Home · Recipes Chocolate Hazelnut Cake Author: Maryanne CabreraPublished: Sep 29, 2011Updated: Nov 16, 2023 View Recipe41 ReviewsThis post may contain affiliate links. Read our disclosure policy. This chocolate hazelnut cake layers together chocolate sponge cake, praline mousse, and hazelnut ganache for a rich and decadent treat. Happy belated birthday, Z! I first met Z in seventh grade math. We were assigned to sit next to each other. Thank goodness for alphabetical seating, otherwise I probably wouldn’t have met one of my best friends. Its a mystery how we’ve remained friends for so long. It seems like the more we learn about each other, the more differences we find out. I love mustard. She hates it. She loves ketchup. I hate it. I love peanut butter. Well, she can only stomach it with a pound of jelly to mask the taste. I can’t live without bread and she’s willing to eat it sometimes, if its used in a sandwich with brie and honey. Luckily there are a few things we agree on– like Disneyland, Rosebud Salve and post-it notes. That’s more than enough for our friendship. Nutella Lovers Rejoice! I made her this cake because we also happen to agree on the greatness that is Nutella. If you are a fan of Nutella, you’ll love this recipe. Made with chocolate and hazelnuts, this is a deliciously divine layered cake. I love the creaminess of the praline mousse with the rich hazelnut ganache and the brandy soaked chocolate cake. Each component works to complement one another. My favorite component is the praline chocolate crunch. Its like a Nestle Crunch Bar, but better. It provides a nice and needed textural difference to make this cake amazing. If you don’t have enough time to make the entire cake, I suggest just making the praline chocolate crunch. Its an addicting and satisfying snack. This cake is in the latest issue of Bon Appetit magazine. I look forward to trying out their recipes each month. Their desserts are always a hit. I’m excited for what they have in store for Thanksgiving. Chocolate Hazelnut Cake with Praline Chocolate Crunch Yield: serves 10-12 Print Recipe Rate Recipe IngredientsPraline Chocolate Crunch1 1/2 cups granulated sugar1 1/2 cups blanched hazelnuts, toasted1 teaspoon vegetable oil4 oz dark chocolate, chopped4 oz milk chocolate, chopped1/4 teaspoon fine sea salt2 cups puffed rice cerealChocolate Sponge Cake1 cup all-purpose flour1 cup unsweetened cocoa powder8 large eggs1 cup granulated sugar, divided2 Tablespoons light corn syrup1/3 cup brandyHazelnut Ganache1/2 cup heavy cream1/2 cup ground roasted hazelnuts1/4 teaspoon fine sea salt3/4 cup unsalted butter, room temp, cut into tablespoonsPraline Mousse4 oz dark chocolate, chopped1 cup hazelnut praline paste (reserved from praline chocolate crunch)5 Tablespoons unsalted butter, room temp, cubed1 3/4 cup heavy cream, cold, divided Instructions Praline Chocolate CrunchStir sugar and 1/3 cup water in a small saucepan over medium heat until sugar dissolves. Increase to high heat and cook without stirring until light amber in color, about 6 minutes. Stir in hazelnuts, then pour onto a parchment lined sheet tray, separating nuts. Let cool.Transfer candied nuts to a food processor. Add vegetable oil and puree until smooth to make praline paste.Place both chocolates and 4 Tbsp of praline paste in a medium bowl. Reserve remaining praline paste for mousse. Set bowl over a saucepan of simmering water (bain-marie) and stir until chocolate is melted and the mixture is smooth.Remove from heat and stir in salt and cereal. Spread out a thin layer (between 1/8” to 1/4”) on a parchment lined sheet tray. Chill until set, about 20-30 minutes.Chocolate Sponge CakePreheat over to 375 degrees F. Line a 17x11x1” sheet pan with a butter parchment paper.Sift together flour and cocoa powder twice and set aside.Separate 4 eggs, placing yolks in a large bowl and whites in a medium bowl. Beat yolks with 1/2 cup sugar on medium speed in a stand mixer until thick and pale in color. Add the remaining whole eggs, one at a time, blending well between additions. In another bowl, beat egg whites with remaining 1/2 cup sugar and corn syrup until slightly thickened and frothy. Add egg whites to yolk mixture and beat to beat.Add flour-cocoa mixture and fold to blend. Spread out on prepared baking sheet. Bake for 15 minutes or until toothpick inserted into center of cake comes out clean. Let cool completely and then invert cake a peel off parchment. Brush cake with brandy.Hazelnut GanacheBring cream to a boil in a small saucepan. Puree hot cream, ground hazelnuts, and salt in a food processor. Let cool to room temperature.With machine running, add butter 1 tablespoon at a time. Puree until smooth. Cover and chill until ready to use. Return to room temperature before use.Praline Mousse:Combine chocolate, praline paste, and butter in a medium bowl.Bring 3/4 cup cream to a boil and pour over chocolate mixture. Let stand for 1 minute before stirring. Stir until melted and mixture is smooth.Beat remaining cup of chilled cream to soft peaks. Fold whipped cream into slightly cooled chocolate mixture. Cover and chill until ready to use.AssemblySpread hazelnut ganache over soaked cake and chill in freezer for 15 minutes.Spread praline mousse over set ganache and chill in freezer for another 15 minutes until set.Cut cake crosswise into thirds. Stack layers on top of each other. Trim edges. Place in refrigerator and chill overnight.Let cake stand at room temperature for 15 minutes before serving. Break up praline chocolate crunch into large shards and arrange on top of cake. Notesslightly adapted from Bon Appetit October 2011 *The original Bon Appetit recipe calls for a chocolate glaze to cover the cake. I felt the cake was rich enough so I omitted the glaze. Author: Maryanne Cabrera Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.