Caramel Hazelnut Chocolate Cake

This caramel hazelnut chocolate cake is one of my favorites for birthdays and special events. It’s chocolate-y, rich and so delicious, everyone will just love it. Made of 3 layers of hazelnut chocolate cake filled with chocolate and salted caramel cream, topped with milk chocolate whipped cream and caramelized hazelnuts. If you like chocolate and hazelnuts – don’t miss this delicious cake!

Caramel Hazelnut Chocolate Cake

Photo: Natalie Levin

2.5 from 2 votes

Caramel Hazelnut Chocolate Cake

Servings 24 cm round cake pan
Author Natalie


For hazelnut chocolate cake layers:

  • 6 large eggs separated and at room temperature
  • 200 grams (1 cup) sugar
  • 2 tbsp. Frangelico liqueur
  • 1 tsp. vanilla extract
  • 140 grams (1 cup) all-purpose flour
  • 50 grams (1/2 cup) ground hazelnuts
  • 40 grams (4 tbsp.) cocoa powder
  • 10 grams (2 tsp.) baking powder

For chocolate and salted caramel cream:

  • 450 grams dark chocolate
  • 350 ml. (2 1/2 cups) whipping cream
  • 3 grams (3/4 tsp.) Atlantic sea salt
  • 180 grams (1 cup minus 2 tbsp.) sugar
  • 20 grams (1 tbsp.) glucose or corn syrup
  • 450 ml. (1 3/4 cups) whipping cream

For Frangelico syrup:

  • 100 ml. (1/2 cup) water
  • 100 grams (1/2 cup) sugar
  • 2 tbsp. Frangelico liqueur

For milk chocolate whipped cream (optional):

  • 100 grams milk chocolate
  • 125 ml. (1/2 cup) whipping cream
  • Some caramelized hazelnut chips for decoration


  1. Hazelnut chocolate cake layers: preheat the oven to 175c degrees and grease the pan.
  2. Whip the egg whites until whip foam begins to form. Add the sugar gradually while whipping until you get a firm and shiny meringue.
  3. Meanwhile, in a separate bowl whisk egg yolks, Frangelico and vanilla, and add into the meringue in a thin stream while whipping slowly.
  4. Add in flour, ground hazelnuts, cocoa and baking powder and fold gently until the mixture is completely uniform.
  5. Pour the mixture into the baking pan and flatten the top with a spatula. Bake for 28-33 minutes until a skewer inserted into the center of the cake comes out completely dry.
  6. Cool the cake completely at room temperature.
  7. When the cake is cold, slice it into 3 layers with a serrated knife.
  8. Chocolate and salted caramel cream: place the chopped chocolate in a bowl.
  9. In a small pot on medium-low heat, heat cream and Atlantic sea salt to a simmer.
  10. Meanwhile, place the sugar and glucose on a wide pan and form a caramel.
  11. Once the caramel is ready and golden, gradually and carefully pour it in the hot cream, stir with a wooden spoon, and cook on low heat only until the caramel is uniform and luscious.
  12. Pour the caramel mixture over the chopped chocolate, wait about a minute and whisk until you get a uniform, shiny ganache.
  13. Cool the ganache in the refrigerator until it is completely cold.
  14. Remove the cold ganache from the refrigerator, transfer into a mixer bowl and add in the remaining 450 ml. of cream. Whip at high speed until you get a uniform, stable cream.
  15. Frangelico syrup: in a small pot, put water and sugar and heat to a boil. Cook for 3-4 minutes in a boil and remove from heat.
  16. Cool the syrup completely and add in the Frangelico.
  17. Milk chocolate whipped cream: in a small bowl, melt the chocolate.
  18. Separately, whip the cream until stable.
  19. Add about 1/4 of the whipped cream into the melted chocolate and mix well until combined.
  20. Add in the remaining whipped cream and fold gently until you get a uniform chocolate whipped cream.
  21. Assemble the cake: generously brush the first layer of the cake in syrup.
  22. Pour over the cake about 1/4 of the chocolate and caramel cream and flatten with a spatula.
  23. Place another layer of cake on top, brush the second layer with syrup generously, and pour another 1/4 of the cream and flatten.
  24. Place the third layer on top, brush with syrup, and coat the cake with the remaining cream at the top and sides of the cake.
  25. Drizzle mounds of chocolate whipped cream on top of the cake and decorate with hazelnut chips.
  26. Refrigerate until serving.

Recipe Notes

  • Keep the cake in a closed container in the refrigerator for up to 6 days.
  • Instead of hazelnuts you can use any other nut you like.
  • Instead of Frangelico you can use brandy in the same amount.
Caramel Hazelnut Chocolate Cake

Photo: Natalie Levin

Caramel Hazelnut Chocolate Cake

Photo: Natalie Levin

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