Chocolate hazelnut torte cake

Rich and gooey, this chocolate dessert is a real showstopper. It’s easy and fun to make so it’s great for baking with kids.

Cakes and bakes
Chocolate hazelnut torte cake
  • Preparation time 20 mins (prep. time)
  • Cooking time 45 mins (cooking time)
  • Serves 12


  • 180gdark chocolate
  • 200gmargarine
  • 10mlvanilla flavouring
  • 100ghazelnuts, toasted and blitzed until fine
  • 50gcocoa powder
  • 5gbaking powder
  • 5 eggs
  • 150gcaster sugar
  • 1tspsalt
  • 1tspwhite wine vinegar


For the ganache:

  • 100mldouble cream
  • 100gdark chocolate
  • 20gwhite chocolate


  1. Melt the chocolate and margarine together and add the vanilla flavouring, leave to cool while you whisk the eggs.
  2. Place the hazelnuts, cocoa and baking powder in a bowl and mix together well.
  3. Place the eggs and sugar in the bowl of your mixer, attach the whisk and start to slowly mix, add a tsp salt and the vinegar and continue mixing.
  4. Increase the speed of your mixer, continue to whisk until when you lift the whisk over the mixture the batter falls slowly forming a ribbon that will hold its shape for a few minutes. 
  5. Remove the whisk and slowly pour in the cooled chocolate mixture, stirring with a metal spoon until incorporated.
  6. Sprinkle the hazelnut mixture over the top of the mix and gently fold through until incorporated.
  7. Pour into a 9" sandwich tin and tap once on the worktop to remove any large air bubbles.
  8. Place the sandwich tin in the oven at 150C and bake for around 45 minutes, or until risen and a skewer inserted in the middle comes out clean. Remove and leave to cool.
  9. For the ganache topping: Place the cream in a pan and bring to a boil, immediately switch off the heat and add the chocolate, stir until melted and smooth.
  10. Pour the ganache over the top of the torte, letting it drip down the sides.
  11. Melt the white chocolate and drop randomly over the top of the cake, use a spoon to swirl gently. Leave to set before serving.