Introduction
Indulge in the rich and decadent flavors of a Hazelnut Chocolate Cake, where the nutty essence of hazelnuts marries perfectly with the sumptuousness of chocolate. This cake is an exquisite treat for special occasions or simply to satisfy your sweet cravings. With its moist texture and delightful taste, it promises to impress anyone who tries it.
Detailed Ingredients with measures
Flour – 1 cup
Cocoa powder – ½ cup
Baking powder – 1 teaspoon
Baking soda – ½ teaspoon
Salt – ¼ teaspoon
Unsalted butter – ½ cup, softened
Granulated sugar – 1 cup
Brown sugar – ½ cup
Eggs – 2 large
Vanilla extract – 1 teaspoon
Buttermilk – ½ cup
Chopped hazelnuts – ½ cup
Chocolate chips – ½ cup
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time – 30 minutes
Total Time – 50 minutes
Yield – Serves 8-10 slices
Detailed Directions and Instructions
Step 1: Prepare the Cake Pans
Start by preheating your oven to 180°C (350°F). Grease and line two 8-inch round cake pans with parchment paper.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the room temperature butter and sugar together until light and fluffy for about 5 minutes.
Step 4: Add Eggs
Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as necessary.
Step 5: Incorporate Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry mixture, mixing just until combined.
Step 6: Fold in Hazelnuts
Gently fold the finely chopped hazelnuts into the batter until evenly distributed.
Step 7: Bake the Cakes
Divide the batter evenly between the prepared cake pans and smooth the tops. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Step 8: Cool the Cakes
Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, turn them out onto wire racks to cool completely.
Step 9: Prepare the Ganache
While the cakes are cooling, make the chocolate ganache. Heat heavy cream in a saucepan until just boiling, then pour it over chopped chocolate in a bowl. Let it sit for a few minutes, then stir until smooth.
Step 10: Assemble the Cake
Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of ganache on top, then place the second layer on top of the first. Use the remaining ganache to frost the top and sides of the cake.
Step 11: Decorate and Serve
Decorate with additional chopped hazelnuts if desired. Slice and serve the cake at room temperature.
Notes
Note 1: Chocolate Quality
Use high-quality chocolate for the ganache to ensure the best flavor.
Note 2: Storage
Store the cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
Note 3: Alternative Flours
For a gluten-free version, you can substitute all-purpose flour with a gluten-free baking blend.
Note 4: Egg Substitution
If you need a vegan option, you can use flax eggs or another egg substitute in the cake batter.
