If you’re looking for a delicious and simple dessert, the Easy Chocolate Hazelnut Cake is perfect for you. This cake is rich, moist, and packed with the delightful flavors of chocolate and hazelnuts. It’s great for special occasions, a family dinner, or just a sweet treat after a long day.
Why Make This Recipe
This recipe is not only easy to follow but also offers a great combination of flavors. The chocolate pairs perfectly with the nutty taste of hazelnuts, creating a cake that is both indulgent and satisfying. Plus, it uses simple ingredients that you may already have in your kitchen. Whether you’re a baking pro or a beginner, this cake is sure to impress!
How to Make Easy Chocolate Hazelnut Cake
Ingredients:
- 100 grams plain / all-purpose flour
- 80 grams hazelnut meal
- 60 grams unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 pinch fine table salt
- 3 large eggs
- 150 grams light brown sugar
- 120 grams unsalted butter (melted)
- 240 ml natural / plain yogurt
- 50 grams skinned hazelnuts (roughly chopped) (plus extra for topping)
- 50 grams dark chocolate chunks (plus extra for topping, optional)
Directions:
- Preheat your oven to 180 degrees Celsius / 350 degrees Fahrenheit. Line the bottom of a 22 cm / 8-inch springform pan with baking paper and lightly grease the sides.
- In a medium bowl, combine the flour, hazelnut meal, cocoa powder, baking powder, baking soda, and salt. Stir until well blended.
- In a large mixing bowl, whisk together the eggs and light brown sugar for 3-4 minutes until the mixture is thick and pale.
- Add the melted butter and yogurt to the egg mixture. Whisk until everything is smooth and fully combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined—be careful not to over-mix.
- Fold in the chopped hazelnuts and dark chocolate chunks.
- Pour the batter into the prepared pan. If desired, sprinkle extra hazelnuts and chocolate chunks over the top for added texture and visual appeal.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Let it cool completely before slicing and serving.
How to Serve Easy Chocolate Hazelnut Cake
You can serve this cake on its own or with a scoop of vanilla ice cream for an extra treat. A dusting of powdered sugar on top can also add a nice touch. Enjoy it with a cup of coffee or tea for a delightful dessert experience.
How to Store Easy Chocolate Hazelnut Cake
To keep the cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. Make sure to let the cake come back to room temperature before serving for the best flavor.
Tips to Make Easy Chocolate Hazelnut Cake
- Make sure your butter is melted but not too hot. Let it cool slightly before adding to the mixture.
- Don’t over-mix the batter; gently folding in the dry ingredients will ensure a light and fluffy cake.
- Toasting the hazelnuts lightly before adding them can enhance their flavor.
Variation
You can customize this cake by adding a layer of Nutella between the cake layers or using milk chocolate instead of dark chocolate. You might also try adding a pinch of cinnamon or espresso powder for an extra depth of flavor.
FAQs
1. Can I use other nuts instead of hazelnuts?
Yes, you can substitute hazelnuts with walnuts or almonds if you prefer.
2. Is this cake suitable for freezing?
Absolutely! You can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing.
3. Can I make this cake gluten-free?
Yes, you can use a gluten-free all-purpose flour blend instead of regular flour to make it gluten-free.
Easy Chocolate Hazelnut Cake
Ingredients
Dry Ingredients
- 100 grams plain / all-purpose flour
- 80 grams hazelnut meal
- 60 grams unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 pinch fine table salt
Wet Ingredients
- 3 large eggs
- 150 grams light brown sugar
- 120 grams unsalted butter (melted) Let it cool slightly before adding
- 240 ml natural / plain yogurt
Add-ins
- 50 grams skinned hazelnuts (roughly chopped) Plus extra for topping
- 50 grams dark chocolate chunks Plus extra for topping, optional
Instructions
Preparation
- Preheat your oven to 180 degrees Celsius / 350 degrees Fahrenheit. Line the bottom of a 22 cm / 8-inch springform pan with baking paper and lightly grease the sides.
- In a medium bowl, combine the flour, hazelnut meal, cocoa powder, baking powder, baking soda, and salt. Stir until well blended.
Mixing Batter
- In a large mixing bowl, whisk together the eggs and light brown sugar for 3-4 minutes until the mixture is thick and pale.
- Add the melted butter and yogurt to the egg mixture. Whisk until everything is smooth and fully combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined—be careful not to over-mix.
- Fold in the chopped hazelnuts and dark chocolate chunks.
Baking
- Pour the batter into the prepared pan. If desired, sprinkle extra hazelnuts and chocolate chunks over the top for added texture and visual appeal.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Let it cool completely before slicing and serving.
