Betty's Rich Chocolate Hazelnut Cake

Betty's Rich Chocolate Hazelnut Cake Recipe

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Betty Bramanis


A rich chocolate cake that has hazelnut meal in it to keep it moist, dense and delicious! This recipe makes 3 round cakes for you to sandwich together with your choice of sweet fillings, some suggestions are listed at the end of the cooking directions.

Note - to make this recipe gluten free, swap 3 cups of self raising flour for 3 cups and 4 tablespoons of gluten free flour and swap 1/2 cup of plain flour for 1/2 cup gluten free flour.


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30 Min
50 Min


  • ·
    1 1/2 cups butter
  • ·
    3 cups brown sugar
  • ·
    2 cups milk
  • ·
    1 cup cocoa (yes a full cup)
  • ·
    1 ts bicarb
  • ·
    3 cups self raising flour
  • ·
    1/2 cup plain flour
  • ·
    3/4 cup hazelnut meal
  • ·
    5 eggs at room temp.
  • ·
    1 tablespoon vanilla essence

How to Make Betty's Rich Chocolate Hazelnut Cake


  1. Place the butter, sugar, milk and cocoa in a large saucepan. Over a medium heat melt stir until the butter and sugar are melted. Bring just to the boil and add the bicarb. Remove from the heat and let cook slightly.
  2. Pre-heat your oven to 180oC/375oF and well grease and line 3 x 20cm (8 inch) round cake tins.
  3. In a large bowl, add the flours and hazelnut meal, stir well to combine. Add the slightly cooled chocolate mixture and vanilla, stir well. Add the eggs one at a time and beat well.
  4. Divide the batter between the 3 tins equally and bake in the pre heated oven for 45-55 minutes, or until cooked when tested with a skewer.
  5. Cool in the tins for 10 minutes and turn out on to a wire rack to cool completely.
  6. Sandwich the cakes together with your choice of whipped cream, whipped cream and nutella blended together or a chocolate mousse filling.

Printable Recipe Card

About Betty's Rich Chocolate Hazelnut Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Australian

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