27 Nov Chocolate Espresso Hazelnut Cake
Pre-heat oven to 375ºF degrees.
Spray 8 inch round cake pan with cooking spray. Set aside
In a large bowl whisk the first six ingredients (dry ingredients) to combine.
In a second bowl add in the remaining cake ingredients and whisk until mixture is uniform.
Pour liquids into the dry bowl and fold until batter is creamy. The batter will look slightly bumpy from the hazelnut bits.
Pour batter in to the cake pan and bake for 23-25 mins 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.
Meanwhile, melt chocolate chips in the microwave or use a glass bowl over the double boiler, stirring until chocolate chips are completely melted. Add in cream and whisk until chocolate absorbs the cream, forming into a thick rich and spreadable frosting.
Spread frosting on and/or around the cake, if you like. Add on chocolate sprinkles, fresh berries or toasted granola
Ingredients
Directions
Pre-heat oven to 375ºF degrees.
Spray 8 inch round cake pan with cooking spray. Set aside
In a large bowl whisk the first six ingredients (dry ingredients) to combine.
In a second bowl add in the remaining cake ingredients and whisk until mixture is uniform.
Pour liquids into the dry bowl and fold until batter is creamy. The batter will look slightly bumpy from the hazelnut bits.
Pour batter in to the cake pan and bake for 23-25 mins 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.
Meanwhile, melt chocolate chips in the microwave or use a glass bowl over the double boiler, stirring until chocolate chips are completely melted. Add in cream and whisk until chocolate absorbs the cream, forming into a thick rich and spreadable frosting.
Spread frosting on and/or around the cake, if you like. Add on chocolate sprinkles, fresh berries or toasted granola
