Chocolate Hazelnut Cake
Chocolate Hazelnut Cake is a delightful dessert that combines the rich flavors of chocolate and hazelnuts. This cake is soft, moist, and topped with a creamy frosting that takes it to the next level. Perfect for celebrations or a simple treat, this cake is sure to impress anyone who tries it.
Why Make This Recipe
Making Chocolate Hazelnut Cake is a rewarding experience. Not only does it taste amazing, but it also allows you to showcase your baking skills. The combination of chocolate and hazelnuts creates a unique flavor that is hard to resist. Plus, it’s a great way to celebrate birthdays, anniversaries, or any special occasion.
How to Make Chocolate Hazelnut Cake
Follow these simple steps to create your own Chocolate Hazelnut Cake.
Ingredients
- 2 cups (250g) all-purpose flour
- 3/4 cup (75g) cocoa powder
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup (230g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup (240ml) whole milk
- 1/2 cup (120ml) brewed coffee (optional)
- 3/4 cup (90g) finely ground hazelnuts
- 1 cup (230g) unsalted butter, softened (for frosting)
- 2 cups (250g) powdered sugar
- 1/2 cup (60g) cocoa powder (for frosting)
- 1/2 cup (120g) chocolate hazelnut spread (e.g., Nutella)
- 2 tbsp milk or heavy cream (for frosting)
- Chopped toasted hazelnuts (for decoration)
- Chocolate shavings (for decoration)
- Melted chocolate (for drizzling)
Directions
- Preheat your oven to 350°F (175°C). Grease a rectangular cake pan and line it with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, salt, and ground hazelnuts.
- In another large bowl, beat the softened butter and granulated sugar until it gets light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
- Gradually add the dry ingredients, alternating with the milk and optional brewed coffee, until everything is well mixed.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before adding the frosting.
- For the frosting, beat the softened butter until it is creamy. Gradually add the powdered sugar and cocoa powder, mixing well. Then stir in the chocolate hazelnut spread and milk until the frosting is smooth and fluffy.
- Spread the frosting evenly over the cooled cake. Top with chopped toasted hazelnuts, chocolate shavings, and a drizzle of melted chocolate.
How to Serve Chocolate Hazelnut Cake
Serve the Chocolate Hazelnut Cake at room temperature. It is delicious on its own or paired with a scoop of vanilla ice cream. You can also add fresh berries for a colorful touch.
How to Store Chocolate Hazelnut Cake
Store any leftover Chocolate Hazelnut Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. You can also freeze the cake by wrapping it tightly in plastic wrap and then in aluminum foil for up to 3 months.
Tips to Make Chocolate Hazelnut Cake
- Make sure all your ingredients are at room temperature for better mixing.
- You can adjust the sweetness of the cake by adding more or less sugar.
- For a richer flavor, use high-quality cocoa powder.
- Toasting the hazelnuts before using them enhances their flavor.
Variation
You can turn this recipe into cupcakes by following the same steps and pouring the batter into a cupcake tin. Bake for about 20-25 minutes or until a toothpick comes out clean.
FAQs
-
Can I use other nuts instead of hazelnuts?
Yes, you can substitute hazelnuts with walnuts or almonds if you prefer. -
Is the coffee necessary for the recipe?
No, the coffee is optional. It enhances the chocolate flavor, but you can leave it out if you prefer a coffee-free cake. -
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day or two before you need it. Just make sure to store it properly.
Enjoy baking and indulging in this delicious Chocolate Hazelnut Cake!
