Chocolate Hazelnut Cake

Hazelnut flavour combined with rich moist chocolate cake, a delicious combination.

Chocolate Hazelnut Cake

Chocolate Hazelnut Cake

Yield: 12 - 16
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Moist and delicious hazelnut chocolate cupcakes.


  • 120 grams of Butter
  • 60 grams of Dark Chocolate
  • 100 grams of Granulated Sugar
  • 160 grams of Brown Sugar
  • 2 Eggs*
  • 1 teaspoon of Vanilla Extract
  • 90 grams of Flour
  • 60 grams of Hazelnut Flour
  • 40 grams of Cocoa Powder
  • 10 grams of Baking Powder
  • 120 grams of Milk


  1. Preheat your oven to 180 degrees Celsius.
  2. Prepare your cake pan (18 cm or 20 cm) by brushing the inside of the pan with butter and lining it with baking paper OR place cupcake liners inside of a cupcake pan.
  3. Melt the butter and chocolate in a heat proof bowl on top of a saucepan with a small layer of water in it, on medium heat. Stir until the butter and chocolate have melted completely and are well combined.
  4. In a separate bowl, combine the flour, hazelnut flour, cocoa powder and baking powder.
  5. In another bowl mix together the two kinds of sugar, eggs and vanilla extract.
  6. Add the melted chocolate mixture into the egg mixture and combine.
  7. Add half of the flour mixture to the batter and mix it through.
  8. Next add in half of the milk and mix it through.
  9. Repeat the last two steps, so all of the flour mixture and milk is well incorporated.
  10. Divide the batter over 12 to 16 cupcake liners or pour it all in one cake pan.
  11. Bake the cake for about 25 minutes.
  12. Let it cool completely.

When is it done?

You'll know the cake is done when you insert a skewer or knife into the cake, pull it out and only a few moist crumbs stick to it. If there's wet batter attached: place it back in the oven.


*Make sure this ingredient is at room temperature.

This recipe makes 12 cupcakes or one cake with a diameter of 18 cm or 20 cm.

Used in the following recipes:


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