Chocolate Espresso Hazelnut Cake

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

Sweetener Notes: For no-added calories, try using: MonkSweet+, Steviva Blend, or SteviaSweet! If you desire a reduced-sugar option, use CocoSweet+ or Fructevia.

Chocolate Espresso Hazelnut Cake


November 27, 2017

  • Prep: 40 mins
  • Cook: 30 mins
  • Yields: 8 servings



1 cup all-purpose flour

1/2 cup hazelnuts (finely crushed)

1/2 cup unsweetened cocoa powder

1/2 tsp baking soda

1 tsp baking powder

1 pinch of sea salt

2 eggs

6 tbsp unsalted butter (melted)

1/2 cup Fructevia

1 shot espresso (or ¼ cup dark coffee)

1 tsp vanilla extract

Chocolate Frosting

3/4 cup chocolate chips

2 tbsp heavy cream


Nutrition Facts

Serving Size1 serving
Total Fat27g
Saturated Fat11g
Trans Fat0g
Total Carbohydrates46g
Dietary Fiber5g
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