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When the scent of hazelnuts and chocolate fills the air, it’s impossible not to be transported to a world of indulgence. This Hazelnut and Chocolate Layer Cake, inspired by the traditional Hungarian Esterhazy Torte, combines soft hazelnut dacquoise and silky chocolate pastry cream for a luxurious experience. The intricate layers are not just about looks; they offer a delightful crunch and melt-in-your-mouth texture that elevates any special occasion.

I discovered this recipe during a cozy afternoon spent browsing my favorite cookbooks, captivated by the elegance of this classic dessert. With its glossy chocolate glaze and crunchy topping of toasted hazelnuts, it’s a feast for both the eyes and the palate. While it may seem daunting at first, don’t let the complexity deter you—each step is a labor of love that leads to a stunning masterpiece worthy of celebration.

So let’s dive in and embrace the joy of baking this exceptional cake, perfect for impressing guests or treating yourself to something truly special!

Why is Hazelnut And Chocolate Cake irresistible?

Sublime Layers: The rich combination of hazelnut dacquoise and chocolate pastry cream creates a melt-in-your-mouth experience that is truly unforgettable.
Gourmet Appeal: This cake exudes elegance, making it the ideal centerpiece for any celebration, impressing guests and loved ones alike.
Versatile Ingredients: Swap hazelnuts for almonds or walnuts for a unique twist, tailoring the flavor to your preference.
Visual Delight: The glossy chocolate glaze and crunchy topping not only taste divine but also elevate the cake’s appearance, making it a feast for the eyes.
Make-Ahead Marvel: Get ahead of your baking game by preparing components in advance—save time while still delivering a spectacular dessert.
Perfect for Any Occasion: Whether it’s a birthday, anniversary, or just because, this cake is sure to make any moment feel special.

Hazelnut And Chocolate Layer Cake Ingredients

For the Pastry Cream
• Whole Milk – Provides a creamy base for the pastry cream; use non-dairy milk for a lactose-free option, though it may affect texture.
• Vanilla Bean Paste – Adds depth of flavor; pure vanilla extract can work in a pinch.
• Corn Starch – Thickens the pastry cream; essential for maintaining the right texture.
• Caster Sugar – Sweetens the pastry cream; granulated sugar can be substituted if finely ground.
• Dutch Processed Cocoa Powder – Enhances chocolate flavor; regular cocoa may alter the final taste.
• Egg Yolks – Adds richness and helps thicken the pastry cream; essential for structure.
• Unsalted Butter – Provides richness and smoothness; vegan butter is an excellent substitute for a dairy-free version.
• Dark Cooking Chocolate – Delivers a rich chocolate taste; high-quality chocolate is recommended.

For the Dacquoise and Praline
• Toasted Hazelnuts – Adds flavor and crunch; vital for this Hazelnut And Chocolate Layer Cake, as they enhance multiple components.
• Granulated Sugar (for praline) – Creates the caramelized component; brown sugar may alter flavor.
• Water and Glucose Syrup – Necessary for making praline; corn syrup can replace glucose syrup if needed.
• Bicarbonate of Soda – Important for praline texture; no substitutes are recommended.
• All-Purpose Flour – Provides structure for the dacquoise; gluten-free flour may work but will change texture.
• Egg Whites – Crucial for the meringue in the dacquoise; do not replace as they ensure lift.

For the Glaze
• Salt – Enhances overall flavor; sea salt or kosher salt can be used.
• Powdered Sugar – Essential for a smooth glaze; granulated sugar can be powdered if necessary.
• Glucose Syrup (for glaze) – Helps achieve a silky texture; honey or corn syrup can be used as alternatives.

How to Make Hazelnut And Chocolate Layer Cake

Prep Hazelnuts: Toast 450g of hazelnuts at 180°C (355°F) for 20 minutes. Allow them to cool completely to release their delicious aroma and enhance their flavor.
Make Chocolate Pastry Cream: In a saucepan, combine dry ingredients, whisk in egg yolks, and slowly add warmed milk and vanilla. Cook over medium heat until thickened, then whisk in butter and dark chocolate until smooth. Strain and chill overnight for the best texture.
Prepare Hazelnut Praline: In a pan, cook sugar, water, and glucose syrup until golden brown. Stir in toasted hazelnuts and bicarbonate of soda. Carefully pour onto an oiled tray, cool it down, and process into a smooth paste.
Make Hazelnut Dacquoise: Process 300g toasted hazelnuts into a fine flour. Whip egg whites with sugar until stiff peaks form, then gently fold in the hazelnut flour. Pipe into desired layers and bake at 170°C (340°F) for about 15 minutes until just golden.
Layer Cake: In a springform pan lined with acetate, alternate layers of hazelnut dacquoise and chocolate pastry cream. Repeat until all layers are used and save some pastry cream for coating the sides.
Prepare Glaze: For the vanilla glaze, mix powdered sugar and unsalted butter until smooth. For the chocolate glaze, incorporate cocoa into the vanilla glaze. Pour the vanilla glaze over the assembled cake, then pipe chocolate glaze on top and feather with a toothpick for decoration.
Chill Cake: Refrigerate the cake for at least 4 hours, or preferably overnight, to allow the flavors to meld beautifully and the texture to set.
Finish: Carefully unwrap the acetate, coat the sides of the cake with the reserved pastry cream, and press finely chopped hazelnuts onto the sides for a delightful crunch.

Optional: Serve with a dollop of whipped cream to balance the rich flavors.
Exact quantities are listed in the recipe card below.

Make Ahead Options

This Hazelnut and Chocolate Layer Cake is a fantastic choice for meal prep enthusiasts looking to save time while creating an indulgent dessert! You can prepare the hazelnut dacquoise and hazelnut praline up to 3 days in advance, storing them in airtight containers to maintain their quality. The chocolate pastry cream can also be made 24 hours ahead; simply cover it with plastic wrap to prevent a skin from forming. When you’re ready to assemble, layer the dacquoise and pastry cream as instructed, glaze the cake, and refrigerate for at least 4 hours or overnight. This method ensures that your cake will be just as delicious, giving you the luxury of having a stunning dessert ready to impress at a moment’s notice!

Hazelnut And Chocolate Cake Variations

Feel free to get creative with your Hazelnut and Chocolate Layer Cake by exploring these delightful twists and swaps that will elevate your baking experience!

Nut Swap: Replace hazelnuts with almonds or walnuts for a different flavor profile while keeping the same decadent texture. Each nut offers its unique charm, bringing new nuances to this luxurious dessert.
Sweetness Adjustments: Use honey or agave syrup instead of sugar for a natural sweetener alternative. Not only does it add a different dimension of flavor, but it also aligns with a health-conscious choice.
Gluten-Free: Substitute all-purpose flour with a gluten-free blend to make this layered cake friendly for gluten-sensitive loved ones. Ensure you select a blend crafted for baking for the best results, maintaining the structure and taste.
Chocolate Variations: Experiment with milk or white chocolate in the pastry cream for a sweeter profile, appealing to chocolate lovers who prefer a lighter taste. Each chocolate variety will impart its distinct flavor, creating a delightful twist.
Flavor Infusion: Infuse the cream with espresso or orange zest to add an extraordinary flavor depth. A splash of coffee enhances richness, while orange zest brightens and complements the chocolate beautifully.
Crunchy Topping: Finish off your cake with a sprinkle of toasted coconut or crushed pistachios instead of hazelnuts for a festive flair and added texture. These toppings not only add crunch but also a unique and stunning look that grabs attention.
Dairy-Free Delight: Use vegan butter and coconut cream in place of regular butter to create a completely dairy-free version without losing any creaminess. This way, everyone can indulge in your delicious creation!
Spicy Kick: Add a hint of cayenne pepper or cinnamon in your chocolate pastry cream to surprise the taste buds, giving a warming undertone that perfectly balances the sweetness.

Let your imagination run wild as you tailor this cake to suit your taste and your guests!

Expert Tips for Hazelnut And Chocolate Layer Cake

Toast Hazelnuts Thoroughly: Ensure hazelnuts are properly toasted for maximum flavor. Under-toasting can lead to a bland taste.
Monitor the Pastry Cream: Use a thermometer when making chocolate pastry cream; it should reach a thick consistency without boiling.
Fold Gently: When combining egg whites with dry ingredients for the dacquoise, fold gently to maintain volume—this prevents a dense texture.
Chill Components Properly: Ensure that each component, especially the pastry cream and praline, is thoroughly chilled. This helps achieve the perfect texture in your Hazelnut And Chocolate Layer Cake.
Use Quality Ingredients: High-quality dark chocolate enhances the flavor; don’t compromise on quality for the best results.
Be Precise with Measurements: Baking is a science. Accurate ingredient measurements are crucial for achieving the desired results in your cake.

Storage Tips for Hazelnut And Chocolate Layer Cake

Room Temperature: Allow the cake to sit uncovered for no more than an hour after serving to maintain its excellent texture without drying out.

Fridge: Store the cake in an airtight container in the fridge for up to 3 days to keep the layers fresh and moist.

Freezer: For longer storage, wrap the cake tightly in plastic wrap and then foil, freezing it for up to 1 month. Thaw in the fridge overnight before serving.

Reheating: Enjoy the cake chilled, or let it come to room temperature for about 30 minutes before indulging for the best flavor experience.

What to Serve with Hazelnut and Chocolate Layer Cake?

Indulging in a slice of this luxurious cake is just the beginning—pair it with delightful accompaniments to elevate the experience even further.

Whipped Cream: A dollop of freshly whipped cream balances the rich flavors, adding a light and airy texture to each bite.
Fresh Berries: Juicy raspberries or strawberries provide a refreshing contrast, cutting through the cake’s sweetness and enriching each mouthful.
Espresso: A shot of robust espresso creates a wonderful harmony with the chocolate, enhancing its depth while providing a warm, cozy vibe.
Vanilla Ice Cream: The creamy coldness of vanilla ice cream complements the cake’s richness, creating a classic and comforting dessert duo.
Hazelnut Coffee: Brew a cup of hazelnut-flavored coffee to mirror the cake’s nutty notes, offering a warm beverage that complements the dessert beautifully.
Chocolate Ganache Drizzle: For those who crave more decadence, serving with a drizzle of chocolate ganache can intensify the cake’s rich chocolate flavor while adding a luxurious touch.
Toasted Coconut Flakes: Sprinkle a handful of toasted coconut flakes on top for a tropical twist that adds both crunch and a delicate flavor contrast.
Fruit Compote: A warm fruit compote, such as raspberry or cherry, can provide a tangy-sweet topping that beautifully balances the cake’s flavors.

Pairing any of these options with your Hazelnut and Chocolate Layer Cake will create an unforgettable dessert experience worth sharing with loved ones.

Hazelnut And Chocolate Layer Cake Recipe FAQs

What is the best way to select hazelnuts for this cake?
Absolutely! When choosing hazelnuts, look for nuts that are firm and free of dark spots. Fresh hazelnuts should have a nice, nutty aroma. Avoid those that are shriveled or have any sign of moisture, as they won’t provide the crunch and flavor that this Hazelnut And Chocolate Layer Cake needs.

How should I store any leftover cake?
To keep your Hazelnut And Chocolate Layer Cake fresh, store it in an airtight container in the fridge for up to 3 days. If you want to store it longer, wrap the cake tightly in plastic wrap, followed by foil, and place it in the freezer where it will last for up to 1 month. Just remember to thaw it in the fridge overnight before enjoying!

Can I freeze this cake?
Yes, you can! To freeze your Hazelnut And Chocolate Layer Cake, after it’s fully assembled, allow it to chill in the refrigerator first. Then, wrap it well in plastic wrap and aluminum foil and place it in the freezer. For the best quality, consume it within 1 month. When you’re ready to indulge, just let it thaw in the refrigerator overnight.

What should I do if my pastry cream doesn’t thicken properly?
If your chocolate pastry cream didn’t thicken as expected, it could be due to undercooking or not whisking the mixture consistently. Make sure to cook the mixture over medium heat while continuously whisking until it reaches a pudding-like consistency. If it still doesn’t thicken, you can mix a small amount of cornstarch with cold milk (about 1 tablespoon of cornstarch to 2 tablespoons of milk), and whisk it into the mixture while it’s still on the heat. Bring it back to a simmer to thicken.

Are there any allergies I should consider when serving this cake?
Yes, while this cake is a delightful treat, it contains nuts, dairy, and gluten, which are potential allergens. Always inform your guests of these ingredients to avoid any concerns. If someone has nut allergies, you can experiment with using sunflower seeds instead of hazelnuts in the dacquoise, though the flavor will be quite different.