Baking is considered to be a form of therapy for many people, myself included. It can help relieve stress and help you refocus your mind. Using your senses in a positive way can increase endorphins and we’ve all heard about the way chocolate is known to improve your mood. This Chocolate Hazelnut Crunch Cake is the ultimate baking therapy. Chopping the hazelnut chocolates for this recipe is extremely satisfying. Spreading this luxurious buttercream is so therapeutic. Don’t you love cakes like this, where you can swirl the frosting to your heart’s content?
The contrasting textures of the silky, smooth Nutella buttercream and the crunchy chopped hazelnut chocolates are divine. This soft, moist cake already stands on it’s own, but all of these delicious elements combined take it over the top!
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servings
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Ingredients
Chocolate Cake
- 1 cup (128g) all purpose flour, sifted
- 1/2 cup (45g) Dutch process unsweetened cocoa powder, sifted
- 2 tablespoons (20g) cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup (200g) granulated sugar
- 1/3 cup (66g) packed brown sugar
- 1/3 cup (74ml) vegetable oil or neutral oil of your choice
- 1 large egg
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 2/3 cup (152g) sour cream
- 2/3 cup (156ml) hot coffee or espresso
Nutella Swiss Meringue Buttercream
- 4 large egg whites
- 2/3 cup (132g) granulated sugar
- 1 1/2 cups (340g) unsalted butter cubed, room temperature
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon fine sea salt
- 1/2 cup (148g) Nutella or any hazelnut cocoa spread
Topping
- 8 hazelnut chocolate candies, roughly chopped I used Ferrero Rocher
- 2 tablespoons chopped toasted hazelnuts
Ingredients
Chocolate Cake
Nutella Swiss Meringue Buttercream
Topping
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Instructions
Chocolate Cake
- Preheat the oven to 350°F (180°C). Line a 9-inch square baking pan* with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, cornstarch, baking powder, baking soda, and salt until well combined. Stir in the granulated sugar and brown sugar.
- n a medium-size bowl, whisk together the oil, egg, egg yolk, vanilla extract and sour cream. Add this mixture to the dry ingredients. Beat until combined, then gradually mix in the hot coffee until the batter is smooth. Transfer the batter to the baking pan.
- Bake until a toothpick inserted into the center comes out mostly clean or with a few moist crumbs attached, about 18-23 minutes. Cool in the pan for 10 minutes, then remove the cake and carefully transfer it to a cooling rack. Frost the cooled cake. Top with the chopped chocolates and hazelnuts right before serving.
Nutella Swiss Meringue Buttercream
- Combine the egg whites and sugar in a large heatproof bowl set over a pan of gently simmering water, making sure the water doesn’t touch the bottom of the bowl. Whisk constantly until the sugar is dissolved reaches temperature of 160ºF (71°C)

- Transfer the mixture to the bowl of a stand mixer with a whisk attachment. Whisk on low speed until frothy, gradually increasing to medium-high speed. Whisk until glossy, stiff peaks form and the mixture reaches room temperature.

- Turn the mixer to medium-low speed. Add butter, a few pieces at a time, allowing the butter to fully incorporate before adding more. Turn the mixer up to medium speed. If the mixture looks curdled, keep mixing and it will correct itself. 

- When the buttercream is smooth and well combined, switch to a paddle attachment. On low speed, mix in the vanilla extract, salt. Gradually mix in the Nutella. Continue mixing on low speed for a few minutes until smooth.

Recipe Notes
*To find my favorite 9-inch square baking pan, click here.
