Hazelnut Cake With Chocolate Frosting
A rich hazelnut cake with a moist crumb and a luscious chocolate frosting, perfect for nut lovers and special occasions seeking a decadent treat.
Ingredients
Instructions
- Beat eggs until lemon colored; then beat in sugar.
- Add ground hazelnuts, flour, and baking powder; mix well.
- Pour batter into a spring-form pan.
- Bake at 375°F (190°C) for about 45 minutes or until done.
Tips & Substitutions
For a lighter texture, separate the egg whites and beat them until stiff peaks form before folding them into the batter. You can substitute ground almonds for hazelnuts if needed. For added flavor, consider incorporating vanilla extract or a touch of espresso powder. This cake pairs well with a rich chocolate ganache or a dusting of powdered sugar.
Serving Suggestions
Serve this rich hazelnut cake with a generous layer of chocolate frosting for a decadent treat. It pairs beautifully with whipped cream or a scoop of vanilla ice cream. Consider serving alongside a cup of coffee or tea for a delightful afternoon snack. For a special occasion, serve with fruit compote or a side of Chocolate Nut Torte(Passover) for added variety.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. To keep it fresh longer, you can refrigerate it for up to a week. If you want to reheat, place a slice in the microwave for about 10-15 seconds or enjoy it cold as it maintains its flavor well.
Nutrition & Diet Analysis (per serving)
Each serving of Hazelnut Cake With Chocolate Frosting contains roughly 1096 calories, with 23g protein, 130g carbohydrates, and 55g fat. It is an excellent source of calcium (61% of the Daily Value), protein (45% of the Daily Value), and dietary fiber (37% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 541mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Allow it to cool completely, then wrap it in plastic wrap and store it at room temperature. Frost it on the day you plan to serve to keep the frosting fresh and prevent it from becoming soggy.
What can I use instead of hazelnuts?
If you don't have hazelnuts, you can substitute with ground almonds or walnuts for a similar texture and flavor. Keep in mind that the cake will have a slightly different taste, but it will still be delicious!
Is this cake gluten-free?
The original recipe contains flour, so it's not gluten-free. However, you can easily make it gluten-free by using a gluten-free flour blend instead of regular flour. Just ensure that your baking powder is also gluten-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).