Description
This Indulgent Egyptian Hazelnut Cake with Rich Chocolate Frosting is a luscious dessert that beautifully combines the nutty flavor of hazelnuts with the deep richness of chocolate. The cake is soft, moist, and aromatic thanks to a hint of cardamom, making it a unique treat that brings a touch of Egyptian flair to your dessert table. Perfect for special occasions or whenever you need a comforting sweet indulgence.
Ingredients
Scale
Dry Ingredients
- 1 cup Hazelnuts (Substitution: Can be swapped with sunflower or pumpkin seeds for a nut-free option.)
- 1 cup All-Purpose Flour (Substitution: Use a 1:1 gluten-free flour blend for a gluten-free version.)
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Cardamom (Optional, highly recommended for aromatic profile)
Wet Ingredients
- 1/2 cup Unsalted Butter (Note: Can use coconut oil for a dairy-free version.)
- 1 cup Granulated Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 1 cup Whole Milk (Substitution: Use almond milk or any other plant-based milk for a dairy-free option.)
Chocolate Frosting & Garnish
- 2 cups Powdered Sugar
- 1/2 cup Cocoa Powder (Note: Adjust for a more intense flavor.)
- 1/4 cup Milk or Cream (Adjust for desired consistency)
- 1/2 cup Chopped Hazelnuts (For garnishing)
- 1/4 cup Melted Chocolate (Optional drizzle)
Instructions
- Prepare the Hazelnuts: Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast them in the oven for about 10 minutes until golden and fragrant. Allow them to cool, then finely grind or chop them, depending on your preferred texture in the cake.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and optional ground cardamom. Set aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy, which usually takes around 3-4 minutes with a hand or stand mixer.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract to add depth of flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients alternating with the milk into the butter mixture, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing which can make the cake tough.
- Fold in Ground Hazelnuts: Gently fold the toasted, ground hazelnuts into the batter, ensuring even distribution without overworking the mixture.
- Bake the Cake: Pour the batter into a greased and floured 9-inch round cake pan. Bake at 350°F (175°C) for 30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Prepare the Chocolate Frosting: In a mixing bowl, whisk together the powdered sugar and cocoa powder. Gradually add the milk or cream, beating continuously until you achieve a smooth, spreadable consistency. Adjust liquid amount as needed.
- Frost the Cake: Once the cake is completely cooled, spread the chocolate frosting evenly over the top and sides using an offset spatula or knife.
- Garnish: Sprinkle the chopped hazelnuts on top of the frosted cake. Optionally, drizzle melted chocolate over the cake for an extra touch of elegance and flavor.
- Serve: Slice into 12 pieces and enjoy this decadent Egyptian-inspired treat with friends and family.
Notes
- To make the cake nut-free, substitute hazelnuts with sunflower or pumpkin seeds.
- For a gluten-free version, use a 1:1 gluten-free flour blend.
- Use coconut oil instead of butter for a dairy-free alternative.
- Replace whole milk with almond or other plant-based milk for dairy-free needs.
- Ground cardamom is optional but adds a wonderful aromatic touch that complements the chocolate and nuts.
- Adjust cocoa powder in frosting to taste if you prefer a richer chocolate flavor.
- The melted chocolate drizzle is optional but enhances the visual appeal and chocolate intensity of the cake.
