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About Recipe

This Chocolate Espresso Hazelnut Cake is insanely flavorful, rich, super moist, not overly sweet with crunchy hazelnut bites and a hint of espresso!


1 cup all-purpose flower

½ cup finely crushed hazelnuts

½ cup unsweetened cocoa powder

½ tsp baking soda

1 tsp baking powder

pinch sea salt

2 eggs

6 tbsp unsalted butter, melted

½ cup Steviva Fructevia Natural Sweetener

1 shot espresso or ¼ cup dark coffee

1 tsp vanilla extract

¾ cup chocolate chips

2 tbsp heavy cream

Cooking Procedure


n span>Schedulenn n Pre-heat oven to 375F degrees. Spray a 8 inches round cake pan with cooking spray. Set asiden n In a large bowl whisk the first six ingredients (dry ingredients) to combine.n n In a second bowl add in the remaining cake ingredients and whisk until mixture is uniform. Pour liquids into the dry bowl and fold until batter is creamy. The batter will look slightly bumpy from the hazelnut bits.n n Pour batter in to the cake pan and bake for 23-25 mins on the top rack (assuming the heat is coming from below). Insert a toothpick in the center to make sure it is cooked through.n n Remove cake from oven and place it on a cooling rack.n n Meanwhile melt chocolate chips in the microwave or use a glass bowl over the double boiler, stirring until chocolate chips are completely melted. Add in cream and whisk until chocolate absorbs the cream, forming into a thick rick and spreadable frosting.n n Spread frosting on and/or around the cake, if you like. Add on chocolate sprinkles, fresh berries or toasted granola (this toasted granola recipe will be up next on the blog!nn

See Recipe Procedure


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