Chocolate Espresso Hazelnut Cake Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Cool the Cake: Remove the cake from the oven and transfer it to a cooling rack to cool completely before frosting.
- 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.
- 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
