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hazelnut cake and ganache

Hazelnut Snack Cake

Cover with ganache or eat as-is, this cake is pure delight
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Prep Time 30 minutes
Cook Time 30 minutes
Servings: 6
Course: Dessert
Cuisine: Italian
Ingredients Method Video

Ingredients
  

Cake batter
  • 1 ¼ cup all-purpose flour (plus a bit more to prep the cake pan)
  • 1 ½ tsp. baking soda
  • 1 cup hazelnut flour
  • ¾ cup sugar
  • 1 cup almond milk (or cow milk if desired)
Ganache and Topping
  • ½ cup heavy cream
  • ½ cup chocolate chips or chocolate bar, roughly chopped
  • ½ cup hazelnuts, chopped

Method
 

  1. Preheat oven to 350° F. Butter and flour an 8" cake pan or springform pan.
  2. Sift together flour and baking soda. Add hazelnut flour and sugar and mix well.
  3. Stir in almond milk. Mix until the batter is smooth and pour into the prepared cake pan.
  4. Bake at 350° F for 45 minutes - until a toothpick inserted in the center comes out clean and the cake begins to pull away from the sides of the pan.
  5. Remove from oven, cool completely. Remove from cake pan and either eat right away or frost with chocolate ganache. See recipe below.
Ganache (prep time - 10 minutes)
  1. Add water to a bain-marie or double-boiler, bring water to a boil and place the upper pot on top, making sure it does not touch the boiling water below. Add the cream and let it warm.
  2. Have chocolate waiting in a separate bowl. Once the cream is warmed, remove from heat and pour over chocolate, letting the chocolate melt in the cream. Using a whisk, stir rapidly until the cream and chocolate have emulsified creating a smooth creamy sauce.
  3. Once the cake has cooled completely, spread the ganache over the top and sides. Sprinkle with chopped hazelnuts. Last but not least, chow down!
  4. Will keep in a covered container in the fridge for one week.

Video