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Chocolate Hazelnut Cake

 
One serving costs about $2.03

$2.03 per serving

46 people like this recipe

46 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 side dish
spoonacular Score:33%

Spoonacular Score: 33%

 

Chocolate Hazelnut Cake might be just the dessert you are searching for. This recipe makes 12 servings with 853 calories, 10g of protein, and 39g of fat each. For $2.03 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. 46 people have tried and liked this recipe. Head to the store and pick up frangelico liqueur, cornstarch, egg whites, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 37%. This score is not so great. Similar recipes include Chocolate Kahlua Cake With Salted Hazelnut Chocolate Buttercream, Chocolate Hazelnut Cake with Praline Chocolate Crunch, and Chocolate Hazelnut Cake.

Ingredients

Servings:
2 tsps
2 tsps baking soda
baking soda
4 oz
4 oz bittersweet chocolate
bittersweet chocolate
1.5 cups
1.5 cups brown sugar
brown sugar
1 cup
1 cup buttermilk
buttermilk
2.25 cups
2.25 cups cake flour
cake flour
2 Tbsps
2 Tbsps coffee
coffee
0.25 cups
0.25 cups cornstarch
cornstarch
0.5 tsps
0.5 tsps cream of tartar
cream of tartar
3
3  egg whites
egg whites
4
4  egg yolks
egg yolks
3
3  eggs
eggs
0.25 cups
0.25 cups flour
flour
1.5 Tbsps
1.5 Tbsps golden syrup
golden syrup
1 cup
1 cup hazelnuts
hazelnuts
2.5 cups
2.5 cups heavy cream
heavy cream
1 tsp
1 tsp kosher salt
kosher salt
0.25 cups
0.25 cups pear liqueur
pear liqueur
0.67 cups
0.67 cups sugar
sugar
0.75 cups
0.75 cups sugar
sugar
1.75 cups
1.75 cups sugar
sugar
0.5 cups
0.5 cups unsalted butter
unsalted butter
1.5 tsps
1.5 tsps vanilla
vanilla
2 tsps
2 tsps vanilla
vanilla
1 cup
1 cup water
water
7.5 Tbsps
7.5 Tbsps water
water
2 tsps baking soda
2 tsps
baking soda
4 oz bittersweet chocolate
4 oz
bittersweet chocolate
1.5 cups brown sugar
1.5 cups
brown sugar
1 cup buttermilk
1 cup
buttermilk
2.25 cups cake flour
2.25 cups
cake flour
2 Tbsps coffee
2 Tbsps
coffee
0.25 cups cornstarch
0.25 cups
cornstarch
0.5 tsps cream of tartar
0.5 tsps
cream of tartar
3  egg whites
3
egg whites
4  egg yolks
4
egg yolks
3  eggs
3
eggs
0.25 cups flour
0.25 cups
flour
1.5 Tbsps golden syrup
1.5 Tbsps
golden syrup
1 cup hazelnuts
1 cup
hazelnuts
2.5 cups heavy cream
2.5 cups
heavy cream
1 tsp kosher salt
1 tsp
kosher salt
0.25 cups pear liqueur
0.25 cups
pear liqueur
0.67 cups sugar
0.67 cups
sugar
0.75 cups sugar
0.75 cups
sugar
1.75 cups sugar
1.75 cups
sugar
0.5 cups unsalted butter
0.5 cups
unsalted butter
1.5 tsps vanilla
1.5 tsps
vanilla
2 tsps vanilla
2 tsps
vanilla
1 cup water
1 cup
water
7.5 Tbsps water
7.5 Tbsps
water

Equipment

hand mixer
hand mixer
plastic wrap
plastic wrap
sauce pan
sauce pan
whisk
whisk
ladle
ladle
bowl
bowl
oven
oven
pot
pot
hand mixer
hand mixer
plastic wrap
plastic wrap
sauce pan
sauce pan
whisk
whisk
ladle
ladle
bowl
bowl
oven
oven
pot
pot


Instructions

  1. Starting with cake, cream butter and sugars until smooth. Add eggs and vanilla.
  2. Pour into chocolate and mix well.
  3. Sift together flour, baking soda and salt. Add dry ingredients to wet ingredients alternately with buttermilk.
  4. Stir coffee into boiling water until combined, then pour into cake batter and stir until smooth.
  5. Spray two 9-inch cake pans with floured baking spray. Dust with cocoa. Evenly spread cake batter between both pans. Bang lightly on the counter to settle batter.
  6. Bake for 30 minutes, or until tester comes out clean, in a preheated oven at 350 degrees. Let cakes cool on a rack for at least an hour.
  7. As cakes cool, move on to hazelnut pastry cream. Pour whipping cream in a sauce pan and scald (heat just before boiling).
  8. In a separate bowl, whisk egg yolks with sugar. Add flour and cornstarch. Whisk until smooth.
  9. Use a ladle to scoop about a cup of the hot cream into the eggy sugar. Whisk immediately and quickly to combine.
  10. Pour remaining cream in with eggs and keep stirring. Return warm mixture to sauce pan.
  11. Continue to cook, whisking all the while, until thick.
  12. Pour into a heat safe bowl and whisk in vanilla and Frangelico until smooth and creamy. Cover with plastic wrap directly touching the cream so a film will not form. Let the cream sit until its reached room temperature. Cool completely in fridge.* Stir hazelnuts into cream once cold.
  13. Level off both cooled cakes and slice each one in half, so there are four layers.
  14. Lay down one cake layer and smooth about a third of the hazelnut cream on top, spreading to about 1/2 inch from edge. Repeat with next two layers and top with last layer. Place cake in fridge to set while you make the frosting.
  15. For the frosting, whisk all of the ingredients in a medium sized heat resistant bowl. Place bowl on top of a slightly larger pot with 1-2 inches of hot, simmering water. (Do not let water level reach the bottom part of the bowl.)
  16. With an electric mixer, beat egg white mixture for six minutes. Remove from heat and continue beating for another minute while adding the vanilla.
  17. Allow frosting to cool slightly (we put it in the fridge for about 10 minutes) before frosting cake. Top with extra hazelnuts.
  18. You can make the pastry cream 1-2 days ahead of time, which is exactly what we did. Do not stir in the hazelnuts until right before you plan to use it.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.98
Ingredient
2 teaspoons baking soda
4 ounces bittersweet chocolate
1.5 cups brown sugar
1 cup buttermilk
2.25 cups cake flour
2 tablespoons coffee
¼ cups cornstarch
½ teaspoons cream of tartar
3 egg whites
4 egg yolks
3 eggs
¼ cups flour
1.5 tablespoons golden syrup
1 cup hazelnuts
2.5 cups heavy cream
¼ cups pear liqueur
⅔ cups sugar
¾ cups sugar
1.75 cups sugar
½ cups unsalted butter
1.5 teaspoons vanilla
2 teaspoons vanilla
Price
$0.01
$2.55
$1.06
$0.49
$1.10
$0.02
$0.14
$0.11
$0.55
$0.96
$0.72
$0.04
$0.59
$1.46
$3.23
$7.83
$0.18
$0.21
$0.48
$0.97
$0.45
$0.60
$23.74

Tips

Health Tips

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Egg yolks are high in cholesterol, leading some people to recommend eating only egg whites or limiting egg consumption to one egg per day. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Corn starch, potato starch, arrowroot powder, and tapioca powder are all comparable in terms of thickening ability, so you can usually substitute them 1:1. Flour, on the other hand, is only half as effective, so if you are using flour instead of corn starch or one of the others named, you'll need to use twice as much.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Store brown sugar in an air-tight container to avoid hardening. If your brown sugar still gets too hard to use, you can use one of these techniques to soften it.

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
851 Calories
10g Protein
39g Total Fat
114g Carbs
3% Health Score
Limit These
Calories
851
43%

Fat
39g
61%

  Saturated Fat
20g
126%

Carbohydrates
114g
38%

  Sugar
88g
99%

Cholesterol
197mg
66%

Sodium
459mg
20%

Alcohol
2g
13%

Caffeine
9mg
3%

Get Enough Of These
Protein
10g
20%

Manganese
0.98mg
49%

Selenium
21µg
30%

Vitamin A
1151IU
23%

Copper
0.38mg
19%

Vitamin E
2mg
18%

Phosphorus
177mg
18%

Vitamin B2
0.26mg
15%

Magnesium
50mg
13%

Calcium
117mg
12%

Iron
2mg
11%

Folate
41µg
10%

Vitamin B1
0.14mg
10%

Fiber
2g
10%

Potassium
309mg
9%

Vitamin D
1µg
9%

Vitamin B5
0.85mg
9%

Zinc
1mg
8%

Vitamin B12
0.44µg
7%

Vitamin B6
0.14mg
7%

Vitamin K
4µg
4%

Vitamin B3
0.75mg
4%

Vitamin C
0.93mg
1%

covered percent of daily need

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