Chocolate Hazelnut and Salted Caramel Chocolate Birthday Cake

It seems like every year someone asks me who will make my birthday cake. And I guess that makes sense, usually people enjoy letting other people do some of the work for their birthday (or maybe they just enjoy the cake?). But for me, more than half the fun comes from planning and making my cake.

Through out the year I keep mental notes of cakes and flavors that look or sound interesting and then a few weeks before my birthday I started planning what I actually want to do. Last year, I had ice cream on the brain. This year, I had gelato on the brain.

Back in San Diego there is a gelato shop that Jesse and I love. The location is awesome, right near La Jolla cove, so we would typically treat our selves after a nice evening of watching the waves and seals. The first time we went I got a scoop of salted caramel and scoop of chocolate hazelnut and I was immediately hooked. It became my standard order. Makes me drool just thinking about it! Like a match made in heaven!

With that in mind, I created the concept for this years cake. about how it turned out. The frosting is an absolute dream. Smooth and creamy with the perfect hint of hazelnut. The salty caramel is the perfect match. In fact, I’d like to go out on a limb and say that chocolate hazelnut and salted caramel is the new peanut butter and jelly. Finally, when we threw our party last month one of our guests brought us Ferrero Rocher candies and they were the perfect garnish. Happy Birthday to me!


This Post Has 21 Comments

  1. Heather Lynne

    Gorgeous cake! I love the caramel drizzling down the sides.

  2. Jessica of My Baking Heart

    LOVE this cake (and the photos!)! HB once more, sweetie! 😉

  3. Nikki

    Jess, happy birthday! The photos of this are just stunning. Such a gorgeous cake and delicious sounding, too!!! Wish I was there to celebrate with you and get a big bite of it. 😉

  4. ms.djinn

    My niece's name is Hazel and she asked for hazelnut cake for her upcoming birthday. I'll have to send this to my sister, it looks amazing!See you soon I hope, we'll be back on Sunday.

  5. christina

    Gorgeous Cake!! Just found your blog and I am so glad I did. 🙂 I live in SD and was super excited to see a blogger who lived in the same area…that is until I read back a bit on your blog. LOL! Can't wait to see all your yummy food, instagram pics, and fun adventures abroad.

  6. Yumgoggle

    Happy Birthday!I cannot say no to an amazing cake like this…It has Nutella, oh my! I have to really try this. Never mind if the next birthday celebration will still be in a couple of weeks. I am making this soonest =)Anyhoo, we have just recently launched a food photo submission site, that allows you to showcase all your great work and share it with all of our visitors. Your phenomenal photos have caught our attention. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there! (sorry for the blatant shameless plug)!

  7. Anonymous

    That looks absolutely delicious. You will have to recreate it when we come to visit!

  8. butterbaking

    This looks amazing! I love the Nutella and salted caramel flavours 🙂 and your frosting is perfect! Happy birthday!!

  9. elly

    This cake is beyond gorgeous, and sounds amazing. Some of my very favorite flavors all combined into one. Yum.

  10. I love that you've taken inspiration from gelato flavours that you enjoyed. A great flavor combination will usually work for other types of foods whether it be ice-cream, cake, cookies, macarons, puddings, candy etc etc etc. Well done!

  11. Casey

    If you enjoy making your own birthday cake and this is the result, I think you should celebrate monthly.

  12. playingwithflour

    Gorgeous! I might have to make this soon 🙂

  13. Emily

    Just found your blog via FoodGawker, and I LOVE it! Your photography is great and everything I’ve seen looks mouthwatering. YUM!

  14. carly

    look awesome..thanks..

  15. Vaish P.

    I have a question about the measurement of the chocolate in the frosting. Did you use 1 1/2 cups of chocolate chips and then melted them, or is it 1.5 cups of melted chocolate?

    I am trying to make this frosting today, and am getting stuck.

    1. Jessica

      I used 1 1/2 cups of chopped, un-melted chocolate. Good luck!

  16. Gabriela Gomez

    I accidentally bought heavy whipped cream instead of just heavy cream,will it make a difference if I just use the heavy cream? Or is there a substitute?

    1. Jessica

      Sorry for the delay in my response. Heavy cream and heavy whipping cream can pretty much be used interchangeably. Hope it worked for you!

  17. alessandra

    Wondering if you would substitue the coffee for anything? Not a coffee cake lover..

    1. Jessica

      Sorry I am way late to responding, as you can tell I’ve been a terrible blogger lately!

      The cake really does not taste like coffee. It just enhances the chocolate flavor. My husband does not like coffee at all and he didn’t even notice I had used coffee.

  18. Momma H

    OMG this is amazing. I only make special cakes about twice a year, and I always look for a variation of hazelnut for my adult daughter’s birthday. I found you on Pinterest and after spending an afternoon comparing recipes and ideas, I came back to yours, and I am SOOOO glad that I did.

    I used a set of Wilton 6-inch pans (“Easy Layers,” 5 in a box) and Baker’s Joy spray — filled the pans and had about a half cup of batter leftover.

    The cake was interesting, adding the hot coffee seemed a curious move, but it worked! The cakes came out perfectly with a little nudge from my knife, the bottoms of each were nice and spongy, no cracks, no problems.

    The caramel was so much fun to learn, I’d never tried it before. I ruined the first batch by not melting it long enough — it had all clumped up and I removed it from the heat too soon, so it could not mix with the butter. [Note to files: if this happens and you can’t get the gooey mess off your pan, fill the pan with water and heat on stove, the sugar will eventually dissolve for you.]

    The second batch was perfect, I was a little leery because the syrup looked quite dark, but it came out perfect. Really fun, as I said above!

    The frosting was a lovely consistency to spread, nice and fluffy and tasty.

    I finished my cake in the “semi-naked style,” I’ll post it on Pinterest — giving YOU the credit– after our birthday celebration. But THANK YOU! Now I have to decide what to do with all the leftover frosting (my cake was 5 layers, but very small layers.)

    (Sorry I wrote so much. But coffee and chocolate and Nutella. Yeah.)

Leave a Reply