Chocolate and Hazelnut Cake

I saw this cake on TV and really wanted to make it. However I couldn’t find the recipe, so I made up my own and it turned out really nice. It is certainly an adult cake, very rich and moorish, yet not too sweet and slightly boozey. The hazelnuts just take the chocolate cake to a whole new level. Definite favourite!


  • 100 g dark cooking chocolate
  • 100 g unsalted butter
  • 1 tsp instant coffee
  • 50 ml water
  • 1 cup ground hazelnuts (use food processor or smoothy maker to ground them)
  • 1 cup self raising flour
  • 1 tbsp cocoa powder (not the instant one, but proper cocoa)
  • 1/4 tsb baking powder
  • 50 ml amaretto
  • 1 cup sugar
  • 4 medium eggs
  • small jar of good quality hazelnut chocolate spread, I used the Whole Earth Crunchy Hazelnut Spread
  • optional a handful of chopped hazelnuts for the top
You will also need a 20 inch round baking tin and baking paper.

Cooking Method

First you need to melt the chocolate. Break the chocolate into chunks and add in a bowl. Add the coffee, butter and water and put the bowl over a pan with boiling water. Make sure the bowl isn’t touching the water, as you don’t want to cook the chocolate, just melt it. Reduce the heat so the water is only just boiling and leave for about 10-15 minutes or until the chocolate is melted. There is no need to stir it too much, just stir at the end to mix all the ingredients well. Set aside and let it cool down a bit.

Meanwhile heat up the oven to 180 C and line your cake tin with baking paper. While the chocolate is cooling down, mix the rest of the ingredients into a separate bowl. First beat the eggs and the sugar until nice and fluffy, then add the amaretto, cocoa, flour, ground hazelnuts and baking powder and fold in well. Last add the chocolate mix and fold in well.

Pour the cake mix into the cake tin and bake in the preheated oven for 40- 45 minutes or until a tooth pick stuck in the middle comes out clean. I always do the toothpick test when baking just to be on the safe side.

Once the cake is ready, take it out of the oven and let it cool down for 15-20 minutes in the tin before you take it out on a rack. Once the cake is completely cooled down, transfer it to a serving dish and spread generously on top with the chocolate hazelnut spread. If you haven’t got the chunky one, just sprinkle a few chopped hazelnuts on top. It is ready to serve, however as with most cakes it always tastes better on the next day. Store in the fridge for up to a week.


I hope you enjoy my recipe, please let me know what you think!

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