Easy Chocolate Hazelnut Cake Recipe

If you’re a fan of rich chocolatey desserts with a hint of nutty sophistication, this Easy Chocolate Hazelnut Cake is for you! Imagine a moist, tender crumb, flecked with crunchy hazelnuts and studded with chunks of dark chocolate, all wrapped up in a deeply flavorful, cocoa-forward cake. It’s elegant enough for a special occasion, yet simple enough to whip up on a lazy afternoon. With just a few pantry staples and a couple of special touches, you can bake up a truly unforgettable treat that’s certain to become a go-to in your home baking repertoire.

Ingredients You’ll Need

It’s amazing how these everyday ingredients combine to create such an irresistible treat. Each component plays a role in making this Easy Chocolate Hazelnut Cake taste divine, from the nutty richness to the perfect moist crumb and deep chocolate flavor.

• Plain / all-purpose flour: Lays the structural foundation for the cake, ensuring it holds together yet stays tender.
• Hazelnut meal: Gives the cake its signature nutty flavor and lovely, slightly dense crumb.
• Unsweetened cocoa powder: Provides that intense chocolate punch without overpowering sweetness.
• Baking powder: Helps the cake rise and stay fluffy with a well-rounded lift.
• Baking soda: Reacts with the yogurt for extra tenderness and a lovely open crumb.
• Fine table salt: Just a pinch boosts every other flavor, rounding out the sweetness and chocolate.
• Large eggs: Bind the ingredients and introduce moisture for a rich, light result.
• Light brown sugar: Adds a subtle caramel flavor and essential moisture for a soft cake.
• Unsalted butter (melted): Incorporates even richness and an unbeatable flavor base.
• Natural / plain yogurt: The secret to moisture and a gentle tang that brightens up the chocolate.
• Skinned hazelnuts (roughly chopped): For bite, crunch, and bursts of pure hazelnut throughout.
• Dark chocolate chunks: Luxurious pools of melty chocolate make every slice irresistible.

How to Make Easy Chocolate Hazelnut Cake

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 180 degrees Celsius (350 degrees Fahrenheit). While the oven warms up, line the bottom of a 22 cm (8-inch) springform pan with baking paper and lightly grease the sides to prevent sticking. This simple step ensures your Easy Chocolate Hazelnut Cake will release beautifully once cooled.

Step 2: Combine the Dry Ingredients

In a medium bowl, stir together the flour, hazelnut meal, unsweetened cocoa powder, baking powder, baking soda, and salt. Mixing these dry ingredients thoroughly keeps the crumb even and helps the baking powder and soda distribute, guaranteeing a well-risen cake.

Step 3: Beat the Eggs and Sugar

In a large mixing bowl, whisk the eggs and light brown sugar for three to four minutes, until the mixture looks pale, thick, and creamy. This traps air and gives your Easy Chocolate Hazelnut Cake its tender texture.

Step 4: Add the Butter and Yogurt

Pour the melted butter and yogurt into the egg mixture. Whisk everything together until silky and smooth. The yogurt provides moisture and richness, while the butter delivers that classic melt-in-your-mouth cake sensation.

Step 5: Fold the Wet and Dry Ingredients Together

Using a spatula or large spoon, gently fold the dry mixture into the wet ingredients. Stir only until just combined, avoiding over-mixing, which can make the cake tough. You’re aiming for a batter that’s unified but not overworked.

Step 6: Add the Hazelnuts and Chocolate

Fold in the chopped hazelnuts and dark chocolate chunks, reserving a small handful of each for topping if desired. These morsels will dot the finished cake with wonderful flavor and texture in every bite.

Step 7: Transfer and Top

Spoon the batter into your prepared pan, smoothing the top. Add the reserved hazelnuts and chocolate chunks across the surface for a bakery-worthy look and a delightful crunchy top.

Step 8: Bake to Perfection

Bake in your preheated oven for 40 to 45 minutes. The cake is ready when a toothpick inserted into the center comes out mostly clean with just a few moist crumbs attached. Remember, a slightly underdone center means a perfectly fudgy texture!

Step 9: Cool and Serve

Let the cake cool in the pan for ten minutes before gently removing the rim and transferring the cake to a wire rack. This pause allows it to set up nicely and makes for cleaner slices. Cool completely before serving to enjoy the true flavor and texture of your Easy Chocolate Hazelnut Cake.

How to Serve Easy Chocolate Hazelnut Cake

Garnishes

For a gorgeous finish, sprinkle extra chopped hazelnuts and a few chocolate shavings or curls over the top just before serving. A light dusting of powdered sugar highlights the dark surface, while a dollop of freshly whipped cream adds a lush, creamy contrast.

Side Dishes

This cake is stunning all by itself, but you can pair it with a scoop of vanilla bean ice cream or a spoonful of tangy crème fraîche. For something truly decadent, serve alongside berries, like raspberries or strawberries, whose freshness balances the richness.

Creative Ways to Present

Slices of this Easy Chocolate Hazelnut Cake look beautiful on classic white plates. For a fun party platter, cut the cake into small squares and arrange with fruit and small bowls of chocolate sauce for dipping. Or, layer cubes of the cake with whipped cream and berries in parfait glasses for a stunning dessert trifle.

Make Ahead and Storage

Storing Leftovers

Store any leftover cake, covered, at room temperature for up to three days. If your kitchen is particularly warm, pop it in the refrigerator to stay fresh and moist. The flavors actually deepen after a day, making it even more irresistible!

Freezing

To freeze, let the Easy Chocolate Hazelnut Cake cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to two months. Thaw overnight in the refrigerator before serving; it retains its lovely moisture even after freezing.

Reheating

If you crave a warm slice, simply microwave individual pieces for 10 to 15 seconds. This makes the chocolate chunks gooey and freshens up the texture. Alternatively, reheat the whole cake in a low oven (about 150°C/300°F) for 10 minutes.

FAQs

Can I make this Easy Chocolate Hazelnut Cake gluten free?

Absolutely! Swap the plain flour for a good-quality gluten-free blend. Make sure it’s one designed for baking, and keep in mind that the cake may be a touch denser but still delicious and satisfying.

What can I use instead of yogurt?

If you don’t have yogurt, you can use sour cream or buttermilk in equal amounts. Both will maintain the cake’s wonderful moisture and slightly tangy undertone.

Can I use milk chocolate instead of dark chocolate chunks?

Definitely! If you prefer a sweeter cake or want a gentler chocolate flavor, milk chocolate chunks work beautifully. You could also mix both types for even more chocolate variety.

Is it possible to bake this as cupcakes?

Yes, just divide the batter between lined muffin tins and bake at the same temperature for 18 to 22 minutes. This makes a fun, portable version of the Easy Chocolate Hazelnut Cake everyone can grab and go.

Can I use whole hazelnuts instead of chopped?

Chopped hazelnuts are best for even distribution and easier slicing, but you can certainly use whole hazelnuts for a dramatic crunch. Give them a rough chop if you want larger bits, or sprinkle whole ones on top for visual flair.

Final Thoughts

This Easy Chocolate Hazelnut Cake is pure bliss whether you bake it for a celebration or just because you need a delicious pick-me-up. Every bite tastes like a little luxury, but it couldn’t be easier to make. I hope you’ll give it a try and make it your new favorite go-to chocolate cake!

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