Name: Frosted Chocolate Hazelnut Cake Recipe
Ingredients: 1/2 cup (71g) Toasted, Blanched Hazelnuts, Plus More for Garnish: Hazelnuts are the star of this show, bringing a nutty depth that perfectly complements the chocolate. Toasting and blanching are non-negotiable. Toasting enhances their flavor, bringing out a warm, roasted aroma that is simply divine. Blanching, removing the skins, prevents any bitterness and ensures a smoother texture in both the cake and the garnish. For the garnish, having extra toasted hazelnuts allows for a beautiful visual appeal and an extra burst of nutty flavor in each bite. Pro-Tip: Buy whole hazelnuts and toast and blanch them yourself for the freshest, most flavorful results. Pre-toasted and blanched nuts are convenient, but often lack the same intensity of flavor.; 2 & 1/2 cups (300g) All-Purpose Flour, Divided: Flour provides the structure for our cake. All-purpose flour is the workhorse of baking, offering a good balance of protein for structure and starch for tenderness. Dividing the flour is a key technique in this recipe. A portion is used to grind with the hazelnuts, helping to absorb any oils and create a finer hazelnut meal. The remaining flour is for the bulk of the cake batter. Consider using a high-quality all-purpose flour for a better texture. If you want a slightly more tender cake, you can substitute a tablespoon or two of all-purpose flour with cornstarch.; 1 teaspoon Baking Powder & 1 teaspoon Baking Soda: These are our leavening agents, responsible for the cake’s rise and light, airy texture. Baking powder is a double-acting leavening agent, meaning it reacts twice – once when mixed with liquid and again when heated. Baking soda, on the other hand, requires an acid (in this case, sour cream and brown sugar) to activate. Using both ensures a perfect rise and a tender crumb. Always check the expiration dates on your baking powder and baking soda. Inactive leavening agents can lead to a flat, dense cake.; 1/4 teaspoon Salt: Salt isn’t just about making things salty; it’s a flavor enhancer. In baking, salt balances the sweetness and brings out the other flavors, especially the chocolate and hazelnut. Don’t skip the salt! Even a small amount makes a big difference. Use fine sea salt or table salt. If using kosher salt, you may need to slightly increase the amount as it’s less dense.; 1/2 cup (113g) Unsalted Butter, Softened: Butter is crucial for flavor, moisture, and tenderness in cakes. Unsalted butter gives you control over the total salt content. Softened butter is essential for proper creaming, which incorporates air into the batter, leading to a light and fluffy cake. Make sure your butter is truly softened, but not melted. It should be pliable and easily creamed with sugar.; 1/2 cup (100g) Granulated Sugar & 1/2 cup (100g) Firmly Packed Dark Brown Sugar: This combination of sugars contributes to sweetness, moisture, and flavor complexity. Granulated sugar provides sweetness and structure. Dark brown sugar adds moisture, a hint of molasses flavor, and a chewy texture. Firmly packed brown sugar is important for accurate measurement. Light brown sugar can be used if you prefer a milder molasses flavor, but dark brown sugar really enhances the richness of the chocolate and hazelnut.; 1/2 cup (140g) Chocolate-Hazelnut Spread (e.g., Nutella): This is where the magic truly happens! The chocolate-hazelnut spread infuses the cake with that signature Nutella flavor. Quality matters here. While Nutella is a classic choice, feel free to experiment with other high-quality chocolate-hazelnut spreads. Look for spreads with a good balance of chocolate and hazelnut flavors and a smooth, creamy texture. If you’re feeling ambitious, you can even make your own chocolate-hazelnut spread!; 1 teaspoon Vanilla Extract: Vanilla extract enhances the other flavors in the cake, adding a touch of warmth and complexity. Use pure vanilla extract for the best flavor. Imitation vanilla extract can taste artificial and is best avoided. Consider using vanilla bean paste for an even more intense vanilla flavor and those beautiful vanilla bean specks.; 3 Large Eggs: Eggs provide structure, richness, and moisture to the cake. They also act as an emulsifier, helping to bind the wet and dry ingredients together. Using large eggs as specified in the recipe is important for the right ratio of ingredients. Make sure your eggs are at room temperature for better emulsification and a smoother batter.; 1 cup (226g) Sour Cream: Sour cream is the secret weapon for incredibly moist and tender cakes. It adds moisture, a subtle tang that balances the sweetness, and activates the baking soda. Full-fat sour cream is recommended for the best flavor and texture. If you don’t have sour cream, full-fat Greek yogurt can be used as a substitute, although it may slightly alter the tang and texture.; 1/2 cup (113g) Unsalted Butter, Softened: Just like in the cake, softened unsalted butter is essential for a smooth and creamy frosting. It provides richness and structure.; 8 ounces (226g) Cream Cheese, Softened: Cream cheese adds a delightful tang and creaminess to the frosting, perfectly complementing the sweetness and chocolate-hazelnut flavors. Full-fat cream cheese is recommended for the best flavor and texture. Make sure your cream cheese is thoroughly softened to avoid lumps in your frosting.; 3/4 cup (210g) Chocolate-Hazelnut Spread: We’re doubling down on the chocolate-hazelnut goodness in the frosting! This infuses the frosting with that irresistible flavor and creates a luscious, spreadable consistency.; 4 cups (440g) Confectioners’ Sugar, Sifted: Confectioners’ sugar (also known as powdered sugar) provides sweetness and structure to the frosting. Sifting is crucial to remove any lumps and ensure a smooth, velvety frosting. If you skip sifting, you may end up with a lumpy frosting that requires extra beating to smooth out.

Ingredients

Scale

For the Cake: The Foundation of Flavor

1/2 cup (71g) Toasted, Blanched Hazelnuts, Plus More for Garnish: Hazelnuts are the star of this show, bringing a nutty depth that perfectly complements the chocolate. Toasting and blanching are non-negotiable. Toasting enhances their flavor, bringing out a warm, roasted aroma that is simply divine. Blanching, removing the skins, prevents any bitterness and ensures a smoother texture in both the cake and the garnish. For the garnish, having extra toasted hazelnuts allows for a beautiful visual appeal and an extra burst of nutty flavor in each bite. Pro-Tip: Buy whole hazelnuts and toast and blanch them yourself for the freshest, most flavorful results. Pre-toasted and blanched nuts are convenient, but often lack the same intensity of flavor.

2 & 1/2 cups (300g) All-Purpose Flour, Divided: Flour provides the structure for our cake. All-purpose flour is the workhorse of baking, offering a good balance of protein for structure and starch for tenderness. Dividing the flour is a key technique in this recipe. A portion is used to grind with the hazelnuts, helping to absorb any oils and create a finer hazelnut meal. The remaining flour is for the bulk of the cake batter. Consider using a high-quality all-purpose flour for a better texture. If you want a slightly more tender cake, you can substitute a tablespoon or two of all-purpose flour with cornstarch.

1 teaspoon Baking Powder & 1 teaspoon Baking Soda: These are our leavening agents, responsible for the cake’s rise and light, airy texture. Baking powder is a double-acting leavening agent, meaning it reacts twice – once when mixed with liquid and again when heated. Baking soda, on the other hand, requires an acid (in this case, sour cream and brown sugar) to activate. Using both ensures a perfect rise and a tender crumb. Always check the expiration dates on your baking powder and baking soda. Inactive leavening agents can lead to a flat, dense cake.

1/4 teaspoon Salt: Salt isn’t just about making things salty; it’s a flavor enhancer. In baking, salt balances the sweetness and brings out the other flavors, especially the chocolate and hazelnut. Don’t skip the salt! Even a small amount makes a big difference. Use fine sea salt or table salt. If using kosher salt, you may need to slightly increase the amount as it’s less dense.

1/2 cup (113g) Unsalted Butter, Softened: Butter is crucial for flavor, moisture, and tenderness in cakes. Unsalted butter gives you control over the total salt content. Softened butter is essential for proper creaming, which incorporates air into the batter, leading to a light and fluffy cake. Make sure your butter is truly softened, but not melted. It should be pliable and easily creamed with sugar.

1/2 cup (100g) Granulated Sugar & 1/2 cup (100g) Firmly Packed Dark Brown Sugar: This combination of sugars contributes to sweetness, moisture, and flavor complexity. Granulated sugar provides sweetness and structure. Dark brown sugar adds moisture, a hint of molasses flavor, and a chewy texture. Firmly packed brown sugar is important for accurate measurement. Light brown sugar can be used if you prefer a milder molasses flavor, but dark brown sugar really enhances the richness of the chocolate and hazelnut.

1/2 cup (140g) Chocolate-Hazelnut Spread (e.g., Nutella): This is where the magic truly happens! The chocolate-hazelnut spread infuses the cake with that signature Nutella flavor. Quality matters here. While Nutella is a classic choice, feel free to experiment with other high-quality chocolate-hazelnut spreads. Look for spreads with a good balance of chocolate and hazelnut flavors and a smooth, creamy texture. If you’re feeling ambitious, you can even make your own chocolate-hazelnut spread!

1 teaspoon Vanilla Extract: Vanilla extract enhances the other flavors in the cake, adding a touch of warmth and complexity. Use pure vanilla extract for the best flavor. Imitation vanilla extract can taste artificial and is best avoided. Consider using vanilla bean paste for an even more intense vanilla flavor and those beautiful vanilla bean specks.

3 Large Eggs: Eggs provide structure, richness, and moisture to the cake. They also act as an emulsifier, helping to bind the wet and dry ingredients together. Using large eggs as specified in the recipe is important for the right ratio of ingredients. Make sure your eggs are at room temperature for better emulsification and a smoother batter.

1 cup (226g) Sour Cream: Sour cream is the secret weapon for incredibly moist and tender cakes. It adds moisture, a subtle tang that balances the sweetness, and activates the baking soda. Full-fat sour cream is recommended for the best flavor and texture. If you don’t have sour cream, full-fat Greek yogurt can be used as a substitute, although it may slightly alter the tang and texture.

For the Frosting: The Crowning Glory

1/2 cup (113g) Unsalted Butter, Softened: Just like in the cake, softened unsalted butter is essential for a smooth and creamy frosting. It provides richness and structure.

8 ounces (226g) Cream Cheese, Softened: Cream cheese adds a delightful tang and creaminess to the frosting, perfectly complementing the sweetness and chocolate-hazelnut flavors. Full-fat cream cheese is recommended for the best flavor and texture. Make sure your cream cheese is thoroughly softened to avoid lumps in your frosting.

3/4 cup (210g) Chocolate-Hazelnut Spread: We’re doubling down on the chocolate-hazelnut goodness in the frosting! This infuses the frosting with that irresistible flavor and creates a luscious, spreadable consistency.

4 cups (440g) Confectioners’ Sugar, Sifted: Confectioners’ sugar (also known as powdered sugar) provides sweetness and structure to the frosting. Sifting is crucial to remove any lumps and ensure a smooth, velvety frosting. If you skip sifting, you may end up with a lumpy frosting that requires extra beating to smooth out.

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Instructions

Making the Cake: Building Layers of Flavor

Preheat and Prepare: Preheat your oven to 350°F (175°C). This ensures even baking from the start. Grease a 9″x 13″x 2″ baking pan thoroughly. To prevent sticking and ensure easy removal, consider lining the pan with parchment paper, leaving an overhang on the sides to act as handles for lifting the cake out later. Grease the parchment paper as well. This double layer of protection (greasing and parchment) is especially helpful for delicate cakes like this.

Grind the Hazelnuts: In the bowl of a food processor, combine the toasted, blanched hazelnuts and 1/4 cup (30g) of the all-purpose flour. Pulse until the hazelnuts are finely ground into a meal. Be careful not to over-process and turn them into hazelnut butter. The flour helps to absorb any oils released from the hazelnuts and prevents clumping. The texture should resemble coarse breadcrumbs. If you don’t have a food processor, you can finely chop the hazelnuts, but the texture will be slightly coarser.

Whisk Dry Ingredients: In a medium bowl, whisk together the remaining 2 & 1/4 cups (270g) of all-purpose flour, baking powder, baking soda, salt, and the hazelnut mixture. Whisking ensures that the leavening agents and salt are evenly distributed throughout the flour, resulting in a consistent rise and flavor in the cake. Set this dry ingredient mixture aside. This step can be done while the oven is preheating to save time.

Cream Butter and Sugars: In a large bowl, using an electric mixer (stand mixer or hand mixer) on medium speed, beat the softened unsalted butter, granulated sugar, and dark brown sugar until light and fluffy. This process, known as creaming, incorporates air into the butter and sugar mixture, which is crucial for a light and tender cake. Creaming typically takes 2-3 minutes. The mixture should become noticeably paler and fluffier. Don’t rush this step! Proper creaming is essential for cake texture.

Incorporate Chocolate-Hazelnut Spread and Vanilla: Add the chocolate-hazelnut spread and vanilla extract to the creamed butter and sugar mixture. Continue mixing on medium speed until everything is well combined and smooth. This infuses the batter with that signature chocolate-hazelnut flavor. Scrape down the sides of the bowl as needed to ensure even mixing.

Add Eggs Gradually: Reduce the mixer speed to medium-low. Add the eggs one at a time, mixing well after each addition. This ensures that each egg is fully incorporated into the batter before adding the next. Mixing well after each egg helps to create an emulsion, which contributes to a smooth batter and prevents curdling. Adding eggs one at a time prevents the batter from becoming overwhelmed and potentially separating.

Alternate Wet and Dry Ingredients: Reduce the mixer speed to low. Gradually add the flour mixture in three portions, alternating with two portions of sour cream. Begin and end with the flour mixture. This alternating method prevents overmixing, which can develop gluten and result in a tough cake. Mix just until the ingredients are combined. A few streaks of flour are okay at this stage; avoid overmixing. Overmixing is a common mistake in cake baking. Mix until just combined to ensure a tender crumb.

Bake to Golden Perfection: Transfer the batter to the prepared baking pan and spread it evenly using a spatula or offset knife. Bake in the preheated oven for 25 to 30 minutes, or until a wooden pick or cake tester inserted into the center comes out clean. The cake should be golden brown and spring back lightly when touched. Oven temperatures can vary, so start checking for doneness around 25 minutes. Avoid opening the oven door frequently during baking, as this can cause temperature fluctuations.

Cool Completely: Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. Cooling completely is crucial before frosting. Frosting a warm cake will cause it to melt and slide off. Allowing the cake to cool in the pan also helps to prevent it from breaking apart.

Making the Frosting: The Sweet Hazelnut Finish

Cream Frosting Base: In a large bowl, using an electric mixer on medium speed, beat the softened unsalted butter, softened cream cheese, and chocolate-hazelnut spread until smooth and creamy. This forms the base of our luscious frosting. Ensure all ingredients are well combined and there are no lumps of cream cheese. Similar to cake batter, softened ingredients are key for a smooth frosting.

Add Confectioners’ Sugar Gradually: Gradually add the sifted confectioners’ sugar to the cream cheese mixture, beating on low speed at first to prevent a sugar cloud. Once the sugar is mostly incorporated, increase the mixer speed to medium and beat until the frosting is smooth, light, and fluffy. You may need to scrape down the sides of the bowl a few times to ensure all the sugar is incorporated. Adding the sugar gradually prevents clumping and allows for a smoother frosting texture.

Frost and Garnish: Once the cake is completely cooled, you can either frost it directly in the pan or carefully invert it onto a serving plate (if you used parchment paper, lifting it out will be easy). Spread the frosting evenly over the top of the cooled cake using a spatula or offset knife. For a beautiful finishing touch, garnish the frosted cake with coarsely chopped toasted hazelnuts. Get creative with your frosting design! You can create swirls, patterns, or keep it simple and smooth.

Nutrition

Serving Size: One Normal Portion
Calories: 450-550