Chocolate Espresso Hazelnut Cake Recipe

Introduction

This Chocolate Espresso Hazelnut Cake is a rich and flavorful dessert that combines the boldness of coffee with the nutty crunch of hazelnuts. Perfect for a special occasion or a cozy treat, its moist texture and luscious chocolate frosting make it irresistible.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup finely crushed hazelnuts
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1 tsp baking powder
• Pinch of sea salt
• 2 eggs
• 6 tbsp unsalted butter, melted
• 1/2 cup Steviva Fructevia Natural Sweetener
• 1 shot espresso or 1/4 cup dark coffee
• 1 tsp vanilla extract

Chocolate Frosting:

• 3/4 cup chocolate chips
• 2 tbsp heavy cream

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Spray an 8-inch round cake pan with cooking spray and set it aside.
2. Step 2: In a large bowl, whisk together the flour, crushed hazelnuts, cocoa powder, baking soda, baking powder, and sea salt until evenly combined.
3. Step 3: In a separate bowl, whisk the eggs, melted butter, Steviva Fructevia Natural Sweetener, espresso or coffee, and vanilla extract until the mixture is smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and gently fold together until the batter is creamy and uniform. It will appear slightly bumpy due to the hazelnuts.
5. Step 5: Pour the batter into the prepared cake pan. Place it on the top rack of the oven and bake for 23–25 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
6. Step 6: Remove the cake from the oven and let it cool on a wire rack while you prepare the frosting.
7. Step 7: Melt the chocolate chips in the microwave or over a double boiler, stirring until smooth. Stir in the heavy cream and whisk until the frosting is thick, rich, and spreadable.
8. Step 8: Spread the frosting over the cooled cake. Optionally, decorate with chocolate sprinkles, fresh berries, or toasted granola for extra texture and flavor.

Tips & Variations

• For a deeper coffee flavor, use an espresso shot instead of brewed coffee.
• To make this cake nut-free, substitute crushed hazelnuts with more flour or finely ground oats.
• You can replace the Steviva Fructevia with regular sugar, using the same quantity.
• Try adding a pinch of cinnamon or chili powder into the batter for a subtle spicy twist.
• If you prefer, swap the chocolate frosting for a simple dusting of powdered sugar or a cream cheese glaze.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, let the cake come to room temperature before serving for the best texture. Reheat slices slightly in the microwave if desired to soften the frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of espresso?

Yes, you can substitute espresso with an equal amount of strong brewed coffee. The flavor will be slightly milder but still delicious.

Is it possible to make this cake vegan?

This recipe contains eggs and butter, but you can try substituting eggs with flax eggs and butter with coconut oil or vegan margarine. Keep in mind the texture and flavor may vary slightly.

Chocolate Espresso Hazelnut Cake Recipe

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★★★★★

4.9 from 131 reviews

This decadent Chocolate Espresso Hazelnut Cake combines rich cocoa and aromatic espresso with the crunchy texture of crushed hazelnuts for a delightful dessert experience. The moist cake is topped with a luscious, creamy chocolate frosting that adds a perfect finishing touch, making it an ideal treat for coffee and chocolate lovers alike.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Ingredients

• 1 cup all-purpose flour
• 1/2 cup finely crushed hazelnuts
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1 tsp baking powder
• Pinch sea salt
• 2 eggs
• 6 tbsp unsalted butter, melted
• 1/2 cup Steviva Fructevia Natural Sweetener
• 1 shot espresso or 1/4 cup dark coffee
• 1 tsp vanilla extract

Chocolate Frosting

• 3/4 cup chocolate chips
• 2 tbsp heavy cream

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Lightly spray an 8-inch round cake pan with cooking spray to prevent sticking and set aside.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, finely crushed hazelnuts, unsweetened cocoa powder, baking soda, baking powder, and a pinch of sea salt until well combined.
3. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, melted unsalted butter, Steviva Fructevia Natural Sweetener, espresso or dark coffee, and vanilla extract until the mixture is smooth and uniform.
4. Form the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture until the batter is creamy with some bumps from the hazelnut bits, being careful not to overmix.
5. Bake the Cake: Pour the batter into the prepared cake pan, spreading evenly. Place the pan on the top rack of the oven and bake for 23-25 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
6. Cool the Cake: Remove the cake from the oven and transfer it to a cooling rack to cool completely before frosting.
7. Prepare the Chocolate Frosting: Melt the chocolate chips either in the microwave in short bursts or over a double boiler, stirring frequently until smooth. Stir in the heavy cream and whisk until the mixture becomes a thick, rich, and spreadable frosting.
8. Frost and Garnish: Spread the chocolate frosting over and/or around the cooled cake. Optionally, decorate with chocolate sprinkles, fresh berries, or toasted granola for added texture and flavor.

Notes

• Ensure the cake is completely cooled before applying frosting to prevent melting.
• You can substitute espresso with strong brewed coffee if espresso is not available.
• For a nut-free version, remove the hazelnuts and slightly increase flour amount.
• Use high-quality chocolate chips for a richer frosting taste.
• If you prefer a sweeter cake, increase the sweetener according to taste.

Keywords: Chocolate Espresso Cake, Hazelnut Cake, Chocolate Cake, Coffee Cake, Dessert, Baking, Chocolate Frosting