package directions, using required ingredients, plus pudding mix, vanilla, and an additional 1/4 cup of water. Spread batter evenly among three greased and floured 9 inch cake pans. Bake at temperature specified on cake mix box for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely, then chill in refrigerator for 30 minutes.
  2. In a double boiler over simmering water, melt chocolate chips. Gradually add 1/4 cup of the whipping cream, stirring constantly until smooth. Remove from heat and let cool to room temperature. Beat 3/4 cup of whipping cream until soft peaks form. Fold the whipped cream into the cooled chocolate mixture. Stir in 1/2 cup of the finely chopped hazelnuts. Chill 30 minutes.
  3. Beat remaining 2 cups of whipping cream until soft peaks form, then fold in the remaining 1/2 cup of chopped hazelnuts. Chill until ready to frost cake.
  4. Place 1 cake layer on cake plate. Spread 1/2 of the chilled chocolate mixture over top. Add another cake layer. Spread with other 1/2 of chocolate mixture. Top with last cake layer. Frost entire cake with hazelnut-whipped cream. Place 12 whole hazelnuts around top outer edge of cake as a garnish. This cake should be kept in the refrigerator.

Nutrition Facts


Per Serving: 201 calories; 13.9 18.4 2.5 30 157 Full nutrition

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Reviews

Read all reviews 27
  1. 37 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Delicious! I made this cake for my birthday and my husband and I both really enjoyed it. I used Cool Whip instead of whipping cream. I only used real whipping cream for the 1/4 cup you mix in...

Most helpful critical review

I was really excited to make this cake for my sister's birthday. I was confident that it would be delicious since it had so many great reviews. I was completely disappointed.The cake was bland a...

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Delicious! I made this cake for my birthday and my husband and I both really enjoyed it. I used Cool Whip instead of whipping cream. I only used real whipping cream for the 1/4 cup you mix in...

This cake was absolutely exquisite. Everything about this cake was delectable. I particularly enjoyed that this wonderfully chocolate cake was not too heavy. Like another reviewer mentioned -...

This is a great idea for a cake-mix cake - although I would suggest making the devil's food cake mix to the specifications listed under the "too much chocolate cake" recipe on this site - it use...

amazing amazing amazing! I substituted almonds for the hazelnuts and took it to a dinner party... everyone loved it and a few didn't believe it hadn't come from a bakery. this cake is going in...

Delicious cake! I only had two 9" cake pans so I made a 2- instead of 3-layer cake, so the extra filling I spread on top of the cake before frosting it. I didn't have any problem with letting ...

This was a wonderful cake! Wasn't too hard to make and turned out perfect the first time. Instead of using the whipping cream for the topping, I folded a teaspoon of almond extract into a tub ...

I made this cake for a family dinner and it's the only time a whole cake has been eaten before the end of the day. I usually take a bunch of leftovers home, but not this time. I did add some N...

Looking for a way to "jazz" up a chocolate cake mix? This was delicious. Instead of using the hazelnuts whipping cream (which sounds wonderful) I used the "Fluffy Creamy Icing" found on this ...

I was really excited to make this cake for my sister's birthday. I was confident that it would be delicious since it had so many great reviews. I was completely disappointed.The cake was bland a...