Indulge in the rich, velvety goodness of a chocolate butter cake, perfectly complemented by a smooth hazelnut glaze and the satisfying crunch of roasted pecans. This cake is layered with deep chocolate flavor, intensified by a luxurious hazelnut glaze, and finished with a sprinkling of flaky sea salt to balance the sweetness and enhance the nutty flavors. Perfect for special occasions or a decadent treat, this cake combines textures and flavors for a memorable dessert that’s sure to impress!
Ingredients:
For the Chocolate Butter Cake:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 4 large eggs, room temperature
- 1 cup whole milk
- 1 cup boiling water
- 1 tsp vanilla extract
For the Hazelnut Glaze:
- 1 cup hazelnut spread (like Nutella)
- ½ cup heavy cream
For the Topping:
- 1 cup pecans, roughly chopped and toasted
- Flaky sea salt, for garnish
Preparation:
Step 1: Prepare the Chocolate Butter Cake Batter
- Preheat the Oven: Set the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Combine Dry Ingredients: In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir to combine and set aside.
- Cream Butter and Sugar: In another bowl, beat the softened butter with an electric mixer on medium speed until creamy. Gradually add the sugar, mixing until light and fluffy, about 3–5 minutes.
- Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition. Then mix in the vanilla extract until smooth.
- Alternate Wet and Dry Ingredients: With the mixer on low, add the dry ingredients to the butter mixture in three parts, alternating with milk, beginning and ending with the dry ingredients. Mix each addition until just combined.
- Add Boiling Water: Slowly pour in the boiling water, mixing until the batter is smooth. The batter will be thin, but this will result in a moist cake.
Step 2: Bake the Cake
- Pour and Bake: Divide the batter evenly between the prepared cake pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely.
Step 3: Make the Hazelnut Glaze
- Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat.
- Combine with Hazelnut Spread: Add the hazelnut spread to the warm cream, stirring until the glaze is smooth and glossy.
Step 4: Assemble the Cake
- Place First Layer: Place one of the cake layers on a serving plate or cake stand.
- Add Hazelnut Glaze: Spread a generous layer of hazelnut glaze over the top.
- Add Second Layer: Place the second cake layer on top, pressing gently to adhere.
- Finish with Glaze: Pour the remaining glaze over the top of the cake, allowing it to drip down the sides for a rustic look.
Step 5: Garnish with Roasted Pecans and Sea Salt
- Top with Pecans: Sprinkle the toasted pecans evenly over the top of the cake.
- Add Sea Salt: Finish with a light sprinkling of flaky sea salt to contrast with the sweet glaze.
Cooking Notes:
- Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for a smooth batter that incorporates evenly.
- Sifting the Cocoa Powder: Cocoa powder can clump easily, so sifting it with the flour will result in a smoother cake texture.
- Be Cautious with Boiling Water: When adding the boiling water, pour it slowly to avoid splashes, and mix until fully combined. This step helps activate the cocoa for a richer flavor.
Serving Suggestions:
Serve the chocolate butter cake slightly warm with a scoop of vanilla or hazelnut ice cream on the side. The contrast between the warm cake and cold ice cream enhances the dessert’s indulgent flavors. For an elegant presentation, dust the edges of the plate with cocoa powder or powdered sugar.
Tips:
- Toast the Pecans: Toasting the pecans brings out their natural oils and enhances their flavor. Spread them on a baking sheet and toast in a 350°F oven for 8–10 minutes, stirring halfway through.
- Alternative Glaze Option: For a less sweet glaze, substitute half of the hazelnut spread with melted dark chocolate.
- Storage: This cake stays moist for 2–3 days at room temperature when covered. You can also refrigerate it for up to a week, but let it come to room temperature before serving for the best texture.
Prep Time:
20 minutes
Cooking Time:
35 minutes
Total Time:
55 minutes
Nutritional Information (per serving):
- Calories: Approximately 560
- Protein: 7g
- Sodium: 180mg
Conclusion
This chocolate butter cake with hazelnut glaze and roasted pecans is a must-try dessert that brings together luxurious chocolate, creamy hazelnut, and the rich crunch of pecans. It’s a fantastic choice for celebrations or when you simply want a sweet escape. The final touch of flaky sea salt elevates this dessert, creating a beautifully balanced flavor that’s unforgettable.
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Chocolate Butter Cake with Hazelnut Glaze and Roasted Pecans
- Total Time: 55 minutes
Description
For the Chocolate Butter Cake:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 4 large eggs, room temperature
- 1 cup whole milk
- 1 cup boiling water
- 1 tsp vanilla extract
For the Hazelnut Glaze:
- 1 cup hazelnut spread (like Nutella)
- ½ cup heavy cream
For the Topping:
- 1 cup pecans, roughly chopped and toasted
- Flaky sea salt, for garnish
Ingredients
Step 1: Prepare the Chocolate Butter Cake Batter
- Preheat the Oven: Set the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Combine Dry Ingredients: In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir to combine and set aside.
- Cream Butter and Sugar: In another bowl, beat the softened butter with an electric mixer on medium speed until creamy. Gradually add the sugar, mixing until light and fluffy, about 3–5 minutes.
- Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition. Then mix in the vanilla extract until smooth.
- Alternate Wet and Dry Ingredients: With the mixer on low, add the dry ingredients to the butter mixture in three parts, alternating with milk, beginning and ending with the dry ingredients. Mix each addition until just combined.
- Add Boiling Water: Slowly pour in the boiling water, mixing until the batter is smooth. The batter will be thin, but this will result in a moist cake.
Step 2: Bake the Cake
- Pour and Bake: Divide the batter evenly between the prepared cake pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely.
Step 3: Make the Hazelnut Glaze
- Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat.
- Combine with Hazelnut Spread: Add the hazelnut spread to the warm cream, stirring until the glaze is smooth and glossy.
Step 4: Assemble the Cake
- Place First Layer: Place one of the cake layers on a serving plate or cake stand.
- Add Hazelnut Glaze: Spread a generous layer of hazelnut glaze over the top.
- Add Second Layer: Place the second cake layer on top, pressing gently to adhere.
- Finish with Glaze: Pour the remaining glaze over the top of the cake, allowing it to drip down the sides for a rustic look.
Step 5: Garnish with Roasted Pecans and Sea Salt
- Top with Pecans: Sprinkle the toasted pecans evenly over the top of the cake.
- Add Sea Salt: Finish with a light sprinkling of flaky sea salt to contrast with the sweet glaze.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 560
- Sodium: 180mg
- Protein: 7g