Mocha Hazelnut Cake

5 from 3 votes

My mocha hazelnut cake has a cloud-like softness with the crunch of toasted hazelnuts ~ serve it for breakfast, brunch, tea time, or dessert!

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: French

Servings:

Calories: 389kcal

Author: Sue Moran

Equipment

9" springform pan you can buy here

Ingredients

1/2 cup toasted hazelnuts*, plus extra for topping
2 cups heavy cream cold
1 Tbsp instant espresso powder
1 1/2 cups (minus one tablespoon) all purpose flour
2 tsp baking powder
1/2 tsp fine sea salt
3 large eggs
1 1/4 cups sugar
3 Tbsp Dutch process cocoa powder
1 tsp vanilla paste
powdered sugar for dusting the baked cake

US Customary - Metric

Instructions

Preheat oven to 350F. Butter and flour your 9" springform pan.
Finely chop your hazelnuts. I do this in my food processor, pulsing until they are finely ground but not reduced to a meal. Set aside.
Combine the cold cream with the espresso powder and then whip until it forms firm peaks. Refrigerate.
Whisk together your flour, salt, and baking powder. Set aside.
Whisk eggs, sugar, cocoa powder and vanilla until really light and fluffy (I do this in my stand mixer.) Fold in the flour mixture, and the hazelnuts and mix until no dry streaks remain.
Gently fold the whipped cream into the batter until, again, there are no streaks left. Do this gently but thoroughly so you don't deflate the air you've whipped into the cream. Turn the batter into your prepared pan and spread out evenly with an offset spatula.
Bake for 50-60 minutes or until puffed and golden on top. The sides of the cake will be starting to pull away from the sides of the pan. A toothpick inserted in the center should come out without wet batter on it ~ but moist crumbs are fine. The cake may still have a slight wobble to it. FYI my cake took closer to 60 minutes but your oven may bake differently. Note: do not open the oven door prematurely as this can cause the cake to sink.
Let the cake cool for ten minutes, then release from the pan. Transfer to a cake stand or serving plate and dust with powdered sugar. Top with more crushed hazelnuts.
The cake is wonderful warm or at room temperature. Store on the counter under a cake dome or loosely tented with foil. It will keep for several days.

Video

Notes

*To toast hazelnuts lay them out on a microwave safe plate and microwave on high for 2 minutes. Let them cool before chopping.

You can also toast them for 12 minutes in a 350F oven, or until fragrant and just turning golden.

Nutrition