Chocolate Hazelnut Cake
A moist cake made with ground hazelnuts, cocoa, yogurt, and dark chocolate chunks, baked in an eight inch springform pan.
Equipment
- 8 inch springform pan
- Large mixing bowl
- Whisk
- Parchment paper
- Kitchen scale
Ingredients
Main Ingredients
- 100 g all purpose flour
- 80 g hazelnut meal ground hazelnuts
- 60 g unsweetened cocoa powder
- 1 tsp baking powder plus 1/2 teaspoon more
- ½ tsp baking soda
- 1 pinch fine salt
- 3 large eggs at room temperature
- 150 g light brown sugar
- ½ cup unsalted butter about 120 g, melted and cooled slightly
- 1 cup plain yogurt 240 ml, room temperature
- 50 g skinned hazelnuts roughly chopped, plus extra for topping
- 50 g dark chocolate chunks plus extra for topping, optional
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and line an 8 inch springform pan with parchment.
- Combine. Stir the flour, hazelnut meal, cocoa, leaveners, and salt together in a bowl.
- Whip. Whisk the eggs and sugar 3 to 4 minutes until pale, then whisk in the butter and yogurt.
- Fold. Stir in the dry mixture just until combined, then fold in the nuts and chocolate.
- Bake. Bake 40 to 45 minutes, cool 10 minutes in the pan, then cool fully on a rack.
Notes
Substitutions: Use almond meal in place of hazelnut meal or semisweet chocolate chunks in place of dark.
Tips: Weigh the dry ingredients and mix only until the streaks disappear. Nutrition does not include the optional extra topping.
Storage: Refrigerate covered for up to five days or freeze slices for up to three months.