Beautiful day today. I’m baking my kids favorite chocolate hazelnut coffee cake. Very easy to make and you can eat anytime 😉
A classic sour cream coffee cake-moist and rich with nutty chocolate layer hidden in the center. Perfect for a potluck, tea party, and of course every day breakfast. You can warm up little bit and enjoy every single bite of this. Good luck and enjoy 😉
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 cup brown sugar +1 tbsp
– 2 eggs beaten 
– 1 cup sour cream
– 1 tsp vanilla extract
– 1 1/2 cups all-purpose flour
– 1/4 cup wheat germ
– 1 tsp salt
– 1 tsp baking powder
– 1/2 cup toasted, skinned, and chopped hazelnut
– 1 tsp 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 cup 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 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 with a tea or coffee.
Enjoy 😉