0 from 9 votes
Mocha Hazelnut Cake
My mocha hazelnut cake has a cloud-like softness with the crunch of toasted hazelnuts ~ serve it for breakfast, brunch, tea time, or dessert!
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 10
Calories: 389 kcal
Course:
Dessert
Cuisine:
French
Ingredients
- 1/2 cup toasted hazelnuts*, plus extra for topping
- 2 cups heavy cream cold
- 1 Tbsp instant espresso powder
- 1 1/2 cups (minus one tablespoon) all purpose flour
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 3 large eggs
- 1 1/4 cups sugar
- 3 Tbsp Dutch process cocoa powder
- 1 tsp vanilla paste
- powdered sugar for dusting the baked cake
Instructions
- Preheat oven to 350F. Butter and flour your 9" springform pan.
- Finely chop your hazelnuts. I do this in my food processor, pulsing until they are finely ground but not reduced to a meal. Set aside.
- Combine the cold cream with the espresso powder and then whip until it forms firm peaks. Refrigerate.
- Whisk together your flour, salt, and baking powder. Set aside.
- Whisk eggs, sugar, cocoa powder and vanilla until really light and fluffy (I do this in my stand mixer.) Fold in the flour mixture, and the hazelnuts and mix until no dry streaks remain.
- Gently fold the whipped cream into the batter until, again, there are no streaks left. Do this gently but thoroughly so you don't deflate the air you've whipped into the cream. Turn the batter into your prepared pan and spread out evenly with an offset spatula.
- Bake for 50-60 minutes or until puffed and golden on top. The sides of the cake will be starting to pull away from the sides of the pan. A toothpick inserted in the center should come out without wet batter on it ~ but moist crumbs are fine. The cake may still have a slight wobble to it. FYI my cake took closer to 60 minutes but your oven may bake differently. Note: do not open the oven door prematurely as this can cause the cake to sink.
- Let the cake cool for ten minutes, then release from the pan. Transfer to a cake stand or serving plate and dust with powdered sugar. Top with more crushed hazelnuts.
- The cake is wonderful warm or at room temperature. Store on the counter under a cake dome or loosely tented with foil. It will keep for several days.
Cup of Yum
Notes
- *To toast hazelnuts lay them out on a microwave safe plate and microwave on high for 2 minutes. Let them cool before chopping.
- You can also toast them for 12 minutes in a 350F oven, or until fragrant and just turning golden.
Nutrition Information
Serving
1slice
Calories
389kcal
(19%)
Carbohydrates
44g
(15%)
Protein
6g
(12%)
Fat
22g
(34%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.01g
Cholesterol
110mg
(37%)
Sodium
152mg
(6%)
Potassium
230mg
(7%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Vitamin A
806IU
(16%)
Vitamin C
1mg
(1%)
Calcium
84mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 389
% Daily Value*
| Serving | 1slice | |
| Calories | 389kcal | 19% |
| Carbohydrates | 44g | 15% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 110mg | 37% |
| Sodium | 152mg | 6% |
| Potassium | 230mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 806IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 84mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.