Description
This rich and moist chocolate hazelnut cake is perfect for any occasion!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 1 tsp baking powder
- 3 large eggs
- ½ cup unsalted butter (melted)
- 1 cup strong brewed coffee
- 1 cup toasted hazelnuts (chopped)
- 1 cup powdered sugar (for frosting)
- ½ cup heavy cream (for ganache)
Instructions
- Preheat your oven to 350°F (175°C). Grease two round cake pans and line them with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and a pinch of salt.
- In another bowl, mix melted butter, eggs, brewed coffee, and vanilla until smooth. Combine with dry ingredients; mix until just incorporated.
- Gently fold in the chopped hazelnuts.
- Divide the batter between the prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
- Cool in pans for ten minutes before transferring to wire racks.
- For the ganache, heat heavy cream and mix with chocolate chips until smooth. Frost cooled cakes generously.
Notes
- Ensure eggs are at room temperature for better incorporation.
- Garnish with additional chopped hazelnuts for an extra crunch.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg