This recipe is my absolute favorite because it combines the rich, nutty flavor of hazelnuts with decadent chocolate, creating the perfect indulgence for treating myself or impressing friends. Plus, it’s super straightforward, so I can whip it up easily for any occasion, knowing it’ll always be a crowd-pleaser!
What I love about making this Hazelnut Meal and Chocolate Cake is that it lets me mix the rich, nutty taste of finely ground hazelnuts with sumptuous dark chocolate. Ingredients like unsweetened cocoa powder and buttermilk keep this cake moist and decadent.
Topped with chopped hazelnuts, this lovely cake is quite delicious and packed with nutrients too.
Ingredients
Hazelnut Meal:
Packed with proteins and good fats, they also have a delightful nuttiness about them.
All-Purpose Flour:
Carbohydrates offer structure, yielding a tender cake.
Granulated Sugar:
It enhances the flavor and helps retain moisture.
Unsweetened Cocoa Powder:
Delivers a rich taste of chocolate and is full of antioxidants.
Buttermilk:
Boosts wetness and helps bring baking soda to life for a light, tender crumb.
Dark Chocolate:
Enriches and enhances the flavor, increasing antioxidants and depth of flavor.
Ingredient Quantities
- 1 cup hazelnut meal (finely ground hazelnuts)
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, melted and cooled
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk, at room temperature
- 1/2 cup chopped dark chocolate or chocolate chips
- 1/2 cup chopped hazelnuts, for topping (optional)
Instructions
1. Heat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it and placing parchment paper on the bottom.
2. In a substantial mixing bowl, combine the hazelnut meal, all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until the mixture is evenly integrated and well combined.
3. In a different bowl, combine the melted butter, eggs, and vanilla extract and whisk them until smooth.
4. Slowly incorporate the wet ingredients into the dry ones, mixing gently until the batter is smooth.
5. In the buttermilk, stir in until the batter is smooth and well-mixed.
6. Incorporate the cut-up dark chocolate or the chocolate chips.
7. Put the batter into the cake pan you prepared, and smooth the top using a spatula.
8. Evenly sprinkle the top with the chopped hazelnuts, if using.
9. Preheat the oven. Then bake for 35-40 minutes in the oven that has been warmed up beforehand, or until you can stick a toothpick into the center and have it come out unscathed—no moisture, no crumbs, nothing to suggest that what you’re looking at is anything other than a fully cooked item.
10. Let the cake cool in the pan for 10 minutes, and then move it to a wire rack. Allow it to cool completely before serving.
Equipment Needed
1. Oven
2. 9-inch round cake pan
3. Parchment paper
4. Mixing bowls (at least 2)
5. Whisk
6. Spatula
7. Measuring cups
8. Measuring spoons
9. Wire rack
10. Toothpick
FAQ
- Q: Can I use regular milk instead of buttermilk?Q: Can you use regular milk instead of buttermilk?
A: Yes, you can use regular milk instead of buttermilk. To make buttermilk from regular milk, combine 3/4cup of milk with 1 teaspoon of lemon juice or vinegar. Stir the milk and acid together, and let it sit for about 5 minutes. Then use it in your recipe in the same way you would use buttermilk.
- Q: Is there a substitute for hazelnut meal?Almond meal can be employed as an option, but it will impart a somewhat different taste.
- Q: Can I make this recipe gluten-free?You can substitute the all-purpose flour with a gluten-free flour blend, but the texture may vary.
- Q: How do I store the cake?A: For up to 3 days, store the cake at room temperature in an airtight container. For longer storage, refrigerate it and keep it in an airtight container.
- Q: Can I use milk chocolate instead of dark chocolate?
A: Yes, but keep in mind that milk chocolate is sweeter, which might affect the overall sweetness of the cake. - Q: Do I need to roast hazelnuts before using them for topping?A: The flavor of and crunch from roasted hazelnuts can add a lot to a dish, but those nuts can also be used straight out of the bag—no roasting required.
Substitutions and Variations
Hazelnut meal: Substituting with almond meal gives a somewhat dissimilar nutty flavor that is still delicious.
Use whole wheat flour in equal amounts for a denser texture; use a gluten-free flour blend for a gluten-free version.
Whole wheat flour: Amount—Equal to the amount of all-purpose flour needed. Outcome—A denser finished product.
Sugar in granules: Substitute with coconut sugar or brown sugar for a taste that’s a little more complex.
Butter (unsalted): Use an equal amount of vegetable or coconut oil for a dairy-free substitute.
Buttermilk: To substitute, mix an equal amount of yogurt with a tablespoon of milk.
Pro Tips
1. Toast the Hazelnuts: Before using hazelnut meal and chopped hazelnuts, lightly toast them in a dry pan over low heat. This enhances their flavor and adds a deeper nutty aroma to the cake.
2. Room Temperature Ingredients: Ensure that all wet ingredients, especially eggs and buttermilk, are brought to room temperature before mixing. This helps them integrate more smoothly with the other ingredients, leading to a more uniform batter.
3. Sift the Cocoa Powder: Sift the cocoa powder before adding it to the dry ingredients to prevent any lumps in the batter and ensure a smooth texture in the cake.
4. Butter and Parchment Paper: When preparing the cake pan, use softened butter to grease the sides for a more even coating, and line the bottom with a precisely cut circle of parchment paper to ensure easy release of the cake.
5. Doneness Check: In addition to the toothpick test, gently press the center of the cake with your finger. It should spring back lightly if it’s done. This is a handy way to confirm the cake is fully baked without overbaking.
Hazelnut Meal And Chocolate Cake Recipe
My favorite Hazelnut Meal And Chocolate Cake Recipe
Equipment Needed:
1. Oven
2. 9-inch round cake pan
3. Parchment paper
4. Mixing bowls (at least 2)
5. Whisk
6. Spatula
7. Measuring cups
8. Measuring spoons
9. Wire rack
10. Toothpick
Ingredients:
- 1 cup hazelnut meal (finely ground hazelnuts)
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, melted and cooled
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk, at room temperature
- 1/2 cup chopped dark chocolate or chocolate chips
- 1/2 cup chopped hazelnuts, for topping (optional)
Instructions:
1. Heat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it and placing parchment paper on the bottom.
2. In a substantial mixing bowl, combine the hazelnut meal, all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until the mixture is evenly integrated and well combined.
3. In a different bowl, combine the melted butter, eggs, and vanilla extract and whisk them until smooth.
4. Slowly incorporate the wet ingredients into the dry ones, mixing gently until the batter is smooth.
5. In the buttermilk, stir in until the batter is smooth and well-mixed.
6. Incorporate the cut-up dark chocolate or the chocolate chips.
7. Put the batter into the cake pan you prepared, and smooth the top using a spatula.
8. Evenly sprinkle the top with the chopped hazelnuts, if using.
9. Preheat the oven. Then bake for 35-40 minutes in the oven that has been warmed up beforehand, or until you can stick a toothpick into the center and have it come out unscathed—no moisture, no crumbs, nothing to suggest that what you’re looking at is anything other than a fully cooked item.
10. Let the cake cool in the pan for 10 minutes, and then move it to a wire rack. Allow it to cool completely before serving.
