Chocolate Espresso Hazelnut Cake Recipe

Name: Chocolate Espresso Hazelnut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup All-purpose Flour; 1/2 cups Finely Crushed Hazelnuts; 1/2 cups Unsweetened Cocoa Powder; 1/2 teaspoons Baking Soda; 1 teaspoon Baking Powder; Pinch Sea Salt; 2 whole Eggs; 6 Tablespoons Unsalted Butter, melted; 1/2 cups Steviva Fructevia Natural Sweetener; 1/4 cups Espresso Or 1/4 Cup Dark Coffee; 1 teaspoon Vanilla Extract; FOR THE FROSTING:; 3/4 cups Chocolate Chips; 2 Tablespoons Heavy Cream

Servings: persons

1 cup All-purpose Flour
1/2 cups Finely Crushed Hazelnuts
1/2 cups Unsweetened Cocoa Powder
1/2 teaspoons Baking Soda
1 teaspoon Baking Powder
Pinch Sea Salt
2 whole Eggs
6 Tablespoons Unsalted Butter, melted
1/2 cups Steviva Fructevia Natural Sweetener
1/4 cups Espresso Or 1/4 Cup Dark Coffee
1 teaspoon Vanilla Extract
FOR THE FROSTING:
3/4 cups Chocolate Chips
2 Tablespoons Heavy Cream

1
Preheat oven to 375u00b0F. Spray an 8-inch round cake pan with cooking spray. Set aside.
2
In a large bowl, whisk the dry ingredients to combine.
3
In a second bowl, add remaining cake ingredients and whisk until mixture is uniform. Pour wet ingredients into the dry ingredients and fold until batter is creamy. The batter will look slightly lumpy from the hazelnut bits.
4
Pour batter in to the cake pan and bake for 23-25 minutes on the top rack (assuming the heat is coming from below). Insert a toothpick in the center to make sure it is cooked through. Remove cake from oven and place it on a cooling rack.
5
Meanwhile, melt chocolate chips in the microwave or use a glass bowl over the double boiler, stirring until chocolate chips are completely melted. Add cream and whisk until chocolate absorbs the cream, forming into a thick rich and spreadable frosting.
6
Spread frosting on and/or around the cake, if you like. Add chocolate sprinkles, fresh berries or toasted granola.

560

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup All-purpose Flour, 1/2 cups Finely Crushed Hazelnuts, 1/2 cups Unsweetened Cocoa Powder, 1/2 teaspoons Baking Soda, and more.

Yes, Chocolate Espresso Hazelnut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Espresso Hazelnut Cake

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