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Slice cut from a chocolate hazelnut layer cake showing creamy filling

Ultimate Chocolate Hazelnut Candy Cake

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A tall, moist chocolate layer cake filled with silky chocolate-hazelnut cream, covered with fluffy chocolate frosting and finished with glossy chocolate ganache, hazelnut truffles, crunchy wafer pieces, and chocolate-hazelnut candies.

  • Total Time: 3 hours 15 minutes
  • Yield: 1 tall 8-inch three-layer cake, 16 servings

Ingredients

Scale

Chocolate Cake

  • 2 cups (240 g) all-purpose flour
  • 1 3/4 cups (350 g) granulated sugar
  • 3/4 cup (70 g) unsweetened natural cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon fine salt
  • 2 large eggs, room temperature
  • 1 cup (240 ml) whole milk, room temperature
  • 1/2 cup (120 ml) neutral vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (240 ml) hot coffee or hot water

Chocolate-Hazelnut Filling

  • 8 oz (225 g) full-fat block cream cheese, softened but still cool
  • 1 cup (about 300 g) chocolate-hazelnut spread
  • 1 cup (240 ml) cold heavy whipping cream
  • 1/3 cup (40 g) powdered sugar

Chocolate Frosting

  • 1 cup (226 g) unsalted butter, softened
  • 3 1/2 cups (420 g) powdered sugar
  • 3/4 cup (70 g) unsweetened cocoa powder
  • 1/3 cup (80 ml) heavy cream, plus more if needed
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon fine salt

Chocolate Ganache

  • 6 oz (170 g) semisweet chocolate, finely chopped
  • 1/2 cup (120 ml) heavy cream

Chocolate-Hazelnut Topping

 

  • 6–8 chocolate-hazelnut truffles
  • 4–6 chocolate-covered wafer pieces
  • 4–6 hazelnut-filled chocolate bites
  • 3–5 chocolate sprinkle truffles
  • Whole toasted hazelnuts, optional

Instructions

  • Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans. Line the bottoms with parchment paper.
  • Whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  • In another bowl, whisk the eggs, milk, oil, and vanilla. Add the wet mixture to the dry ingredients and mix just until combined.
  • Slowly stir in the hot coffee. The batter will become thin. This is normal. Divide it evenly among the three prepared pans.
  • Bake for 24–28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs and no wet batter.
  • Cool in the pans for 10 minutes. Turn the cakes onto wire racks, remove the parchment, and cool completely. Chill the layers for 30–60 minutes before assembly for easier handling.
  • Make the filling. Beat the cream cheese until smooth. Beat in the chocolate-hazelnut spread. In a separate cold bowl, whip the heavy cream and powdered sugar to medium-stiff peaks. Gently fold the whipped cream into the hazelnut mixture. Chill for 15–20 minutes if it feels too soft.
  • Make the frosting. Beat the butter until creamy. Gradually add the powdered sugar and cocoa. Add the heavy cream, vanilla, and salt. Beat until light and spreadable.
  • Level the cold cake layers if necessary. Put the first layer on a cake board. Pipe a ring of chocolate frosting around its edge to create a filling dam. Spread an even 1/3- to 1/2-inch layer of hazelnut filling inside.
  • Add the second cake layer and repeat. Add the third layer. Chill the stacked cake for 30 minutes.
  • Apply a thin crumb coat of chocolate frosting. Refrigerate for 20–30 minutes. Cover with the remaining frosting, leaving subtle spatula texture on the sides.
  • Refrigerate the frosted cake while making the ganache. Place the chopped chocolate in a heatproof bowl. Heat the cream until steaming, then pour it over the chocolate. Leave for 2 minutes and stir until glossy.
  • Let the ganache cool for about 10–20 minutes. Test one drip on the cold cake. It should move slowly without reaching the bottom immediately.
  • Create irregular ganache drips around the edge. Spread the remaining ganache over the top.
  • Arrange chocolate-hazelnut truffles, wafer pieces, hazelnut-filled chocolates, and sprinkle truffles on top. Cut several candies in half so their wafer and hazelnut centers remain visible.

 

  • Chill until stable. For the best texture, let individual slices stand at room temperature for about 15–25 minutes before serving.

Notes

  • Do not add extra flour when the finished batter looks thin.
  • Weigh the batter between the three pans for layers of similar thickness.
  • The cake layers must be completely cold before filling.
  • Use full-fat block cream cheese, not spreadable cream cheese from a tub.
  • A frosting dam is important because the whipped hazelnut filling is softer than buttercream.
  • Chill the cake before applying ganache.
  • Always test one ganache drip first.
  • Cut several candies in half to reproduce the visible wafer and hazelnut centers.
  • Keep the finished cake refrigerated because the filling contains cream cheese and whipped cream.

 

  • The exact topping quantity can be adjusted according to candy size.
  • Author: Elian Cove
  • Prep Time: 1 hour 15 minutes
  • Chilling/Additional Time: 1 hour 30 minutes
  • Cook Time: 24–28 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American-inspired

Find it online: https://recipesmind.com/ultimate-chocolate-hazelnut-candy-cake/