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Chocolate Hazelnut Cake

Chocolate Hazelnut Cake Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Calories: 432
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp fine sea salt
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 cup finely ground hazelnut meal
  • 1 cup buttermilk, at room temperature
  • ½ cup vegetable oil
  • 2 large eggs, at room temperature
  • 2 tsp vanilla extract
  • ½ cup boiling water
  • 4 oz dark chocolate, chopped
  • ½ cup heavy cream
  • 1 tbsp unsalted butter
  • ¼ cup toasted chopped hazelnuts

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9-inch round cake pan with parchment and grease the sides. Whisk flour, cocoa, baking soda, salt, sugars, and hazelnut meal in a large bowl.
  2. Add buttermilk, oil, eggs, and vanilla. Whisk until smooth, then stir in boiling water until glossy.
  3. Pour batter into pan, tap once on the counter, and bake 35 to 40 minutes until a toothpick has moist crumbs. Cool 10 minutes in pan, then turn out to cool completely.
  4. Heat cream until simmering, pour over chopped chocolate and butter, wait 2 minutes, then stir until smooth. Pour ganache over cooled cake and top with toasted hazelnuts.

Notes

If your kitchen runs cool, the ganache may thicken before it hits the cake. Warm it gently over a double boiler for a few seconds to loosen it back up. The cake tastes even better the next day as the flavors settle.