Hazelnut cake

Ingredients

• 150 gItalian 00 flour
• 150 gsugar
• 4eggs
• a small piece of peel from 1 untreated lemonlemon zest
• 1 sachetvanilla powder
• 1 pinchsalt
• 150 mlwater
• 100 gsugar
• 3 tablespoonsmaraschino liqueur
• 600 gmilk chocolate
• 215 gdouble cream
• 45 ghoney
• 100 ghazelnut paste
• 350 gcold double cream, for whipping
• 70 gNutella
• 215 g70% dark chocolate
• to tastetoasted hazelnuts

Instructions

1. 1

   Whisk the yolks

   Sift the flour with the vanilla powder. Separate the eggs, taking care not to get any yolk into the whites. Beat the yolks with 150 g sugar for 15 minutes with electric beaters, or 20–30 minutes by hand with a wooden spoon, until thick, pale and fluffy.

2. 2

   Check the mixture

   The yolk mixture is ready when it holds a trail: let a little fall from the whisk in a thin stream and check that it briefly sits on the surface, like writing.

3. 3

   Fold in the whites

   Fold the sifted flour mixture and lemon zest into the yolk mixture with a rubber or silicone spatula. In a separate bowl, whisk the egg whites with a pinch of salt until very stiff, then fold them in gently with an upward movement from the bottom of the bowl.

4. 4

   Bake the sponge

   Remove the lemon zest and pour the batter into a buttered, floured cake tin. Bake in a preheated oven at 160°C for about 35 minutes, checking with a skewer. Let the sponge cool until just warm, remove it from the tin and leave it to cool completely on a wire rack.

5. 5

   Make hazelnut ganache

   Finely chop the milk chocolate and melt it over a bain-marie or in the microwave. Warm 215 g cream with the honey in a small pan, stirring carefully until it is nearly boiling. Take it off the heat and pour it gradually over the chocolate, whisking; mix in the hazelnut paste until smooth.

6. 6

   Whip hazelnut ganache

   Let the ganache cool until lukewarm, cover it with cling film touching the surface and leave it to cool. Just before using, whip it with electric beaters for a couple of minutes. For the chocolate ganache, finely chop the dark chocolate and put it in a bowl.

7. 7

   Make chocolate ganache

   Pour 70 ml of the cold whipping cream into a bowl, whip it with electric beaters and fold in the Nutella. In a separate pan, bring the remaining cream almost to the boil, then take it off the heat and pour it over the chopped dark chocolate. Stir until the chocolate has melted.

8. 8

   Whip chocolate ganache

   Let the chocolate mixture cool for a few minutes, then transfer it to a bowl and whip it with electric beaters. Add the Nutella mixture and continue whipping to aerate the cream. Cover with cling film touching the surface and leave it to cool at room temperature. Place the first sponge disc on a serving plate and brush it with the soaking mixture.

9. 9

   Layer the cake

   Spread an even layer of hazelnut ganache over the first sponge disc using a piping bag or spatula. Add the second disc and brush it with the soaking mixture, then spread on a layer of chocolate ganache. Top with the final sponge disc, already moistened with the soaking mixture.

10. 10

    Finish and chill

    Spread the remaining hazelnut ganache over the top and sides of the cake. Cover the whole cake with toasted hazelnuts and refrigerate until ready to serve.

What is hazelnut cake?

This is a layered Italian cake built around a light sponge, a hazelnut cream and a chocolate cream. Its Italian-style sponge and nut-and-chocolate filling make it a celebratory dessert with plenty of contrast between airy cake and rich ganache.

The method relies on separating and whipping the eggs to give the sponge lift, rather than using a raising agent. Three sponge discs are layered with soaking mixture and two different ganaches, then finished with toasted hazelnuts.

Nutrition and macros by portion

The nutrition label shows one serving as written: 842 calories, 12g protein, 91g carbs, 48g fat.

The sponge and soaking mixture supply much of the carbohydrate, while the chocolate, cream and hazelnut paste contribute most of the fat. Eggs, cream, chocolate and nuts also provide protein, though this remains a rich dessert rather than a main protein source. Serve a slice with fresh berries to add a fresh contrast to the sweet, creamy cake.

The sponge depends on careful whisking

Yolk mixture: Beat the yolks and sugar until thick enough for a ribbon of mixture to briefly remain visible on the surface. This takes 15 minutes with electric beaters, or 20–30 minutes by hand with a wooden spoon.

Egg whites: Whisk them to very stiff peaks, then fold them in gently from the bottom of the bowl. A light touch helps keep the air in the mixture and gives the sponge its lift.

Keep the ganaches smooth

Hazelnut ganache: Pour the hot cream and honey gradually over the chopped milk chocolate, whisking as you go. Stir in the hazelnut paste only once the chocolate mixture is smooth.

Chocolate ganache: Let the dark chocolate melt in the hot cream before whipping it. The Nutella is mixed with separately whipped cream and folded in afterwards, so combine the mixtures thoroughly without losing all their air.

Watch the cooling stages

Sponge: Check it with a skewer after about 35 minutes at 160°C; the skewer should come out clean. Cool the sponge completely before cutting it into layers or adding ganache.

Ganache: Cool the hazelnut ganache before whipping, and let the chocolate mixture stand for a few minutes before whipping. If either is still warm, it may not hold the texture needed for spreading.

Layer for an even finish

Discs: Brush each sponge disc with the soaking mixture, including the top one, and spread the fillings in even layers. A piping bag or spatula works for the hazelnut ganache.

Coating: Spread the remaining hazelnut ganache over the top and sides before adding the toasted hazelnuts. Chill the assembled cake so it is ready to serve.

Serve it in small slices

The cake is rich, so neat slices are easier to enjoy than large wedges. A sharp knife wiped clean between cuts helps keep the layers defined.

Serve it on its own, or with fresh berries for a tart contrast. If you want a less sweet pairing, offer unsweetened tea or coffee alongside.

Recipe notes & tips

• Use room-temperature eggs so the yolks whip readily.
• Sift the flour and vanilla powder before folding them into the yolks.
• Fold the egg whites in gently to preserve as much volume as possible.
• Chop the chocolate finely so it melts evenly when the hot cream is poured over it.
• Cool the sponge completely before assembling the layers.
• Chill the finished cake until serving so the ganache layers are easier to cut.

Variations

• Extra crunch: Press additional chopped toasted hazelnuts around the sides of the cake.
• Coffee note: Add a little coffee to the soaking mixture for a subtle roasted flavour.
• Dark finish: Use a greater share of dark chocolate in the chocolate ganache for a less sweet result.
• Berry pairing: Serve each slice with fresh raspberries or strawberries for a tart contrast.
• No liqueur: Replace the maraschino in the soaking mixture with water if you prefer to avoid alcohol.

Common mistakes to avoid

• Under-whipped yolks: Beat until the mixture holds a visible ribbon on the surface.
• Deflated egg whites: Fold them in gently with an upward movement rather than stirring vigorously.
• Warm sponge: Wait until it is completely cool before slicing and filling it.
• Overheated cream: Bring it only nearly to the boil, then pour it over the chocolate off the heat.
• Warm ganache: Let it cool before whipping or spreading so it can hold its shape.
• Uneven layers: Spread each filling evenly and line up the sponge discs as you stack them.

How to store

Keep the assembled cake covered in the refrigerator and eat it within 3 days. Let a slice stand briefly at room temperature before serving so the ganache softens slightly; reheating is not recommended.

Frequently asked questions