Chocolate Hazelnut Cake Filling
This chocolate hazelnut cake filling is rich, silky, and packed with deep chocolate flavor and crunchy toasted hazelnuts. Perfect for layer cakes, cupcakes, and elegant desserts, it spreads beautifully while holding its shape after chilling.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: Enough filling for one 8-inch two-layer cake or a lightly filled three-layer cake
- Category: Dessert
- Method: Stovetop
- Cuisine: European
- Diet: Vegetarian
Ingredients
200 g (7 oz) dark chocolate (60–70% cocoa), chopped
150 ml (2/3 cup) heavy cream
2 tablespoons unsalted butter
3 tablespoons powdered sugar, adjust to taste
1 teaspoon vanilla extract
100 g (3/4 cup) toasted hazelnuts, whole or roughly chopped
Pinch of salt
Instructions
- Preheat the oven to 180°C (350°F). Spread the hazelnuts evenly on a baking tray and toast for 8–10 minutes until fragrant. Let cool slightly, then rub away the loose skins with a clean towel.
- Pour the heavy cream into a small saucepan and heat gently over medium heat until it begins to simmer lightly. Remove from the heat before boiling.
- Place the chopped dark chocolate in a heatproof bowl and pour the hot cream over it. Let sit for 1–2 minutes, then stir slowly until the chocolate melts completely and the mixture becomes smooth.
- Add the butter, powdered sugar, vanilla extract, and a pinch of salt. Stir until glossy and fully combined.
- Fold the toasted hazelnuts into the chocolate mixture until evenly distributed.
- Let the filling rest at room temperature until slightly thickened for spreading. For a firmer consistency, refrigerate for 20–30 minutes, stirring occasionally to keep it smooth.
- Spread evenly between cake layers using an offset spatula. Use immediately for a softer filling or chilled for a thicker and more structured layer.
Notes
Swap dark chocolate for milk chocolate for a sweeter and creamier filling.
Blend some of the toasted hazelnuts into a paste for a stronger hazelnut flavor.
Add a small spoonful of espresso powder to deepen the chocolate flavor.
Mix in crushed praline or wafer cookies for extra crunch.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freeze in an airtight container for up to 2 months and thaw overnight in the refrigerator before using.
If the filling becomes too firm after chilling, let it sit at room temperature or warm gently until spreadable.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 25 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg
Find it online: https://chocolatecoveredamy.com/chocolate-hazelnut-cake-filling/
