Chocolate Cake with Hazelnut Praline Whipped Cream Filling Recipe

If you’re craving something truly special that’ll make everyone go wild, this Chocolate Cake with Hazelnut Praline Whipped Cream Filling Recipe is exactly what you want to try next. It’s rich, moist, and has that dreamy whipped cream filling laced with crunchy hazelnut praline that creates the perfect balance of flavors and textures. I absolutely love how it turns out every time — it feels fancy but is totally doable, and every bite feels like a celebration.

this …

Ingredients You’ll Need

Let’s talk ingredients — you’ll find this recipe uses pantry staples alongside a few special touches like brewed coffee and mascarpone cheese, which really boost the flavor and texture. Sourcing quality hazelnut praline makes a big difference too, so if you can grab fresh or homemade, even better!

• All Purpose Flour: The structure base for the cake; sift to avoid lumps.
• Unsweetened Cocoa Powder: Choose Dutch-processed for richer chocolate flavor.
• Granulated Sugar: Sweetness and moisture balance.
• Brown Sugar: Adds subtle caramel undertones and keeps the crumb tender.
• Baking Soda: Helps the cake rise and be fluffy.
• Salt: Balances sweetness and enhances chocolate depth.
• Eggs: Room temperature eggs help the batter emulsify for better texture.
• Melted Unsalted Butter: Adds richness without overpowering flavors.
• Buttermilk: Makes the cake tender and interacts with baking soda for lift.
• Brewed Coffee: Amplifies the chocolate flavor wonderfully. Use warm, not hot!
• Vanilla Extract: Brightens all the flavors.
• Heavy Whipping Cream (for filling and frosting): Cold cream whips best, so chill your tools too if you can.
• Powdered Sugar: Sweetens the whipped cream without grit.
• Mascarpone Cheese: Gives the filling a silky, creamy texture that’s addicting.
• Hazelnut Praline: Provides that signature crunch and nutty kick.
• Unsweetened Cocoa Powder (for frosting): Deepens the chocolate notes in the whipped cream frosting.

Variations

One of the things I love most is how adaptable this cake is. You can make it your own by switching up the filling, swapping nuts, or even making it dairy-free with the right creams and alternatives. I encourage you to have fun with it — there’s room for creativity here!

• Nut-Free Option: I replaced hazelnut praline with crushed caramelized almonds once for a friend with nut allergies, and it was still amazing.
• Vegan Variation: I experimented with coconut whipped cream and a flax egg substitution to satisfy a vegan guest — the texture was a little different but still delicious!
• Seasonal Twist: Adding a splash of orange zest to the whipped cream filling freshens it up beautifully for winter holidays.
• Chocolate Intensified: For chocoholics, mixing melted dark chocolate into the filling takes this cake next level.

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

Step 1: Mix Your Dry Ingredients Like a Pro

Start by whisking together the flour, cocoa powder, both sugars, baking soda, and salt in a large bowl. I like using a whisk here to really get everything evenly combined, especially the cocoa — no one wants streaks of powder in their cake! Getting this step right helps ensure your cake rises evenly and bakes uniformly.

Step 2: Combine Wet Ingredients Separately

In another bowl, beat the eggs until smooth, then stir in the melted butter (cooled!), buttermilk, warmed brewed coffee, and vanilla extract. The coffee might sound odd, but trust me, it enhances the chocolate flavor without tasting like coffee at all. I usually brew a fresh pot for this or repurpose leftover warm coffee.

Step 3: Gently Blend Wet and Dry Ingredients

Pour the wet ingredients into the dry and stir just until combined. Don’t overmix here — it’s tempting because the batter looks so smooth, but a few lumps are okay and will keep your cake tender. After this, pour the batter into greased and lined cake pans.

Step 4: Bake and Cool Your Cake Layers

Bake in a preheated oven at 350°F (175°C) for about 30 minutes, or until a toothpick inserted in the center comes out clean. When I first made this, I left it slightly longer, and the cake turned a bit dry — so keep an eye on your oven as times vary! Once out, let them cool completely on a wire rack before assembling.

Step 5: Prepare the Hazelnut Praline Whipped Cream Filling

Here’s where the magic happens. Whip the cold heavy cream with powdered sugar until soft peaks form. Gently fold in mascarpone cheese and chopped hazelnut praline. I always chill my mixing bowl and beaters beforehand to speed this process up — it makes a huge difference! This filling is light, nutty, and has the perfect hint of sweetness.

Step 6: Make the Cocoa Whipped Cream Frosting

Whip the second batch of heavy cream with mascarpone, cocoa powder, and powdered sugar until you get thick, luscious peaks. This frosting adds a velvety chocolate layer that complements the praline filling perfectly. Again, cold tools help you get this done faster and with fluffy results.

Step 7: Assemble Your Cake

Place one cake layer on your serving plate, spread generously with the hazelnut praline whipped cream filling, then top with the second layer. Frost the top and sides with the cocoa whipped cream frosting. If you’re feeling fancy, sprinkle extra chopped praline or chocolate shavings on top for a gorgeous finish. I love doing this — it makes the cake look so inviting!

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

Garnishes

I’m a big fan of topping this cake with extra chopped hazelnut praline or a dusting of cocoa powder for that elegant touch. Sometimes I add a few fresh raspberries or chocolate curls because they add a pop of color and a tart contrast to the rich flavors. It never fails to impress guests!

Side Dishes

Pair this cake with a simple cup of black coffee or a scoop of vanilla gelato for a truly indulgent dessert experience. A fresh green salad or lightly dressed fruit platter can balance a dessert-focused meal nicely, especially if you’re serving this after dinner with friends or family.

Creative Ways to Present

When I’ve made this cake for birthdays or special occasions, I like to cut it into petite layers and serve as mini cake stacks plated individually. Using edible gold leaf accents or fresh edible flowers can make it look even more sophisticated and celebratory. Plus, it feels less intimidating to eat when portioned perfectly!

Make Ahead and Storage

Storing Leftovers

I always store leftovers in an airtight container in the fridge — this cake keeps beautifully for up to 4 days. The whipped cream filling stays fresh, and the cake actually tastes a bit better the next day once all the flavors have melded. Just make sure to keep it covered to avoid fridge odors sneaking in.

Freezing

Freezing this cake is possible but requires care. I slice it into portions, wrap each tightly in plastic wrap and foil, then freeze. When ready to enjoy, thaw overnight in the fridge. The texture of whipped cream can slightly change, but if you re-whip the frosting a bit after thawing, it restores nicely.

Reheating

This cake is best enjoyed cold or at room temperature. I avoid reheating because the whipped cream filling can separate, but if you prefer warmer, I let slices sit out for 15-20 minutes to gently take the chill off without microwaving, which could ruin texture.

FAQs

Final Thoughts

This Chocolate Cake with Hazelnut Praline Whipped Cream Filling Recipe holds a special spot in my heart because it strikes that perfect balance of indulgence and elegance without requiring hours of fuss. Whether you’re celebrating a milestone or just in the mood to treat yourself, making this cake will feel like a rewarding adventure—and trust me, you’ll want to make it again and again. I can’t wait for you to enjoy it as much as my family and friends do!

Print