Description
This Chocolate Espresso Hazelnut Cake is insanely flavorful, rich, super moist, not overly sweet with crunchy hazelnut bites and a hint of espresso!
Ingredients
- 1 cup All-purpose Flour
- ½ cups Finely Crushed Hazelnuts
- ½ cups Unsweetened Cocoa Powder
- ½ teaspoons Baking Soda
- 1 teaspoon Baking Powder
- Pinch Sea Salt
- 2 whole Eggs
- 6 Tablespoons Unsalted Butter, melted
- ½ cups Steviva Fructevia Natural Sweetener
- ¼ cups Espresso Or ¼ Cup Dark Coffee
- 1 teaspoon Vanilla Extract
- FOR THE FROSTING:
- ¾ cups Chocolate Chips
- 2 Tablespoons Heavy Cream
Preparation
Preheat oven to 375°F. Spray an 8-inch round cake pan with cooking spray. Set aside.
In a large bowl, whisk the dry ingredients to combine.
In a second bowl, add remaining cake ingredients and whisk until mixture is uniform. Pour wet ingredients into the dry ingredients and fold until batter is creamy. The batter will look slightly lumpy from the hazelnut bits.
Pour batter in to the cake pan and bake for 23–25 minutes on the top rack (assuming the heat is coming from below). Insert a toothpick in the center to make sure it is cooked through. Remove cake from oven and place it on a cooling rack.
Meanwhile, melt chocolate chips in the microwave or use a glass bowl over the double boiler, stirring until chocolate chips are completely melted. Add cream and whisk until chocolate absorbs the cream, forming into a thick rich and spreadable frosting.
Spread frosting on and/or around the cake, if you like. Add chocolate sprinkles, fresh berries or toasted granola.
