Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cocoa powder
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup chopped hazelnuts
- 1/2 cup semi-sweet chocolate chips
Special Equipment Needed:
- 9-inch round cake pan
- Whisk
- Mixing bowl
- Electric mixer
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
3. In a separate bowl, beat together the oil and sugar until light and fluffy. Add the eggs one at a time, beating after each addition. Beat in the vanilla extract.
4. Add the dry ingredients to the wet ingredients in batches, alternating with the buttermilk. Beat until just combined.
5. Fold in the hazelnuts and chocolate chips.
6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 442
Fat: 23.3g
Carbohydrates: 52.3g
Protein: 6.3g
Substitutions for Ingredients
- Vegetable oil can be substituted with melted butter or coconut oil.
- Buttermilk can be substituted with plain yogurt or milk.
- Hazelnuts can be substituted with almonds or walnuts.
Variations:
- Add 1/2 cup of chopped dried fruit such as cranberries or apricots.
- Substitute the semi-sweet chocolate chips with white chocolate chips or peanut butter chips.
Tips and Tricks:
- Make sure to grease and flour the cake pan before pouring in the batter.
- Let the cake cool completely before cutting into it.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 10 minutes.
Presentation Ideas:
- Dust the cake with powdered sugar before serving.
- Serve the cake with a dollop of whipped cream or a scoop of ice cream.
Garnishes:
- Chocolate shavings
- Chopped hazelnuts
- Whipped cream
Pairings:
- Coffee
- Tea
- Red wine
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a splash of milk or cream to the batter before baking.
- If the cake is too moist, bake for an additional 5 minutes.
Food Safety Advice:
- Make sure all ingredients are at room temperature before using.
- Use a thermometer to check the internal temperature of the cake before serving.
Food History:
Chocolate hazelnut cake is a classic Italian dessert that has been enjoyed for centuries. It is believed to have originated in the northern region of Italy, where hazelnuts are grown in abundance.
Flavor Profiles:
This cake has a rich, chocolatey flavor with a hint of nuttiness from the hazelnuts. The semi-sweet chocolate chips add a subtle sweetness to the cake.
Serving Suggestions:
This cake is best served with a cup of coffee or tea. It can also be served with a scoop of ice cream or a dollop of whipped cream.
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Taste: Rich, Sweet, Nutty, Chocolatey, Creamy