Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Hazelnut Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 24 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8-10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

A rich and moist Chocolate Hazelnut Cake featuring a perfect blend of cocoa and chopped hazelnuts, this delightful layered cake is ideal for any celebration or dessert craving. Soft butter and buttermilk create a tender crumb, while the hot water enhances the chocolate flavor, making it decadently delicious.

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients

  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 3/4 cup unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup hot water

Add-ins

  • 1 1/2 cups chopped hazelnuts (or ground hazelnuts)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt to ensure an even distribution of leavening agents and cocoa.
  3. Cream Butter and Sugars: In a large bowl, cream together the sugar, brown sugar, and softened butter until the mixture is light and fluffy, which helps create a tender cake texture.
  4. Add Eggs and Flavoring: Incorporate the eggs one at a time, beating well after each addition to fully integrate them. Stir in the vanilla extract for enhanced flavor.
  5. Mix Dry and Wet Ingredients: Alternately add the combined dry ingredients and the buttermilk into the wet mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
  6. Add Hot Water and Hazelnuts: Gradually pour in the hot water, stirring until the batter becomes smooth and velvety. Fold in the chopped hazelnuts evenly throughout the batter.
  7. Fill Cake Pans: Divide the batter evenly between the two prepared cake pans, smoothing the tops with a spatula for even baking.
  8. Bake the Cakes: Place the pans in the preheated oven and bake for 30-35 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked.
  9. Cool the Cakes: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to wire racks to cool completely before frosting or serving.

Notes

  • For an extra moist cake, ensure the buttermilk is fresh or use a buttermilk substitute made by adding 1/2 tbsp lemon juice to 1/2 cup milk.
  • Chopping hazelnuts coarsely will add a satisfying crunch, while ground hazelnuts will create a more uniform texture.
  • The hot water helps to bloom the cocoa powder for intensified chocolate flavor; do not skip this step.
  • Allow cakes to cool completely before frosting to prevent melting the frosting.
  • You can toast the hazelnuts lightly before adding for a deeper nutty flavor.

Find it online: https://slsrecipes.com/chocolate-hazelnut-cake-recipe/