Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 1/2 teaspoons 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
- 3/4 cup buttermilk
- 1/2 cup chopped hazelnuts
- 1/2 cup brewed espresso
- 1/2 cup heavy cream
- 100 grams dark chocolate, chopped
Directions
Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
Alternate adding the dry ingredients and buttermilk to the butter mixture, mixing until just combined. Fold in chopped hazelnuts.
Pour batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
While the cake cools slightly, prepare the espresso syrup by combining sugar and espresso in a small saucepan. Heat until the sugar dissolves, then stir in vanilla.
Once the cake is slightly cooled, poke small holes over the surface and drizzle the espresso syrup evenly.
For the ganache, heat cream until just simmering, pour over chopped chocolate, and stir until smooth. Drizzle over the cake if desired.
Frequently Asked Questions
How can I make this Sticky Hazelnut and Chocolate Cake ahead of time?
This cake is excellent for making ahead! Bake the cake as directed and let it cool completely. Once cooled, you can store it tightly wrapped at room temperature for up to two days, or freeze it for up to one month before adding the espresso syrup and hazelnut topping.
What is the best way to store leftover Sticky Hazelnut and Chocolate Cake?
For the best flavor and moisture, store the finished cake, once topped with the espresso syrup, in an airtight container at room temperature for up to 3 days. If your kitchen is particularly warm, refrigeration is fine, but allow it to sit out for 30 minutes before serving to soften the butter slightly.
Can I substitute the all-purpose flour in this recipe with a gluten-free alternative?
Yes, you can substitute the 1 3/4 cups of all-purpose flour with a quality 1-to-1 gluten-free baking blend. Since this recipe relies on leavening agents like baking powder and soda, ensure your substitute blend already contains xanthan gum for optimal structure.
