Apple Hazelnut Chocolate Cake

This luxurious Apple Hazelnut Chocolate Cake blends juicy apple pieces, toasted ground hazelnuts, and melted dark chocolate into a moist, fudgy crumb with warm cinnamon notes. Topped with a silky chocolate ganache or simple dusting, it’s an elegant yet cozy treat perfect for fall celebrations or indulgent afternoons.

Why You’ll Love This recipe

You’ll adore this cake for its perfect harmony of flavors and textures – the juicy apples add natural sweetness and moisture that keep every slice incredibly tender, while toasted hazelnuts bring a deep, nutty crunch and richness that pairs magically with bittersweet chocolate.

It’s not overly sweet; the dark chocolate and subtle spices create sophisticated depth without cloying heaviness. The cake stays moist for days (thanks to apples and oil/butter combo), making it ideal for make-ahead baking or gifting.

No fancy equipment needed – just bowls and a whisk – yet it looks and tastes like something from a high-end patisserie. Serve it for dessert with coffee, as an afternoon treat, or warmed slightly with ice cream; the house smells divine while baking, and it impresses everyone from family to dinner guests.

Yield: 10 slices

Apple Hazelnut Chocolate Cake

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Moist chocolate cake with juicy apples, toasted hazelnuts, and rich ganache – nutty, fudgy fall perfection.

Prep Time 30 minutes

Cook Time 50 minutes

Additional Time 20 minutes

Total Time 1 hour 40 minutes

Ingredients

• 2-3 medium apples (about 400g), peeled, cored, and diced
• 150g dark chocolate (60-70%), chopped
• 150g hazelnuts, toasted and ground (or hazelnut meal)
• 1½ cups (190g) all-purpose flour
• 1½ tsp baking powder
• ½ tsp baking soda
• 1-2 tsp ground cinnamon
• ¼ tsp salt
• ¾ cup (150g) granulated sugar
• ½ cup (100g) light brown sugar
• ½ cup (120ml) neutral oil or softened butter
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• For ganache (optional): 100g dark chocolate + ½ cup (120ml) heavy cream

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan, line the bottom with parchment, and set aside – this ensures easy release for that beautiful cake!
2. Toast the hazelnuts in a dry skillet over medium heat for 5-7 minutes until fragrant and golden – transfer to a towel, rub off most skins, cool, then grind finely in a processor (don't overdo or it'll turn to butter).
3. In a microwave or double boiler, gently melt the chopped dark chocolate until smooth – stir occasionally for even melting, then set aside to cool slightly while staying pourable.
4. In a medium bowl, whisk together the flour, ground hazelnuts, baking powder, baking soda, cinnamon, and salt – this dry mix ensures even nutty-spiced distribution.
5. In a large bowl, whisk the granulated sugar, brown sugar, and oil (or butter) until well combined and slightly fluffy – about 1-2 minutes by hand for a great start.
6. Add the eggs one at a time, whisking thoroughly after each until the mixture looks glossy and rich – this builds structure and lightness.
7. Stir in the vanilla and cooled melted chocolate until fully incorporated – the batter will turn beautifully deep and glossy now!
8. Gently fold the dry ingredients into the wet in two additions, mixing just until no streaks remain – keep it tender to avoid toughness.
9. Fold in the diced apples evenly – they'll add juicy pockets throughout. Pour the thick, chunky batter into your prepared pan and smooth the top.
10. Bake for 40-50 minutes until the top springs back lightly and a toothpick in the center has moist crumbs (not wet batter). Cool in the pan 10 minutes, then transfer to a rack. For ganache, heat cream until simmering, pour over chopped chocolate, let sit 2 minutes, stir smooth, and pour over cooled cake – let set before slicing into pure decadence!

Notes

This cake gets even fudgier and more flavorful the next day – perfect for planning ahead. Use tart apples to balance the chocolate richness. If hazelnuts are pricey, a mix with almonds works wonderfully too.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 551Total Fat 26gSaturated Fat 10gUnsaturated Fat 16gCholesterol 85mgSodium 332mgCarbohydrates 72gFiber 3gSugar 39gProtein 9g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Recipe Tips and Tricks

• Toast the hazelnuts lightly first – this intensifies their flavor and removes any bitterness; rub off skins in a towel after toasting for smoother texture.
• Use good-quality dark chocolate (60-70% cocoa) – it balances the sweetness and adds true depth.
• Fold apples and nuts gently at the end to keep chunks intact for juicy bites and crunch.
• Don’t overbake; the center should be just set with a few moist crumbs on the tester for fudgy perfection.
• For extra shine on ganache, add a pat of butter at the end and let it set at room temp.
• Line the pan bottom with parchment for foolproof release – this cake is sticky from apples and chocolate.
• Room-temp eggs blend better and help with rise.

Ingredients Notes

The magic starts with 2-3 medium apples (Granny Smith or Honeycrisp for tart-sweet balance), peeled, cored, and diced or sliced – they release moisture during baking for a soft, fruity interior. Ground hazelnuts (about 1-1½ cups, from toasted whole nuts) replace some flour for nutty richness and gluten-light texture.

Dark chocolate (150-200g, chopped or chips) melts into the batter for fudgy pockets and deep flavor. All-purpose flour (1½-2 cups) provides structure, with baking powder/soda for lift. Eggs (3 large) and a neutral oil or softened butter (½-¾ cup) ensure moisture.

Sugars (mix granulated and brown, 1-1½ cups total) add caramel notes. Warm spices like cinnamon (1-2 tsp) and optional nutmeg enhance the apple-hazelnut profile. Vanilla extract rounds out sweetness, and a pinch of salt sharpens everything.

For topping, heavy cream and extra chocolate create a glossy ganache, or keep it simple with powdered sugar.

Variations and Substitutions

For a gluten-free version, swap flour with a 1:1 GF blend and ensure baking powder is GF. Make it nut-free by replacing hazelnuts with almond meal or omitting (texture will be softer). Use milk or semi-sweet chocolate for milder sweetness.

Add a handful of chocolate chips or chopped toasted pecans for extra crunch. For spiced warmth, include ginger or cardamom. Vegan adaptation: use flax eggs, plant-based butter/oil, dairy-free chocolate, and coconut cream for ganache.

Layer it as a torte with whipped cream and more apples between layers. For individual portions, bake in muffin tins (reduce time to 20-25 minutes). Add a swirl of Nutella or hazelnut spread in the batter for ultra-decadent pockets. If short on time, skip ganache and dust with cocoa or cinnamon sugar.

Storage Options

Store at room temperature in an airtight container for up to 3 days – it remains moist beautifully. Refrigerate for up to 5-6 days (cover well to prevent drying); bring to room temp before serving for best flavor and texture.

Freeze slices or whole (unglazed) wrapped tightly for up to 2 months; thaw overnight and add fresh ganache if desired. Ganache-topped cake stores better chilled

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