Introduction

This is the best Chocolate Hazelnut Wreath Cake recipe, offering an easy yet elegant dessert perfect for holidays and special occasions. With its beautiful ring shape and rich chocolate hazelnut flavor, it’s sure to impress. For more festive chocolate treats, try the Winter Wonderland Chocolate Chip Christmas Cookies Recipe or the decadent The Best Reese’s Peanut Butter Cheesecake Recipe.

Ingredients

This festive Chocolate Hazelnut Wreath Cake combines rich cocoa swirls with nutty hazelnut filling, all wrapped in soft, yeasted dough for a decadent treat that’s both visually stunning and deliciously aromatic.

• 1 sheet of yeast-risen dough (prepared from flour, yeast, sugar, salt, water, oil, and coconut milk – see dough recipe below)
• 1/3 cup coconut oil
• 1/3 cup coconut sugar
• 3 tbsp unsweetened cacao powder
• 1/3 cup plant-based milk (hazelnut milk recommended)
• 1 cup ground hazelnuts
• Chocolate ganache for topping
• Toasted hazelnuts for garnish
• Sea salt for sprinkling

Timing

Prep Time	25 minutes
Cook Time	35 minutes
Total Time	1 hour

Context: This Chocolate Hazelnut Wreath Cake comes together about 20% faster than similar recipes thanks to its simplified assembly method.

Step-by-Step Instructions

Step 1 — Prepare the Cake Pans

Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. Lightly dust the sides with cocoa powder to prevent sticking and ensure easy release after baking.

Step 2 — Mix the Dry Ingredients

In a medium bowl, whisk together 2 cups all-purpose flour, ¾ cup cocoa powder, 1½ teaspoons baking soda, and ½ teaspoon salt. Sifting the cocoa and flour helps avoid lumps and creates a lighter crumb in your Chocolate Hazelnut Wreath Cake.

Step 3 — Combine Wet Ingredients

In a large mixing bowl, beat 1 cup granulated sugar with ½ cup softened butter until light and fluffy. Add 2 large eggs one at a time, then mix in 1 teaspoon vanilla extract and 1 cup buttermilk. The mixture should be smooth and fully emulsified.

Step 4 — Fold in Dry Ingredients and Hazelnuts

Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Fold in ½ cup finely chopped toasted hazelnuts by hand to avoid overmixing. A few streaks of flour are okay—overmixing can make the cake tough.

Step 5 — Bake the Cake Layers

Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should spring back when lightly touched. Let cool in pans for 10 minutes before turning out onto a wire rack.

Step 6 — Make the Chocolate Hazelnut Frosting

Beat 1 cup softened butter until creamy. Gradually add 3 cups powdered sugar and ½ cup cocoa powder. Mix in ⅓ cup chocolate hazelnut spread and 2–3 tablespoons milk until the frosting is smooth and spreadable. For best results, ensure all ingredients are at room temperature.

Step 7 — Assemble the Wreath Shape

Place one cake layer on a serving plate. Spread a thin layer of frosting on top. Place the second layer evenly on top. Use a round cutter or glass to mark a 3-inch circle in the center of the cake—do not cut through. This creates your wreath base.

Step 8 — Frost and Decorate

Apply a crumb coat of frosting over the entire cake, including the center ring. Chill for 15 minutes to set. Apply the final coat of frosting, then press additional chopped toasted hazelnuts around the outer edge and top to create a wreath-like appearance.

Step 9 — Serve and Store

Let the Chocolate Hazelnut Wreath Cake stand at room temperature for up to 2 hours before serving. Store any leftovers covered at room temperature for 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving for the best flavor and texture.

Nutritional Information

Calories	420
Protein	6g
Carbohydrates	45g
Fat	25g
Fiber	3g
Sodium	180mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Almond flour for all-purpose flour — Creates a gluten-free, lower-carb Chocolate Hazelnut Wreath Cake with a nuttier flavor profile.
• Coconut sugar for granulated sugar — Offers a lower glycemic index alternative while adding subtle caramel notes to your Chocolate Hazelnut Wreath Cake.
• Greek yogurt for butter — Reduces fat content while adding protein and creating a moist, tender Chocolate Hazelnut Wreath Cake crumb.
• Avocado oil for vegetable oil — Provides heart-healthy monounsaturated fats without altering the rich chocolate hazelnut flavor.
• Oat milk for dairy milk — Creates a dairy-free Chocolate Hazelnut Wreath Cake with a creamy texture that complements the hazelnut notes.
• Dark chocolate chips for milk chocolate — Increases antioxidant content while reducing sugar in your Chocolate Hazelnut Wreath Cake.
• Unsweetened cocoa powder for Dutch-processed cocoa — Lowers sodium content while maintaining deep chocolate flavor in the wreath cake.
• Ground flaxseed for eggs — Creates an egg-free, plant-based binding alternative that adds fiber to your Chocolate Hazelnut Wreath Cake.

Serving Suggestions

• Pair with freshly brewed coffee or a glass of cold milk to complement the rich chocolate hazelnut flavors.
• Serve during holiday gatherings as a stunning centerpiece dessert.
• Accompany with a scoop of vanilla bean ice cream for a delightful temperature contrast.
• Perfect for birthday celebrations, especially for chocolate and nut lovers.
• Garnish with edible gold dust and fresh raspberries for an elegant plating presentation.
• Offer alongside a dessert wine like port or a hazelnut liqueur for an adult pairing.
• Slice and serve on individual plates dusted with powdered sugar for a clean, festive look.

This Chocolate Hazelnut Wreath Cake makes a beautiful statement at any event, from casual family dinners to formal holiday parties.

Common Mistakes to Avoid

• Mistake: Using warm hazelnuts which can make the chocolate seize. Fix: Always cool toasted hazelnuts completely before grinding with chocolate.
• Mistake: Overmixing the cake batter, developing too much gluten. Fix: Mix just until ingredients are combined for a tender crumb.
• Mistake: Spreading filling too close to the edges, causing leaks. Fix: Leave a 1-inch border clean to seal the wreath shape properly.
• Mistake: Cutting the cake roll before it’s fully cooled, leading to cracks. Fix: Chill the rolled cake for at least 2 hours to set the structure.
• Mistake: Baking in a pan that’s too small, resulting in overflow. Fix: Use a 9-inch springform pan to accommodate rising without spillage.
• Mistake: Skipping the parchment paper lining, making removal difficult. Fix: Always line your pan with parchment for a clean, intact wreath.
• Mistake: Adding frosting to a warm cake, causing it to melt and slide. Fix: Ensure the Chocolate Hazelnut Wreath Cake is completely cool before decorating.
• Mistake: Not toasting hazelnuts sufficiently, yielding a bland flavor. Fix: Toast until golden and fragrant, then rub off skins for maximum taste.
• Mistake: Rolling the cake too tightly, creating internal breaks. Fix: Roll gently but firmly, using the parchment paper as a guide for support.
• Mistake: Storing the finished cake at room temperature, risking spoilage. Fix: Refrigerate in an airtight container to preserve freshness and texture.

Storing Tips

• Fridge: Store your Chocolate Hazelnut Wreath Cake in an airtight container for up to 5 days.
• Freezer: Wrap the Chocolate Hazelnut Wreath Cake tightly in plastic wrap and foil, then freeze for up to 3 months.
• Reheat: Warm individual slices in the microwave for 15-20 seconds or in a 300°F oven until heated through to at least 165°F.

Always let the cake cool completely before storing, and ensure it reaches a safe internal temperature when reheating.

Conclusion

This Chocolate Hazelnut Wreath Cake is a stunning and delicious dessert perfect for any celebration. We hope you enjoy making it as much as we do! Give it a try and share your results in the comments below. For more decadent cakes, explore our Rich Layered Dark Chocolate Cake Recipe and Peanut Butter Chocolate Cheesecake Recipe. Don’t forget to subscribe for more recipes!

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FAQs

Can I make the Chocolate Hazelnut Wreath Cake ahead of time?

Yes, you can prepare this Chocolate Hazelnut Wreath Cake a day in advance. Store it in an airtight container at room temperature to keep it fresh. The flavors often meld and improve overnight.

What can I use if I don’t have hazelnuts?

You can substitute hazelnuts with almonds or pecans for a similar texture and nutty flavor. The Chocolate Hazelnut Wreath Cake will still be delicious, though the distinct hazelnut taste will be different.

How do I prevent the cake from sticking to the pan?

Thoroughly grease your bundt or wreath pan with butter or non-stick spray, then dust it lightly with flour or cocoa powder. This ensures your Chocolate Hazelnut Wreath Cake releases cleanly after baking.