Chocolate Hazelnut Cake
Fluffy chocolate hazelnut cake with a creamy chocolate hazelnut frosting. Made with Splenda Brown Sugar Blend
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
- 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.cooking spray or butter to grease the pans
- Combine the flour, ground hazelnuts, SPLENDA® Brown Sugar Blend, cocoa, baking soda, baking powder, and salt.1 1/4 cups flour, 1/2 cup ground hazelnut, 1 cup SPLENDA® Brown Sugar Blend, 3/4 cups cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt
- In a separate bowl, combine the buttermilk, oil, eggs, and hazelnut extract.1 cup buttermilk, 1/3 cup vegetable oil, 2 large eggs, 1 tablespoon hazelnut extract
- Add the wet ingredients to the dry ingredients, mixing until just combined.
- Add the brewed coffee and mix to combine.1 cup brewed coffee
- Add half of the mixture to each cake round.
- 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.
- 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.3 cups powdered sugar, 3/4 cup cocoa powder, 3/4 cup unsalted butter, 1 teaspoon hazelnut extract, 5 tablespoons milk
- 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.
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!