Chocolate Hazelnut Drip Cake Recipe 🍫🌰
Ingredients
For the chocolate cake (3 layers):
2 cups (250 g) all-purpose flour
2 cups (400 g) sugar
¾ cup (90 g) cocoa powder
2 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs
1 cup (240 ml) buttermilk (or milk + 1 tbsp lemon juice)
½ cup (120 ml) vegetable oil
2 tsp vanilla extract
1 cup (240 ml) hot coffee or hot water
For the hazelnut buttercream filling:
1 cup (230 g) unsalted butter, softened
½ cup (120 g) Nutella (or hazelnut spread)
3 cups (360 g) powdered sugar
3–4 tbsp heavy cream or milk
1 tsp vanilla extract
For the chocolate ganache drip:
1 cup (170 g) semi-sweet chocolate, chopped
½ cup (120 ml) heavy cream
1 tbsp butter (optional, for shine)
For garnish:
Roasted hazelnuts
Chocolate truffles or Ferrero Rocher
White chocolate truffles (for contrast)
Gold-dusted topper or edible gold spray (optional)
Instructions
Bake the cake layers
Preheat oven to 350°F (175°C). Grease and line 3 round cake pans.
Whisk dry ingredients (flour, sugar, cocoa, baking powder, baking soda, salt).
Add eggs, buttermilk, oil, and vanilla. Mix until smooth.
Stir in hot coffee/water last (batter will be thin).
Divide into pans and bake 28–32 minutes. Let cool completely.
Make the hazelnut buttercream
Beat butter until creamy. Add Nutella and vanilla, mix well.
Gradually beat in powdered sugar, alternating with cream, until smooth and fluffy.
Prepare the ganache drip
Heat cream until steaming. Pour over chocolate. Let sit 2 minutes, then stir until silky. Add butter for extra shine.
Assemble the cake
Place the first cake layer, spread hazelnut buttercream, sprinkle with roasted hazelnuts.
Repeat with the second and third layer.
Frost the outside of the cake with buttercream and smooth it out.
Decorate
Pour cooled ganache along the edges to create drips.
Top with truffles, hazelnuts, and white chocolate accents.
Optionally, add a golden ball or edible glitter for a show-stopping finish.
Tips
Chill the cake between layers for stability.
Use roasted hazelnuts for crunch and deeper flavor.
Pairs beautifully with espresso or dessert wine.
