Chocolate & Hazelnut Cake

Let me introduce you to my new favourite cake, she’s rich, moist, decadent & not too sweet, my chocolate & hazelnut cake. This one’s a proper teatime cake, super chocolatey & loaded with hazelnuts, the next best thing would probably just be eating Nutella straight with a spoon.

Chocolate & Hazelnut Cake

It may look extravagant but don’t be fooled, this pretty little chocolatey number is super easy to make, take one simple cake batter, divide it up three ways, flavour & swirl for a gorgeous marble effect.

Chocolate & Hazelnut Cake

The combination of chocolate & hazelnuts together is just heavenly, a much loved flavour the world over & this cake is nothing short of a winner, a real crowdpleaser. Pretty, chocolatey, easy, just three reasons why this is my new favourite.

Chocolate & Hazelnut Cake

(makes one 18cm bundt)


For the cake:

  • 60g hazelnuts
  • 240g butter
  • 420g caster sugar
  • 6 eggs, separated
  • 1 tsp vanilla extract
  • 170g plain flour
  • 2 tsp baking powder
  • 120ml milk
  • 4 tbsp cocoa powder

For the chocolate ganache:

  • 100g double cream
  • 50g dark chocolate
  • 20g toasted hazelnuts, chopped (to decorate)


  • Begin by greasing an 18cm bundt baking tin, making sure to coat all of the little grooves & nooks
  • Before making the batter, put all of the hazelnuts into the bowl of a food processor & pulse until just fine & there are no large pieces of hazelnut left in the bowl
  • To make the cake, add the butter to a large bowl or mixer, & beat to soften
  • Add the caster sugar to the bowl & beat until light & fluffy
  • Add the egg yolks & vanilla to the bowl & beat until well combined
  • Add the flour, baking powder & milk to the bowl & beat until everything is just combined
  • In a separate bowl, whisk up the egg whites until they’ve become pale, frothy & doubled in size
  • Taking one spoonful at a time, fold the egg whites through the cake batter
  • Next, divide the mixture up into 3 equal portions
  • Add the processed hazelnuts & half a tbsp of the cocoa powder to one of the portions & fold these through
  • Add the remaining cocoa powder to another portion of batter & mix this through until smooth
  • Now take a few spoonfuls from each mixture & dollop into the prepared cake tin
  • Then take a skewer or a table knife & gently swirl it through the batter in the tin, being careful not to overmix everything together
  • Bake the cake at 180C for 1 hour or until a skewer inserted into the centre of the cake comes out cleanly when removed
  • Leave the cake to cool in its tin for 10 minutes before removing & leaving to cool
  • To make the ganache, place the double cream into a small saucepan & gently heat until it begins to bubble
  • Remove the cream from the heat & add in the chocolate
  • Stir until the chocolate all melts & everything combines to become smooth & glossy
  • Pour the ganache over the top of the cooled cake before sprinkling over the chopped hazelnuts
Marble cake

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