Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup chopped hazelnuts, toasted
- 1/2 cup heavy cream
- 2 tablespoons pure maple syrup
Directions
Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
Gradually mix the dry ingredients into the wet ingredients, alternating with the milk, until just combined. Fold in chopped hazelnuts.
Pour batter into the prepared pan and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For the maple cream, whip heavy cream until soft peaks form.
Gently fold in maple syrup and vanilla extract.
Serve the cream alongside or drizzle over the cooled cake.
Frequently Asked Questions
How do I properly store the Chocolate Hazelnut Spice Cake to keep it moist?
For best results, store the fully cooled cake tightly wrapped at room temperature for up to 3 days. If you have already frosted it with the Maple Cream, store it in an airtight container in the refrigerator, allowing it to come to room temperature for 30 minutes before serving for optimal flavor.
Can I substitute the hazelnuts in this recipe, or freeze the cake batter/baked layers?
Yes, you can substitute pecans or walnuts for the hazelnuts if you prefer. While the batter isn't specifically noted for freezing, the baked layers can be wrapped tightly in plastic wrap and foil and frozen for up to 2 months; thaw overnight in the refrigerator before frosting.
What is the best way to ensure my Chocolate Hazelnut Spice Cake isn't dry after baking at 350°F?
To prevent dryness, avoid overmixing the batter once the dry ingredients (flour, cocoa, spices) are added. Check the cake around the 35-minute mark; it is done when a toothpick inserted into the center comes out with moist crumbs attached, not completely clean.
