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To make Warm Chocolate Hazelnut Cake, you will need 1 cup of all-purpose flour, 1 cup of sugar, 1/3 cup of unsweetened cocoa powder, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, 1/2 cup of butter, 1/2 cup of milk, 1/2 cup of hot water, 1 teaspoon of vanilla extract, 1/2 cup of chopped hazelnuts, and 1/2 cup of mini chocolate chips.
Yes, you can make some substitutions to fit your dietary needs or preferences. You can use almond milk instead of regular milk, gluten-free flour instead of all-purpose flour, or coconut sugar instead of white sugar. However, these substitutions may slightly alter the taste and texture of the cake.
To ensure a moist cake, do not overmix the batter, as this can cause the cake to become dense and dry. Also, make sure to not overbake the cake. The toothpick inserted in the center should come out with a few crumbs, not completely clean. Lastly, make sure to add the hot water to the batter as directed, as this helps keep the cake moist.
Yes, you can make this cake ahead of time. You can bake the cake and keep it covered at room temperature for 1-2 days or in the refrigerator for up to a week. You can also freeze the baked cake for up to 3 months. When ready to serve, let the cake come to room temperature and warm it up in the microwave for a few seconds before serving.
No, you do not need any special equipment to make this cake. You will need a mixing bowl, whisk, measuring cups and spoons, and an 8-inch baking pan. You can also use a hand mixer or stand mixer to make the process easier, but it is not necessary.