Hazelnut coffee cake
Indulge in the perfect blend of nutty and rich flavors with this Hazelnut Coffee Cake recipe. Featuring toasted hazelnuts, espresso, and luscious dark chocolate, this moist and aromatic cake is an irresistible treat for any occasion. Simple ingredients and easy instructions make baking a breeze. Enjoy a delightful slice with your morning coffee or as an after-dinner dessert!
- 15 May 2024
- Cook time 65 min
- Prep time 40 min
- 12 Servings
- 11 Ingredients
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!
Ingredients:
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!
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 340kcal | 13% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 4.42g | 12% |
| Sugar 33g | 34% |
| Fat | |
| Fat 40g | 48% |
| Saturated 6g | 18% |
| Cholesterol 60mg | - |
| Vitamins | |
| Vitamin A 60ug | 6% |
| Choline 55mg | 10% |
| Vitamin B1 0.18mg | 15% |
| Vitamin B2 0.08mg | 7% |
| Vitamin B3 0.69mg | 4% |
| Vitamin B6 0.12mg | 7% |
| Vitamin B9 36ug | 9% |
| Vitamin B12 0.13ug | 5% |
| Vitamin C 1.26mg | 1% |
| Vitamin E 3.14mg | 21% |
| Vitamin K 3.24ug | 3% |
| Minerals | |
| Calcium, Ca 60mg | 4% |
| Copper, Cu 0.38mg | 0% |
| Iron, Fe 3.66mg | 33% |
| Magnesium, Mg 88mg | 20% |
| Phosphorus, P 110mg | 9% |
| Potassium, K 180mg | 5% |
| Selenium, Se 7ug | 13% |
| Sodium, Na 60mg | 4% |
| Zinc, Zn 0.80mg | 7% |
| Water | |
| Water 16g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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