Description
This rich and moist Chocolate Hazelnut Cake is a decadent dessert made with a blend of cocoa powder, chopped hazelnuts, and a perfectly balanced batter. The cake layers are tender and flavorful, offering a delightful nutty crunch combined with deep chocolate notes. Ideal for special occasions or any time you crave a classic chocolate cake with a nutty twist.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup sugar
- 1/2 cup packed brown sugar
- 3/4 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot water
Additional Ingredients
- 1 1/2 cups chopped hazelnuts (or ground hazelnuts)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them or lining with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, thoroughly whisk together the flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set this mixture aside.
- Cream Sugars and Butter: In a large bowl, use a mixer to cream the sugar, brown sugar, and softened unsalted butter together until the mixture is light and fluffy, which will help create a tender cake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract for added flavor.
- Combine Dry Ingredients with Buttermilk: Alternately add the dry ingredient mixture and the buttermilk to the wet batter. Start and finish with the dry ingredients, mixing gently until just combined to prevent overmixing which could make the cake tough.
- Add Hot Water and Hazelnuts: Gradually pour the hot water into the batter, mixing until smooth. Stir in the chopped hazelnuts evenly throughout the batter for added texture and flavor.
- Fill Cake Pans: Divide the batter evenly between the two prepared cake pans, smoothing the tops with a spatula.
- Bake: Bake the cakes in the preheated oven for 30-35 minutes. Check doneness by inserting a toothpick into the center of the cakes; it should come out clean when they are fully baked.
- Cool Cakes: Let the cakes cool in their pans for 10 minutes. Then, carefully transfer them to wire racks to cool completely before frosting or serving.
Notes
- For a more intense hazelnut flavor, toast the chopped hazelnuts lightly before adding.
- Ensure all ingredients are at room temperature for best mixing results.
- If you want to add a frosting, a chocolate ganache or cream cheese frosting pairs beautifully with this cake.
- To keep the cake moist, store tightly wrapped at room temperature for up to 3 days or refrigerate.
- If buttermilk is not available, substitute by mixing 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
