Description
This rich and moist Chocolate Hazelnut Cake combines deep cocoa flavor with the crunch and nuttiness of chopped hazelnuts, perfect for chocolate lovers seeking an indulgent homemade dessert.
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
Other Ingredients
- 1 1/2 cups chopped hazelnuts (or ground hazelnuts)
Instructions
- Preheat 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 prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and cocoa.
- Cream sugars and butter: In a large bowl, beat together the sugar, brown sugar, and softened butter until the mixture is light and fluffy, creating a smooth base for the batter.
- Add eggs and vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition to incorporate air and structure. Stir in the vanilla extract for flavor.
- Alternate adding dry ingredients and buttermilk: Add the dry ingredient mixture and buttermilk alternately to the wet mixture, starting and ending with the dry ingredients. Mix gently until just combined to keep the batter light.
- Add hot water and hazelnuts: Gradually mix in the hot water until the batter is smooth and slightly thin, then fold in the chopped hazelnuts to distribute throughout the batter.
- Divide batter into pans: Evenly pour the batter into the two prepared cake pans, smoothing the tops for even baking.
- Bake the cakes: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool the cakes: Allow the cakes to cool in the pans for 10 minutes to set before transferring them to wire racks to cool completely, preventing sogginess and aiding frosting application.
Notes
- For an extra moist cake, use freshly ground hazelnuts.
- Ensure butter is softened, not melted, for proper creaming.
- If you don’t have buttermilk, substitute with 1/2 cup milk plus 1/2 tsp lemon juice or vinegar.
- Allow cakes to cool fully before frosting to avoid melting the frosting.
- Hazelnut pieces can be toasted beforehand to enhance flavor.
