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    El Mundo Eats » Cake

    Published: Apr 27, 2018 · Updated: Mar 22, 2021 by Bea & Marco · This post may contain affiliate links · 3 Comments

    Homemade Hazelnut Cake

    Jump to Recipe
    Hazelnut cake

    Rich, decadent and moist hazelnut cake with chocolate ganache topping. Perfect for special occasions with your loved ones.

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    Recipe Video

    Hazelnut cake

    Hazelnut Cake

    Rich, decadent and moist hazelnut cake with chocolate ganache topping. Perfect for special occasions with your loved ones.
    Author: Bea & Marco
    5 from 1 vote
    Print Pin Rate
    Servings: 12 portions
    Prep Time20 mins
    Cook Time55 mins

    Ingredients  

    The Cake

    • 1 ½ cup all purpose flour (190 gr)
    • 2 teaspoon baking powder
    • ¼ teaspoon baking soda
    • ½ teaspoon salt
    • 1 cup unsalted butter (226 gr), soften
    • 1 cup granulated sugar (200 gr)
    • 4 eggs , room temperature
    • 1 ½ teaspoon vanilla extract
    • ⅔ cup buttermilk (165 ml), room temperature
    • 1 ⅓ cup ground hazelnut (130 gr)

    The Ganache

    • 6.2 oz semisweet chocolate 55% cocoa (175 gr)
    • ¾ cup whipping cream (190 ml), hot

    Others

    • some chopped hazelnuts , to sprinkle on top
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    Instructions

    The Cake

    • Into a bowl, sift in the flour, baking powder, baking soda and salt. Set aside.
    • In another bowl, add in soften butter and sugar. Whisk for a few minutes until fluffy. Add in the eggs, one by one, and mixing good after each addition.
    • Add in vanilla extract and buttermilk. Mix everything to combine. Finally add in sifted flour and ground hazelnuts. Mix everything together just to combine. Don't over mix to avoid hard texture cake.
    • Spoon the batter into a 10 inch (25 cm) bundt pan that has been buttered and floured beforehand. Spread the batter evenly. Bake in a preheated oven at 320ºF (160ºC) for 55 minutes or until golden brown and fully cooked. Cover the pan loosely with an aluminium paper if the cake browns too fast.
    • Remove from the oven and leave the cake to cool a bit, around 5 minutes. Then place a rack on top of the pan and carefully flip it. Mind the hot pan. Leave the cake to cool completely.

    The Ganache

    • Heat the cream in a pot until just before it starts to simmer. Pour the cream into a bowl containing chocolate pieces. Leave untouched for 3-4 minutes for the cream to slowly melt the chocolate. After that, slowly whisk the mixture until smooth.
    • Immediately pour on top of the cake. Sprinkle some chopped hazelnuts on top and serve. Enjoy!

    Nutrition Facts

    Calories: 529.9kcal, Carbohydrates: 41.8g, Protein: 7.5g, Fat: 38g, Saturated Fat: 18.4g, Cholesterol: 117.7mg, Sodium: 237.2mg, Potassium: 166.7mg, Fiber: 3.1g, Sugar: 24.8g, Calcium: 110.6mg, Iron: 2.8mg
    Tried this recipe?Mention @elmundoeats and tag #elmundoeats!

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    Reader Interactions

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    1. Kamini says

      February 27, 2023 at 12:50 pm

      If i am using a normal round pan and not a bundt pan, how many inches should it be?

      Reply
      • Bea & Marco says

        March 02, 2023 at 4:45 pm

        10-11 inch of round pan should work, hope it helps!

        Reply
    2. Rakshith Subbaiah says

      December 03, 2021 at 7:51 am

      5 stars
      Just awesomeness😍😍😍... like all your other recipes this turned out perfect 👌🏻.

      Reply

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    Bea and Marco from El Mundo Eats

    Hi! We're Bea & Marco, the married couple behind this food space. I cook, he takes photos & videos. Malaysian & Argentine living in Spain. All eaters welcome!

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