Toasted Hazelnut Chocolate Sheet Cake
Fudgy chocolate cake and the creamy nutty flavor of toasted hazelnuts come together in the ultimate cake: Toasted Hazelnut Chocolate Cake & Nutella Frosting
Equipment
- Food Processor
- Stand mixer
Ingredients
Toasted Hazelnut Chocolate Cake
- 100 g Raw Hazelnuts
- 2 cups (240g) All Purpose Flour, divided, measured correctly†
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 2 Eggs
- 2 cups Sugar
- 1 cup Sour Cream
- 1/2 cup Vegetable Oil
- 2 tsp Vanilla
- 1/4 tsp Hazelnut or Almond Extract (optional)
- 3/4 cup Dutch Processed Cocoa Powder (regular cocoa can be used too)
- 3/4 cup Hot Freshly Brewed Coffee
Nutella Frosting
- 1/2 cup Unsalted Butter, at room temperature
- 1/2 cup Nutella
- 1 1/2 cups Confectioners Sugar
- 1/4 cup Dutch Processed Cocoa Powder, sifted
- 1 tbsp Heavy Cream
Instructions
Toasted Hazelnut Chocolate Cake
- Preheat oven to 350°F. Add hazelnuts to a pan and place into the oven to toast for 12-15 minutes. When done, immediately transfer into a kitchen towel, and wrap tightly. Allow the hazelnuts to ‘steam’ for 1-2 minutes. Next, using the kitchen towel, roughly rub the hazelnuts together to get the skin off (if a few pieces of skin remain that’s okay!). Allow the hazelnuts to cool to room temperature.
- Add the hazelnuts and 1/2 cup of the flour to a food processor. Grind until the hazelnuts are finely ground and resemble almond meal (a few larger pieces here and there are okay). Ensure you do not over-process (over-processing will turn the hazelnuts into a paste).
- Prepare a 9x13” cake pan with oil and parchment. In a large mixing bowl, add the flour/hazelnut mixture, remaining flour, baking soda, baking powder, and salt. Whisk together to combine. Set aside.
- In another large bowl, add eggs, sugar, sour cream, vegetable oil, vanilla, and hazelnut/almond extract. Whisk together until smooth and well combined.
- In a small mixing bowl or 2-cup liquid measuring cup, add the hot coffee and cocoa powder. Whisk together until well-combined and smooth. Allow to sit for 2 minutes, then add the cocoa mixture into the mixing bowl with the wet ingredients (eggs, sour cream, etc.), then mix until smooth.
- Add the wet ingredients into the bowl with the dry ingredients, and mix until smooth. Pour the cake batter into the prepared cake pan and place into the oven to bake (350°F) for 35 minutes, or until an inserted toothpick comes out clean. Allow to cool completely before frosting.
Nutella Frosting
- Add butter to a stand mixer fitted with the whisk attachment. Beat on high until butter is doubled in volume, and looks light and fluffy, about 3-5 minutes. Then add the Nutella and beat until well-combined with the butter.
- Turn the stand mixer to low and slowly add the confectioners sugar and cocoa powder. Beat on medium until completely incorporated and smooth.
- Add in the heavy cream. Beat until well-combined and fully incorporated.
Notes
† to measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container. Alternatively, weigh the flour (1 cup = 120g or 4oz)