It’s a beautiful day today. I’m baking our favorite chocolate hazelnut coffee cake.
A classic sour cream coffee cake moist and rich with a nutty chocolate layer hidden in the center. Perfect for a potluck, tea party, and of course everyday breakfast. With a good coffee or tea, it’s so good. You can warm up a little bit and enjoy every single bite of this. Very easy to make and you can eat it anytime. We do eat this cake for breakfast, dessert, and a snack. I’m sure you will too…
Good luck and enjoy it.
I really love this cake. It’s so good with tea or coffee…
Serves: 10-12
Ingredients:
- 1 cup (2 sticks) unsalted butter, melted and cooled
- 1/2 cup granulated sugar
- 1/2 cup brown sugar +3 tbsp
- 2 eggs beaten
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 cup wheat germ, or oatmeal
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 cup toasted, skinned, and chopped hazelnut
- 2 tbsp ground cinnamon
- 100 gr dark chocolate coarsely chopped (I like to use Lindt dark chocolate)
Directions:
Preheat oven to 350’F. Grease a nonstick bundt pan with nonstick spray. In a large bowl combine the melted cooled butter, 1/2 cup of brown sugar, granulated sugar, eggs, sour cream, and vanilla mix well with a wooden spoon. Stir in the flour, wheat germ, salt, and baking powder until combined. Do not over-mix. In a small bowl combine the hazelnuts, 1 tbsp brown sugar, and cinnamon and toss it well. Sprinkle half of the nut mixture in the bottom of the prepared pan. Pour half of the batter over the nut mixture. Sprinkle on the remaining nut mixture followed by the chopped chocolates. Pour in the remaining batter. Bake 50-60 mins. Check it every 15 minutes. ( or until the cake is firm to the touch and golden brown on top) Let cool in the pan on a rack for 10 mins. Serve warm or at room temperature. Perfect for tea or coffee.
Enjoy 😉
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