German Hazelnut Cake

Today I made another dessert to share with others – this time for a friend to share with her co-workers. This cake was easy to prepare and is unique in flavor and texture. I liked it… a lot! The hazelnut flavor is present but not obtrusive. The simple chocolate glaze enhances the hazelnut flavor (think Nutella!) without overwhelming it. This cake is nutty but not sweet in flavor and different enough in texture; moist yet fluffy and slightly grainy that gives a pleasant toothsome aspect to it. As I said earlier, I like it a lot. I will make this one again… and again… and again I am certain. You should try it too – I am sure you will enjoy it as much as I did!

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Prep time: 15 mins

Cook time: 60 mins

Total time: 1 hour 15 mins

Serves: 12

Ingredients

1 cup of unsalted butter
4 eggs
1 cup granulated sugar
½ tsp vanilla extract
½ cup milk
1¾ cups all purpose flour
½ tsp salt
2½ tsp baking powder
2 cup hazelnuts
½ cup powdered sugar
⅓ cup 70% cacao powder
¼ tsp vanilla extract
⅛ tsp ground nutmeg
⅓ cup heavy cream

Instructions

Preheat oven to 275 degrees.
Grease and lightly flour a 9 inch springform pan.
In a food processor, grind the hazelnuts until finely ground.
In a large bowl, sift the flour, salt and baking powder together.
In a medium bowl, add the sugar and butter and mix together until smooth and lightened.
Add the eggs, milk and vanilla, beat until will combined.
Add the wet ingredients to the flour mixture, stirring to combine.
Fold in the ground hazelnuts.
Pour the batter into the springform pan, tapping to release any bubbles and gently smooth the top.
Bake for 45 to 60 minutes, checking with a cake tester or toothpick after 45 minutes.
Cool on a wire rack before removing the springform pan.
Mix the chocolate glaze by adding the powdered sugar, cacao, vanilla, nutmeg and cream into a small bowl.
Whisk until smooth then frost the cake with a spatula.

Notes

I modified this recipe from MyDinner.co.uk, adjusting it for Imperial measurements, adding the chocolate glaze and tweaking the base recipe slightly (adding vanilla primarily).

Nutrition Information

Calories: 462 Fat: 33g Saturated fat: 13g Unsaturated fat: 17g Trans fat: 0 Carbohydrates: 37 Sugar: 21g Sodium: 159mg Fiber: 3g Protein: 8g Cholesterol: 113mg

Preheat oven to 275 degrees. Grease and lightly flour a 9 inch springform pan. In a food processor, grind the hazelnuts until finely ground.

In a large bowl, sift the flour, salt and baking powder together. In a medium bowl, add the sugar and butter and cream until smooth and lightened. Add the eggs, milk and vanilla, beat until will combined. Add the wet ingredients to the flour mixture, stirring to combine. Fold in the ground hazelnuts. Pour the batter into the springform pan, tapping to release any bubbles and gently smooth the top. Bake for 45 to 60 minutes, checking with a cake tester or toothpick after 45 minutes. Cool on a wire rack before removing the springform pan. Mix the chocolate glaze by adding the powdered sugar, cacao, vanilla, nutmeg and cream into a small bowl. Whisk until smooth then frost the cake with a spatula.

Enjoy!

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2 COMMENTS

Takamori | 26th Nov 19

At both steps 5 and 12 you mention mixing in cream, but cream is only mentioned once in your ingredients. Is there a missing measurement somewhere?
- Kent | 27th Nov 19
  
  Hi Takemori, I can see how step 5 could be confusing. The ‘cream’ in that step meant to mix together until light and fluffy. I have edited the step to remove ‘cream’ and just say ‘mix’. I hope that helps!