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Chocolate Hazelnut Cake Filling

A rich and decadent filling that perfectly combines dark chocolate with the nutty crunch of hazelnuts, ideal for cakes, cupcakes, or simply enjoyed on its own.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 tablespoons
Course: Dessert, Filling
Cuisine: American, European
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 200 g dark chocolate (60-70 percent cocoa), chopped High-quality brands like Callebaut or Valrhona recommended
  • 150 ml heavy cream Ensure it’s fresh for optimal flavor
  • 2 tablespoons unsalted butter Room temperature for easy incorporation
  • 3 tablespoons powdered sugar Adjust to taste; reduce or increase based on sweetness preference
  • 1 teaspoon vanilla extract Use pure vanilla for a richer flavor
  • 100 g toasted hazelnuts, whole or roughly chopped Toast your own for the best crunch
  • 1 pinch salt To enhance the chocolate flavor

Method
 

Preparation
  1. Preheat your oven to 180 degrees C (350 degrees F). Spread the hazelnuts on a baking sheet and toast for 8-10 minutes, stirring halfway through until they’re fragrant and golden brown.
  2. Wrap the toasted hazelnuts in a clean kitchen towel and rub them lightly to remove their skins for a smoother texture.
  3. In a saucepan, heat the heavy cream over medium-low heat until it simmers, but don’t let it boil.
  4. Pour the hot cream over the chopped dark chocolate. Let it sit for 1-2 minutes to soften, then stir with a spatula until smooth.
  5. Mix in the room-temperature butter, powdered sugar, vanilla extract, and salt, stirring until fully combined.
  6. Gently fold in the toasted hazelnuts until evenly distributed.
  7. Allow the filling to cool at room temperature for a plush texture or refrigerate it for at least one hour for a firmer consistency.
  8. Once cooled, spread the Chocolate Hazelnut Cake Filling generously between cake layers.

Notes

This filling can be stored in an airtight container in the fridge for up to one week or in the freezer for up to three months. Customize with espresso for a mocha twist or sea salt to enhance flavors.