Hazelnut coffee cake
This Hazelnut Coffee Cake blends the rich, nutty flavor of hazelnuts with bold espresso, creating a delightful dessert. Baked to perfection and topped with a smooth chocolate frosting, it's perfect for coffee lovers.
Cook time 65 min
Prep time 40 min
Ingredients:
2 cups hazelnuts1 cup self-raising flour
1 tsp baking powder
3 eggs
1.50 cups sugar
3/4 cup olive oil
2 tbsp espresso coffee
1/4 cup butter
1/4 cup powdered sugar
1 cup dark chocolate
1 tbsp maple syrup
If you are a coffee lover and have a soft spot for desserts, this Hazelnut Coffee Cake is the perfect treat for you. Combining the rich, nutty flavor of hazelnuts with the bold taste of espresso, this cake is a delightful indulgence that is sure to impress your friends and family. With a handful of common ingredients, you can whip up this delicious cake in no time. Let's get started!
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.
- Toast the hazelnuts in a dry skillet over medium heat until fragrant, about 5-7 minutes, stirring frequently.
- Let the hazelnuts cool slightly, then rub them in a clean kitchen towel to remove most of the skins.
- Finely chop or grind the hazelnuts in a food processor until they resemble coarse flour.
- In a large bowl, mix together the ground hazelnuts, self-raising flour, and baking powder.
- In a separate bowl, beat the eggs and sugar together until light and fluffy, about 3-4 minutes using an electric mixer.
- Gradually add the olive oil while continuing to beat the mixture.
- Fold in the espresso coffee.
- Gently fold the dry ingredients into the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- In a heatproof bowl, combine the dark chocolate, butter, and maple syrup.
- Place the bowl over a saucepan of simmering water (double boiler method) and stir until everything is melted and smooth.
- Remove from heat and let it cool slightly.
- Once the cake is completely cooled, spread the chocolate frosting evenly over the top and sides of the cake.
- Dust with powdered sugar for a decorative touch.
- Slice the hazelnut coffee cake and serve. Enjoy with a hot cup of coffee or tea!
Congratulations on making your Hazelnut Coffee Cake! This rich, flavorful dessert is a fantastic combination of nutty hazelnuts and espresso, giving you the perfect excuse to sit back and enjoy a slice with a cup of coffee. Whether you're serving it at a gathering or savoring it as a special treat for yourself, this cake is sure to satisfy your sweet cravings. Enjoy!
Hazelnut coffee cake FAQ:
Bake the Hazelnut Coffee Cake in a preheated oven at 350°F (175°C) for 35-40 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Use a 9-inch (23 cm) round cake pan for this Hazelnut Coffee Cake. Ensure it's greased and lined with parchment paper for easy removal.
Yes, you can substitute self-raising flour with all-purpose flour. If you do, add 1 teaspoon of baking powder per cup of all-purpose flour to ensure the cake rises properly.
Store leftover Hazelnut Coffee Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
You can use semi-sweet chocolate as a substitute for dark chocolate in the frosting. Adjust the sweetness by reducing sugar slightly as needed since semi-sweet chocolate is sweeter.
Tips:
- For a more intense hazelnut flavor, toast the hazelnuts before using. Simply spread them on a baking sheet and roast in a preheated oven at 350°F (175°C) for 10-15 minutes, shaking the pan occasionally.
- Make sure the eggs are at room temperature before mixing; this helps them incorporate better with the other ingredients.
- If you prefer a less sweet cake, you can reduce the amount of sugar to 1 cup (200g) without altering the texture too much.
- You can use non-dairy alternatives like coconut oil instead of butter and olive oil if you are following a dairy-free diet.
- Opt for high-quality dark chocolate for a richer taste experience.
- When melting the chocolate, do so gently in a double boiler or in the microwave at 30-second intervals to avoid burning.
Nutrition per serving
12 ServingsCalories 340kcal
Protein 8g
Carbohydrates 50g
Fiber 4.42g
Sugar 33g
Fat 40g
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