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Hazelnut Chocolate Cake with Caramel Marshmallow Ice Cream

hazelnut chocolate cake

On occasion, I get the temptation for something utterly tantalizing and decadent. Actually, who am I kidding? I constantly find myself battling the temptation to indulge. In Paris, this battle proves to be most difficult and constant since there are an endless amount of patisseries lined up along the cobblestone streets of the city, featuring gorgeous cakes, tarts, and confectionaries. While indulgence can come in the form of a butter cake, such as the creme brulee cake I made last week, I find that nothing beats an intensely rich and moist chocolate cake. This hazelnut chocolate cake is the kind of cake that commands you to close your eyes and release a sigh of pure contentment. And if that wasn’t enough, I paired this cake with my favorite no-churn, caramel marshmallow ice cream for ultra decadence. 

hazelnut chocolate cake hazelnut chocolate cake

I have to point out that the caramel sauce I used in my ice cream was homemade. I say this because the inspiration behind this ice cream (and hazelnut chocolate cake) came from a dessert I enjoyed in Paris during one of my trips. I had been served a scrumptious chocolate cake with caramel sauce, and the caramel sauce was everything a girl could ask for. Unlike the sickly sweet caramel sauces you find in the U.S., the French create caramel sauce that’s almost nutty in flavor and has just the slightest hint of bitterness. This is because the French cook the caramel sauce until the sugar is almost a reddish, dark copper color rather than the brownish-amber color many American caramel recipes dictate. The caramel sauce, along with some toasted marshmallows, get stirred into a bowl of sweetened condensed milk and whipped cream, then chilled in the freezer until firm.

hazelnut chocolate cake

You can make this hazelnut chocolate cake and ice cream as directed and serve it to 12+ people, or you can halve the ingredients and make this dessert for your loved one on Valentine’s Day. Either way, you’ll be rewarded with an incredibly moist chocolate cake that carries the essence of sweet, buttery hazelnuts. I like serving the hazelnut chocolate cake warm with a couple scoops of the cold, caramel ice cream. The ice cream acts much like a glass of milk would and helps wash down the rich cake. The enigmatic flavor of the hazelnut and chocolate is a match made in heaven with the nutty, sweet ice cream.  

P.S. This week my blog was featured on Red Valentino, the contemporary child of fashion brand Valentino. If you’re interested in reading the short interview and viewing the feature, check out the site here.

Hazelnut Chocolate Cake with Caramel Marshmallow Ice Cream
Serves 12
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for the cake
  1. 1.75 c all-purpose flour
  2. 2 c granulated sugar
  3. 3/4 c unsweetened cocoa powder
  4. 2 tsp baking soda
  5. 1 tsp baking powder
  6. 1 tsp kosher salt
  7. 1 c buttermilk
  8. 1/2 c vegetable oil
  9. 2 large eggs
  10. 1 tsp vanilla extract
  11. 1/2 c brewed coffee
  12. 1/2 c hazelnut syrup
for the ice cream
  1. 1 pint heavy whipping cream
  2. 1 tsp vanilla ice cream
  3. 1 (14 oz) can of sweetened condensed milk
  4. 6-8 marshmallows, toasted
  5. 2 - 3 tbsp caramel sauce (homemade recipe below, or store-bought)
for the caramel sauce
  1. 1/3 cup sugar
  2. 2.5 tbsp heavy cream
  1. Start by making the caramel sauce. If you’re using store-bought, skip the next couple of steps. Otherwise, to a small, heavy-bottom saucepan, add 2 tbsp of water and the granulated sugar. Give this a stir to combine, then set the saucepan over medium-high heat. Do not stir this mixture anymore. Just let the mixture come to a boil and continue to simmer until it becomes a reddish, dark amber color and starts to smoke - about 7 to 9 minutes. Keep your eye on the caramel the entire time as it can turn from ready to burnt very quickly!
  2. Once the caramel has reached the dark amber color and is starting to smoke, remove the saucepan from the heat. Carefully add in the heavy cream, leaving space between you and the pan as the mixture will bubble violently. Stir the cream and caramel together until it’s completely smooth. Pour the caramel into a bowl to cool.
  3. Create the ice cream by first whipping the heavy cream until stiff peaks form and the cream looks like frosting. Add in the vanilla extract and give it another whisk to combine. Pour the sweetened condensed milk into the whipped cream, and use a rubber spatula to gently fold the condensed milk into the cream to combine.
  4. Stir in the toasted marshmallows and 2 tbsp of the prepared caramel sauce into the ice cream. Pour the entire mixture into a 1.5 lb. loaf pan, then cover directly with a sheet of plastic wrap. Freeze the ice cream until firm - about 4 hours.
  5. Preheat the oven to 350Β°F. Grease a large bundt pan with softened butter. In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder, and salt.
  6. In a large measuring cup, combine the buttermilk, oil, eggs, and vanilla. Pour the wet ingredients in the bowl of dry ingredients; whisk to combine.
  7. Add the coffee and hazelnut syrup, and again whisk to combine everything together until a smooth batter has formed. Pour this batter into the prepared bundt pan.
  8. Bake the cake for 40 to 45 minutes, until a toothpick inserted near the center comes out with just a few crumbs. Let the cake cool in the pan for about 20 minutes. Then flip the cake out onto a wire cooling rack that’s been lined with wax paper or parchment paper.
  9. Once the cake is just slightly warm, serve with a couple of scoops of the caramel marshmallow ice cream.
  1. ice cream recipe adapted from A Happy Food Dance
Adapted from I Am Baker
Adapted from I Am Baker
Mon Petit Four
hazelnut chocolate cake
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  • Reply Cheyanne @ No Spoon Necessary

    Utterly tantalizing and decadent is a pretty spot on way to describe this cake!! Boy would flip his lid over this… and I am totally wishing I wasn’t allergic to chocolate so I could devour this beauty in record time! LOVE the hazelnut and chocolate combination! And that caramel marshmallow ice cream on top is the piece-de-resistance! SOOO YUM, Beeta! I need to make this for Boy for Valentines Day! Pinned! Cheers, sweets!

    February 8, 2016 at 4:08 pm
    • Reply Beeta @ Mon Petit Four

      I feel for you girl!! But at least you don’t consume all the calories that come along with chocolate! πŸ˜‰ Thanks so much for your sweet comment, love! I hope you have a wonderful Valentine’s Day with your hubby!!

      February 11, 2016 at 10:29 pm
  • Reply Summer Daisy

    This cake and ice- cream looks amazing and tempting β™₯

    February 9, 2016 at 12:40 pm
    • Reply Beeta @ Mon Petit Four

      Thanks so much, Summer! πŸ˜€

      February 11, 2016 at 10:29 pm
  • Reply Angela Field

    What a delicious looking bundt and I love no-churn ice-cream. This is wonderful Beeta.

    February 10, 2016 at 3:27 pm
    • Reply Beeta @ Mon Petit Four

      Thank you so much, Angela! No-churn ice cream rules!! πŸ˜€

      February 11, 2016 at 10:29 pm
  • Reply Sam @ SugarSpunRun

    Beeta, this cake is absolutely gorgeous. I completely understand the desire for something decadent, and how perfect is this! You have me so tempted to try out the French caramel, I didn’t realize that they made it so differently!
    Loved reading your interview on Red Valentino — So cool that you were featured! πŸ™‚

    February 10, 2016 at 7:49 pm
    • Reply Beeta @ Mon Petit Four

      French caramel is perfection – I really recommend giving it a try!! Thanks so much for your sweet words and for checking out the interview! Lots of love <3 XO

      February 11, 2016 at 10:30 pm
  • Reply Karrie/TastyEverAfter

    Congrats on your feature and loved the Q & A! This cake is unbelievable! I know it feeds 12+ ppl but I’m making it for myself and myself. Okay, I guess I can share with the Hubby since it’s the Valentine holiday…but I don’t want to. I have a weakness for bakeries too and can’t pass by them without buying something. I’ve been know to go to several bakeries in one day and get more sweets than I can eat and then I have to eat 2 desserts a day over a 3 day period. It’s bad. I could never live in Paris because I have no self control πŸ™‚

    February 10, 2016 at 11:20 pm
    • Reply Beeta @ Mon Petit Four

      Thanks so much, Karrie!! It is totally acceptable to make a full size version of this cake for you and the hubs! I just thought readers may think I’m crazy for suggesting such, but glad to know I’m not the only one who feels this way! πŸ˜€ And I always say that if I lived in Paris full-time I’d totally be counteract all the healthiness of French living with massive amounts of pastry eating everyday! ;p

      February 11, 2016 at 10:32 pm
  • Reply Bec {Daisy and the Fox}

    Ahhh this is so amazing Beeta!! you’ve literally combined all my favourite dessert flavours in one πŸ™‚
    and caramel ice-cream – oh man! incredible!

    February 10, 2016 at 11:54 pm
    • Reply Beeta @ Mon Petit Four

      Yayy, so glad you enjoyed this one, Bec! Thanks so much, deary! XO

      February 11, 2016 at 10:32 pm
  • Reply mimi rippee

    Wow, wow, and wow.

    February 11, 2016 at 7:09 pm
    • Reply Beeta @ Mon Petit Four

      Thanks so much, Mimi!! <3

      February 11, 2016 at 10:32 pm
  • Reply Eva

    C’est le combo parfait pour fΓͺtΓ© la St Valentine ! J’adore chocolat et j’aime beaucoup les marshmallows, donc c’est dessert est fait pour moi ! x

    February 13, 2016 at 10:58 am
    • Reply Beeta @ Mon Petit Four

      Merci beaucoup, Eva! <3

      February 15, 2016 at 6:57 pm
  • Reply Claudia Brick

    hahahahah YES that is so me too – constantly needing something rich and decadent. My treat days are everyday…oops. I didn’t realise that the French make their caramel differently – will have try it like that next time! I do find regular caramel a little sickly, so sounds perfect. And chocolate cake? always a winner. Hope you have a lovely week! x

    February 14, 2016 at 9:32 am
    • Reply Beeta @ Mon Petit Four

      lol my treat days seem to be everyday too, Claudia! πŸ˜‰ I think you’ll really enjoy French caramel. Thanks so much for your sweet words! XO

      February 15, 2016 at 6:58 pm

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