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Chocolate and Hazelnut Cake

Indulge in the divine combination of rich chocolate and toasted hazelnuts with this delectable Chocolate and Hazelnut Cake. It’s a dessert that’s sure to delight your taste buds with its nutty crunch and luscious chocolatey goodness. Perfect for special occasions or whenever you crave a sweet treat. 🍫🌰🍰

**Ingredients:**

*For the Cake:*
– 1 and 1/2 cups all-purpose flour
– 1 and 1/2 cups granulated sugar
– 1 cup unsweetened cocoa powder
– 1 and 1/2 teaspoons baking powder
– 1 and 1/2 teaspoons baking soda
– 1 teaspoon salt
– 2 large eggs
– 1 cup buttermilk
– 1/2 cup vegetable oil
– 2 teaspoons pure vanilla extract
– 1 cup boiling water
– 1 cup toasted hazelnuts, chopped

*For the Chocolate Ganache:*
– 1 cup semisweet chocolate chips
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter
– 1/2 teaspoon pure vanilla extract

**Directions:**

*For the Cake:*

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
4. Gradually stir in the boiling water until the batter is smooth. The batter will be thin; that’s okay.
5. Fold in the chopped toasted hazelnuts.
6. Divide the batter equally between the prepared cake pans.
7. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
8. Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.

*For the Chocolate Ganache:*

9. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Do not boil.
10. Place the semisweet chocolate chips, unsalted butter, and vanilla extract in a heatproof bowl.
11. Pour the hot cream over the chocolate mixture and let it sit for a minute to melt the chocolate.
12. Stir the ganache until it’s smooth and glossy. Let it cool for a few minutes to thicken slightly.

 

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