Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup fresh milk
- 1 cup freshly roasted hazelnuts, ground
- 1/2 cup roughly chopped hazelnuts for decoration
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Beat in each egg one at a time, followed by the vanilla extract.
- Gradually mix in the dry ingredients alternating with milk until just combined.
- Gently fold in the ground hazelnuts, saving some chopped hazelnuts for decoration.
- Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks. Once cool, frost with chocolate ganache or buttercream.
Notes
Ensure all ingredients are at room temperature for better emulsification and texture. Use quality ingredients for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian