This Mocha Hazelnut Chocolate Cake combines the rich flavors of chocolate, coffee, and hazelnuts into a moist, decadent dessert. Perfect for any occasion, this cake balances sweetness with a hint of bitterness from the coffee, creating a palate-pleasing treat.
The foundation of this cake is all-purpose flour, which provides structure. Granulated sugar adds sweetness and aids in moisture retention. Unsweetened cocoa powder gives the cake its rich chocolate flavor. We use both baking soda and baking powder for leavening, ensuring a nice rise. A pinch of salt enhances all the flavors.
Brewed coffee not only adds moisture but also deepens the chocolate taste with a subtle coffee aroma. Milk contributes to the cake's tenderness. Vegetable oil keeps the cake moist and soft. A single large egg helps bind the ingredients together, and vanilla extract adds a touch of sweetness and aromatic depth. The chopped hazelnuts add a delightful crunch, while the semisweet chocolate chips melt into gooey pockets of chocolate goodness.
For a sophisticated touch, serve this cake with a dollop of freshly whipped cream and a sprinkle of shaved chocolate. Pair it with a scoop of vanilla ice cream for a classic combo, or enjoy it alongside a glass of cold milk to balance the rich flavors.
First, preheat your oven to 350°F (175°C). This ensures that the cake bakes evenly once it goes in. Take a 9-inch round cake pan and grease it well to prevent sticking. You can use butter or cooking spray for this.
In a large mixing bowl, whisk together your dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisking not only combines them but also adds a bit of air, which is always good for creating a light texture.
Now, add your wet ingredients to the mix: brewed coffee, milk, vegetable oil, egg, and vanilla extract. Stir everything together until you have a smooth, even batter. It might look thin, but that's okay.
Fold in the chopped hazelnuts and chocolate chips. Folding means you gently incorporate them using a spatula, which helps keep the batter light.
Pour the batter into your prepared cake pan and smooth the top with a spatula. Place the pan on the middle rack of your preheated oven and bake for 30-35 minutes. You'll know it's done when a toothpick inserted into the center comes out clean or with just a few crumbs.
Let the cake cool in the pan for about 10 minutes. This helps it set and makes it easier to handle. Then, turn it out onto a wire rack to cool completely before adding any toppings or slicing.
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