I’ve been teasing you with this cake over on Instagram for awhile now and I’m so excited to finally share the recipe here on the blog. It’s December so I don’t need to bore you with my 101 reasons why this recipe is so long overdue. The list is about as long as a five year old’s Christmas list for Santa Clause. We are all in the same boat, navigating ourselves the best we can through the organized chaos that is the holiday season. I am busy. You are busy. We are all waaayyy too busy. Which is why I’m going to keep this post short and sweet, just like this Hazelnut Cake with Chocolate Ganache.
This cake is a lazy-cake-girl’s dream. One layer, no decorating skills required and it looks so peerrrdy! Check. Check. Annddd check. If you are a fan of hazelnuts, this cake is for you! I’m personally loving hazelnuts at the moment and and you’ll see me adding them to lots of goodies like hazelnut chocolate chunk cookies and hazelnut toffee cinnamon rolls. HELLO!! But back to this cake. It is moist and fluffy, which are qualities I always want from a slice of cake. This 8 inch golden brown beauty is made with both cake flour and hazelnut flour which gives it the most delightful, nutty texture. And the pile of hazelnuts and chopped dark chocolate on top adds the perfect bit of crunch with every bite. And can we just take a minute to oooh and aaahh that fluffy cloud of freshly whipped cream. I just want to dive right into it.
The beauty of this cake is that it’s a single layer cake. No fussing around with leveling layers or spending time fretting about perfectly frosted sides. It almost feels like cheating because this cake is so simple to make but it’s sooo good! The thick layer of chocolate ganache gives it just the right amount of fancy. Perfect for a dinner party or just a cozy night in when you have a hankering for a little something special.
As promised, this post is no frills, no fuss, all sweet! Go make this cake people. Please excuse me while I go polish off the last slice.
- ¼ cup hazelnut flour
- ½ cup plus 2 TBSP cake flour
- ⅓ cup granulated sugar
- ¾ tsp baking powder
- ¼ tsp salt
- 2 large eggs, separated
- 1 large egg white
- ¼ cup vegetable oil
- 1½ tsp vanilla bean paste
- ½ cup heavy cream
- ½ cup dark chocolate, chopped (I use 70% cocao)
- 1 cup heavy cream
- 1 TBSP powdered sugar to sweeten if desired
- Preheat oven to 350 degrees.
- Line bottom of an 8 inch round cake pan with parchment paper, spray with non-stick cooking spray.
- Add cake flour, hazelnut flour, sugar, baking powder and salt to a medium size bowl and whisk to combine.
- In a standing mixer using a whisk attachment, beat egg whites on medium-high speed until soft peaks form.
- Scrape the egg whites into a separate bowl and set aside.
- Next, in bowl of stand mixer mix together egg yolks, oil, and vanilla until combined.
- Add flour mixture and mix on low until smooth.
- Gently fold in egg whites with a rubber spatula until almost combined. Add the rest of the egg whites and combine until no whites remain in the batter.
- Pour batter into prepared cake pan and tap on counter to level the cake.
- Bake 20-25 minutes until golden brown and toothpick inserted in center of cake comes out clean.
- Cool on wire rack for 10 minutes before removing from pan.
- Let cool completely before adding chocolate ganache and freshly whipped cream.
- Heat heavy cream over medium heat in a small saucepan. Be careful not to bring to a boil or scorch the cream.
- Place chopped chocolate in a medium, shallow bowl.
- Once cream reaches a simmer, remove from heat and pour over the chocolate.
- Let sit for 5 minutes and then stir to fully combine.
- Let sit for 5-10 minutes to thicken and then pour over top of cake.
- Let sit for a few minutes to partially set and then carefully spread freshly whipped cream over the top of the ganache with an offset spatula, being careful not to smear the chocolate.
- Add heavy whipping cream and powdered sugar to the bowl of a stand mixer with whisk attachment. Beat on high until soft peaks begin to form. Do not over mix.
- *Note: Recipe is adapted from America's Test Kitchen
*Recipe adapted from America’s Test Kitchen.