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Chocolate Espresso Hazelnut Cake

Yields8 ServingsPrep Time40 minsCook Time30 minsTotal Time1 hr 10 mins

 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

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

Nutrition Facts

Serving Size 1 serving

Servings 8

Amount Per Serving
Calories 50
% Daily Value *
Total Fat 3.5g6%

Saturated Fat 1.5g8%
Trans Fat 0g
Cholesterol 10mg4%
Sodium 20mg1%
Net Carbohydrate 6g2%

Dietary Fiber 1g4%
Sugars 3g
Protein 1g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.