Chocolate Espresso Hazelnut Cake

Chocolate Espresso Hazelnut Cake

RatingDifficultyIntermediate

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Yields8 Servings
Prep Time40 minsCook Time30 minsTotal Time1 hr 10 mins
Cake
 1 cup all-purpose flour
 0.50 cup hazelnuts (finely crushed)
 0.50 cup unsweetened cocoa powder
 0.50 tsp baking soda
 1 tsp baking powder
 1 pinch of sea salt
 2 eggs
 6 tbsp unsalted butter (melted)
 0.50 cup Fructevia
 1 shot espresso (or ¼ cup dark coffee)
 1 tsp vanilla extract
Chocolate Frosting
 0.75 cup chocolate chips
 2 tbsp heavy cream
1

Pre-heat oven to 375ºF degrees.

2

Spray 8 inch round cake pan with cooking spray. Set aside

3

In a large bowl whisk the first six ingredients (dry ingredients) to combine.

4

In a second bowl add in the remaining cake ingredients and whisk until mixture is uniform.

5

Pour liquids into the dry bowl and fold until batter is creamy. The batter will look slightly bumpy from the hazelnut bits.

6

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.

7

Remove cake from oven and place it on a cooling rack.

8

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.

9

Spread frosting on and/or around the cake, if you like. Add on chocolate sprinkles, fresh berries or toasted granola

Category

Ingredients

Cake
 1 cup all-purpose flour
 0.50 cup hazelnuts (finely crushed)
 0.50 cup unsweetened cocoa powder
 0.50 tsp baking soda
 1 tsp baking powder
 1 pinch of sea salt
 2 eggs
 6 tbsp unsalted butter (melted)
 0.50 cup Fructevia
 1 shot espresso (or ¼ cup dark coffee)
 1 tsp vanilla extract
Chocolate Frosting
 0.75 cup chocolate chips
 2 tbsp heavy cream

Directions

1

Pre-heat oven to 375ºF degrees.

2

Spray 8 inch round cake pan with cooking spray. Set aside

3

In a large bowl whisk the first six ingredients (dry ingredients) to combine.

4

In a second bowl add in the remaining cake ingredients and whisk until mixture is uniform.

5

Pour liquids into the dry bowl and fold until batter is creamy. The batter will look slightly bumpy from the hazelnut bits.

6

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.

7

Remove cake from oven and place it on a cooling rack.

8

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.

9

Spread frosting on and/or around the cake, if you like. Add on chocolate sprinkles, fresh berries or toasted granola

Chocolate Espresso Hazelnut Cake


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