Hazelnut Cake with Mocha Cream

In case you haven’t noticed yet, I love baked goods. More specifically cake, and lately, layer cake. There’s something so incredibly indulgent about a layer cake. No one makes a layer cake and then comments that they used whole wheat flour, or applesauce, or some other healthy ingredient that has no business being in cake. Layer cake is all about admitting that you love cake, and probably also the icing or whipped cream that encases it. And hopefully, it’s also a little about making something so beautiful that any person you share it with exclaims at your effort and talent.

And so, I was ecstatic when my friend Trina brought this confection over as her contribution to a dinner party. I know I just posted a chocolate layer cake, but this cake is so drool worthy that I had to share it as quickly as possible. We fed the leftovers to our curling team and the verdict is official—yum!  Trina learned this recipe from a friend in rural Quebec, and I’m so happy that she’s agreed to let me share it with you.

Trina’s cake before we devoured it. So pretty!

Hazelnut Cake with Mocha Cream


  • 2 tbsp. flour
  • 2 tsp. baking powder
  • 4 eggs
  • ¾ cup of sugar
  • 1 cup of hazelnuts (blended to a powder)

Preheat oven to 350°F. Using a mixer, blend flour, baking powder, eggs, and sugar for two minutes. Add hazelnuts and mix on high. Line two round cake pans with parchment paper and butter the sides. Pour batter into cake pans and bake on middle rack of oven for 20 minutes.

The aftermath.

Mocha Cream:

  • 2 cups of whipping cream (35%)
  • ¼ cup of cocoa
  • ½ cup of sugar
  • 1 tbsp. of instant coffee
  • ¼ tsp. salt
  • 2 tsp. vanilla

Blend all ingredients with a mixer on speed two, until cream thickens enough to form stiff peaks. After cakes have cooled divide into halves (totalling four). Spread first half with mocha cream mixture and begin layering until you have a finished product.

3 thoughts on “Hazelnut Cake with Mocha Cream

    • lagourmandesse says:

      Ok, scratch my first reply, as it didn’t make much sense. Here is Trina’s explanation of the lack of flour:

      “The lack of flour and oil/butter (while we’re on the topic of ‘conventional’ style cake batters) ingredients used to make yummy dense, heavier style cakes, is, in this recipe replaced by hazelnuts and eggs thus changing texture and density. Both ingredients produce a light (you will notice as soon as you take the cake pans out of the oven), airy, semi-spongy style (kinda souffle-ish?) cake. Once cooled, dividing the cake becomes somewhat of a chore (best to use a large serrated knife). When you think about it, this cake kinda replaces the more or less typical carb queen flourfull (ha ha) cake with a protein blast! What a dream…however, the thick, heavy cream mocha layers throw the cake right off balance in texture and taste, overwhelming your palate with richness.”

      So there you have it! Hazelnuts and eggs are the way to go.


  1. Haley says:

    A fellow mocha cake lover. This one looks amazing – I can’t wait to try the hazelnut cake. Everytime I read your blog I end up raiding my chocolate stash!


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