Chocolate Cake with Hazelnut Praline Whipped Cream Filling Recipe

If you’re searching for a show-stopper dessert that’s both elegant and utterly delicious, you’ve come to the right place. I absolutely adore sharing this Chocolate Cake with Hazelnut Praline Whipped Cream Filling Recipe because it brings together rich chocolate, nutty praline, and a light, fluffy filling in a way that makes every bite feel like a little celebration. Whether you’re baking for a special occasion or just treating yourself, this cake never fails to impress and satisfy.

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Ingredients You’ll Need

Every ingredient in this Chocolate Cake with Hazelnut Praline Whipped Cream Filling Recipe plays a role in crafting a cake that’s rich yet delicate, nutty yet smooth. Grab quality cocoa powder and fresh eggs for the best results.

• All-purpose flour: Gives structure but won’t make your cake tough; sift for a lighter texture.
• Unsweetened cocoa powder: Use a good-quality cocoa for a rich chocolate flavor.
• Granulated sugar: Sweetens without heaviness; balances with brown sugar for depth.
• Brown sugar: Adds moisture and a hint of caramel flavor.
• Baking soda: Helps the cake rise beautifully and stay moist.
• Salt: Enhances all the flavors – don’t skip it.
• Eggs: Room temperature eggs mix better and give better rise.
• Melted unsalted butter: Adds richness and tenderness.
• Buttermilk: Makes the crumb tender and adds subtle tang.
• Brewed coffee: Amplifies chocolate flavor — you won’t taste the coffee, just richer chocolate.
• Vanilla extract: Brings warmth and enhances sweetness.
• Heavy whipping cream (for filling): Cold, to whip into that light, creamy texture.
• Powdered sugar: Sweetens the whipped cream without graininess.
• Mascarpone cheese: Adds silkiness and stability to the whipped cream filling.
• Hazelnut praline: Crunchy and nutty, this is the star of the filling (see notes about making or buying it).
• Cocoa powder (for frosting): Adds chocolate depth without heaviness.

Variations

I love experimenting with this recipe because it’s so versatile! Feel free to adapt it to your taste or dietary needs — your version will be just as delicious as mine, promise.

• Dairy-Free Version: Substitute coconut cream for the heavy cream and dairy-free cream cheese for mascarpone; it still tastes wonderfully rich.
• Nut-Free Alternative: Skip the hazelnut praline and replace it with crushed caramelized sugar or crispy toffee bits for texture.
• Extra Chocolate Delight: Add chocolate chips into the cake batter or drizzle melted chocolate over the finished cake.
• Seasonal Twist: Swap out hazelnut praline with candied pecans or pistachios for a festive flair.

How to Make Chocolate Cake with Hazelnut Praline Whipped Cream Filling Recipe

Step 1: Preparing the Cake Batter

Start by preheating your oven to 350°F (175°C) and greasing two 8-inch cake pans. In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking soda, and salt until evenly combined—this helps the leavening activate properly. In a separate bowl, beat the eggs, then slowly add in the cooled melted butter, buttermilk, brewed coffee, and vanilla extract. Now, fold the wet ingredients into the dry until everything is just combined; don’t overmix or you risk a dense cake. The batter will look smooth and pourable—perfect for pouring into your pans.

Step 2: Baking the Chocolate Cake

Pour the batter evenly into the prepared pans, smoothing the tops with a spatula. Bake for 28 to 30 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs — this ensures the cake stays tender but fully baked. When the timer goes off, take the cakes out and let them cool in the pans for about 15 minutes before transferring them to wire racks to cool completely. Patience here is key! Trying to frost a warm cake will only lead to a messy situation.

Step 3: Making the Hazelnut Praline Whipped Cream Filling

While your cakes are cooling, chill a mixing bowl and beaters in the fridge for at least 15 minutes — cold tools make better whipped cream. In the chilled bowl, whip 1¼ cups of heavy cream with 4 tablespoons powdered sugar until soft peaks form. In a separate bowl, gently fold mascarpone cheese with the hazelnut praline. Then carefully fold the mascarpone-praline mixture into the whipped cream, combining them to create a luscious, airy filling with delightful nutty crunch. This is the moment I learned that folding gently keeps the whipped cream fluffy, while still integrating all the flavors.

Step 4: Preparing the Cocoa Mascarpone Frosting

For frosting, whip together the remaining 1¼ cups heavy cream, 4 ounces mascarpone cheese, ¼ cup unsweetened cocoa powder, and ¼ cup powdered sugar until stiff peaks form. This creamy frosting adds a subtle chocolate kiss without being overpowering — I love using mascarpone here because it adds a velvety texture that regular whipped cream can’t replicate.

Step 5: Assembling the Cake

Place one cake layer on your serving plate and spread the hazelnut praline whipped cream filling evenly over the top — don’t be shy! Then gently place the second cake layer on top. Use the cocoa mascarpone frosting to cover the top and sides of the cake for a smooth, elegant finish. If you want to get fancy, sprinkle some extra hazelnut praline or chopped toasted hazelnuts on top for crunch. My family goes crazy for this final touch, and it really adds a gourmet vibe.

How to Serve Chocolate Cake with Hazelnut Praline Whipped Cream Filling Recipe

Garnishes

I often finish this cake with a scattering of toasted hazelnuts or shards of homemade praline on top. Sometimes, I add a light dusting of cocoa powder just before serving for a rustic yet elegant look — it’s a simple detail that makes a big impression. Fresh berries also add a refreshing contrast to the rich cake if you want a pop of color and flavor.

Side Dishes

I love serving this chocolate cake alongside a scoop of vanilla bean ice cream or a dollop of espresso-infused whipped cream for extra decadence. A simple cup of coffee or a glass of cold milk is also perfect to balance the richness. For a lighter touch, fresh fruit salad with citrus notes pairs beautifully.

Creative Ways to Present

For birthdays or holidays, I sometimes turn this cake into mini layer cakes using cupcake pans, assembling and frosting them just like the big version. Another fun idea is to create a naked cake with minimal frosting on the sides to showcase the layers and praline filling peeking through. Use edible gold leaf or chocolate curls for an added wow factor that dazzles guests.

Make Ahead and Storage

Storing Leftovers

This cake keeps beautifully in the fridge for up to 3 days, tightly covered with plastic wrap or in an airtight container. I’ve found the hazelnut praline filling stays creamy and fresh, but it’s best enjoyed within a couple of days for optimal texture and flavor.

Freezing

You can freeze individual slices by wrapping them tightly in plastic wrap and then foil, keeping them fresh for up to 2 months. When I freeze this cake, I usually skip frosting the sides to prevent cracking. Just thaw slices overnight in the fridge before enjoying.

Reheating

Because this is a creamy layered cake, reheating isn’t really recommended. Instead, serve it chilled or at room temperature for the best texture. If you prefer a softer bite, letting slices sit out for 15-20 minutes warms the flavors perfectly without losing that luscious filling.

FAQs

Final Thoughts

This Chocolate Cake with Hazelnut Praline Whipped Cream Filling Recipe is one of those rare finds that bring both comfort and elegance to your dessert table. I still remember the first time I served this to friends—they were blown away by how rich yet light and balanced it was. If you want a cake that’s impressive but doesn’t require a professional bakery degree, this is your go-to. I can’t wait for you to try it and hear how much you and your loved ones adore it too!

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