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Double glazed chocolate bundt cake on a white cake stand with slice being lifted on a cake server. Grey background.

Chocolate Hazelnut Cake

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This showstopper cake combines the rich flavor of chocolate with the nuttiness of hazelnuts. So moist and tender that it melts in your mouth. Glazed with a luxurious chocolate ganache and tangy cream cheese icing, it's a chocolate lover's dream. Perfect for any occasion or as an afternoon snack, it will leave everyone craving for more.

  • Total Time: 1 hour
  • Yield: 10 servings

Ingredients

Units
  • 1 cup sugar
  • 3/4 cup firmly packed brown sugar
  • 1 1/4 cups all-purpose flour
  • 1 cup hazelnut flour (or ground hazelnuts)
  • 3/4 cup cocoa powder
  • 1 1/4 teaspoon baking powder
  • 1 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 eggs, room temperature
  • 1 cup milk, at room temperature
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup drip coffee (very hot)

For the ganache:

  • 1 cup heavy or whipping cream
  • 8 oz semisweet chocolate, chopped
  • 1/4 cup dark brown sugar
  • 1 tablespoon runny honey or corn syrup

For the cream cheese icing:

  • 1 tablespoon butter, at room temperature
  • 2 tablespoons cream cheese, at room temperature
  • 2-3 tablespoons cream or milk
  • 1 cup powdered sugar (this is an estimate, you might need more)

 

Instructions

  1. Preheat oven to 350ºF /180ºC
  2. Butter (soft not melted) and flour or spray well with baking spray (containing flour) a 10-12 cup bundt cake pan. Place in the refrigerator while mixing the batter. 
  3. Sift together flour, cocoa powder, baking powder, baking soda and salt in a large bowl.
  4. Add the ground hazelnuts and sugars and combine. 
  5. Beat together eggs, milk, vanilla and oil for 1 minute in a medium bowl. You can use an electric mixer. I normally use a hand whisk. 
  6. Add wet ingredients to the dry ones while beating on low speed or mixing. 
  7. Heat coffee until almost boiling. Add slowly to the chocolate batter while you continuously stir. Integrate well. The batter will be thin.
  8. Pour into the prepared pan, filling no more than ¾ of its capacity. 
  9. Bake until a cake tester or toothpick inserted in center comes out clean, about 45 minutes. 
  10. Let cool for 15 minutes on a wire rack. Use a smooth-bladed knife around the edges and center tube to loosen up any bits that might be stuck to the walls. Shake the pan right and left, up and down until you feel the cake is loose. Be careful when doing it. 
  11. Invert the cake onto the cooling rack, lifting the pan slowly. If the cake resists, invert again and cool in the pan for 10 more minutes before attempting to remove it again.
  12. Let cool completely before covering with a layer of chocolate ganache. Let it dry. 
  13. Drizzle a layer of cream cheese icing on top of the chocolate and let it drip down the sides. 
  14. Sprinkle with some ground hazelnuts immediately if you want to, before the icing starts to set.
  15. Let dry and serve. 
  16. Store leftovers covered for up to 3 days at room temperature, covered or under a cake dome. Refrigerate after that, wrapped or in an airtight container to prevent it from drying out. 

Notes

Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier!

Baking time: keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust if any. 

Preparing the bundt pan: I butter the pan very well with soft butter, flour it and chill it while mixing the batter. The cold pan creates a layer that makes it easier to remove the cake after it's baked. A baking spray with flour in it works well for some. Lately, I've seen this bundt pan release mixture featured in several places and people swear by it. I haven't tried it yet. 

Toppings: the chocolate ganache must be dry and set before you pour the cream cheese icing over it. Otherwise, it will be a messy frosting.

  • Author: Paula Montenegro
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Cakes
  • Method: Baking
  • Cuisine: International

Find it online: https://vintagekitchennotes.com/chocolate-hazelnut-baby-bundt-cakes/