Hazelnut Cake


For the cake:

2 cups sugar

1 3/4 cups all purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

3 eggs

3/4 cup whole milk

1/2 cup vegetable oil

2 teaspoons vanilla

3/4 cup very hot water (or hot coffee)

For the frosting

1/2 cup unsweetened plain almond milk

1 1/4 cups dairy-free dark or semi-sweet chocolate (chopped)

1/4 cup melted coconut oil

1 1/4 - 2 cups powdered sugar

1 1/2 cups roasted unsalted hazelnuts

For the Garnish 2 Tablespoons chocolate chips

1/4 cup chopped hazelnuts

additional 12-15 whole hazelnuts

For the cake

Heat oven to 350.
Prepare cake pans with oil or butter and dust with flour. Line bottoms with parchment paper.

Mix together sugar, flour, cocoa, baking powder, baking soda and salt.

Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.

Stir in hot water or coffee. Divide batter evenly between cake pans.
Bake the cake in 2 pans and baked for 30 minutes. Cool cake before frosting.

For the frosting

Warm milk in microwave for 1 minute or in a saucepan until just simmering.

Immediately add chocolate to warm milk and let set 3 minutes to melt.

Stir to mix, add coconut oil or softened butter and cover. Let rest 10 minutes.

Whisk the mixture together. Add 1 cup powdered sugar, mix again, and refrigerate 20 minutes.
Remove from fridge and beat again. If it looks thin, add another 1/4 - 1/2 cup powdered sugar. Set aside.

Frost the bottom layer and top with hazelnuts. Press nuts down into frosting.

Add second layer and frost top generously, add hazelnuts around the perimeter of the top of the cake. Slice and serve.
Thanks for Shopping at Gene's Fine Foods!

Return to Recipes