HAZELNUT CAKE

A Hazelnut Cake is a deliciously nutty, moist cake that’s perfect for any occasion. The roasted hazelnut flavor pairs wonderfully with cream or chocolate fillings. Here’s a recipe that features ground hazelnuts for a rich and flavorful dessert.

Hazelnut Cake Recipe

Ingredients:

• For the Cake:
• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 cup ground hazelnuts (toasted and finely ground)
• 1 cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• ½ cup whole milk
• For the Frosting (optional):
• 1 cup Nutella (or hazelnut spread)
• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 2-3 tbsp heavy cream or milk
• 1 tsp vanilla extract
• Pinch of salt
• For Decoration (optional):
• Whole roasted hazelnuts
• Chocolate shavings

Instructions:

For the Cake:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. Toast and Grind Hazelnuts: If using raw hazelnuts, spread them on a baking sheet and toast them in the oven for about 8-10 minutes, or until fragrant. Let them cool slightly, then rub off the skins using a clean kitchen towel. Grind the hazelnuts in a food processor until fine.
3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and ground hazelnuts.
4. Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
5. Add Eggs: Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
6. Add Dry Ingredients Alternately with Milk: Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk. Mix until just combined.
7. Bake the Cake: Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

For the Nutella Frosting (optional):

1. Beat Butter and Nutella: In a large bowl, beat the softened butter and Nutella together until smooth and creamy.
2. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, mixing on low speed until fully combined.
3. Add Cream and Vanilla: Add the vanilla extract and heavy cream (or milk) to adjust the consistency. Beat on high speed for 1-2 minutes until the frosting is light and fluffy. Add a pinch of salt if needed to balance the sweetness.

To Assemble the Cake:

1. Level the Cakes: Once the cakes are completely cool, use a serrated knife to level the tops if needed.
2. Frost the Cake: Place one cake layer on a serving plate and spread a layer of frosting (or Nutella) on top. Place the second cake layer on top, then frost the entire cake with the remaining frosting.
3. Decorate: Garnish with whole roasted hazelnuts, chocolate shavings, or drizzle with melted chocolate for a beautiful finish.
4. Serve: Slice and enjoy the nutty richness of the hazelnut cake!

This cake is perfect for hazelnut lovers and pairs beautifully with a cup of coffee or tea. The nutty flavor of the hazelnuts is complemented perfectly by the creamy, chocolatey Nutella frosting.