This decadent chocolate-covered hazelnut cake combines a rich, moist cake with a smooth, glossy chocolate glaze and crunchy hazelnut pieces, creating an irresistible balance of flavors and textures. The combination of sweet, nutty, and chocolaty elements makes it a perfect treat for any occasion.
Why You’ll Love This Recipe
This cake is the ideal dessert for anyone who loves the combination of chocolate and hazelnuts. The cake itself is soft and moist, enriched by the slight crunch of chopped hazelnuts in every bite. The glossy chocolate glaze on top adds a luxurious finish, and as it sets, it creates a beautiful contrast against the light cake. With its delicious blend of textures—soft, creamy, and crunchy—this chocolate-covered hazelnut cake is sure to impress and satisfy anyone with a sweet tooth.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup chopped hazelnuts
- 200g milk chocolate, melted
- 1/4 cup heavy cream
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan (9×5 inches).
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients into the wet ingredients, alternating with milk, and mix until just combined.
- Fold in the chopped hazelnuts.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely on a wire rack.
- For the chocolate glaze, heat the milk chocolate and heavy cream in a small saucepan over low heat, stirring until smooth.
- Once the cake has cooled, pour the chocolate glaze over the top, allowing it to drip down the sides. Let the glaze set for 20 minutes before serving.
Servings and Timing
This recipe makes about 8-10 servings.
- Preparation time: 15 minutes
- Baking time: 40-45 minutes
- Cooling time: 20-30 minutes
- Total time: 1 hour 15 minutes to 1 hour 30 minutes
Variations
- Dark Chocolate Glaze: Substitute the milk chocolate with dark chocolate for a richer, more intense flavor.
- Hazelnut Flour Cake: For a gluten-free version, use hazelnut flour instead of all-purpose flour, which will complement the hazelnut flavor even more.
- Coffee Flavor: Add a teaspoon of instant coffee powder to the cake batter for a slight coffee undertone that pairs wonderfully with chocolate.
- Fruit Topping: Add fresh fruit like raspberries or strawberries on top of the cake before glazing to introduce a fresh, fruity contrast to the rich chocolate.
Storage/Reheating
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. It will remain moist and flavorful.
- Freezing: You can freeze the cake before glazing. Wrap it tightly in plastic wrap and store it in a freezer-safe container for up to 1-2 months. When ready to serve, thaw it at room temperature and glaze it before serving.
- Reheating: If you prefer a warm slice, simply microwave it for about 10-15 seconds. The cake is also delicious when served at room temperature.
FAQs
1. Can I use a different type of nut?
Yes, you can use different nuts like almonds, walnuts, or pecans instead of hazelnuts. The flavor and texture will change slightly, but it will still be delicious.
2. Can I make this cake without a loaf pan?
Yes, you can make this cake in any other cake pan, such as an 8-inch round or square pan. Adjust the baking time slightly, as the cake may cook faster or slower depending on the size and shape of the pan.
3. How can I make this cake richer?
For a richer cake, you can substitute the milk with buttermilk or add sour cream for extra moisture and a slightly tangy flavor that complements the sweetness.
4. Can I use dark chocolate instead of milk chocolate?
Absolutely! Dark chocolate will provide a more intense flavor and create a richer chocolate glaze, perfect for chocolate lovers.
5. Can I add more hazelnuts to the cake?
Yes, you can increase the amount of hazelnuts if you want a more pronounced nutty flavor. You can also sprinkle some on top of the glaze for added crunch.
6. Can I use chocolate chips for the glaze?
Yes, you can use chocolate chips instead of melting a bar of chocolate. Just melt them carefully with the heavy cream to create a smooth glaze.
7. How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Be sure not to overbake it, or it may become dry.
8. How do I prevent the cake from sticking to the pan?
Greasing and flouring the pan should prevent the cake from sticking. Alternatively, you can line the pan with parchment paper for easier removal.
9. Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance and store it covered in plastic wrap at room temperature. Glaze it just before serving for the best presentation.
10. How do I store leftover cake?
Store leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it if you prefer, though it’s best served at room temperature.
Conclusion
Chocolate-covered hazelnut cake is the ultimate indulgence for anyone who loves the combination of rich chocolate and nutty flavors. The soft, moist cake paired with the creamy chocolate glaze and crunchy hazelnuts creates an irresistible dessert that’s perfect for any occasion. Whether you’re celebrating a special event or treating yourself to something delicious, this cake will not disappoint.
Print
Chocolate Covered Hazelnut Cake
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Un gâteau riche et moelleux recouvert d’un enrobage de chocolat lisse et brillant et orné de morceaux de noisettes croquants, créant l’équilibre parfait de saveurs et de textures.
Ingredients
- 1 1/2 tasse de farine tout usage
- 1 cuillère à café de levure chimique
- 1/2 cuillère à café de bicarbonate de soude
- 1/4 cuillère à café de sel
- 1/2 tasse de beurre non salé, ramolli
- 1 tasse de sucre granulé
- 2 gros œufs
- 1 cuillère à café d’extrait de vanille
- 1/2 tasse de lait
- 1/2 tasse de noisettes hachées
- 200 g de chocolat au lait fondu
- 1/4 tasse de crème épaisse
Instructions
- Préchauffez votre four à 175 °C (350 °F). Beurrez et farinez un moule à cake (23 x 13 cm).
- Dans un bol moyen, fouettez ensemble la farine, la levure chimique, le bicarbonate de soude et le sel.
- Dans un grand saladier, crémer le beurre et le sucre jusqu’à obtenir une consistance légère et mousseuse. Ajouter les œufs un à un en battant bien après chaque ajout. Incorporer l’extrait de vanille.
- Ajoutez progressivement les ingrédients secs aux ingrédients humides, en alternant avec le lait, et mélangez jusqu’à ce que le tout soit bien mélangé.
- Incorporez les noisettes hachées.
- Versez la pâte dans le moule à cake préparé et lissez le dessus.
- Cuire au four pendant 40 à 45 minutes ou jusqu’à ce qu’un cure-dent inséré au centre en ressorte propre.
- Laissez le gâteau refroidir complètement sur une grille.
- Pour le glaçage au chocolat, faites chauffer le chocolat au lait et la crème épaisse dans une petite casserole à feu doux, en remuant jusqu’à consistance lisse.
- Une fois le gâteau refroidi, versez le glaçage au chocolat dessus en le laissant couler sur les côtés. Laissez reposer 20 minutes avant de servir.
Notes
- Pour une saveur de noisette plus profonde, vous pouvez griller les noisettes avant de les incorporer à la pâte.
- Si vous préférez un glaçage au chocolat plus noir, vous pouvez utiliser du chocolat noir à la place du chocolat au lait.
- Assurez-vous que le gâteau est complètement refroidi avant d’appliquer le glaçage pour éviter qu’il ne fonde.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
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