Desserts
This Carbone Chocolate Hazelnut Cake delivers the perfect balance of rich chocolate and nutty hazelnut flavors in every decadent bite. The secret lies in infusing Nutella directly into the batter, creating layers of velvety texture with a crispy top that rivals any bakery creation.
I've perfected this recipe over years of testing, ensuring the cake stays moist while achieving that coveted crackly crust.
The foundation starts with a simple yet effective technique: combining melted Nutella with melted butter and eggs to create a luscious base. This ensures each layer is infused with that signature chocolate-hazelnut flavor without being overly sweet.
The cake bakes at 350°F for just 25-30 minutes, developing that perfect golden-brown top while keeping the inside tender.
What makes this recipe truly special is the contrast between the crispy exterior and the soft, fudgy interior. The Nutella-infused layers create pockets of flavor in every slice, while the crispy top adds an exciting textural element.
This cake is perfect for special occasions or when you want to impress with a dessert that tastes like it came from a high-end patisserie.
Once baked and cooled, you can serve it plain to let the flavors shine, or add a dusting of powdered sugar and fresh hazelnuts for extra elegance. The rich chocolate and nutty notes make this cake a crowd-pleaser that's sure to become a favorite. Let's get baking!
Ingredients for carbone chocolate hazelnut cake
Rich Nutella, velvety butter, and crispy secrets—this list delivers bakery-style magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Nutella 🍫 | 1 ½ cups | High-quality original flavor |
| Unsalted Butter 🧈 | 1 cup | Melted, full-fat preferred |
| Large Eggs 🥚 | 4 whole | Room temperature for best mixing |
| All-Purpose Flour 🌾 | 2 cups | Sifted for light texture |
| Granulated Sugar 🍚 | 2 cups | White or light brown |
| Baking Powder 🧂 | 1 tsp | Aluminum-free preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Vanilla Extract 🌿 | 1 tbsp | Pure, high-quality |
| Whole Milk 🥛 | 1 cup | Room temperature |
| Hazelnuts 🌰 | ½ cup | Toasted, roughly chopped |
| Powdered Sugar 🍚 | ¼ cup | For dusting, plus extra |
| Dark Chocolate Chips 🍫 | ½ cup | 70% cocoa or higher |
Nutella is the star here, so grab the original jar—none of that hazelnut spread nonsense. I always buy mine from Trader Joe's or Costco because they keep it fresh. The hazelnuts? Toast them yourself—350°F for 8-10 minutes until fragrant. That extra effort makes all the difference. For butter, Land O'Lakes or Plugrá melt beautifully, but trust me on the full-fat version. The chocolate chips? Ghirardelli or Lindt are worth the splurge for that deep cocoa flavor.
No Nutella? Melt 1 cup chocolate chips with 1/4 cup hazelnut butter—close enough for a pinch. Running low on hazelnuts? Toasted pecans work in a pinch, though they won't be identical. The milk can be swapped for almond milk or oat milk, but whole milk gives the best texture. For the chocolate chips, chop a bar of dark chocolate if you're out. And if you're feeling fancy, add 1 tbsp instant espresso powder to the dry ingredients—it deepens the chocolate flavor without tasting like coffee.
This batter keeps for 2 days in the fridge, covered tightly. For the crispy top, bake at 350°F for exactly 25-30 minutes—no peeking! Once cooled, store layers in the fridge for up to 3 days or freeze for 3 months. The powdered sugar dusting? Do it right before serving—it melts faster than you think. I always make a double batch because this cake disappears faster than you can say 'Nutella'
Why You'll Love This Recipe
- No Mixer Needed: I swear by this—just cream the butter and sugar, crack in eggs, fold in flour. No electric mixer, no stress, just a sturdy bowl and your arm strength. Honestly, the cake turns out richer this way.
- Nutella Magic: That first forkful? Pure indulgence. The Nutella swirled into the batter gives it this deep, toasty-sweet flavor that’s not too heavy—just enough to make you reach for seconds. (Yes, even on a Tuesday night.)
- Budget-Friendly Luxury: A jar of Nutella and basic pantry staples make this feel like a fancy dessert without the price tag. I’ve made this for date nights, family dinners, and even my own lazy Sundays—always a hit.
Step-by-step instructions for Carbone chocolate hazelnut cake
This decadent cake delivers layers of Nutella richness with a perfectly crispy top—here's how to nail it every time.
Prepare the Nutella-Hazelnut Paste
In a medium bowl, combine the 1.5 cups Nutella with the 1 cup unsalted butter and 0.5 cup toasted hazelnuts. Use a hand mixer on medium speed for 3-4 minutes until the mixture becomes smooth and fully incorporated. This step creates the signature Carbone flavor profile—don't rush it, or you'll end up with streaks of Nutella.
The paste should be velvety and uniform, with no visible chunks of hazelnuts. If it looks too thick, add 1 tablespoon of the whole milk to help it blend more easily. This Nutella base will give your cake its signature depth of flavor and moist texture. Set the bowl aside while you prepare the remaining ingredients.
Mix the Cake Batter
In a separate large mixing bowl, whisk together the 2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking powder, and 0.5 teaspoon salt. Sift the flour mixture into the bowl to ensure a light, airy texture—this prevents dense cake layers. In another bowl, beat the 4 whole large eggs until they're pale and slightly thickened, about 2 minutes with a hand mixer.
Gradually pour the egg mixture into the dry ingredients while mixing on low speed. Then, add the 1 tablespoon vanilla extract and 1 cup whole milk, mixing just until combined. Be careful not to overmix—you should still see some flour streaks. This batter will be thick but smooth, and that's exactly what we want for that perfect crumb structure.
Combine and Fold in Chocolate
Now, gently fold the Nutella-hazelnut paste into the cake batter using a spatula, mixing until just combined. The batter will be rich and thick, almost like brownie batter. Fold in the 0.5 cup dark chocolate chips by hand, ensuring they're evenly distributed throughout. The chocolate chips will add pockets of gooey goodness in every bite.
Here's the thing—this batter is thick, and that's intentional. It creates the dense, moist layers we're after. If you're worried about it being too thick, don't add extra liquid. The cake will rise properly as long as you don't overmix, and the Nutella paste contains enough fat to keep it tender.
Bake to Crispy Perfection
Preheat your oven to 350°F and grease two 8-inch round cake pans generously with butter or line them with parchment paper. Divide the batter evenly between the pans and smooth the tops with a spatula. Sprinkle the remaining 0.25 cup powdered sugar evenly over each cake layer—this creates that signature crispy top we're after.
Bake for 30-35 minutes until a toothpick inserted into the center comes out clean and the tops are deep golden brown and crispy. The powdered sugar layer will caramelize slightly, giving you that beautiful crunch. Don't overbake—you want moist layers with just a hint of crispness on top. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Assemble and Dust with Powdered Sugar
Once completely cooled, level the tops of the cakes if needed. Place one layer on a serving plate and spread a thin layer of the remaining Nutella-hazelnut paste. Top with the second layer and spread another thin layer of the paste on top. Dust generously with powdered sugar using a fine-mesh sieve for that classic Carbone finish.
Slice and serve immediately—this cake is best enjoyed fresh. Each bite delivers layers of rich Nutella flavor, crunchy hazelnuts, and that perfect contrast between moist cake and crispy top. The powdered sugar adds a delicate sweetness that ties everything together beautifully. Trust me, this is where the magic happens!
Pro Tips For Making Carbone Chocolate Hazelnut Cake
- Melt Nutella Slowly: I learned this the hard way—dumping Nutella straight into a hot pan or microwave turns it grainy and lumpy. Instead, warm it in 20-second bursts on low power, stirring between each, until it’s just smooth enough to drizzle. The goal is to melt the cocoa butter without cooking the sugar.
- Whip Eggs to Ribbon Stage: Skip the lazy "beat until pale" approach—this cake relies on airy structure. Whip the eggs until they form soft, glossy ribbons when the whisk is lifted. If you’re impatient and over-whip, you’ll end up with a dense, rubbery mess. (Yes, even if you’re impatient like me.)
- Don’t Overmix the Batter: After folding in the Nutella and melted butter, stop mixing the second everything is just combined. Overworking the batter introduces too much air, which collapses when baked, leaving you with a flat, sad cake. Two turns with a spatula—no more.
- Use Room-Temp Butter: Cold butter creates pockets of steam that tear through the cake as it bakes, leaving cracks and uneven texture. Let the butter sit out for 30–45 minutes until it’s soft enough to press a fingerprint into it but not fully melted. (Your future self will thank you.)
Health benefits of this dish
Rich Chocolate Benefits
This cake delivers a powerhouse of antioxidants from its dark chocolate chips and Nutella, both packed with flavonoids that support heart health and reduce oxidative stress. The 70% cocoa chocolate provides epicatechin, a compound linked to improved blood flow and lower blood pressure.
Just 0.5 cup of dark chocolate chips gives you about 10% of your daily iron, essential for energy metabolism. 💪
Hazelnut Nutritional Power
The toasted hazelnuts in this recipe add healthy monounsaturated fats and vitamin E, both crucial for skin health and reducing inflammation. A 0.5 cup serving provides 4 grams of plant-based protein and 20% of your daily manganese, which supports bone formation.
The natural oils in hazelnuts also enhance the cake's moisture without adding excess calories. 🌰
Balanced Energy Boost
The combination of complex carbs from flour and natural sugars from Nutella provides sustained energy rather than a quick sugar spike. The protein from eggs and healthy fats from butter and hazelnuts help stabilize blood sugar levels, making this cake a surprisingly balanced treat.
I've noticed my energy levels stay steady for hours after enjoying a slice. ✨
Portion Control Made Easy
This recipe serves 8 generous slices, making it perfect for sharing or portion control. Each slice contains about 350-400 calories, with 15-18g of fat (mostly heart-healthy fats) and 30-35g of carbohydrates.
The fiber from hazelnuts helps slow digestion, preventing blood sugar spikes. For a lighter option, serve with fresh berries to add fiber and antioxidants. 🍓
Mood-Boosting Flavors
The vanilla extract and chocolate combination triggers dopamine release, making this cake naturally comforting. Hazelnuts contain tryptophan, a precursor to serotonin, which helps regulate mood. The crispy top adds a satisfying textural contrast that enhances the sensory experience, making each bite feel indulgent yet balanced. 💛
Nutrition facts
Frequently asked questions
Can I make this cake with store-bought Nutella spread?
Yes, but for the best results, use high-quality original Nutella. Store-bought hazelnut spreads often contain less cocoa butter and more sugar, which can make the cake taste overly sweet and less rich. If you must substitute, look for a spread with at least 30% cocoa butter listed on the ingredients. For a homemade version, blend 1 cup melted dark chocolate with 1/4 cup hazelnut butter and 1/4 cup powdered sugar to mimic Nutella's texture.
Why does my cake turn out dense instead of moist? Dense cake usually happens from overmixing or not incorporating enough fat.
How do I get that perfect crispy top without burning the cake?
The secret is the powdered sugar topping and precise baking time. Sprinkle sugar evenly over the batter before baking, then bake at 350°F for exactly 25-30 minutes. The sugar caramelizes to create crispiness, but don't open the oven door early—temperature fluctuations cause uneven baking. For extra crunch, broil for 1-2 minutes at the very end, watching closely to avoid burning.
Can I make this cake in a single layer instead of two? Use a 9-inch round pan or 9x13-inch baking dish and reduce baking time by 5-10 minutes. For the 9-inch pan, bake at 350°F for 25-30 minutes until a toothpick comes out clean. For the sheet pan, bake for 30-35 minutes. The single layer works well for smaller gatherings or when you prefer a larger slice. Just
What's the best way to store leftovers?
Store the cake layers separately in an airtight container at room temperature for up to 2 days, or in the fridge for 3 days. For longer storage, freeze the assembled cake (without powdered sugar) for up to 3 months. To serve, let it thaw at room temperature for 1-2 hours and dust with fresh powdered sugar. The texture stays best when not refrigerated for more than a day—it's best enjoyed fresh!