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Hazelnut Cake with Chocolate

Irresistible Hazelnut Cake with Chocolate Bliss

This Hazelnut Cake with Chocolate is a quick and decadent dessert that balances rich chocolate with the nutty flavor of hazelnuts.
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Prep Time 20 minutes
Cook Time 1 hour 12 minutes
Cooling Time 15 minutes
Total Time 1 hour 47 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 1 cup Hazelnuts Can substitute with almonds or walnuts.
  • 1 cup Granulated Sugar Brown sugar adds a richer sweetness.
  • 1/2 teaspoon Kosher Salt Sea salt can be used if preferred.
  • 1/2 cup Unsalted Butter Vegan butter can be used as a substitute.
  • 2 large Eggs Flax eggs are a good vegan alternative.
  • 1/2 cup Buttermilk Yogurt or plant-based milk with vinegar can replace it.
  • 1 teaspoon Vanilla Extract Almond extract can be swapped for a unique flavor.
  • 1 cup Whole-Wheat Flour All-purpose flour may be used for a lighter version.
  • 1 teaspoon Baking Powder Ensure freshness for best results.
  • 1/2 teaspoon Baking Soda Ensure freshness for best results.
  • 1/2 teaspoon Ground Cinnamon Nutmeg can be used as a substitute if desired.
  • 4 ounces Semi-Sweet Chocolate Dark chocolate offers a more intense flavor.
For the Topping
  • 1/4 cup Chopped Hazelnuts Pecans can be used as an alternative.
  • 1 tablespoon Granulated Sugar Turbinado sugar adds a lovely texture.

Equipment

  • Loaf pan
  • food processor
  • Microwave
  • Baking sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and toast the hazelnuts for 15-25 minutes until golden brown.
  2. In a food processor, blend the toasted hazelnuts, granulated sugar, and kosher salt until finely ground.
  3. Add the softened unsalted butter and blend until creamy and smooth.
  4. Incorporate the eggs, buttermilk, vanilla extract, and almond extract, processing until smooth.
  5. Add whole-wheat flour, baking powder, baking soda, and ground cinnamon, pulse until just combined.
  6. Melt semi-sweet chocolate in a microwave-safe bowl in 20-second increments until smooth, stir in cinnamon.
  7. In a greased 8½ x 4½ inch loaf pan, layer half vanilla batter, chocolate, and remaining batter; swirl gently.
  8. Top with chopped hazelnuts and granulated sugar for a crunchy crust.
  9. Bake in the oven at 325°F (163°C) for 65-72 minutes, until a toothpick comes out with moist crumbs.
  10. Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week.

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