/Velvety Dark Chocolate & Hazelnut Cake Recipe
Velvety Dark Chocolate & Hazelnut Cake recipe

Velvety Dark Chocolate & Hazelnut Cake Recipe

Indulge in this decadent dark chocolate cake layered with a smooth hazelnut chocolate buttercream, perfect for any occasion.





  • Step 1.

    Preheat your oven to 180°C. Grease and line two 20cm cake tins.
  • Step 2.

    Begin with the cake: In a large mixing bowl, sift together 250g of plain flour, 70g of cocoa powder, 2 tsp of baking powder, and a pinch of salt.
  • Step 3.

    In a separate bowl, whisk together 200g of caster sugar and 200ml of vegetable oil until well combined. Add 2 large eggs, one at a time, fully incorporating each before adding the next.
  • Step 4.

    Gradually mix in the dry ingredients into the wet ingredients. Once combined, stir in 120ml of milk and 2 tsp of vanilla extract to form a smooth batter.
  • Step 5.

    Divide the batter evenly between the prepared tins. Bake for 25-30 minutes or until a skewer inserted into the centre comes out clean.
  • Step 6.

    Allow the cakes to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
  • Step 7.

    For the hazelnut chocolate buttercream, beat 150g of soft unsalted butter until light and fluffy. Gradually add 300g of icing sugar, 50g of cocoa powder, and 2 tbsp of milk, beating well between each addition.
  • Step 8.

    Stir in 100g of finely ground hazelnuts and 2 tbsp of hazelnut spread until the mixture is smooth and spreadable.
  • Step 9.

    Once the cakes have cooled, use a serrated knife to level them if necessary. Place one layer on your serving plate and spread with a third of the buttercream.
  • Step 10.

    Top with the second cake layer and use the remaining buttercream to cover the top and sides of the cake.
  • Step 11.

    Decorate with chopped hazelnuts and chocolate shavings before serving.


  1. 250 gPlain flour

  2. 70 gCocoa powder

  3. 2 tspBaking powder

  4. 1 pinchSalt

  5. 200 gCaster sugar

  6. 200 mlVegetable oil

  7. 2 Large eggs

  8. 120 mlMilk

  9. 2 tspVanilla extract

  10. 150 gSoft unsalted butter

  11. 300 gIcing sugar

  12. 100 gFinely ground hazelnuts

  13. 2 tbspHazelnut spread

  14. 50 gChopped hazelnuts

  15. 30 gChocolate shavings

Share this: