This chocolate cake is one of the most delicious cake there is – it’s full of dark chocolate, hazelnuts and coffee, gluten free and so easy to make. It’s just the perfect chocolate cake and everyone loves it!
Photo: Natalie Levin
Coffee Hazelnut Chocolate Cake
Servings 22 cm round cake pan
Ingredients
For the cake:
- 200 grams dark chocolate
- 150 grams (1 stick + 2 tbsp.) butter
- 4 large eggs
- 200 grams (1 cup) sugar
- Pinch of salt
- 1 tsp. instant coffee powder
- 1/2 tsp. ground cinnamon
- 150 grams (1 1/2 cups) ground hazelnuts
- 2 tbsp. cocoa powder
- 1 tsp. baking powder
For chocolate ganache:
- 100 grams dark chocolate
- 100 ml. (1/2 cup) whipping cream
Decoration:
- Toasted hazelnuts halved
Instructions
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Preheat oven to 160c degrees and lightly grease the pan.
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Chop the chocolate and put in a bowl. Add the butter and melt together in the microwave or over double-boiler.
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In a mixer bowl whip eggs, sugar, salt, instant coffee and cinnamon for about 6-7 minutes at high speed or until you get an airy and fluffy mixture.
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Fold the whipped eggs into the melted chocolate mixture until the mixture is almost combined.
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Add ground nuts, cocoa powder and baking powder and continue to gently fold just until blended.
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Transfer the mixture into the pan and bake for about 35-45-or until the cake is set on the edges and a toothpick inserted in the center comes out with moist crumbs.
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Cool completely before decoration.
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Chocolate ganache: chop the chocolate and put in a small bowl.
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In a small saucepan bring the cream to simmer. Pour the hot cream over the chopped chocolate, wait a minute, and beat until you get a uniform and shiny chocolate ganache.
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Remove the cake from the pan and place on a serving dish.
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Cover the cake with chocolate ganache and garnish with hazelnuts.
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Serve at room temperature.
Recipe Notes
- Nondairy version: use 120 grams of coconut oil instead of butter in the cake, and 100 grams of coconut cream instead of cream in the ganache.
- Serve the cake at room temperature.
- Keep the cake in a sealed container in the refrigerator up to 6-7 days.
- It is possible to omit the cinnamon and/or add other spices according to personal taste.
Photo: Natalie Levin