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Chocolate Hazelnut Pound Cake
Prep Time: 20 minutes
Cook Time: 50 minutes
Servings: 10
Equipment:
9×5 inch loaf pan
mixing bowls
electric mixer
rubber spatula
measuring cups and spoons
Cuisine Type: American
This Chocolate Hazelnut Pound Cake is a decadent dessert that beautifully combines rich chocolate flavor with the nutty essence of hazelnuts. Each slice of this moist pound cake is a delightful treat that can be enjoyed on its own or dressed up with a dusting of powdered sugar or a drizzle of chocolate ganache.
Perfect for special occasions or simply as an indulgent snack, this cake is sure to impress chocolate lovers and dessert enthusiasts alike. The use of hazelnut flour alongside all-purpose flour not only adds a unique flavor but also contributes to a tender crumb.
As the cake bakes, the aroma of chocolate and hazelnuts fills your kitchen, creating an inviting atmosphere. This pound cake is best served at room temperature, making it an ideal make-ahead dessert that can be enjoyed at any time.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup hazelnut flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chocolate chips (optional)
- Chopped hazelnuts for topping (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to prevent the cake from sticking while baking.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy, which should take about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully combined.
- In another bowl, whisk together the all-purpose flour, hazelnut flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- If using, gently fold in the chocolate chips for added richness. Pour the batter into the prepared loaf pan, smoothing it out evenly with a rubber spatula. Sprinkle chopped hazelnuts on top if desired.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Extra Tips:
For an extra layer of flavor, consider adding a tablespoon of espresso powder to the dry ingredients to enhance the chocolate taste. This cake can be stored in an airtight container at room temperature for up to a week, making it a perfect option for meal prep or gatherings.
If you want to elevate this dessert further, serve slices with a dollop of whipped cream or a scoop of vanilla ice cream.
Enjoy your delicious creation!