I love chocolate cakes! Who doesn't? It is always fun to experiment with the basic chocolate cake recipe and add a little something to it. I picked up everything chocolatey from my favourite store, FoodHall - cocoa powder, cooking chocolate, chocolate macarons among other ingredients.
I love the patisserie at FoodHall and the macarons were fantastic! 

 I worked around my basic chocolate cake recipe to make a two layer chocolate hazelnut cake with chocolate cream cheese frosting. This cake will make a perfect birthday cake! 




  • 1 1/2 cups all purpose flour
  • 3/4 cups cocoa powder
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 3/4 cup oil
  • 1 1/2 cups sugar
  • 2 tbsp nutella
  • 2 eggs
  • 3/4 cup milk
  • 1/2 cup hazelnuts, roasted and crushed


  • 340 grams dark chocolate
  • 680 grams / 24 ounces cream cheese
  • 1 cup confectioners sugar

 10-12 Hazelnuts, roasted and crushed for filling ( optional) 

Chocolate and coffee macarons for decoration



  • Pre-heat the oven to 170C. Oil the cake tin. Dust pans with cocoa, tap out extra
  • Whisk cocoa, flour, baking soda and baking powder into a bowl
  • In a large bowl, cream oil and sugar. Add Nutella and mix well.
  • Add eggs, one at a time and mix well after each addition
  • Add the flour mixture to the wet ingredients alternating with milk, starting and ending with flour mixture. Beat until smooth
  • Fold in the hazelnut.
  • Pour the batter into 2 pans and bake until a toothpick inserted in the centre comes out clean. This will take 30-40 minutes.


  • Melt chocolate in bowl set over a pan of simmering water, stirring until smooth. Let it cool. 
  • In a large bowl, beat cream cheese and sugar. Mix on medium-high speed until pale and fluffy. Reduce speed to low. Mix in melted chocolate until combined.


  • Keep a completely cooled flat layer of the chocolate hazelnut cake on the serving plate and cover with a generous layer of frosting. Sprinkle with hazelnuts
  • Place the other layer of chocolate cake on it and cover entirely with frosting using an offset spatula. 
  • Decorate with macarons