Heavenly Hazelnut Cake: A Rich, Nutty Delight

If you’re looking for a dessert that’s rich, nutty, and indulgent, Heavenly Hazelnut Cake is exactly what you need. The combination of finely ground hazelnuts and a moist, fluffy cake creates a beautifully aromatic texture, while a velvety chocolate ganache drapes the cake in sheer perfection. This cake is the ideal treat for any special occasion, from birthdays to afternoon tea. With its comforting, nutty flavor and indulgent richness, it’s sure to be a crowd-pleaser at your next gathering.

Key Information

• Preparation Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes
• Number of Servings: 8
• Serving Size: 1 slice

Nutritional Information (Per Serving)

• Calories: 380 kcal
• Protein: 6g
• Carbohydrates: 40g
• Fat: 22g
• Dietary Info: Contains nuts (hazelnuts), vegetarian

Ingredients List

• For the Cake:

  • 1 1/2 cups (180g) ground hazelnuts
  • 1 1/2 cups (180g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup (120ml) whole milk
  • 1/4 cup (60ml) hazelnut liqueur (optional)

• For the Ganache:

  • 1/2 cup (120ml) heavy cream
  • 4 oz (115g) dark chocolate, chopped (preferably 60-70% cocoa)
  • 2 tbsp unsalted butter

• For Garnish (Optional):

  • Chopped hazelnuts, lightly toasted
  • Cocoa powder or powdered sugar for dusting

Detailed Method of Preparation

Prepare the Cake:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. Mix the Dry Ingredients:
   • In a medium bowl, whisk together the ground hazelnuts, flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar:
   • In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes, using an electric mixer or stand mixer.
4. Add the Eggs and Vanilla:
   • Add the eggs, one at a time, beating well after each addition. Then, add the vanilla extract and mix until incorporated.
5. Combine Dry and Wet Ingredients:
   • Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined. If using hazelnut liqueur, add it in at this stage.
6. Bake the Cake:
   • Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Prepare the Ganache:

7. Make the Ganache:
   • In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (do not boil). Remove from heat and add the chopped dark chocolate. Stir until the chocolate is completely melted and smooth. Add the butter and stir until glossy and well-combined.
8. Cool the Ganache:
   • Allow the ganache to cool slightly at room temperature until it thickens to a spreadable consistency. If it becomes too thick, you can warm it gently in the microwave for a few seconds.

Assemble the Cake:

9. Frost the Cake:
   • Once the cake has cooled completely, spread the ganache evenly over the top using a spatula. Let the ganache drip down the sides for a rustic look.
10. Garnish and Serve:

• For extra flair, garnish with chopped, toasted hazelnuts around the edges of the cake. Dust the top with cocoa powder or powdered sugar if desired.

Tips for Culinary Success

• Use Fresh Ground Hazelnuts: For the best flavor, grind fresh hazelnuts at home using a food processor. Pre-ground hazelnuts from the store may lack some of the aromatic freshness.
• Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature for a smoother batter and a lighter cake texture.
• Adjust Sweetness: The sweetness of the cake can be adjusted based on personal preference. If you prefer a less sweet cake, reduce the sugar in the batter slightly and let the ganache provide the sweetness.
• Make It in Advance: The cake can be baked a day ahead and stored at room temperature in an airtight container. Add the ganache just before serving to keep it fresh and glossy.

Frequently Asked Questions (FAQs)

1. Can I make this cake without hazelnut liqueur? Yes! The hazelnut liqueur is optional, but it adds a wonderful depth of flavor. You can simply replace it with an equal amount of milk or water if you prefer.

2. How do I store leftover cake? Store the leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze the cake (without the ganache) for up to 3 months. Thaw it at room temperature and then frost with the ganache.

3. Can I use another type of nut instead of hazelnuts? Absolutely! While hazelnuts give this cake its signature flavor, you can substitute them with almonds, walnuts, or even pistachios for a different twist.

4. Can I make the ganache ahead of time? Yes, you can prepare the ganache up to two days in advance. Just reheat it gently in the microwave or on the stove before spreading it on the cake.

This Heavenly Hazelnut Cake is a delightful treat for anyone who loves the rich, nutty flavor of hazelnuts paired with the smooth decadence of chocolate. Whether you’re celebrating a special occasion or simply treating yourself to a delicious dessert, this cake is sure to impress. Its moist texture and irresistible ganache will leave everyone asking for seconds. Happy baking!