Introduction
Chocolate hazelnut cake is a decadent dessert that beautifully blends the rich flavors of chocolate and hazelnuts, creating a delightful experience for your taste buds. Whether you’re celebrating a special occasion or just enjoying a sweet treat, this cake is sure to impress. Its moist texture and luscious frosting make it a perfect centerpiece for any dessert table. In this article, we’ll explore the detailed ingredients, preparation time, cooking time, and overall yield for this indulgent chocolate hazelnut cake.
Detailed Ingredients with measures
For the cake:
– All-purpose flour: 1 ¾ cups
– Cocoa powder: ¾ cup
– Baking powder: 1 ½ teaspoons
– Baking soda: 1 teaspoon
– Salt: ½ teaspoon
– Unsalted butter: ½ cup, softened
– Granulated sugar: 1 ¼ cups
– Brown sugar: ½ cup
– Eggs: 2 large
– Vanilla extract: 2 teaspoons
– Milk: 1 cup
– Hot water: 1 cup
– Chopped hazelnuts: 1 cup
For the frosting:
– Unsalted butter: ½ cup, softened
– Cocoa powder: ⅓ cup
– Powdered sugar: 2 cups
– Heavy cream: ¼ cup
– Nutella: ½ cup
– Chopped hazelnuts for garnish
Prep Time
The prep time for the chocolate hazelnut cake is approximately 30 minutes. This includes gathering all the ingredients and preparing the batter for baking.
Cook Time, Total Time, Yield
The cook time for this cake is around 30-35 minutes, depending on your oven. The total time, including prep and cooking, is about 1 hour and 5 minutes. This recipe yields one two-layer cake that serves around 8-10 people, making it perfect for gatherings and celebrations. Enjoy your homemade chocolate hazelnut cake!
Detailed Directions and Instructions
Step 1: Prepare the Cake Batter
Preheat your oven to 180°C (350°F) and grease two 6-inch round cake pans. In a bowl, mix the dry ingredients: all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set this mixture aside.
Step 2: Cream the Butter and Sugar
In a separate bowl, cream together the unsalted butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.
Step 3: Add Eggs and Vanilla
Add the eggs one by one, mixing well after each addition. Immediately add the vanilla extract and continue to blend until smooth.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined.
Step 5: Fold in Hazelnuts
Gently fold in chopped hazelnuts to the batter for added texture and flavor. Be careful not to overmix.
Step 6: 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 7: Cool the Cakes
Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.
Step 8: Prepare the Frosting
In a mixing bowl, combine unsalted butter, cocoa powder, and powdered sugar. Mix well and add cream, vanilla, and a pinch of salt until the frosting reaches a smooth and spreadable consistency.
Step 9: Assemble the Cake
Place one cake layer on a serving plate. Spread a layer of chocolate hazelnut frosting on top. Place the second layer on top of the first and cover the entire cake with the remaining frosting.
Step 10: Decorate the Cake
Optionally, decorate the top of the cake with additional chopped hazelnuts or chocolate shavings for an appealing finish.
Notes
Note 1: Cake Variations
You can easily modify this cake recipe by using different nuts or adding chocolate chips for extra richness.
Note 2: Storing the Cake
Store any leftover cake in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
Note 3: Serving Suggestions
This cake pairs well with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert experience.
