Mary Berry Chocolate And Hazelnut Cake

I still remember the first time I made this cake — it was for my dad’s birthday, sometime in late October, when the leaves were crunchy and the kitchen smelled of wood smoke and chocolate. I’d just discovered Mary Berry’s recipes, and this one felt like a proper showstopper without being over-fussy.

This isn’t your average chocolate cake. It’s dense but soft, rich but balanced, and the hazelnuts? Toasted just right, they bring a warmth that makes you want another slice before you’ve finished the first.

Mary Berry’s chocolate and hazelnut cake is the kind of bake that feels homemade in the best way. Simple ingredients, no flour, and a topping that’s basically a spoonful of joy (read: chocolate hazelnut spread). It’s ideal for dessert, birthdays, or just a rainy afternoon when tea needs a friend.

Ingredients List

For the cake:

• 250g whole blanched hazelnuts — roasted and ground. Adds crunch and soul.
• 200g butter, cubed — real butter, please. Flavour matters.
• 200g dark chocolate, broken up — something around 70% cocoa works best.
• 6 medium eggs, separated
• 200g caster sugar — golden if you’ve got it, for a hint of caramel.
• 3 tbsp hazelnut liqueur — amaretto works too, or orange juice for a soft twist.

For the topping:

• 150g chocolate and hazelnut spread

Note: I’ve tried this with both Nutella and a fancier version from a local deli — both were lovely.

How To Make It

1. Preheat your oven to 200°C (180°C fan) / 400°F / Gas 6. Grease a 23cm round cake tin and line the base with parchment paper.
2. Roast the hazelnuts at 180°C (350°F) for 10 minutes. You want them golden and fragrant. Once they cool, blitz 200g in a food processor until finely ground.
3. Melt the butter and chocolate gently over a bowl set above simmering water. Stir until glossy, then let it cool for a few minutes. Try not to eat it with a spoon at this stage — harder than it sounds.
4. Separate your eggs. In one bowl, whisk the yolks with the sugar and liqueur. Add the ground hazelnuts. Stir in your cooled chocolate-butter mix.
5. Whip the egg whites in a clean bowl until soft peaks form. Fold them into the batter in two stages. Be gentle — overmixing deflates all that lovely air.
6. Pour into your tin and level it out. Bake for 35–40 minutes, or until the middle is just set and the edges are pulling away from the tin slightly.
7. Cool in the tin for 30 minutes, then remove and let it cool fully on a wire rack.
8. Spread the topping over the cooled cake. Finish with a sprinkle of shaved hazelnuts if you’ve saved a few.

Common Mistakes

Why did my cake fall in the middle?
You may have opened the oven too early or underbaked it slightly. Let it bake undisturbed until the top is set.

Why is it dry?
It’s either been overbaked or the egg whites were overfolded. This cake doesn’t need to be bone dry — moist is the aim.

Can I skip the liqueur?
Yes. Swap it with orange juice and maybe add a little zest for lift.

My egg whites won’t whip! Why?
Any grease or yolk in the bowl will stop them from whipping. Wipe the bowl with a bit of vinegar before starting if needed — old pastry chef trick.

I forgot to roast the hazelnuts. Is it ruined?
Not ruined, but you’ll miss out on that rich, nutty flavour. Toasting is worth the extra step.

Storage and Reheating Tips

Storing:
Let the cake cool fully, then store it in an airtight container. It keeps at room temp for up to 3 days — fridge it if your kitchen’s warm.

Freezing:
Wrap it (unfrosted is best) in cling film and foil. Freeze for up to 3 months. Thaw in the fridge overnight.

Reheating:

• Oven: 150°C (300°F) for 10–15 minutes, covered in foil.
• Microwave: 15–20 seconds on medium — not high, or it goes rubbery.
• Steam: Yes really — just a few minutes over simmering water brings it back to life.

What To Serve With It

• Whipped cream — lightly sweetened, or better yet, sour cream whipped with a splash of vanilla.
• Strong coffee — espresso, ideally. Cuts the richness.
• Fresh raspberries or figs — that tart-sweet thing works wonders against the chocolate.

FAQs

Can I make this ahead of time?
Yes. In fact, it tastes better the next day — richer, more settled.

Is it gluten-free?
Yep! No flour at all, thanks to those lovely ground hazelnuts.

Can I use other nuts?
You could try almonds or walnuts, but hazelnuts really make this sing.

Can kids eat this if it has liqueur?
The alcohol bakes off, but if you’re worried, use juice or just skip it.

Can I double the recipe?
Sure, but use two tins — it’s a delicate batter, and a deeper cake might bake unevenly.

Try More Recipes:

• Mary Berry Salted Caramel Cake
• Mary Berry Coconut Tray Bake
• Mary Berry Parkin Recipe