Chocolate Hazelnut Cake with Chocolate Filling and Hazelnut Buttercream


by: Gillian

This elaborate cake shows you how to use two kinds of cake layers, a moist chocolate sponge cake, cut into layers, and disks of dacquoise, along with two kinds of fillings, whipped chocolate ganache and hazelnut buttercream, to assemble a finished cake. You can simplify the recipe by doubling the amounts of one component-cake or filling-and eliminating another. When making such an elaborate cake, a cake stand is helpful in two ways. First, it allows you to place the cake closer to eye level than the usual work surface. Second, the top revolves so you can turn the cake while spreading icing or frosting on the sides. This technique makes it much easier to smooth the icing with a metal spatula or a bench scraper. When building the cake, dollop the frosting on each layer with a rubber spatula and then spread the frosting with a metal spatula, or pipe the frosting in a spiral shape onto each layer with a pastry bag.


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serves: 1

1 inches round chocolate sponge cake 9 by 1 1/2 or other cake

7 cups hazelnut buttercream

1 1/2 cups simple syrup, flavored with instant coffee, rum, Cognac, or bourbon (optional)

2 9-inch dacquoise disks

2 cups whipped ganache

2 cups hot ganache

1/2 cup heavy cream

1 tablespoon sugar


block of bittersweet chocolate for chocolate curls (optional)

Nutrition Facts
Chocolate Hazelnut Cake with Chocolate Filling and Hazelnut Buttercream

Servings Per Recipe: 1

Amount per Serving

Calories: 8777

  • Total Fat: 444.9 g
  •     Saturated Fat: 229.3 g
  •     Trans Fat: 0.7 g
  • Cholesterol: 941.3 mg
  • Sodium: 4715.5 mg
  • Total Carbs: 1091.3 g
  •     Dietary Fiber: 51.4 g
  •     Sugars: 388.7 g
  • Protein: 115.3 g

how is this calculated?

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1.  Have ready a 9-inch cardboard round or a 9 1/2-inch springform pan (to allow room to apply frosting to the sides). Cut the layer cake in half crosswise, using a serrated knife. Reserve the bottom layer for the top layer of the cake. The smooth surface will make it easier to spread the buttercream. Put a dollop of buttercream on the cardboard round, or the bottom of the springform pan, to hold the cake in place. Place the top layer of the cake on the cardboard or pan bottom and put it on a cake stand, if using. Brush the layer with the simple syrup.

2.  Fit a pastry bag with a 1/3-inch plain tip and fill with the buttercream. Pipe on a layer of the buttercream in a spiral.

3.  Press a dacquoise disk on top of the buttercream.

4.  Spread the whipped ganache over it with an offset or regular metal spatula.

5.  Press on the second dacquoise disk.

6.  Pipe on another layer of buttercream.

7.  Use the reserved bottom layer, turned over, as the top layer and brush it with the remaining syrup.

8.  Spread the rest of the buttercream over the top and sides of the cake. Use a metal spatula on the top.

9.  Use a spatula and bench scraper on the sides.

10.  Alternate smoothing the sides and the top until all is smooth.

11.  If you’re using a cake stand, hold a bench scraper or the spatula straight up and down on the side of the cake and rotate the cake to smooth the sides.

12.  Save any excess buttercream for a second coat. Put the cake in the refrigerator or freezer for 15 minutes to firm up the buttercream coating. If you have extra buttercream, give the cake a second thin coat and chill again for 15 minutes. lt is important that the cake be cold when you pour the ganache over it or the ganache will melt the buttercream.

13.  Set the cake on a cake rack set over a clean sheet pan. Check the temperature of the ganache-it should feel warm to the touch but not too hot or it will melt the buttercream. Use a pitcher or ladle to pour the ganache over the chilled cake until completely covered. Avoid spreading the ganache with a spatula, which would make the ganache coating less even and perfect. Allow the ganache to set for about 30 minutes. To decorate the cake, whip the cream with the sugar and pipe it, with a fluted tip, in little rosettes around the cake. Place a hazelnut in the center of each of the rosettes. If you like, decorate with chocolate curls. Serve in wedges.

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