Gianduja Cake – Hazelnut Chocolate Cake

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This Gianduja Cake with hazelnut flour, chopped hazelnuts and chocolate is a simple and easy cake recipe that is quick to make. Serve it with chocolate glaze  Jump to Recipe

Lovers of Nutella and Ferrero Rocher need to try this Gianduja Cake Recipe

Quick and easy: This Gianduja Cake is impressive yet easy to make and perfect for any occasion.  In Germany, this cake is known as nougat kuchen, in Italy as gianduja cake, in the USA probably as Ferrero Rocher Cake! Whatever you call this classic hazelnut chocolate combination, we can agree it’s simply to-die-for! You are looking at a super-moist hazelnut chocolate cake made with hazelnut flour and chopped hazelnuts, slathered with a rich chocolate ganache, making it an elegant, incredibly delicious treat for all Nutella lovers!

This is a simple cake recipe you’ll want to serve for any and all occasions, from potlucks to picnics to birthdays

Oil makes this cake extra moist

What makes this hazelnut cake “super-moist” is the use of oil instead of butter, which means the chocolate hazelnut cake remains soft even as it comes out of the fridge. This makes this gianduja cake ideal for late-night cravings! Apart from the ground and chopped hazelnuts, the cake batter also incorporates eggs, amaretto liqueur, Nutella (or German Nougat or Italian gianduja spread), and dark chocolate which creates a truly lovely, quintessential chocolate hazelnut cake.

I like this cake so much that I’m thinking it will probably be making this for my birthday every year.

Bake it in a springform pan or a loaf pan

Den Nuss Nougat Kuchen kann man in der Springform backen, oder ihr halbiert das Rezept und backt den Teig in der Kastenform. Oder ihr backt den Teig in Muffins Formen! 

Ingredients

•  hazelnuts – one part ground, one part chopped
• eggs – preferably organic
• sugar – if you want, you can use coconut sugar
• Vanilla extract – or even better, vanilla bean paste
• Salt brings out the sweetness of the cake
• Sunflower oil makes it extra moist
• dark chocolate, grated – I’ll use my favorite 78 % Lindt chocolate bar here
• flour – if you like, you can replace half with wholemeal flour
• baking powder
• Amaretto or hazelnut liqueur gives the cake batter a great taste. If you don’t have any liqueur, take milk.
• hazelnut chocolate spread: Nutella is  possible, but I prefer to use a higher quality spread, like German Nougat or Italian hazelnut chocolate spread
• milk chocolate
• Coconut oil or palmin gives the chocolate icing the perfect shine
• I use chopped hazelnuts for decoration, but hazelnut brittle or praline is also a great idea

How to make Gianduja Cake

Roast the hazelnuts:  

Gianduja vs Nutella vs Nougat

Gianduja is an Italian chocolate and hazelnut spread – In German it is called Nougat. Ring a bell? Maybe you have tried my German Christmas Cookies with Nougat or my German Hazelnut Cake and already know all about that stuff! In short: You CAN use Nutella, which is a type of low-quality Gianduja spread, but if you’ve never tried to make chocolate hazelnut spread at home, you’re in for a treat.

For starters, it has nothing to do with the industrially produced spread—in fact, I’d say it’s entirely different. Homemade Gianduja or Nougat is so rich and nutty and deeply flavored, and is so much worth the effort! And hey, it’s not even hard to make. Learn how to make hazelnut chocolate spread

If you like this hazelnut cake, you will LOVE: 

• German Hazelnut Cookies
• Cinnamon Roll Mug Cake
• Poached Pear Cake 
• German Poppy Seed Cake Recipe

★ Did you make and love this Gianduja Cake recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!

5 from 1 vote

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Gianduja Cake - Chocolate Hazelnut Cake

This Gianduja Cake with hazelnut flour, chopped hazelnuts and chocolate is a simple and easy cake recipe that is quick to make. Serve it with chocolate glaze 

Course Dessert

Cuisine germany, italy

Keyword chocolate hazelnut cake, gianduja cake

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Servings 12

Calories 300 kcal

Ingredients

• 50 g whole hazelnuts - 1 3/4 cups
• 4 eggs
• 200 g sugar - 1 cup
• 1 teaspoon vanilla extract
• 1 pinch of salt
• 250 g sunflower oil - 1 cup
• 100 g grated dark chocolate
• 200 grams of flour - 1 1/2 cups
• 2 teaspoons of baking powder
• 2 tbsp amaretto or nut liqueur
• 200 g chocolate hazelnut spread gianduja spread or nutella - 1 1/2 cups
• 200 g milk chocolate - 2 bars
• 30 g coconut oil or palmin - 2 tbsp
• 100 g hazelnuts - 1 cup

Instructions

1. Roughly chop half of the hazelnuts with a knife. Finely grind the remaining hazelnuts. Roast both together in a pan without fat until the nuts are starting to smell fragrant. Let cool down.
2. Beat eggs with sugar, vanilla extract and salt for 4–5 minutes using a hand mixer, until frothy. Carefully stir in the oil while continuing to stir on low speed.
3. Grate the chocolate and briefly warm up the chocolate hazelnut spread in the microwave or in a water bath so that it is liquid but not hot.
4. Mix flour with baking powder and then briefly stir in the flour mixture, nutella, grated chocolate, roasted nuts and liqueur.
5. Pour the dough into lined and greased 26 cm Ø springform pan and bake in the preheated oven at 170 ° C / 375 F for about 45–55 minutes. Let cool down.
6. For decoration, roughly chop some hazelnuts and toast them in a pan without fat.
7. Chop the milk chocolate. Melt 2/3 of the chopped chocolate over a warm but not boiling water bath. Remove from the water bath and add the remaining third of the chopped chocolate and the coconut oil or palmin. Stir until completely melted.
8. Remove the cake from the baking pan and coat with the chocolate glaze. Sprinkle with the chopped hazelnuts and let the glaze set.