Chocolate Cake with Hazelnuts Recipe
This Chocolate Cake with Hazelnuts recipe combines rich, moist chocolate cake with the crunchy texture of roasted hazelnuts. The cake is deeply flavorful with a perfect balance of sweetness and nuttiness, topped with a smooth chocolate glaze. Ideal for any occasion, this dessert is a treat for chocolate and nut lovers alike, offering a delightful and satisfying experience.
Equipment
- 9-inch round cake pan
- Mixing bowls
- electric mixer,
- Rubber spatula
- Measuring cups and spoons
- Sifter
- Cooling rack
Ingredients
- 1 cup milk
- 1 ½ cups all-purpose flour
- ½ cup odorless oil
- 2 tbsp lime juice
- 6 tbsp milk room temperature
- 2 tbsp maida all-purpose flour
- 2 tbsp cocoa powder
- 1 tsp vanilla essence
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup powdered sugar
- 1 cup icing sugar
- 1 tsp coffee powder
- A pinch of salt
- 2 cups whipping cream after whipping
- 200 g dark chocolate
- Some dry roasted sliced almonds
- 200 g fresh cream
- 300 g dry roasted chopped hazelnuts
- Some hazelnut spread
Instructions
Prepare the Batter:
- ● Mix the lime juice with 1 cup of milk and set it aside for 5 minutes to create buttermilk.
- ● Sift together the all-purpose flour, 2 tbsp cocoa powder, baking powder, baking soda, and a pinch of salt.
- ● In a separate bowl, whisk together the powdered sugar, oil, and vanilla essence until smooth. Add in the buttermilk and mix well.
Combine Ingredients:
- ● Gradually add the dry ingredients to the wet mixture, alternating with the room temperature milk. Mix until just combined.
Bake the Cake:
- ● Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- ● Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- ● Let the cake cool completely on a wire rack.
Prepare the Filling and Frosting:
- ● Melt the dark chocolate with fresh cream over a double boiler until smooth. Let it cool slightly.
- ● Whip the whipping cream until stiff peaks form. Fold in the cooled chocolate mixture to make the chocolate cream frosting.
- ● Add the chopped hazelnuts to the frosting and mix well.
Assemble the Cake:
- ● Slice the cooled cake horizontally into two layers.
- ● Spread a layer of hazelnut spread on the bottom half of the cake.
- ● Add a thick layer of the chocolate cream frosting mixed with hazelnuts.
- ● Place the top half of the cake back on and frost the entire cake with the remaining chocolate cream frosting.
Decorate:
- ● Sprinkle dry roasted sliced almonds on top for added crunch.
- ● Optionally, add more chopped hazelnuts on top and drizzle with additional hazelnut spread.
Serve:
- ● Chill the cake in the refrigerator for at least an hour before serving to allow the flavors to meld. Enjoy your rich and decadent Chocolate Cake with Hazelnuts!