Hungarian hazelnut and chocolate layer cake
Ah, the Hungarian Hazelnut and Chocolate Layer Cake—a decadent, nutty dessert that combines rich chocolate layers with a creamy hazelnut filling. It’s similar in style to the Hungarian Zserbó or other Central European layered cakes but focuses on chocolate and hazelnut. Here’s a detailed overview and recipe:
Ingredients (for 8–10 servings)
Cake Layers:
- 1 cup (125 g) all-purpose flour
- 1/2 cup (50 g) cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120 ml) milk
Hazelnut Filling:
- 1 cup (120 g) ground hazelnuts
- 1/2 cup (100 g) sugar
- 1/2 cup (115 g) unsalted butter, softened
- 1 tsp vanilla extract
- 1–2 tbsp milk (to adjust consistency)
Chocolate Ganache Topping:
- 1/2 cup (120 ml) heavy cream
- 4 oz (115 g) dark chocolate, chopped
Instructions
1. Make the Cake Layers:
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla.
- Gradually add dry ingredients, alternating with milk, mixing until smooth.
- Divide batter evenly between pans and bake 20–25 minutes, or until a toothpick comes out clean.
- Cool completely on wire racks.
2. Prepare the Hazelnut Filling:
- In a bowl, beat butter and sugar until creamy.
- Mix in ground hazelnuts and vanilla.
- Add milk 1 tbsp at a time until you reach a spreadable consistency.
3. Assemble the Cake:
- Place one cake layer on a serving plate.
- Spread the hazelnut filling evenly over the layer.
- Top with the second cake layer.
4. Make the Chocolate Ganache:
- Heat the cream until just simmering.
- Pour over chopped chocolate and let sit 2–3 minutes.
- Stir until smooth and glossy.
- Pour over the top of the cake, letting it drip slightly over the edges.
5. Chill & Serve:
- Refrigerate for at least 1 hour to set the ganache.
- Slice carefully and serve with coffee or tea.
💡 Tips:
- Toasting the hazelnuts before grinding intensifies the flavor.
- For extra texture, sprinkle chopped toasted hazelnuts on top of the ganache.
- You can substitute some of the butter in the filling with Nutella for a richer chocolate-hazelnut taste.
If you want, I can give a shortcut, no-bake version of this Hungarian hazelnut chocolate cake that’s much faster but still tastes authentic.
Do you want me to do that?
