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Chocolate Espresso Hazelnut Cake | Garden in the Kitchen
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5 from 1 vote

Chocolate Espresso Hazelnut Cake

This Chocolate Espresso Hazelnut Cake is insanely flavorful, rich, super moist, not overly sweet with crunchy hazelnut bites and a hint of espresso!
Prep Time14 mins
Cook Time25 mins
Total Time39 mins
Course: Cake, Chocolate, Dessert
Servings: 8 servings
Author: Silvia Ribas


  • 1 cup all-purpose flour
  • 1/2 cup finely crushed hazelnuts
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • pinch sea salt
  • 2 eggs
  • 6 tbsp unsalted butter melted
  • 1/2 cup Steviva Fructevia Natural Sweetener
  • 1 shot espresso or 1/4 cup dark coffee
  • 1 tsp vanilla extract

Chocolate Frosting

  • 3/4 cup chocolate chips
  • 2 tbsp heavy cream


  • Pre-heat oven to 375F degrees. Spray a 8 inches round cake pan with cooking spray. Set aside
  • In a large bowl whisk the first six ingredients (dry ingredients) to combine.
  • In a second bowl add in the remaining cake ingredients and whisk until mixture is uniform. Pour liquids into the dry bowl and fold until batter is creamy. The batter will look slightly bumpy from the hazelnut bits.
  • Pour batter in to the cake pan and bake for 23-25 mins on the top rack (assuming the heat is coming from below). Insert a toothpick in the center to make sure it is cooked through.
  • Remove cake from oven and place it on a cooling rack.
  • Meanwhile melt chocolate chips in the microwave or use a glass bowl over the double boiler, stirring until chocolate chips are completely melted. Add in cream and whisk until chocolate absorbs the cream, forming into a thick rich and spreadable frosting.
  • Spread frosting on and/or around the cake, if you like. Add on chocolate sprinkles, fresh berries or toasted granola