Chocolate Hazelnut Cake
Whether you’re celebrating a birthday, hosting a dinner party, or just craving a decadent dessert, Chocolate Hazelnut Cake is the perfect choice. The combination of rich chocolate and crunchy hazelnuts makes it a crowd-pleaser that everyone will enjoy.
Ingredients
Dry Ingredients
- 100 grams Plain / All-Purpose Flour
- 80 grams Hazelnut Meal - or hazelnut flour
- 60 grams Unsweetened Cocoa Powder - sifted
- 1 1/2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1 pinch Fine Table Salt
Wet Ingredients
- 150 grams Light Brown Sugar
- 120 grams Unsalted Butter - melted cool
- 3 large Eggs - at room temperature
- 240 ml Natural / Plain Yogurt
Optional Toppings
- 50 grams Hazelnuts
- 50 grams Dark Chocolate Chunks
Instructions
- Preheat the oven to 180°C (350°F).
- Line the bottom of an 8-inch (22 cm) springform pan with baking or parchment paper.
- Lightly grease the sides of the pan with a neutral oil.
- In a medium bowl, combine all your dry ingredients: plain or all-purpose flour, hazelnut meal, sifted cocoa powder, baking powder, baking soda, and salt. Set this mixture aside.
- In a large mixing bowl, whisk the eggs and brown sugar together for 3 to 4 minutes, or until the mixture thickens, increases in volume, and becomes bubbly.
- Next, whisk in the cooled melted butter, followed by the yogurt.
- Gently fold in the pre-mixed dry ingredients (sifted if necessary) until everything is combined. Stop mixing as soon as there are no dry ingredients visible; the batter should be slightly thick.
- Pour the cake batter into the prepared pan, spreading it evenly. If you like, add a generous sprinkle of roughly chopped hazelnuts and chocolate chunks on top.
- Bake for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once done, transfer the cake pan to a cooling rack and let it cool completely before removing the cake from the pan.
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Chocolate Hazelnut Cake