This scrumptious chocolate cake may take a little extra time, but it is worth it! My recipe features a dense, moist chocolate cake infused with hazelnut extract. Top it with a tempting layer of mouthwatering chocolate hazelnut ganache. What an impressive dessert! Smart Recipes, American Recipes, Dairy,Eggs,Nuts Recipes, Recipes Dairy,Eggs,Nuts American Hazelnut Cream Cake Hazelnut Cream Cake Recipe | CHEFBear.net PT2H35M Serves 8 1 Cup Butter 8 Ounces Dark Chocolate 1/3 Cup Hot Water 1/4 Cup Hazelnut Liquer 1 1/2 Cups Sugar 2 Large Eggs 1/2 Cup Sour Cream 2 Teaspoons Hazelnut Extract 3/4 Cup Self-Rising Flour 1/2 Cup All-Purpose Flour 1/2 Cup Cocoa 1/2 Cup Hazelnut Meal 10 Ounces Dark Chocolate 1/3 Cup Heavy Cream 2 Teaspoons Hazelnut Extract 1/2 Cup Hazelnuts Preheat oven to 320 degrees. Line a 7-inch round cake pan with parchment paper and coat with cooking spray. Set aside. In a medium saucepan over medium-low heat, add butter and chocolate and stir until just beginning to melt, about 3-4 minutes. Stir in water, sugar and liqueur and remove from the heat. Allow chocolate mixture to cool for 10 minutes. In a small bowl, lightly beat eggs and add sour cream and hazelnut extract. Meanwhile, in a large bowl, sift flours, cocoa and hazelnut meal together. With a spatula, gradually add egg mixture to the flour mixture without over-mixing. Gradually add the chocolate mixture until incorporated. Pour batter in prepared cake pan and bake until a toothpick stuck in the center comes out clean, about 2 hours 10 minutes. Transfer pan to wire rack to cool for at least 1 hour. Carefully invert cake onto wire rack to completely cool. To make ganache, add chopped chocolate to a large bowl. In a medium saucepan over medium heat, add cream and stir until just beginning to boil. Pour the hot cream over the chocolate and allow it to sit for 2 minutes. Use a whisk to mix chocolate & cream into a thick liquid. In a large saucepan over medium heat, heat 4 cups water until gently simmering. Stir ganache bowl over simmering water until the ganache reaches 116 degrees on a candy thermometer. Immediately pour ganache in an airtight container and cool for at least 4 hours, or overnight. Before using, add hazelnut extract to ganache and stir until smooth. Spread evenly over the cake and top with reserved hazelnuts.

Hazelnut Cream Cake

Hazelnut Cream Cake Recipe


This scrumptious chocolate cake may take a little extra time, but it is worth it! My recipe features a dense, moist chocolate cake infused with hazelnut extract. Top it with a tempting layer of mouthwatering chocolate hazelnut ganache. What an impressive dessert!

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Recipe Information

Flavor Profile

American

Protein

Dairy,Eggs,Nuts

Category

Desserts

Serves

8

Total Time

2 Hours 35 Minutes

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Ingredients

      • 1 Cup Butter
      • 8 Ounces Dark Chocolate (Coarsely Chopped)
      • 1/3 Cup Hot Water
      • 1/4 Cup Hazelnut Liquer
      • 1 1/2 Cups Sugar
      • 2 Large Eggs (At Room Temperature)
      • 1/2 Cup Sour Cream
      • 2 Teaspoons Hazelnut Extract
      • 3/4 Cup Self-Rising Flour
      • 1/2 Cup All-Purpose Flour
      • 1/2 Cup Cocoa
      • 1/2 Cup Hazelnut Meal (See Notes)

      • Ganache
      • 10 Ounces Dark Chocolate (Coarsely Chopped)
      • 1/3 Cup Heavy Cream
      • 2 Teaspoons Hazelnut Extract
      • 1/2 Cup Hazelnuts (Coarsely Chopped)

Directions

  1. Preheat oven to 320 degrees. Line a 7-inch round cake pan with parchment paper and coat with cooking spray. Set aside.
  2. In a medium saucepan over medium-low heat, add butter and chocolate and stir until just beginning to melt, about 3-4 minutes. Stir in water, sugar and liqueur and remove from the heat. Allow chocolate mixture to cool for 10 minutes.
  3. In a small bowl, lightly beat eggs and add sour cream and hazelnut extract.
  4. Meanwhile, in a large bowl, sift flours, cocoa and hazelnut meal together. With a spatula, gradually add egg mixture to the flour mixture without over-mixing. Gradually add the chocolate mixture until incorporated.
  5. Pour batter in prepared cake pan and bake until a toothpick stuck in the center comes out clean, about 2 hours 10 minutes. Transfer pan to wire rack to cool for at least 1 hour. Carefully invert cake onto wire rack to completely cool.
  6. To make ganache, add chopped chocolate to a large bowl. In a medium saucepan over medium heat, add cream and stir until just beginning to boil. Pour the hot cream over the chocolate and allow it to sit for 2 minutes. Use a whisk to mix chocolate & cream into a thick liquid.
  7. In a large saucepan over medium heat, heat 4 cups water until gently simmering. Stir ganache bowl over simmering water until the ganache reaches 116 degrees on a candy thermometer. Immediately pour ganache in an airtight container and cool for at least 4 hours, or overnight. Before using, add hazelnut extract to ganache and stir until smooth. Spread evenly over the cake and top with reserved hazelnuts.



Nutrition & Cost Facts

Calories

1021 kcal

Carbs

88 g

Fat

71 g

Protein

13 g

Cost Per Serving

$2.56

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About

astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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