Chocolate Cake With Hazelnuts Recipe
The Chocolate Cake with Hazelnuts Recipe blends rich chocolate cake with crunchy hazelnuts for a decadent treat. Combine cocoa, flour, and sugar with eggs and butter, then fold in chopped hazelnuts. Bake until moist and fluffy, and frost with chocolate ganache. This cake offers a delightful contrast of textures and flavors, perfect for special occasions.
Equipment
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Rubber spatula
- Measuring cups and spoons
- Sifter
- Cooling rack
Ingredients
Cake Ingredients:
- 1 cup 150g hazelnuts, toasted and finely ground
- 1 cup 125g all-purpose flour
- 1/2 cup 50g unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup 115g unsalted butter, softened
- 1 cup 200g granulated sugar
- 1/2 cup 100g brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup 240ml buttermilk, room temperature
- 1/2 cup 120ml hot water
Frosting Ingredients:
- 1/2 cup 115g unsalted butter, softened
- 1/2 cup 50g hazelnut spread (e.g., Nutella)
- 2 cups 250g powdered sugar
- 1/4 cup 30g unsweetened cocoa powder
- 1/4 cup 60ml heavy cream (add more as needed)
- 1 teaspoon vanilla extract
- Pinch of salt
Topping Ingredients:
- 1/2 cup 75g hazelnuts, toasted and chopped
- Chocolate shavings optional, for garnish
Instructions
Toast and Grind the Hazelnuts:
- Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast them for 8-10 minutes, until they’re golden and fragrant.
- Let them cool, then finely grind them in a food processor until they reach a coarse flour consistency. Set aside.
Mix the Dry Ingredients:
- In a medium bowl, whisk together the ground hazelnuts, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. This step ensures that all the dry ingredients are evenly combined.
Prepare the Wet Ingredients:
- In a large mixing bowl, cream the softened butter with the granulated sugar and brown sugar until the mixture is light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract. Gradually incorporate the dry ingredients, alternating with the buttermilk, mixing until smooth. Stir in the hot water until the batter is well combined.
Bake the Cake:
- Pour the batter into a greased and floured 9-inch round cake pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Frost and Garnish:
- While the cake is cooling, prepare the frosting by beating together the softened butter, hazelnut spread, powdered sugar, cocoa powder, heavy cream, vanilla extract, and a pinch of salt until smooth and creamy.
- Once the cake is fully cooled, spread the frosting over the top and sides. Finish by garnishing with chopped toasted hazelnuts and optional chocolate shaving.
Notes
1. Choosing Quality Ingredients: For the best results, always use high-quality chocolate and fresh hazelnuts.
The richness of the chocolate and the freshness of the nuts are key to achieving a truly decadent cake.
Toasting the hazelnuts before adding them to the batter can also enhance their flavor, bringing out a deeper, nuttier taste that complements the chocolate perfectly.
2. Balancing Sweetness: When making a chocolate cake with hazelnuts, consider adjusting the sweetness based on your preference.
If you’re using a darker chocolate, which is less sweet, you might want to add a touch more sugar or a drizzle of honey to balance the flavors.
On the other hand, if you prefer a richer, more intense flavor, reducing the sugar slightly can let the chocolate and hazelnuts shine.