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Petite Chocolate-Hazelnut Cakes

 Petite Chocolate-Hazelnut Cakes
Add these sweet treats to a dessert platter featuring other small confections. The cake is moist, tender and extra special with a rich, creamy filling and decadent chocolate ganache on top.—Taste of Home Test Kitchen, Greendale, Wisconsin
96 ServingsPrep: 50 min. Bake: 20 min. + cooling


  • 1/2 cup butter, softened
  • 2/3 cup sugar
  • 2 eggs
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 1-1/3 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1-1/2 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup plus 2 tablespoons buttermilk
  • 1 teaspoon unflavored gelatin
  • 1-1/4 cups heavy whipping cream, divided
  • 1/4 cup Nutella
  • 6 ounces semisweet chocolate, chopped
  • 2/3 cup heavy whipping cream
  • 1 teaspoon instant espresso granules
  • 1-1/4 cups hazelnuts, toasted


  • In a large bowl, cream butter and sugar until light and fluffy. Add

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Petite Chocolate-Hazelnut Cakes (continued)

Directions (continued)

  • eggs, one at a time, beating well after each addition. Beat in
  • vanilla. Combine the flour, cocoa, baking soda, baking powder and
  • salt; gradually add to the creamed mixture alternately with
  • buttermilk, beating well after each addition.
  • Pour into a greased and floured 13-in. x 9-in. baking pan. Bake at
  • 350° for 18-22 minutes or until a toothpick inserted near the
  • center comes out clean.
  • Cool for 10 minutes before inverting onto a wire rack to cool
  • completely. Trim 1/2 in. from edges of cake. Cut cake horizontally
  • into two layers; set aside.
  • In a small saucepan, sprinkle gelatin over 1/4 cup cream; let stand
  • for 1 minute. Heat over low heat, stirring until gelatin is
  • completely dissolved. Remove from the heat; cool to room
  • temperature.
  • In a large bowl, beat gelatin mixture and remaining cream until it
  • begins to thicken. Add Nutella; beat until stiff peaks form.
  • Place bottom cake layer on a cutting board; spread with whipped cream
  • mixture. Top with remaining cake layer.
  • Place chocolate in a small bowl. In a small saucepan, bring cream and
  • espresso granules just to a boil. Pour over chocolate; whisk until
  • smooth.
  • Cool, stirring occasionally, to room temperature or until ganache
  • reaches a spreading consistency, about 30 minutes. Spread over top
  • of cake. Cut cake into 1-in. squares; top each with a hazelnut.
  • Yield: 8 dozen.
To Make Ahead: Cakes can be made a day in advance. Place each cake in a miniature muffin cup liner and place in an airtight container in the refrigerator.
Nutritional Facts: 1 serving equals 67 calories, 5 g fat (2 g saturated fat), 14 mg cholesterol, 40 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1 fat.