When the aroma of freshly baked cake fills my kitchen, my heart skips a beat. Recently, I discovered a recipe that turns this delightful experience into pure bliss: the Cloud-Like Mocha Hazelnut Cake. It’s not just another dessert; this cake strikes the perfect balance between rich chocolate and robust coffee flavors, making it an irresistible addition to breakfast, brunch, or even tea time.
I still remember the moment I took my first bite—the soft, airy texture paired with a satisfying crunch from toasted hazelnuts left me in awe. As someone who often finds themselves stuck in a fast-food rut, this cake has become my go-to solution for a tasteful escape. Whether you’re wowed by its versatility or simply seeking a way to elevate your dessert game, join me as we embark on a baking adventure that promises to redefine indulgence in the comfort of your home. Let’s get started!
Why will you love this Mocha Hazelnut Cake?
Irresistible Texture: This cake is light and fluffy, creating a melt-in-your-mouth experience with every bite.
Flavor Harmony: The rich chocolate pairs beautifully with the earthy tones of coffee and toasted hazelnuts, elevating the taste.
Versatile Delight: Perfect for breakfast, dessert, or an afternoon pick-me-up, it fits any occasion effortlessly.
Easy Baking: With simple steps and accessible ingredients, even beginner bakers will shine.
Crowd Pleaser: Impress family and friends with a dessert that looks and tastes gourmet, yet feels homemade.
Mocha Hazelnut Cake Ingredients
For the Cake
• Toasted Hazelnuts – Adds a nutty flavor and delightful crunch; you can substitute with walnuts or pecans for a different twist.
• Cold Heavy Cream – Provides lightness and moisture, ensuring it’s very cold for the best whipping results.
• Instant Espresso Powder – Enhances the coffee flavor without bitterness; instant coffee works well as a substitute too.
• All-Purpose Flour – The cake’s structure; gluten-free flour can serve as an alternative if needed.
• Baking Powder – Aids in leavening for a fluffy texture; freshness is key for effective rising.
• Fine Sea Salt – Balances sweetness and elevates flavors; regular table salt can be used if that’s all you have.
• Large Eggs – Bind the ingredients together and help the cake rise; remember to use room temperature eggs for the best results.
• Sugar – Sweetens the cake and retains moisture; feel free to swap in a sugar substitute if desired.
• Dutch Process Cocoa Powder – Adds a rich chocolate flavor; dark cocoa can be used for an even deeper taste.
• Vanilla Paste – Imparts aromatic depth; you can also substitute it with pure vanilla extract.
• Powdered Sugar – Ideal for dusting on top for a lovely finish; it’s optional if you prefer less sweetness.
How to Make Mocha Hazelnut Cake
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Preheat your oven
Start by preheating your oven to 350°F (175°C). Prepare a 9-inch springform pan by buttering and lightly flouring it to ensure easy release. -
Chop the hazelnuts
Use a food processor to finely chop the toasted hazelnuts. Set them aside; their crunchiness will add a delightful texture to your cake. -
Whip the cream
In a mixing bowl, combine the cold heavy cream and instant espresso powder. Whip until firm peaks form, then place the bowl in the refrigerator to keep it cool while you prepare the other ingredients. -
Mix dry ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. Set this mixture aside to incorporate later. -
Prepare the batter
In a stand mixer, whisk the large eggs, sugar, cocoa powder, and vanilla paste together until the mixture is light and fluffy—about 3 minutes should suffice. -
Combine mixtures
Gently fold the dry flour mixture and chopped hazelnuts into the egg mixture until no dry streaks remain, being careful not to overmix. -
Incorporate the whipped cream
Gently fold the whipped cream into the batter, ensuring an even mixture without any streaks. This step will help give your cake that cloud-like texture. -
Bake the cake
Pour the batter into the prepared pan and spread it evenly. Place it in the oven and bake for 50-60 minutes, or until puffed and golden, with the edges pulling away slightly from the pan. -
Cool and serve
Once baked, allow the cake to cool for about 10 minutes. Then carefully remove it from the springform pan, dust with powdered sugar, and top with crushed hazelnuts for a beautiful finish.
Optional: Serve with a dollop of whipped cream or a cup of coffee for a delightful pair.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Mocha Hazelnut Cakes are ideal for meal prep, allowing you to indulge without the last-minute rush! You can prepare the cake batter up to 24 hours in advance by mixing everything and refrigerating it, keeping the whipped cream separate until you’re ready to bake. The chopped hazelnuts can be prepped a few days ahead (store them in an airtight container to maintain freshness). When you’re ready to serve, simply fold the whipped cream into the batter, bake, and voila—your delightful cake will be just as soft and airy, making it perfect for busy weeknights or surprise gatherings! Enjoy the convenience without sacrificing flavor!
Mocha Hazelnut Cake Variations
Feel free to make this recipe your own by exploring different flavors and textures!
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Nuts Swap: Substitute hazelnuts for walnuts or pecans for a new nutty character.
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Dairy-Free: Use coconut cream instead of heavy cream for a creamy texture without dairy.
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Gluten-Free: Replace all-purpose flour with a gluten-free blend for a cake everyone can enjoy.
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Sweetener Option: Swap regular sugar for maple syrup or a sugar substitute for a healthier twist.
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Flavor Boost: Add a splash of almond extract alongside the vanilla for deeper aromatic notes.
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Mocha or Chocolate: Increase the espresso powder for a stronger coffee flavor or consider using white chocolate chips for a contrast.
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Fruit Addition: Fold in chocolate chips or dried cherries for a delightful surprise in each slice.
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Spice it Up: A pinch of cinnamon or cardamom can elevate the flavor profile, adding warmth and complexity to this delightful cake.
How to Store and Freeze Mocha Hazelnut Cake
Room Temperature: Store the cake at room temperature under a cake dome or lightly covered with foil for up to 3 days to maintain its freshness.
Fridge: If you’d like to extend the life, wrap the cake tightly in plastic wrap and refrigerate for up to 5 days. Just note it may lose some moisture.
Freezer: For longer storage, slice the Mocha Hazelnut Cake and wrap individual pieces in plastic wrap, then place them in an airtight container or freezer bag. It can be frozen for up to 3 months.
Reheating: To enjoy, thaw the slices in the fridge overnight or at room temperature for a couple of hours. Reheat gently in the microwave for about 10-15 seconds if desired.
Expert Tips for Mocha Hazelnut Cake
• Fresh Ingredients: Always check the expiration dates on your baking powder and flour to ensure the best rise and texture for your cake.
• Egg Temperature: For a fluffy cake, use room temperature eggs; they will incorporate better into the batter than cold eggs.
• Whipping Cream: Whip the cold heavy cream until just firm peaks form. Over-whipping can lead to a grainy texture—achieving that light cream is essential for the Mocha Hazelnut Cake’s airy quality.
• Don’t Open the Oven: Avoid opening the oven door too soon during baking. This can cause the cake to sink in the middle, ruining that beautiful puffed look.
• Cooling Time: After baking, allow the cake to cool in the pan for 10 minutes before removing. This helps prevent breakage and creates a lovely presentation.
• Enhance Flavor: For an extra touch, consider drizzling a coffee glaze or serving with chocolate sauce to amplify the dessert experience.
What to Serve with Mocha Hazelnut Cake?
Imagine sipping a warm beverage as the delightful aroma of this cake fills the air, setting the scene for a cozy gathering or a serene afternoon.
- Whipped Cream: A dollop of freshly whipped cream adds a light, decadent touch that complements the cake’s rich flavors beautifully.
- Espresso or Coffee: The boldness of a freshly brewed espresso or coffee enhances the coffee notes in the cake, creating an enjoyable balance.
- Chocolate Sauce: Drizzling warm chocolate sauce over each slice takes indulgence to another level while highlighting the chocolatey goodness of the cake.
- Vanilla Ice Cream: Creamy vanilla ice cream provides a cool contrast that melts pleasantly against the warm cake’s texture, creating perfect harmony.
- Mixed Berries: A handful of fresh berries adds a pop of color and a tartness that cuts through the sweetness, making your dessert experience vibrant.
- Hazelnut Liqueur: For adult gatherings, serving a glass of hazelnut liqueur alongside the cake adds a nutty richness that enhances every bite.
- Pecan Pie Bars: For a delightful dessert spread, pairing these two treats creates a buffet of flavors that will impress your guests and satisfy cravings.
- Honey Glazed Carrots: Adding a savory element with honey-glazed carrots creates a pleasant contrast that balances the sweetness of the cake.
- Mint Tea: Serve warm or iced mint tea to cleanse the palate and add a refreshing touch after the rich Mocha Hazelnut Cake.
- Chocolate Chip Cookies: For a sweeter gathering, have some chocolate chip cookies on the side for an additional texture and flavor element.
Mocha Hazelnut Cake Recipe FAQs
How do I select ripe ingredients for the Mocha Hazelnut Cake?
Absolutely! For the best results, choose hazelnuts that are fresh and free from dark spots or blemishes. Make sure the heavy cream is cold, ideally chilled in the fridge for at least a few hours prior to whipping—it helps achieve those perfect peaks. Eggs should be at room temperature for better incorporation into the batter, so take them out of the fridge about 30 minutes before you start baking.
What’s the best way to store the Mocha Hazelnut Cake?
Store the cake at room temperature in a cake dome or loosely covered with foil for up to 3 days to keep it fresh. If not eaten within this time, wrap it tightly in plastic wrap and keep it in the fridge for up to 5 days. Remember that refrigerating may cause the cake to lose a bit of moisture, so it’s good to enjoy it sooner if you can!
Can I freeze Mocha Hazelnut Cake?
Absolutely! To freeze, slice the cake into individual pieces first. Wrap each slice tightly in plastic wrap to prevent freezer burn, and place them into an airtight container or freezer bag. The cake can be frozen for up to 3 months. Just make sure to label the container with the date so you can enjoy it at its best!
What should I do if my cake sinks in the middle after baking?
Very! If you notice that your Mocha Hazelnut Cake sinks in the middle, it’s often due to opening the oven door too early during baking or using cold eggs. To avoid this, resist the temptation to peek until the baking time is nearly up. Additionally, make sure your baking powder is fresh; old leavening agents can lead to a failed rise.
Can my pets enjoy a slice of the Mocha Hazelnut Cake?
Oh, it’s best to avoid giving this cake to pets, as it contains ingredients like chocolate and sugar that aren’t safe for them. Chocolate can be toxic to dogs and cats, so it’s safer to keep this delightful treat for you and your family. Always check for allergenic foods if your pets have any known sensitivities.
What if I need to make the Mocha Hazelnut Cake gluten-free?
Certainly! To adapt the recipe for a gluten-free version, simply replace all-purpose flour with a gluten-free flour blend. I often recommend using a measure-for-measure gluten-free flour, which simplifies the process and usually yields delightful results. Just be mindful to check if other ingredients, like the baking powder, are also gluten-free!
Decadent Mocha Hazelnut Cake That Will Wow Your Guests
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan by buttering and lightly flouring it.
- Use a food processor to finely chop the toasted hazelnuts and set them aside.
- In a mixing bowl, combine the cold heavy cream and instant espresso powder. Whip until firm peaks form and refrigerate.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. Set aside.
- In a stand mixer, whisk the eggs, sugar, cocoa powder, and vanilla paste until light and fluffy.
- Gently fold the dry flour mixture and chopped hazelnuts into the egg mixture until no dry streaks remain.
- Gently fold the whipped cream into the batter until evenly mixed.
- Pour the batter into the prepared pan and bake for 50-60 minutes or until puffed and golden.
- Cool the cake for about 10 minutes. Dust with powdered sugar and serve.