Description
This rich and moist Chocolate Hazelnut Cake combines deep cocoa flavors with the crunchy texture of hazelnuts for a delightful dessert that’s perfect for gatherings or special occasions.
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
Sugars and Fats
- 1 cup sugar
- 1/2 cup packed brown sugar
- 3/4 cup unsalted butter, softened
Wet Ingredients
- 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 and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to ensure the cakes do not stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This ensures an even distribution of leavening agents and cocoa.
- Cream Butter and Sugars: In a large bowl, cream together the sugar, brown sugar, and softened unsalted butter until light and fluffy, which incorporates air for a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition. Stir in the vanilla extract for flavor enhancement.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing.
- Add Hot Water and Hazelnuts: Gradually stir in the hot water to create a smooth batter. Fold in the chopped hazelnuts carefully to distribute evenly.
- Divide and Bake: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely before assembling or frosting.
Notes
- Ensure buttermilk is at room temperature for better mixing.
- Use parchment paper for easier cake removal.
- Chopped hazelnuts can be lightly toasted for enhanced flavor.
- This cake pairs beautifully with chocolate ganache or hazelnut spread frosting.
- Store unfrosted cake layers wrapped tightly at room temperature for up to 2 days or freeze for longer storage.
