Chocolate Hazelnut Crunch Sheet Cake
Introduction
Have you ever wondered how to create a dessert that combines the rich, creamy goodness of chocolate with the delightful crunch of hazelnuts? If so, you’re in for a treat! This Chocolate Hazelnut Crunch Sheet Cake is not just a feast for the eyes; it’s a deliciously satisfying experience that will leave your taste buds singing. With its moist cake base and decadent topping, this recipe is perfect for gatherings, celebrations, or simply satisfying your sweet tooth. Let’s dive into the details of this delightful treat!
Ingredients List
To create your Chocolate Hazelnut Crunch Sheet Cake, you’ll need the following ingredients:
For the Cake:
- 1 ¾ cups all-purpose flour: Provides the structure for the cake.
- 1 ½ teaspoons baking powder: Helps the cake rise.
- ½ teaspoon baking soda: Adds fluffiness.
- ½ teaspoon salt: Enhances flavor.
- ¾ cup unsweetened cocoa powder: Gives the cake its rich chocolate flavor.
- 1 cup granulated sugar: Sweetens the cake.
- ½ cup packed brown sugar: Adds moisture and depth of flavor.
- 1 cup buttermilk: Ensures a moist cake.
- ½ cup vegetable oil: Keeps the cake tender.
- 2 large eggs: Binds the ingredients together.
- 1 teaspoon vanilla extract: Adds warmth and complexity.
For the Crunch Topping:
- 1 cup chopped hazelnuts: Adds a delightful crunch.
- ½ cup semi-sweet chocolate chips: Provides a melty chocolate layer.
- ¼ cup granulated sugar: Sweetens the topping.
- 2 tablespoons unsalted butter: Binds the topping together.
Substitutions:
- Gluten-free flour can be used in place of all-purpose flour for a gluten-free version.
- Greek yogurt can substitute for buttermilk.
- Coconut oil can replace vegetable oil for a different flavor profile.
Timing
Creating this Chocolate Hazelnut Crunch Sheet Cake is a breeze! Here’s a quick breakdown of the time required:
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
This total is approximately 20% less time than the average cake recipe, making it a quick and satisfying option for dessert lovers!
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly and rises beautifully.
Step 2: Prepare the Baking Pan
Grease a 9×13 inch baking pan with butter or line it with parchment paper for easy removal later.
Step 3: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, granulated sugar, and brown sugar until well combined. This step is crucial for ensuring your cake has a uniform texture.
Step 4: Combine Wet Ingredients
In another bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract. Whisk until smooth and fully incorporated.
Step 5: Combine Wet and Dry Mixtures
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to a dense cake.
Step 6: Pour Batter into Pan
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Step 7: Bake the Cake
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Prepare the Crunch Topping
While the cake is baking, melt the unsalted butter in a saucepan over low heat. Stir in the chopped hazelnuts and granulated sugar until well coated. Remove from heat and mix in the chocolate chips.
Step 9: Add the Topping
Once the cake is done baking, remove it from the oven and immediately sprinkle the crunch topping over the hot cake. Return to the oven for an additional 5-7 minutes, just until the chocolate chips are melted.
Step 10: Cool and Serve
Allow the cake to cool in the pan for about 15 minutes before slicing. Serve warm or at room temperature, and enjoy!
Nutritional Information
Here’s a breakdown of the nutritional information per serving (assuming 12 servings):
- Calories: 350 kcal
- Total Fat: 18g
- Saturated Fat: 5g
- Cholesterol: 45mg
- Sodium: 210mg
- Total Carbohydrates: 45g
- Dietary Fiber: 2g
- Sugars: 25g
- Protein: 5g
This cake is a delightful treat, but as with any dessert, moderation is key!
Healthier Alternatives for the Recipe
If you’re looking to make your Chocolate Hazelnut Crunch Sheet Cake a bit healthier, consider these substitutions:
- Use whole wheat flour instead of all-purpose flour for added fiber.
- Replace granulated sugar with coconut sugar or a sugar substitute like stevia.
- Opt for dark chocolate chips instead of semi-sweet for a richer flavor and less sugar.
- Add pureed fruits (like applesauce or mashed bananas) to replace some of the oil for a moist texture without added fat.
Serving Suggestions
To elevate your serving experience, consider these creative ideas:
- Top with fresh berries: Strawberries or raspberries add a refreshing contrast to the rich chocolate.
- Serve with whipped cream: A dollop of whipped cream or a scoop of vanilla ice cream makes for an indulgent treat.
- Drizzle with caramel sauce: For an extra sweet touch, drizzle caramel sauce over the top before serving.
Common Mistakes to Avoid
- Overmixing the Batter: This can lead to a tough cake. Mix until just combined.
- Not Preheating the Oven: Always preheat to ensure even baking.
- Skipping the Topping: The crunch topping is what makes this cake special, so don’t skip it!
Storing Tips for the Recipe
To keep your Chocolate Hazelnut Crunch Sheet Cake fresh, follow these tips:
- Room Temperature: Store covered at room temperature for up to 3 days.
- Refrigeration: For longer storage, refrigerate for up to a week. Allow to come to room temperature before serving.
- Freezing: Wrap slices in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before enjoying.
Conclusion
This Chocolate Hazelnut Crunch Sheet Cake is a delightful blend of rich chocolate and crunchy hazelnuts, perfect for any occasion. With simple ingredients and easy steps, you can create a dessert that impresses family and friends alike. Try this recipe today, and don’t forget to share your feedback in the comments or subscribe for more delicious updates!
FAQs
Can I make this cake ahead of time?
Yes! You can bake the cake a day in advance and store it covered at room temperature. Just add the topping before serving.
Can I use different nuts?
Absolutely! Feel free to substitute hazelnuts with almonds or walnuts for a different flavor and texture.
Is this cake suitable for kids?
Yes, this cake is kid-friendly and perfect for birthday parties or family gatherings!
How can I make this cake dairy-free?
Use a dairy-free milk alternative for the buttermilk and ensure the chocolate chips are dairy-free.
What can I serve with this cake?
This cake pairs wonderfully with coffee, tea, or a glass of milk, making it a versatile dessert for any occasion.
Chocolate Hazelnut Crunch Sheet Cake
Ingredients
- For the Cake:
- 1 ¾ cups all-purpose flour: Provides the structure for the cake.
- 1 ½ teaspoons baking powder: Helps the cake rise.
- ½ teaspoon baking soda: Adds fluffiness.
- ½ teaspoon salt: Enhances flavor.
- ¾ cup unsweetened cocoa powder: Gives the cake its rich chocolate flavor.
- 1 cup granulated sugar: Sweetens the cake.
- ½ cup packed brown sugar: Adds moisture and depth of flavor.
- 1 cup buttermilk: Ensures a moist cake.
- ½ cup vegetable oil: Keeps the cake tender.
- 2 large eggs: Binds the ingredients together.
- 1 teaspoon vanilla extract: Adds warmth and complexity.
- For the Crunch Topping:
- 1 cup chopped hazelnuts: Adds a delightful crunch.
- ½ cup semi-sweet chocolate chips: Provides a melty chocolate layer.
- ¼ cup granulated sugar: Sweetens the topping.
- 2 tablespoons unsalted butter: Binds the topping together.
- Substitutions:
- Gluten-free flour can be used in place of all-purpose flour for a gluten-free version.
- Greek yogurt can substitute for buttermilk.
- Coconut oil can replace vegetable oil for a different flavor profile.
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly and rises beautifully.
Step 2: Prepare the Baking Pan
Grease a 9x13 inch baking pan with butter or line it with parchment paper for easy removal later.
Step 3: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, granulated sugar, and brown sugar until well combined. This step is crucial for ensuring your cake has a uniform texture.
Step 4: Combine Wet Ingredients
In another bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract. Whisk until smooth and fully incorporated.
Step 5: Combine Wet and Dry Mixtures
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to a dense cake.
Step 6: Pour Batter into Pan
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Step 7: Bake the Cake
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Prepare the Crunch Topping
While the cake is baking, melt the unsalted butter in a saucepan over low heat. Stir in the chopped hazelnuts and granulated sugar until well coated. Remove from heat and mix in the chocolate chips.
Step 9: Add the Topping
Once the cake is done baking, remove it from the oven and immediately sprinkle the crunch topping over the hot cake. Return to the oven for an additional 5-7 minutes, just until the chocolate chips are melted.
Step 10: Cool and Serve
Allow the cake to cool in the pan for about 15 minutes before slicing. Serve warm or at room temperature, and enjoy!