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Easy Chocolate Hazelnut Cake Recipe

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4.3 from 6 reviews

This Easy Chocolate Hazelnut Cake is a rich and moist dessert combining the deep flavors of cocoa and toasted hazelnuts. Made with simple ingredients including hazelnut meal, unsweetened cocoa powder, and dark chocolate chunks, this cake is perfect for chocolate lovers looking for a nutty twist. Its tender crumb is achieved by using yogurt and melted butter, making it delightfully soft and flavorful. Perfect for any occasion, this 8-inch cake yields 10 servings and bakes to a beautiful, dense texture with a crunchy topping of hazelnuts and chocolate.

Ingredients

Dry Ingredients

  • 100 gr Plain / All-Purpose Flour
  • 80 gr Hazelnut Meal (or hazelnut flour)
  • 60 gr Unsweetened Cocoa Powder (sifted)
  • 1 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 pinch Fine Table Salt

Wet Ingredients

  • 3 large Eggs (at room temperature)
  • 150 gr Light Brown Sugar
  • 120 gr Unsalted Butter (melted and cooled)
  • 240 ml Natural / Plain Yogurt

Toppings

  • 50 gr Skinned Hazelnuts (roughly chopped)
  • 50 gr Dark Chocolate Chunks (or chocolate chips)

Instructions

  1. Prepare the Oven and Pan. Preheat your oven to 180°C (350°F). Line the bottom of a 22 cm (8-inch) springform pan with parchment paper and lightly grease the sides with a neutral oil to prevent sticking.
  2. Mix Dry Ingredients. In a medium bowl, combine the plain flour, hazelnut meal, sifted cocoa powder, baking powder, baking soda, and salt. Stir thoroughly and set aside.
  3. Whisk Eggs and Sugar. In a large mixing bowl, whisk the eggs with the light brown sugar for 3 to 4 minutes until the mixture thickens, increases in volume, and looks bubbly, creating a light and airy base.
  4. Add Butter and Yogurt. Whisk in the melted, cooled unsalted butter followed by the natural yogurt until fully incorporated, keeping the batter smooth and moist.
  5. Combine Wet and Dry Ingredients. Add the pre-mixed dry ingredients to the wet mixture. Gently fold and stir just until no dry flour is visible. The batter should be slightly thick but well combined; be careful not to overmix.
  6. Pour Batter and Add Toppings. Transfer the batter into the prepared pan, smoothing it into an even layer. Optionally, sprinkle the roughly chopped hazelnuts and dark chocolate chunks over the top for added texture and bursts of flavor.
  7. Bake the Cake. Bake in the preheated oven for 40 to 45 minutes. The cake is done when a toothpick inserted into the center comes out clean with a few moist crumbs but no raw batter.
  8. Cool and Remove. Remove the cake pan from the oven and place it on a cooling rack. Let the cake cool completely before releasing it from the springform pan to maintain its shape and texture.

Notes

  • Hazelnut meal can be substituted with finely ground hazelnut flour if unavailable.
  • Avoid overmixing the batter once dry ingredients are added to keep the cake tender and moist.
  • The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For an extra moist texture, you can brush the cooled cake with a simple sugar syrup before serving.

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