Hungarian Hazelnut and Chocolate Layer Cake

Here’s a delicious Hungarian Hazelnut and Chocolate Layer Cake recipe that blends nutty richness with deep chocolate flavor. This cake is inspired by traditional European tortes and Hungarian pastry classics.

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🍰 Hungarian Hazelnut and Chocolate Layer Cake

📝 Ingredients

For the Hazelnut Sponge Cake (3 layers):

• 6 large eggs, separated

• 150g (3/4 cup) granulated sugar

• 120g (1 cup) ground toasted hazelnuts

• 60g (1/2 cup) all-purpose flour

• 1 tsp baking powder

• Pinch of salt

For the Chocolate Hazelnut Filling:

• 200g (7 oz) semi-sweet chocolate (55–70% cocoa)

• 200ml (3/4 cup + 1 tbsp) heavy cream

• 100g (1/2 cup) unsalted butter

• 50g (1/2 cup) ground toasted hazelnuts

• 1 tsp vanilla extract

• Pinch of salt

For the Chocolate Ganache (optional topping):

• 100g (3.5 oz) dark chocolate

• 100ml (1/2 cup) heavy cream

For Garnish:

• Chopped or whole hazelnuts

• Chocolate shavings or curls

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👩‍🍳 Instructions

1. Make the Hazelnut Sponge:

1. Preheat oven to 175°C (350°F). Grease and line three 8-inch (20 cm) round cake pans.

2. In a clean bowl, beat egg whites with a pinch of salt until soft peaks form. Gradually add half the sugar and beat to stiff peaks.

3. In a separate bowl, beat yolks with remaining sugar until pale and thick.

4. Fold egg yolks into the meringue. Gently fold in the ground hazelnuts, flour, and baking powder.

5. Divide batter evenly among the pans and bake 15–18 minutes, or until a toothpick comes out clean.

6. Cool in pans 10 minutes, then transfer to wire racks to cool completely.

2. Prepare the Filling:

1. Heat cream in a saucepan until just simmering. Remove from heat, add chocolate and butter, and let sit 2 minutes.

2. Stir until smooth, then mix in vanilla, salt, and ground hazelnuts.

3. Cool to room temperature, then refrigerate until thick enough to spread (about 1 hour).

3. Assemble the Cake:

1. Place one cake layer on a serving plate. Spread 1/3 of the filling.

2. Add second layer and repeat. Top with final layer and spread remaining filling over top and sides.

3. Chill to set, about 30 minutes.

4. Optional Ganache Glaze:

1. Heat cream and pour over chopped chocolate. Let sit 1–2 minutes, then stir until glossy.

2. Pour over chilled cake, letting it drip slightly down the sides.

5. Decorate:

• Press chopped hazelnuts around the base or sprinkle on top.

• Add chocolate curls or hazelnut halves for a refined look.

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🔄 Make-Ahead Tips

• Cake layers can be baked a day ahead and stored tightly wrapped.

• Filling can be made 1–2 days in advance.

• Fully assembled cake keeps well in the fridge for up to 3 days.