Chocolate Hazelnut Cake

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Can you believe Thanksgiving is this week?? This year has just flown by!

Thanksgiving is my absolute favorite holiday. It’s a day spent with family and friends over good food, just enjoying each other’s company.

We spend Thanksgiving at my aunt and uncle’s house. Every year, I bring a little something up to contribute to the meal. For the past few years, I’ve done desserts. My sister put in a request for a chocolate cake this year because in her words, “there’s not enough chocolate at Thanksgiving.”

We usually have quite a few desserts for the taking, so I decided to make the cake with less added sugar with the help of SPLENDA® Brown Sugar Blend.

SPLENDA® Brown Sugar Blend works just like regular brown sugar, but with half the calories. I picked up a bag at Walmart (it can be found in the baking aisle with the other sweeteners, or on Walmart.com).

I love the flavors of Hazelnut and Chocolate together, so I tested out a recipe for chocolate hazelnut cake with chocolate frosting this past weekend.

The cake uses ground hazelnut in the batter to add a nutty, buttery flavor as well as a really nice texture to the cake.

Ingredients:

Hazelnut Cake:

• 1 1/4 cups flour
• 1/2 cup ground hazelnut (hazelnut meal)
• 1 cup SPLENDA® Brown Sugar Blend
• 3/4 cups cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 1/3 cup vegetable oil
• 2 large eggs, at room temperature
• 1 tablespoon hazelnut extract
• 1 cup brewed coffee, at room temperature

Chocolate Frosting:

• 3 cups powdered sugar
• 3/4 cup cocoa powder
• 3/4 cup unsalted butter, softened
• 1 teaspoon hazelnut extract
• 5 tablespoons milk

Preheat your oven to 350 degrees. Line two 8-inch rounds with a round of parchment paper at the bottom, butter, and dust with flour.

Combine the flour, ground hazelnuts, SPLENDA® Brown Sugar Blend, cocoa, baking soda, baking powder, and salt.

In a separate bowl, combine the buttermilk, oil, eggs, and hazelnut extract.

Add the wet ingredients to the dry ingredients, mixing until just combined.

Add the brewed coffee and mix to combine.

Split the mixture evenly between the two cake pans.

Bake at 350 degrees F for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and let cool in the pans for 30 minutes. Run a knife around the edges to separate the cake from the pan and turn the cakes out onto a rack to completely cool.

While waiting for the cake to cool, make your frosting. Combine the powdered sugar and cocoa powder. Add the butter and mix to combine. Add in the hazelnut extract and milk, one tablespoon at a time until the frosting reaches your desired consistency.

To frost the cake, add one of the cakes to a plate, flat side up.

Add a thin layer of frosting to the top of the cake and frost evenly with an offset icing spatula.

Place the second cake on top, rounded side up.

Frost the cake with the remaining frosting.

The cake is so moist and fluffy! The chocolatey flavor is definitely enhanced by the hazelnuts.

And that frosting! Mmm.  It’s silky smooth and the perfect balance of hazelnut flavor and chocolate.

I think this will be a hit at Thanksgiving! My fiance doesn’t seem too upset that we have an extra one of these lying around to taste test before the holiday either. 🙂

I really enjoyed this with a sprinkle of finely chopped hazelnuts on top!

Looking for some more baking inspiration? SPLENDA® can be used in place of traditional sugar in tons of recipes. For more Sweet Swaps™ Recipes and Ideas, click here.
J&J Holiday Baking with Splenda

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Yum

Chocolate Hazelnut Cake

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 12 servings

Serving Size: 1 slice of cake

Calories per serving: 415

Ingredients

Hazelnut Cake:
• cooking spray or butter to grease the pans
• 1 1/4 cups flour
• 1/2 cup ground hazelnut (hazelnut meal)
• 1 cup SPLENDA® Brown Sugar Blend
• 3/4 cups cocoa powder (plus more for dusting)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 1/3 cup vegetable oil
• 2 large eggs, at room temperature
• 1 tablespoon hazelnut extract
• 1 cup brewed coffee, at room temperature
Chocolate Frosting:
• 3 cups powdered sugar
• 3/4 cup cocoa powder
• 3/4 cup unsalted butter, softened
• 1 teaspoon hazelnut extract
• 5 tablespoons milk

Instructions

1. Preheat your oven to 350 degrees. Line two 8-inch rounds with a round of parchment paper at the bottom, butter, and dust with cocoa.
2. Combine the flour, ground hazelnuts, SPLENDA® Brown Sugar Blend, cocoa, baking soda, baking powder, and salt.
3. In a separate bowl, combine the buttermilk, oil, eggs, and hazelnut extract.
4. Add the wet ingredients to the dry ingredients, mixing until just combined.
5. Add the brewed coffee and mix to combine.
6. Add half of the mixture to each cake round.
7. Bake at 350 degrees F for 35 to 40 minutes. Remove from the oven and let cool in the pans for 30 minutes. Use a knife to separate the cake from the pan and turn the cakes out onto a rack to completely cool.
8. While waiting for the cake to cool, make your frosting. Combine the powdered sugar and cocoa powder. Add the butter and mix to combine. Add in the hazelnut extract and milk, one tablespoon at a time until the frosting reaches your desired consistency.
9. To frost the cake, add one of the cakes to a plate, flat side up.
10. Add a thin layer of frosting to the top of the cake and frost evenly with an offset icing spatula.
11. Place the second cake on top, rounded side up. Frost the cake with the remaining frosting.

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