Coffee Hazelnut Sponge Cake
A fluffy, coffee-infused sponge cake with a rich hazelnut crunch, perfect for caffeine addicts and dessert lovers alike.
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 2 tbsp instant espresso powder
- 4 large eggs room temperature
- 1 cup granulated sugar
- ½ cup unsalted butter melted
- 1 tsp vanilla extract
- ½ cup whole milk
- ½ cup finely ground hazelnuts
For the Frosting:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- ¼ cup crushed hazelnuts for garnish
Instructions
Prepare the Oven and Pans:
- Preheat the oven to 350°F (175°C).
- Grease and line two 9-inch cake pans with parchment paper.
Mix the Dry Ingredients:
- In a bowl, whisk together flour, baking powder, salt, and espresso powder.
- Set aside.
Beat the Eggs and Sugar:
- In a separate bowl, beat the eggs and sugar until pale and fluffy.
- Stir in the vanilla extract.
Incorporate the Dry Ingredients:
- Gradually fold in the flour mixture, alternating with milk and melted butter.
- Stir in the ground hazelnuts.
- Bake the Cake:
- Divide the batter evenly between the cake pans.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cakes cool completely on a wire rack.
Make the Frosting:
- Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
Assemble the Cake:
- Spread frosting between the layers and on top.
- Sprinkle with crushed hazelnuts.
Serve and Enjoy:
- Slice, devour, and maybe share (if you’re feeling generous).
Notes
Nutritional Values (Per Serving)
- Calories: 310
- Total Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
Vitamins and Minerals (Per Serving)
- Calcium: 6%
- Iron: 7%
- Magnesium: 5%
- Vitamin B6: 4%
- Potassium: 8%
Additional Notes/Tips to Enhance the Flavor
- Toast the hazelnuts for a deeper, nuttier taste.
- Swap heavy cream for mascarpone for a richer frosting.
- Drizzle with espresso syrup for an extra caffeine boost.