Today we're going to make a Chocolate and Hazelnut Cake—a dessert that combines rich chocolate and nutty hazelnuts in a fluffy, soft sponge. This cake is perfect for sharing with 3 people and can be a showstopper for any occasion.

We'll guide you step by step, including ingredient lists, precise measurements, and detailed baking instructions, so even if we are baking at home for the first time, we can get excellent results.

Ingredients

Cake Base:

- Unsalted butter: 50 g

- Chocolate: 65 g

- Egg yolks: 3

- Egg whites: 3

- Granulated sugar (for butter): 50 g

- Granulated sugar (for egg whites): 35 g

- Salt: 0.4 g

- Low-gluten flour: 50 g

- Vanilla extract: 2 ml

Filling and Glaze:

- Chocolate hazelnut spread: as needed

- Dark chocolate: 60 g

- Heavy cream: 60 g

- Butter: 10 g

Step by Step To Prepare The Cake

Step 1: Prepare the Butter

1. Cut 50 g of unsalted butter into small cubes.

2. Lightly melt the butter in a microwave or oven.

3. Place the melted butter in the freezer for a few minutes until it starts to solidify but remains soft.

4. Take it out at this stage; it should be firm yet easy to whip.

This method saves time and ensures smooth, fluffy butter for the cake.

Step 2: Melt the Chocolate

1. Place 65 g of chocolate in a heatproof bowl.

2. Melt it over hot water (double boiler method).

3. Allow the melted chocolate to cool to around 38°C.

This prevents the chocolate from seizing and helps it blend perfectly with the butter.

Step 3: Make the Chocolate Butter Batter

1. Whip the softened butter until pale and fluffy.

2. Add 50 g of sugar in three batches, mixing well each time.

3. Gradually fold in the melted chocolate in three portions, making sure each portion is fully incorporated.

4. Add the egg yolks one at a time, mixing well after each addition.

5. Add 2 ml of vanilla extract if desired.

After this step, we have a smooth, rich chocolate yolk batter.

Step 4: Whip the Egg Whites

1. In a clean, dry bowl, whisk 3 egg whites until foamy.

2. Gradually add 35 g sugar in three portions while whipping.

3. Continue until the egg whites form soft peaks that curl slightly when lifting the whisk.

This step adds air to the cake, making it light and fluffy.

Step 5: Fold Ingredients Together

1. Alternate folding egg whites and 50 g flour into the chocolate batter:

- Fold in 1/3 of egg whites.

- Add 1/2 of the flour and fold gently.

- Repeat with the remaining egg whites and flour in stages.

2. Use a spatula and fold carefully; avoid stirring in circles to keep the batter airy.

Step 6: Bake the Cake

1. Pour the batter into a greased 15 cm round cake pan.

2. Tap lightly to remove large air bubbles.

3. Bake in a preheated oven at 170°C for 30–40 minutes.

4. Allow the cake to cool completely before removing from the pan.

Step 7: Slice and Fill

1. Slice the cooled cake horizontally into two layers.

2. Spread chocolate hazelnut spread evenly on one layer.

3. Place the second layer on top to create a sandwich.

Step 8: Make and Apply the Glaze

1. Melt 60 g dark chocolate with 60 g heavy cream and 10 g butter over low heat.

2. Place the cake on a cooling rack.

3. Pour the chocolate glaze over the cake and tap the rack gently to let it spread evenly.

4. Chill the cake in the refrigerator for at least 4 hours to set the glaze.

Step 9: Serve and Enjoy

After chilling, slice the cake into portions and serve. The cake should be soft, rich, and glossy with a creamy hazelnut layer inside.

Tips for Best Results

- Use chocolate with pure cocoa butter for a smoother taste.

- Vanilla extract enhances flavor and reduces any bitterness.

- Folding gently preserves the air in the batter for a soft sponge.

Our Sweet Reward

Lykkers, making this Chocolate and Hazelnut Cake is both fun and rewarding. By following these detailed steps, we can enjoy a bakery-quality dessert at home.

Every slice is rich, fluffy, and nutty—a perfect treat for friends and family. Baking this cake shows that with patience and care, we can create something truly special.