Easy and fast chocolate cake enriched with the taste of hazelnuts. It's a similar recipe as the previous chocolate cake recipe, but tastes totally different. Soft, creamy, chocolate! Ready in no time and almost no chaos in the kitchen :)


For the biscuit:
  • 4 eggs
  • 8 tablespoons of sugar
  • 4 tablespoons of flour
  • 2 tablespoons of milk
  • 1 tsp baking powder
  • 4 tablespoons Nutella
  • 2 tbs crushed hazelnuts
Syrup for the biscuit:
  • 1 tbs sugar
  • 1 tbs cocoa
  • 150 ml of milk
  • 250 ml sweet cooking cream
  • 200 g of dark chocolate
  • 2 tbs Nutella

For sprinkling:
  • crushed hazelnuts about 50 g (first roasted in a pan for about 10 min, then crushed)


  1. First beat the eggs and sugar with a mixer until foamy, then add the remaining ingredients for the biscuit. Pour the mixture in an oiled and floured circular pan with removing side, and bake at 180 C degrees for about 20 minutes. Leave to cool after baking.
  2. Prepare the filling: put the cooking cream to heat in a pot, add the chocolate and nutella and let it melt and blend everything until smooth. Leave to cool down. I put it in the freezer to harden quicker.
  3. Prepare the syrup by boiling the milk, sugar and cocoa for 5 minutes and add the juice after removed from fire.
  4. Then, take the biscuit and cut it horizontally in 2 equal circles.
  5.  Align the first layer on the cake plate, and pour 1/2 from the syrup over the biscuit.
  6. Apply little less than half filling and sprinkle crushed hazelnuts. Then add the 2nd layer and repeat the procedure and spread the filling all over the cake.
  7. Decorate as desired, I think it's the best to decorate with hazelnuts.
  8. Put it in the fridge and serve after several hours.