Mocha Hazelnut Cake

Why You’ll Love This Recipe

This cake is the perfect balance of chocolate and coffee, with roasted hazelnuts adding a delightful crunch and aroma. It’s moist, flavorful, and elegant, yet approachable for home bakers. Whether served at a dinner party or enjoyed with an afternoon coffee, it’s a dessert that feels luxurious without being overly complicated.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

• All-purpose flour

• Cocoa powder

• Baking powder

• Baking soda

• Salt

• Granulated sugar

• Eggs

• Whole milk

• Strong brewed coffee (cooled)

• Vegetable oil

• Vanilla extract

• Roasted hazelnuts, finely chopped

For the frosting:

• Unsalted butter, softened

• Powdered sugar

• Cocoa powder

• Instant coffee granules dissolved in a little hot water

• Heavy cream

• Vanilla extract

Directions

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.

2. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

3. In another bowl, beat sugar and eggs until light and fluffy. Add milk, coffee, oil, and vanilla; mix until combined.

4. Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in chopped hazelnuts.

5. Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.

7. For the frosting, beat butter until creamy. Add powdered sugar, cocoa powder, dissolved coffee, heavy cream, and vanilla; beat until smooth and fluffy.

8. Frost the cooled cakes, stacking layers and spreading frosting on the top and sides. Garnish with extra hazelnuts if desired.

Servings and timing

This recipe makes about 12 servings. It takes approximately 25 minutes to prepare and 30 minutes to bake, plus cooling time.

Variations

• Add a layer of chocolate ganache between cake layers for extra richness.

• Use espresso instead of regular coffee for a bolder flavor.

• Substitute almonds or walnuts for hazelnuts if preferred.

• Make cupcakes instead of a full cake — adjust baking time to 18–20 minutes.

• Add a splash of hazelnut liqueur to the frosting for an adult twist.

Storage/Reheating

Store cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor. The cake can also be frozen (unfrosted) for up to 2 months; thaw before frosting.

FAQs

Can I make this cake without nuts?

Yes, simply omit the hazelnuts for a mocha-only flavor.

Can I use instant coffee instead of brewed coffee?

Yes, dissolve instant coffee granules in hot water to match the required amount.

Is this cake very sweet?

It’s balanced — the coffee cuts through the sweetness for a rich but not overly sugary flavor.

Can I make it gluten-free?

Yes, use a 1:1 gluten-free flour blend.

Can I use Nutella in the frosting?

Yes, replace part of the butter with Nutella for extra hazelnut flavor.

Can I make it ahead?

Yes, bake the cake layers a day in advance and frost before serving.

How do I get a stronger coffee flavor?

Increase the coffee concentration or add espresso powder to both the batter and frosting.

Can I use dark chocolate instead of cocoa powder?

Yes, melt and cool dark chocolate, then fold into the batter, reducing cocoa powder slightly.

What’s the best garnish?

Chopped hazelnuts, chocolate curls, or a dusting of cocoa powder all look great.

Can I serve it warm?

This cake is best served at room temperature to let the frosting set and flavors develop.

Conclusion

Mocha hazelnut cake is a decadent dessert that marries the boldness of coffee, the richness of chocolate, and the warmth of roasted hazelnuts. Elegant yet approachable, it’s the perfect centerpiece for celebrations or an indulgent weekend baking project.

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