Hazelnut Cake Recipe
hazelnut cake, chocolate dip, powdered sugar
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Ingredients
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Cake Ingredients
Chocolate Dip Ingredients
Garnish
Method
Cake Preparation
- 1
Prepare the Hazelnuts
Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast them in the oven for about 10 minutes, or until they are golden brown. Remove from the oven and let them cool. Once cool, chop them coarsely and set aside.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt. Whisk together until well combined.
- 3
- 4
Combine Ingredients
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the chopped hazelnuts.
- 5
Bake the Cake
Pour the batter into a greased 9x13 inch baking pan. Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
Chocolate Dip Preparation
- 6
Prepare the Chocolate Dip
In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer. Remove from heat and add the dark chocolate chips. Let it sit for a minute, then stir until smooth and fully melted.
Garnishing and Serving
- 7
Garnish the Cake
Once the cake is cooled, cut it into squares. Drizzle the chocolate dip over the top of each square. Sprinkle with powdered sugar and chopped hazelnuts for garnish.
- 8
Serve
Serve the hazelnut cake warm or at room temperature, allowing the chocolate dip to set slightly before serving.