Easy chocolate hazelnut cake with a deeply rich cocoa flavor, a tender nutty crumb, and a texture so moist you'd swear it came from a bakery. I first made this on a rainy Saturday afternoon when I had hazelnut meal sitting in the pantry and zero plans, and it turned into one of those recipes I've made at least a dozen times since. The yogurt keeps it incredibly soft, the hazelnut adds this warm, almost toasty depth, and the whole thing comes together in under an hour with everyday ingredients.
If you love cozy chocolate bakes, you might also enjoy my Mango Mousse Cake for something a little lighter, or these White Chocolate Red Velvet Cookies when you're craving a smaller treat. And if you're a fan of nutty pastry vibes, my Pistachio Tart is calling your name too.
Why You'll Love This Chocolate Hazelnut Cake
This Chocolate Hazelnut Cake is the kind of recipe that works any time. Not just for birthdays or dinner parties, either. It's the cake for a Tuesday evening when you want something warm and chocolatey without spending two hours in the kitchen.
- The hazelnut meal gives it a naturally nutty flavor and a soft, dense crumb.
- Yogurt keeps it moist for days, even without frosting.
- One bowl, one layer, ready in under an hour.
- The optional hazelnut and chocolate chip topping bakes into something almost crunchy and caramelized.
- It works as an afternoon tea cake, a birthday cake, or a "I needed chocolate today" cake.
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Chocolate Hazelnut Cake Ingredients
Here's everything you'll need. It's a short, simple list.
See Recipe Card Below This Post For Ingredient Quantities
Dry Ingredients
- Plain/all-purpose flour : Forms the structure of the cake and keeps the crumb from getting too dense.
- Hazelnut meal : This is the heart of the recipe. It adds a warm, slightly toasty flavor and contributes to that soft, moist texture. Hazelnut flour works the same way.
- Unsweetened cocoa powder, sifted : Gives the cake its deep, rich chocolate flavor. Sifting it keeps the batter smooth and lump-free.
- Baking powder : Helps the cake rise and stay light despite the heavier hazelnut and cocoa.
- Baking soda : Works alongside the baking powder and reacts with the yogurt for an even, tender lift.
- Fine table salt : Balances the sweetness and brings out the chocolate flavor.
Wet Ingredients
- Large eggs, room temperature : Bind everything together and add structure. Room-temperature eggs mix more evenly into the batter.
- Light brown sugar : Sweetens the cake while adding a slight caramel warmth that pairs beautifully with the hazelnut.
- Unsalted butter, melted and cooled : Adds richness and keeps the crumb tender. Make sure it's cooled before adding so it doesn't scramble the eggs.
- Natural/plain yogurt : This is the secret to how moist this cake stays. It also adds a very mild tang that balances the richness.
Optional Toppings
- Skinned hazelnuts, roughly chopped : Scatter these on top before baking for a little crunch and visual warmth.
- Dark chocolate chunks or chocolate chips : Melt into the top of the cake as it bakes, giving you little pockets of extra chocolate in every bite.
How to Make Chocolate Hazelnut Cake
Here's the method from start to finish.
Preheat the oven: Set your oven to 180°C (350°F). Line the bottom of a 22 cm (8-inch) springform pan with parchment paper and lightly grease the sides with a neutral oil.
Mix the dry ingredients: In a medium bowl, whisk together the flour, hazelnut meal, sifted cocoa powder, baking powder, baking soda, and salt. Set the bowl aside.
Whisk eggs and sugar: In a large mixing bowl, whisk the eggs and brown sugar together for 3 to 4 minutes, until the mixture looks lighter, thicker, and a little bubbly. This step builds the base texture of your cake.
Add the butter and yogurt: Whisk in the cooled melted butter until combined, then add the yogurt and mix again until smooth.
Combine wet and dry: Add the dry ingredient mixture to the wet bowl and stir gently until just combined. Stop as soon as no dry flour remains. The batter will be slightly thick, and that's exactly right.
Fill the pan: Pour the batter into your prepared springform pan and spread it evenly with a spatula. If you're adding toppings, scatter the chopped hazelnuts and chocolate chunks evenly across the top now.
Bake: Place the pan in the preheated oven and bake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. The top should look set and the edges will pull away slightly from the pan.
Cool: Transfer the pan to a cooling rack and let the cake cool completely before releasing it from the springform. Removing it too early can cause it to crack or fall apart in the center.
Substitutions
No hazelnut meal? You can make your own by pulsing blanched hazelnuts in a food processor until fine. Almond flour is also a good swap and gives a slightly milder flavor.
No yogurt? Sour cream works in equal measure. Full-fat Greek yogurt is another solid option.
Dairy-free? Swap the butter for melted coconut oil and use a plain dairy-free yogurt.
No springform pan? A regular 22 cm round cake pan works. Just line it well and let the cake cool fully before flipping it out.
Want it richer? Dutch-process cocoa powder gives a darker, smoother chocolate flavor if you have it on hand.
Equipment For Chocolate Hazelnut Cake
- 22 cm (8-inch) springform pan
- Baking paper or parchment paper
- Medium mixing bowl
- Large mixing bowl
- Whisk
- Measuring cups and spoons, or a kitchen scale
- Cooling rack
- Food processor (optional, for homemade hazelnut meal)
A kitchen scale makes a real difference in this recipe since the dry ingredients are measured in grams. If you only have cups, it still works, but weighing gives you the most consistent results.
How to Store This Chocolate Hazelnut Cake
Room temperature: Keep the Chocolate Hazelnut Cake in an airtight container at room temperature for up to 3 days. The yogurt keeps it from drying out.
Refrigerator: Stored in the fridge, it stays fresh for up to 5 days. Let it come to room temperature before serving for the best texture.
Freezer: Wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature or warm gently in a low oven.
Ways to Serve It
This Chocolate Hazelnut Cake is lovely as-is, but here are a few easy ways to make it a little more special.
With whipped cream: A soft cloud of lightly sweetened whipped cream on each slice balances the richness beautifully.
Dusted with powdered sugar: A simple dusting gives it a classic look and a little extra sweetness without overpowering the chocolate hazelnut flavor.
With a hot drink: A strong cup of coffee, an espresso, or a milky tea alongside a slice is the kind of afternoon that feels like a treat.
Warm with ice cream: Gently warm a slice and serve it with a scoop of vanilla ice cream. The contrast of warm cake and cold cream is hard to beat. If you want more indulgent ideas, check out my Texas Tornado Cake or these Mini Chocolate Éclairs for your next dessert spread.
Expert Tips
Don't overmix the batter. Once the dry ingredients go in, stir only until no flour streaks remain. Overmixing develops gluten and can make the cake tough.
Cool the butter before using it. Pouring hot melted butter into the egg mixture can start cooking the eggs. Give it a few minutes to cool to room temperature first.
Sift the cocoa powder. Cocoa tends to clump, and lumps don't always break down during mixing. Sifting it takes an extra 30 seconds and keeps the batter smooth.
Test for doneness carefully. Every oven is different. Start checking at 40 minutes, and use a toothpick inserted into the very center of the Chocolate Hazelnut Cake. If it comes out with just a couple of moist crumbs, the cake is done. A clean toothpick is fine too.
If you enjoy easy one-bowl bakes like this, my Puff Pastry Apple Tartlets are another low-fuss recipe worth bookmarking, and the Italian Bread is perfect for rounding out a relaxed weekend baking session.
FAQ
How do you make an easy chocolate hazelnut cake?
You whisk eggs and sugar, add melted butter and yogurt, then fold in a mix of flour, hazelnut meal, and cocoa powder. Pour into a lined springform pan, add toppings if you like, and bake at 180°C for 40 to 45 minutes. It's a one-bowl recipe that comes together in about 15 minutes of hands-on time.
Can I use hazelnut flour instead of hazelnut meal?
Yes, they're essentially the same thing. Hazelnut flour is sometimes slightly finer, but both work in this recipe without any adjustments. If you can only find whole hazelnuts, pulse them in a food processor until they reach a fine, powdery consistency.
Why is yogurt used in chocolate cake?
Yogurt adds moisture and keeps the crumb tender for days. It also adds a slight tang that balances the richness of the butter and cocoa. It's one of the best tools for a moist chocolate cake recipe without needing a complicated method.
How do you keep chocolate cake moist?
The yogurt in this recipe does most of the work. Storing the cooled cake in an airtight container also helps it stay soft. Avoid overbaking, and don't cut into it while it's still hot since cooling completely allows the crumb to settle and retain moisture.
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Pairing
These are my favorite dishes to serve with Chocolate Hazelnut Cake
Chocolate Hazelnut Cake
Ingredients
Method
- Preheat the oven to 350°F (180°C). Line the base of an 8-inch springform pan with parchment paper and lightly grease the sides.
- Combine the flour, hazelnut meal, cocoa powder, baking powder, baking soda, and salt in a medium bowl until evenly mixed.
- Whisk the eggs and brown sugar together for about 3 to 4 minutes until pale, fluffy, and slightly increased in volume.
- Mix the cooled melted butter into the egg mixture, then whisk in the yogurt until smooth.
- Gradually fold the dry mixture into the wet ingredients using a spatula, mixing only until no streaks of flour remain. The batter should be thick with a slightly textured appearance.
- Transfer the batter into the prepared pan and smooth the surface. Sprinkle the chopped hazelnuts and chocolate chunks evenly over the top if using.
- Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cake cool in the pan for about 15 minutes before releasing the sides, then cool completely on a wire rack.
- Once fully cooled, slice and serve as is or with whipped cream, fresh berries, or a dusting of cocoa powder if desired.
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