Chocolate Cake Soaked in Frangelico

A luxurious, decadent dessert that combines the richness of dark chocolate with the nutty sweetness of Frangelico liqueur—this Chocolate Cake Soaked in Frangelico is an elegant showstopper perfect for dinner parties, romantic evenings, or indulgent weekend baking. The cake’s moist crumb absorbs the amber-hued liqueur, creating a harmonious blend of flavors that dance on the palate. Each bite offers a silky, velvety experience enhanced by subtle notes of toasted hazelnut and warm vanilla.

The History

The fusion of chocolate and liqueur in desserts has deep roots in European culinary traditions, particularly in Italy, France, and Belgium—regions renowned for their mastery of confectionery and spirits. Chocolate itself, originating from ancient Mesoamerican civilizations, was introduced to Europe in the 16th century and quickly evolved into a beloved ingredient among aristocrats. Liqueurs such as Frangelico followed centuries later, emerging from the Italian tradition of acquavite and herbal infusions.

Frangelico, a premium hazelnut liqueur, traces its origins to the 18th century and is said to be inspired by a hermit named Fra Angelico who lived in the hills of Piedmont, Italy—a region famed for its high-quality hazelnuts. Crafted from roasted Tonda Gentile hazelnuts, cocoa, vanilla, and other natural flavorings, Frangelico embodies the terroir of northern Italy. Its introduction into desserts began modestly in regional households but gained international acclaim in the late 20th century as mixologists and pastry chefs experimented with spirit-soaked cakes.

Soaking cakes in liqueur—a technique known as bagnare (to wet) in Italian baking—was traditionally used to revive dry sponge cakes or enhance texture and flavor. Over time, this method evolved into a deliberate design choice, where bakers would bake light cakes specifically to absorb syrups infused with alcohol. The marriage of chocolate cake and Frangelico emerged as a modern classic in upscale patisseries during the 1990s, combining two iconic Italian ingredients into one opulent dessert. Today, it stands as a symbol of indulgence, sophistication, and culinary artistry.

Ingredients Breakdown

To achieve the perfect balance of richness, moisture, and flavor complexity, each ingredient plays a crucial role in this recipe. Here’s a detailed look at why every component matters:

Unsweetened Cocoa Powder (Dutch-processed preferred): Provides intense chocolate flavor without added sugar. Dutch-processed cocoa is less acidic and offers a smoother, deeper taste that complements the nuttiness of Frangelico.
All-Purpose Flour: Offers structure to the cake. For a gluten-free version, a 1:1 gluten-free flour blend can be substituted without compromising texture.
Granulated Sugar: Sweetens the cake and helps retain moisture. It also aids in browning the crust during baking.
Baking Soda & Baking Powder: Leavening agents that work together to create a tender, airy crumb. Baking soda reacts with acidic components (like buttermilk), while baking powder provides additional lift.
Salt: Enhances overall flavor and balances sweetness.
Eggs (large, room temperature): Bind the ingredients and contribute to the cake’s structure and richness. Room-temperature eggs blend more smoothly into the batter.
Vegetable Oil: Keeps the cake moist and tender. Unlike butter, oil remains liquid at room temperature, ensuring a soft texture even after chilling.
Vanilla Extract: Adds warmth and depth, complementing both chocolate and hazelnut notes.
Buttermilk: Reacts with baking soda to produce carbon dioxide, helping the cake rise. Its tanginess also cuts through the richness, adding complexity.
Hot Coffee: Not just a mixer—it enhances chocolate flavor by dissolving cocoa particles and intensifying their aroma. The coffee itself is undetectable in the final product unless increased significantly.
Frangelico Liqueur: The star of the show. This hazelnut-based spirit adds a rich, nutty sweetness with hints of vanilla, cocoa, and almond. It’s used both in the soaking syrup and optionally in the glaze or whipped cream.
Water: Used to dissolve sugar when making the soaking syrup and to adjust consistency if needed.
Powdered Sugar (for syrup and glaze): Creates a smooth, glossy syrup that penetrates the cake without making it soggy. When used in glaze, it gives a polished finish.
Heavy Cream (optional, for topping): Whipped with a splash of Frangelico and powdered sugar for a luxurious, cloud-like topping.
Chopped Toasted Hazelnuts (garnish): Adds crunch and reinforces the nutty theme. Toasting brings out their natural oils and intensifies flavor.
Dark Chocolate Shavings (garnish): For visual appeal and an extra chocolate kick.

Step-by-Step Recipe

Ingredients

1 ¾ cups (220g) all-purpose flour
¾ cup (75g) unsweetened Dutch-process cocoa powder
2 cups (400g) granulated sugar
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs, room temperature
¾ cup (180ml) vegetable oil
2 tsp pure vanilla extract
1 cup (240ml) buttermilk, room temperature
1 cup (240ml) hot brewed coffee (not boiling)
½ cup (120ml) Frangelico liqueur (plus extra for brushing and serving)
1 cup (200g) granulated sugar (for soaking syrup)
1 cup (240ml) water (for soaking syrup)
Optional: 1 cup heavy cream, 2 tbsp powdered sugar, 1 tbsp Frangelico (for whipped topping)
Optional garnishes: chopped toasted hazelnuts, dark chocolate shavings, edible gold flakes

Directions

Preheat & Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
Mix Dry Ingredients: In a large mixing bowl, sift together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Sifting prevents lumps and ensures even distribution.
Add Wet Ingredients: Add the eggs, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed with an electric mixer for about 2 minutes until well combined and smooth.
Incorporate Buttermilk: Pour in the buttermilk and mix on low speed until incorporated, scraping down the sides as needed.
Stir in Coffee: Slowly add the hot coffee while mixing on low. The batter will become very thin—this is normal and essential for a moist cake.
Pour into Pans: Divide the batter evenly between the prepared pans. Tap gently on the counter to release air bubbles.
Bake: Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Avoid overbaking.
Cool: Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Prepare Soaking Syrup: While the cakes cool, combine 1 cup sugar and 1 cup water in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat and stir in ½ cup Frangelico. Let cool to room temperature.
Soak the Cakes: Once cooled, place one cake layer on a serving plate. Using a pastry brush, generously apply the Frangelico syrup over the entire surface. Repeat with the second layer. Allow the syrup to absorb fully before stacking or frosting.
Optional Whipped Cream: In a chilled bowl, whip heavy cream, 2 tbsp powdered sugar, and 1 tbsp Frangelico until soft peaks form. Spread between layers and over the top.
Assemble: Stack the soaked layers. If desired, drizzle with a simple chocolate ganache made from dark chocolate and warm cream.
Garnish: Sprinkle with chopped toasted hazelnuts and dark chocolate shavings. For elegance, add a few drops of Frangelico around the plate edges before serving.
Rest Before Serving: For best results, cover and refrigerate the cake for 2–4 hours to allow flavors to meld. Serve slightly chilled or at room temperature.

Tips

Use Room-Temperature Ingredients: Cold eggs or buttermilk can cause the batter to seize or result in uneven mixing. Always bring dairy and eggs to room temp.
Don’t Skip the Coffee: Even if you’re not a coffee drinker, it dramatically enhances the chocolate flavor without imparting a coffee taste.
Brush Syrup Gradually: Apply the Frangelico syrup in stages, allowing each coat to soak in before adding more. This prevents sogginess.
Toast Your Hazelnuts: Lightly toast whole hazelnuts in a dry skillet over medium heat until fragrant and golden. Cool, then chop finely for garnish.
Store Properly: Keep the cake covered in the refrigerator for up to 5 days. The flavor often improves on day two!
Serve with Style: Pair with a small glass of chilled Frangelico or a cappuccino to elevate the dining experience.
Check Oven Temperature: Use an oven thermometer to ensure accuracy. Hot spots or incorrect temps can ruin delicate cakes.
Double the Recipe for Occasions: This cake freezes beautifully. Bake extra layers, wrap tightly, and freeze for up to 3 months.

Variations and Customizations

This recipe is highly adaptable to different tastes, dietary needs, and occasions:

Gluten-Free Version: Substitute all-purpose flour with a high-quality gluten-free flour blend containing xanthan gum. Add ½ tsp extra if not included.
Dairy-Free Option: Replace buttermilk with a homemade version using almond milk and 1 tbsp lemon juice (let sit 5 minutes). Use coconut oil instead of vegetable oil for richer flavor.
Vegan Adaptation: Use flax eggs (2 tbsp ground flaxseed + 6 tbsp water), plant-based buttermilk, and vegan sugar. Ensure chocolate and Frangelico are certified vegan (note: traditional Frangelico contains dairy derivatives).
Alcohol-Free Alternative: Replace Frangelico with hazelnut extract (1–2 tsp) mixed with warm water or non-alcoholic syrup flavored with toasted nuts and vanilla.
Single-Layer Sheet Cake: Bake in a 9×13-inch pan for easier serving at gatherings. Reduce baking time to 25–30 minutes.
Cupcake Version: Fill lined muffin tins ⅔ full and bake at 350°F for 18–22 minutes. Soak each cupcake individually using a small spoon or spray bottle.
Fruit Infusion: Layer with fresh raspberries or poached pears for a tart contrast to the sweet, nutty profile.
Spiced Upgrade: Add ½ tsp cinnamon, ¼ tsp nutmeg, or a pinch of espresso powder to the dry ingredients for deeper complexity.
Luxury Ganache Drip: Top with a mirror glaze or chocolate drip using tempered chocolate and corn syrup for Instagram-worthy presentation.
Nut Allergy Safe: Replace Frangelico with amaretto (almond-flavored) or orange liqueur like Grand Marnier, adjusting garnishes accordingly.

Health Considerations and Nutritional Value

While undeniably indulgent, this cake can be enjoyed mindfully. Here’s what you should know:

Caloric Content: One slice (1/12 of cake, without whipped cream) contains approximately 380–420 calories, depending on size and additions.
Sugar Levels: High due to granulated and powdered sugar. Diabetics may consider reducing sugar by 25% or using erythritol-based substitutes, though texture may vary.
Alcohol Content: The soaking syrup retains some alcohol (Frangelico is 20% ABV). Most evaporates during standing, but trace amounts remain. Not suitable for children, pregnant women, or those avoiding alcohol.
Heart-Healthy Fats: Hazelnuts and cocoa contain monounsaturated fats and antioxidants like flavonoids, which support cardiovascular health in moderation.
Caffeine Note: Despite the coffee, caffeine levels are minimal after baking and dilution—equivalent to less than half a cup of decaf.
Portion Control: Cut small slices (e.g., 1.5” wide) to savor the intensity without overindulging.
Allergens: Contains eggs, dairy (unless substituted), tree nuts (via Frangelico and garnish), and gluten. Always label clearly when serving guests.
Balanced Pairing: Serve with a green salad or fruit sorbet to balance richness. Green tea or sparkling water cleanses the palate effectively.

FAQ

Can I make this cake ahead of time?
Yes! In fact, it improves overnight. Assemble the cake a day in advance and refrigerate. Let sit at room temperature 30 minutes before serving.

Why did my cake sink in the middle?
Possible causes: underbaking, opening the oven too early, inaccurate leavening measurements, or excess moisture. Always use leveled measuring spoons and avoid sudden temperature changes.

Can I use regular cocoa instead of Dutch-process?
You can, but Dutch-process is recommended for its milder acidity and richer color. If using natural cocoa, reduce baking soda by ¼ tsp and increase baking powder by the same amount.

How strong is the alcohol flavor?
Moderate. The syrup soaks in deeply, but the alcohol mellows into a warm, nutty essence rather than a sharp boozy hit. Adjust to taste—start with ⅓ cup Frangelico and build up.

Can I freeze this cake?
Absolutely. Wrap unfrosted layers tightly in plastic and foil; freeze up to 3 months. Thaw overnight in fridge, then soak and decorate.

Is there a non-liqueur substitute that mimics Frangelico?
Try mixing 1 tsp hazelnut extract + 1 tsp vanilla extract + 1 tbsp brown sugar + ¼ cup warm water. Not identical, but captures key notes.

Can I bake this in a bundt pan?
Yes. Use a greased and floured 10-cup bundt pan. Bake 45–55 minutes, checking with a skewer. Drizzle syrup slowly over the top once cooled.

What makes the cake extra moist?
The combination of oil, buttermilk, hot coffee, and alcohol-infused syrup creates unparalleled moisture. Do not substitute butter for oil if you want this texture.

Summary

Indulge in a sumptuous Chocolate Cake luxuriously soaked in Frangelico liqueur—where rich cocoa meets velvety hazelnut sweetness in every moist, aromatic bite.

Perfect for celebrations or quiet moments of self-pampering, this elegant dessert blends Italian heritage with modern decadence, leaving a lasting impression on all who taste it.