Mocha Hazelnut Chocolate Cake

Indulge in a decadent Mocha Hazelnut Chocolate Cake, featuring layers of rich chocolate intertwined with the bold flavors of coffee and the nuttiness of hazelnuts for a delightful dessert experience.

Prep time: 15 minutes
Cook time: 35 minutes
Serves: 8

Ingredients

1 cup all-purpose flour

1 cup granulated sugar

1/2 cup unsweetened cocoa powder

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/2 cup brewed coffee

1/2 cup milk

1/4 cup vegetable oil

1 large egg

1 tsp vanilla extract

1/2 cup chopped hazelnuts

1/2 cup semisweet chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.

2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

3. Add the coffee, milk, vegetable oil, egg, and vanilla extract to the dry ingredients and mix until well combined.

4. Fold in the chopped hazelnuts and chocolate chips.

5. Pour the batter into the prepared cake pan and smooth the top.

6. Bake in the preheated oven 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, then transfer to a wire rack to cool completely.

8. Once cooled, dust with cocoa powder or top with your favorite frosting.

Storage

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Reheating

Reheat individual slices in the microwave for 15-20 seconds or enjoy at room temperature.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.