Nut Cake

We’ve all been there, right? You suddenly need a quick cake for an afternoon coffee date, but you absolutely do not want to spend hours in the kitchen or wash a mountain of dirty mixing bowls.

That’s exactly where this incredibly moist hazelnut cake comes in to save the day. It uses super basic pantry staples and bakes up wonderfully fluffy with the absolute best nutty flavor.

Your Thermomix® takes care of almost all the work—from whipping up the batter to melting the chocolate glaze—so you can get this beauty into the oven in record time.

Why you’re going to love this recipe:

• super quick and easy to prep
• wonderfully moist and packed with nutty flavor
• made with simple pantry staples
• perfect for last-minute guests
• completely foolproof thanks to the Thermomix®
• ideal for making ahead and bringing along to get-togethers
• extra delicious thanks to that rich chocolate glaze
• a great way to use up leftover ground nuts

My top tips for the perfect cake

Make sure your eggs are truly at room temperature before adding them to the mixing bowl. This helps them blend so much better with the oil and sugar to create a beautifully smooth batter.

If you’re using a silicone baking pan, there’s no need to grease it. That saves you an extra step!

If you’re using a standard baking pan, make sure to grease it well with butter or margarine and dust it with a little flour. Alternatively, you can just line the pan with parchment paper.

After baking, let the cake cool completely before adding the chocolate glaze. This ensures the frosting stays perfectly on top of the cake instead of melting and running off the sides.

Can I make this cake ahead of time?

Absolutely! This cake is super make-ahead friendly. You can easily bake it the day before you need it.

If you keep it tightly covered or store it in a cake dome, it’ll stay wonderfully moist and fresh at room temperature for a few days.

Ways to Mix It Up

Switch up the chocolate: If you prefer things a little less sweet, you can easily swap out the milk chocolate topping for dark chocolate.

Use a different pan: Don’t have a 4×9-inch (10×23 cm) loaf pan on hand? No worries! You can totally bake the batter in a slightly larger pan. The cake will just be a bit flatter, and you might need to shave a few minutes off the baking time.

Here’s What You Need for This Nut Cake

• 150g granulated sugar
• 1 packet vanilla sugar
• 150ml neutral oil
• 3 medium eggs, room temperature
• 130ml milk
• 200g ground hazelnuts
• 130g all-purpose flour
• ¾ packet baking powder (12g)
• 1 pinch of salt

You’ll also need:

• 100g milk chocolate
• 1 tbsp coconut oil (10g)
• 50g hazelnuts

How to Make This Hazelnut Cake

Go ahead and preheat your oven to 320°F (160°C) on the convection setting.

If you’re using a silicone pan, there’s no need to grease it. If you’re using a regular baking pan, grease it with a little butter or margarine and dust it with flour, or simply line it with parchment paper.

Add the sugar, vanilla sugar, oil, and eggs to the mixing bowl and mix everything for 1 min. / speed 5.

Next, toss in the milk, ground hazelnuts, flour, baking powder, and salt, and mix again for 30 sec. / speed 5.

Pour the batter into your prepared pan and bake for one hour. Let the cake cool completely before moving on to the chocolate glaze.

For the glaze, add the chocolate chunks to a clean mixing bowl and chop for 5 sec. / speed 8.

Add the coconut oil and melt the chocolate for 3 min. / 120°F (50°C) / speed 2.

Pour that gorgeous glaze over the cake and spread it out evenly. Finally, roughly chop up some hazelnuts and sprinkle them right on top.

Enjoy!

I hope you have so much fun making this recipe—enjoy every single bite!

If you’re looking for another sweet treat, you definitely need to check out this amazing recipe for a Marble Cake. I know you’ll love it just as much.

Best, Christoph

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