Chocolate Hazelnut Cake
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Looking for a moist, nutty, and chocolatey cake with the sweetest heart shape? This chocolate hazelnut heart bundt cake is a Valentine’s Day must. Inspired by the German cookbook “Basic Baking” from gu.de—a treasured gift from my aunt at age twelve—this recipe marries rich cocoa, toasted hazelnuts, and a tender crumb. A farmers’ market bestseller and my personal favorite, it’s easy to make and impossible to resist.
If you’re looking for the perfect cake that is moist, nutty, and chocolatey with the cutest heart-shaped theme for Valentine’s Day, you have to try this recipe. This irresistible chocolate hazelnut heart cake has been a bestseller at our farmers’ markets and is hands down my personal favorite bundt cake. This recipe is based on a German baking book titled “Basic Baking” from gu.de, which I received from my aunt when I was 12 years old.
Chocolate Hazelnut Cake
Moist chocolate hazelnut heart bundt cake inspired by the German “Basic Baking” cookbook. A farmers’ market bestseller and Valentine’s Day darling, blending rich cocoa and toasted hazelnuts in every slice.
Ingredients
Equipment
Method
- Chop Ingredients: In a food processor or with a knife, chop the chocolate and nuts well, leaving some texture.
- Separate the eggs: In 2 bowls, separate the egg yolks from the egg whites.
- Mix dry ingredients: In a separate bowl, combine the flour with baking powder and cinnamon.
- Preheat oven: Preheat the oven to 350°F.
- Cream butter and sugar: Beat the butter with the sugar until fluffy. Then, add the egg yolks one by one, mixing well after each addition.
- Incorporate nut-chocolate mixture: Add the nut-chocolate mixture to the butter-yolk mixture and stir gently.
- Fold in flour mixture: Add the flour mixture and mix gently until everything is well combined.
- Whip egg whites: Beat the egg whites with a pinch of salt until stiff, then fold them carefully into the batter.
- Prepare baking pan: Grease the baking pan well, dust it with flour, and fill it with the batter.
- Bake the cake: Bake the cake on the middle rack for 40 minutes. Check the baking time with a toothpick; this can be tricky. I have found that sometimes this varies by pan and oven, so I would check after 35 minutes. Sometimes I have baked for up to 50 minutes.
- Cool: Take it out of the oven, let it cool for 10 minutes, and then flip it over as gently as possible.
- Decorate: To decorate your cake, you can either coat it with milk chocolate or sprinkle it with powdered sugar. If you have a heart-shaped cake pan, pour the chocolate into the heart mold, let it cool, and then dust the cake with powdered sugar. This will give your cake not only a flavorful but also a romantic touch!
- Enjoy <3
Notes
Remember to grease your pan and dust it with flour to ensure it comes out easily. A little tip: even if it says dishwasher safe, I recommend hand washing your pans. I’ve found that those I didn’t hand wash lost their non-stick coating over time. Enjoy your baking!
Making this cake as a bundt can sometimes feel a bit daunting. If you’re looking for a more foolproof way to enjoy this delightful treat, I suggest giving a loaf pan a try first. It’s not just easier to handle, but you’ll find it so much simpler to coat it in chocolate once it’s cooled down. Baking in a loaf pan helps ensure even cooking and reduces the likelihood of sticking, which means you’re on your way to achieving that perfect texture.
Once your cake is baked and has cooled completely, feel free to drench it in chocolate. This finishing touch will remind you of the traditional German cakes.