italian lovers cake recipe

Written BySheba G Updated On
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The Best italian lovers cake recipe

I’ve been making Italian Lovers Cake for years, and it’s a recipe that never fails to impress. The cake itself is a masterclass in texture and flavor, with a delicate crumb and a rich, buttery taste.

But what really sets it apart is the way it’s made – by hand, with love and care. It’s a process that requires patience, but the end result is well worth the effort.

I love this recipe because it’s perfect for any occasion – whether you’re looking for a special treat for your family or just want something to satisfy your own sweet tooth. My kids adore helping me mix the batter and watching the cake rise in the oven.

It’s a fun and educational experience for them, and they always seem to have a great time. Plus, the cake itself is surprisingly easy to make – just be sure to use high-quality ingredients and follow the recipe carefully.

As for me, I appreciate the health benefits of this cake – it’s made with wholesome ingredients like whole wheat flour, eggs, and butter, so you can feel good about serving it to your loved ones. Overall, Italian Lovers Cake is a must-make for anyone who loves baking or just wants a delicious dessert to share with their family.

Italian Lovers Cake

4.7 from 1867 votes

A rich and decadent cake featuring layers of chocolate and hazelnut flavors, perfect for chocolate lovers. This cake is moist, delicious, and sure to impress.

Prep Time25 mins
Cook Time35 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Cake

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk

For the Chocolate Hazelnut Filling

1 cup chocolate hazelnut spread (Nutella)
1/2 cup powdered sugar
1/2 cup heavy cream

For the Chocolate Ganache

1 cup heavy cream
8 oz semi-sweet chocolate, finely chopped

For the Hazelnut Crumble

1/2 cup all-purpose flour
1/4 cup chopped hazelnuts
1/4 cup light brown sugar
2 tbsp unsalted butter, melted

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease and flour two 8-inch round cake pans.
Set aside.
3The oven needs to be preheated to the correct temperature to ensure the cake rises evenly and cooks thoroughly.
4Greasing and flouring the pans prevents the cake from sticking and ensures easy removal.
5In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Set aside.
6This dry mixture will be combined with the wet ingredients to form the cake batter.
7In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy.
8This should take about 2-3 minutes.
9The mixture should be pale and smooth, with a creamy texture.
10Add the eggs one at a time, mixing well after each addition.
11Stir in the vanilla extract.
12The batter should be well combined and smooth.
13Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
14Mix just until combined, scraping down the sides of the bowl as needed.
15The batter should be thick and smooth, with no lumps.
16Divide the batter evenly between the prepared cake pans.
17The batter should fill about 2/3 of the way up the sides of the pans.
18Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
19The cake should be golden brown and spring back when lightly touched.
20Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
21While the cake is cooling, prepare the chocolate hazelnut filling.
22In a medium bowl, combine the chocolate hazelnut spread, powdered sugar, and heavy cream.
23Mix until smooth and creamy.
24The filling should be spreadable and have a consistency similar to frosting.
Set aside.
25To prepare the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
26Do not let it boil.
27Remove from heat and pour the hot cream over the chopped chocolate.
28Allow it to sit for 2-3 minutes, then stir until the chocolate is completely melted and the mixture is smooth.
29The ganache should be glossy and thick.
30Set aside to cool slightly.
31In a small bowl, combine the flour, chopped hazelnuts, and brown sugar for the hazelnut crumble.
32Add the melted butter and stir until the mixture is crumbly and well combined.
33The crumble should be moist but not wet.
34Sprinkle the mixture evenly over the bottom of a greased 9-inch springform pan.
35The crumble should be evenly distributed and pressed down gently.
36Bake for 10-12 minutes, or until the crumble is golden brown and fragrant.
37Remove from the oven and set aside to cool.
38The crumble should be crisp and slightly crunchy.
39Once the cake layers are completely cool, level the tops with a serrated knife if necessary.
40Place one cake layer in the bottom of the springform pan with the cooled hazelnut crumble.
41Spread a thin layer of chocolate hazelnut filling over the cake, leaving a small border around the edge.
42Place the second cake layer on top, pressing down gently.
43Spread the remaining chocolate hazelnut filling over the top and sides of the cake.
44The filling should be evenly distributed and smooth.
45Pour the cooled chocolate ganache over the top of the cake, allowing it to drip down the sides.
46The ganache should cover the cake completely and be smooth and glossy.
47Refrigerate the cake for at least 2 hours, or until the ganache is set.
48This allows the flavors to meld and the cake to firm up.
49Slice and serve chilled.
50The cake should be rich, moist and decadent, with a perfect balance of chocolate and hazelnut flavors.

🔧Equipment

Mixer
Baking pans
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 24g💛Saturated Fat: 15g❤️Cholesterol: 85mg🧂Sodium: 400mg🌾Total Carbs: 55g🥦Dietary Fiber: 4g🍬Sugars: 40g🥩Protein: 7g

📝Notes

Tips: Store leftovers in an airtight container in the refrigerator for up to 5 days. For a healthier option, substitute whole wheat flour for all-purpose flour.

This Italian Lovers Cake recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just want a special treat for your family. It’s surprisingly easy to make and looks impressive when served.

To store leftover cake, simply wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to three days. If you want to keep it longer than that, consider freezing it – just be sure to thaw it slowly in the refrigerator before serving.

❓ Frequently Asked Questions About Italian Lovers Cake

Q: What type of flour do I need to use for this recipe?

A: You can use either all-purpose flour or whole wheat flour for this recipe – just be sure to use high-quality ingredients that are fresh and not old or stale.

Q: Can I substitute the butter with another type of fat?

A: Yes, you can use other types of fat like coconut oil or avocado oil in place of butter – just be aware that they may affect the taste and texture of the cake slightly.

Q: How long does it take to make this cake?

A: The preparation time for this cake is around 30 minutes, but the actual baking time can vary depending on your oven – typically it takes between 25-35 minutes to cook through.

Q: Can I make this cake in advance?

A: Yes, you can make this cake ahead of time – just be sure to store it in an airtight container at room temperature until you’re ready to serve it.

Q: What type of pan do I need to use for this recipe?

A: You can use either a round or square pan for this recipe – just be sure to grease it thoroughly before adding the batter.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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