Hungarian Hazelnut and Chocolate Layer Cake (Eszterházy Torta) 🇭🇺🍰
One of Hungary’s most beloved desserts, Eszterházy Torta is a delicious hazelnut and chocolate layer cake that has been enjoyed for centuries. This cake is a true classic of Hungarian pastry, named after Esterházy, a prominent Hungarian nobleman. The recipe is known for its rich hazelnut flavor, smooth buttercream filling, and a beautifully delicate chocolate glaze on top, making it a perfect centerpiece for special occasions or a decadent treat to enjoy with coffee.
This Hungarian Hazelnut and Chocolate Layer Cake is a combination of light, nutty sponge layers, silky buttercream, and dark chocolate, which together create a balanced flavor profile that’s both indulgent and elegant. Making this cake takes a bit of time and patience, but the results are well worth it. The multi-layered cake is fancy yet simple, and it’s a showstopper at any dessert table!
Why You’ll Love This Cake ❤️
✔️ Rich & Nutty – Layers of hazelnuts and chocolate give it a unique, decadent flavor.
✔️ Elegant & Impressive – A stunning cake that will wow your guests.
✔️ Perfect for Special Occasions – Ideal for birthdays, anniversaries, or holiday celebrations.
✔️ Classic Hungarian Dessert – A true taste of Hungary in every bite!
✔️ Balance of Flavors – The light hazelnut sponge and the creamy buttercream filling complement the rich chocolate.
Ingredients You’ll Need 🛒
For the Hazelnut Sponge Cake:
- 4 large eggs, separated
- 1 cup (200g) sugar
- 1 ½ cups (150g) ground hazelnuts (roasted)
- 1 tbsp all-purpose flour
- ¼ tsp baking powder
- Pinch of salt
For the Buttercream Filling:
- 1 cup (200g) unsalted butter, softened
- 1 ½ cups (150g) powdered sugar
- 2 tbsp vanilla sugar (or substitute with vanilla extract)
- 2 tbsp rum (or water, if preferred)
- 4 oz (115g) dark chocolate, melted
- 1 tbsp cocoa powder
For the Chocolate Glaze:
- 4 oz (115g) dark chocolate
- 2 tbsp heavy cream
- 1 tbsp butter
Step-by-Step Instructions 🥣
Step 1: Prepare the Hazelnut Sponge Cake
1️⃣ Preheat your oven to 350°F (175°C). Grease and line two 9-inch (23 cm) cake pans with parchment paper.
2️⃣ In a large bowl, whisk the egg yolks with the sugar until the mixture becomes light and fluffy.
3️⃣ In a separate bowl, combine the ground hazelnuts, flour, baking powder, and salt.
4️⃣ Gently fold the dry ingredients into the egg-sugar mixture.
5️⃣ In another bowl, beat the egg whites until stiff peaks form. Carefully fold the whipped egg whites into the hazelnut mixture.
6️⃣ Divide the batter evenly between the prepared cake pans, smoothing the tops.
7️⃣ Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
8️⃣ Once baked, remove from the oven and let the cakes cool in the pans for 10 minutes. Then transfer them to wire racks to cool completely.
Step 2: Make the Buttercream Filling
1️⃣ In a large mixing bowl, beat the softened butter with the powdered sugar and vanilla sugar (or extract) until it becomes light and fluffy.
2️⃣ Add the rum (or water) and beat again to combine.
3️⃣ Gradually add the melted dark chocolate and cocoa powder, continuing to beat until the buttercream is smooth and creamy.
4️⃣ If the buttercream seems too thick, you can add a little more rum or water to adjust the consistency.