Description
A delightful Sticky Hazelnut Chocolate Cake enriched with crunchy hazelnuts and drizzled with a luscious espresso syrup.
Ingredients
Scale
- 1 ¾ cups (220g) all-purpose flour
- ½ cup (50g) cocoa powder
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup (180ml) buttermilk
- ½ cup (80g) chopped hazelnuts
- ½ cup (100g) granulated sugar
- ½ cup (120ml) brewed espresso
- 1 tsp vanilla extract
- ½ cup (120ml) heavy cream
- 100g dark chocolate, chopped
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, mixing until smooth. Fold in the chopped hazelnuts.
- Pour the batter into the prepared pan and bake for 35-40 minutes. Check for doneness with a toothpick.
- While the cake cools, prepare the espresso syrup by heating sugar and brewed espresso in a saucepan until dissolved, then stir in vanilla extract.
- Poke holes in the cooled cake and drizzle the espresso syrup over it.
- If desired, prepare chocolate ganache by heating cream and pouring it over chopped chocolate, stirring until smooth, then drizzle over the cake.
Notes
- Measure ingredients accurately for best results.
- Avoid overmixing the batter to keep the cake tender.
- Always line your cake pan with parchment paper.
- Let the cake cool before transferring to prevent breakage.
- Store leftovers properly to maintain freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Sticky Hazelnut Chocolate Cake, Espresso Syrup, Dessert, Baking