How To make Hazelnut Pound Cake

hazelnut pound cake recipe

hazelnut pound cake full recipe

Gianduja and Hazelnut Cake - Chocolate Academy™ Online

This cake revolves around hazelnut and dark chocolate which is an all time favorite combination. This recipe captures its essence and delivers big on taste!

Chocolate Hazelnut Pound Cake

Preheat oven to 325

Ingredients
3 cups cake flour
3 tsp baking powder
1/2 tsp salt
6 large room temp eggs
2 1/2 cups sugar
2 sticks room temp unsalted butter
1/2 cup room temp butter flavored shortening
8oz package room temp cream cheese
7.7 oz jar of Nutella
1 cup room temp hazelnut coffee ☕️ creamer
2 tsp vanilla extract
1 tsp hazelnut extract
1 tsp cream bouquet (optional)
1 cup toasted ground hazelnuts

Vanilla Glaze
10 TBSP powered sugar
almond milk (Use a TBSP at a time until desired consistency is reached.)
1 tsp vanilla extract

Chocolate Glaze
12 TBSP powdered sugar
2-3 TBSP cocoa powder
1 tsp vanilla extract
almond milk (Use a TBSP at a time until desired consistency is reached.)

Topping
1/4 chopped toasted hazelnuts

Directions
Preheat oven to 325F
Spray bundt pan.
Toast hazelnuts in oven for 5 mins.
Grind 1 cup of cooled hazelnuts.
Combine flour, baking powder, & salt. Mix well.
Add ground hazel nuts to dry mixture. Set aside.

Add extracts to coffee creamer. Mix well & set aside.

Cream butter, butter flavored shortening, & cream cheese for 2 mins.
Add sugar.
Cream for 10-12 mins. Stop mixer and scrape bowl down about 3 times during creaming.
Add eggs one at a time until combined.
Add Nutella & combine.
Add 1/3 of dry & wet mixtures until combined.
Repeat a second time.
Repeat a third time.

Bake at 325F for 60-70 mins. ( If all of batter is in one pan. If using smaller pans, adjust baking time.)

Allow cakes to cool.
Mix glazes. Decorate cake with glazes & 1/4 cup of chopped toasted hazelnuts.
Enjoy.

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Hazelnut Pound Cake with Ferrero Rocher inspired chocolate ganache

Hello everyone, in today's video I'm sharing hazelnut butter cake recipe that rich and buttery and moist. It is topped with a crunchy Ferrero Rocher inspired chocolate glaze. This cake uses simple ingredients available in your kitchen but the main ingredient is hazelnut which gives the nutty and decadent flavor and feel. It stays moist well in the fridge but I'm pretty sure it won't last that long.
Hope you enjoy the recipe.
#hazelnutpoundcake #buttercake #toastedhazelnutchocolate #hazelnutrecipes #thanksgivingrecipes #deliciousrecipes

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The Most Amazing Hazelnut Pound Cake

If you're a hazelnut lover, you're gonna love this cake.
It's nutty chocolatey and great with your cup of coffee and your afternoon tea.
All you need:
240 g cake flour
1/2 tbsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1 tsp vanilla powder
3 tbsp buttermilk or milk
3 medium eggs 60 g each
113 g room temperature unsalted butter
1 cup granulated sugar/ 200 g
2 tbsp frangelico/ hazelnut liqueur
120 g toasted and finely ground hazelnuts
for the ganache:
6 oz. semi sweet chocolate
2/3 cup heavy whipping cream
2 tbsp unsalted butter
60 g toasted and finely ground hazelnuts
PREPARATION:
Mix all the dry ingredients except the hazelnuts and set aside.
Mix the butter and sugar until well combined then add the eggs one at a time.
Add the frangelico and the start adding the dry ingredients and mix in the buttermilk towards the end. Fold in the 120 g of hazelnuts. Grease a cake loaf pan with butter and flour, add the mixture and bake for 45-50 minutes. or until a tooth pick inserted comes out clean.
Cut the chocolate into small pieces. Over a double boiler, melt the chocolate and heavy cream until smooth, add the butter, let it melt and become smoothly incorporated. Add the rest of hazelnuts.
Wait for the cake to cool completely before adding the chocolate ganache. The chocolate ganache should be warm when you add on top of the cake.
enjoy!
#hazelnutcake #hazelnutpoundcake #cakescakescakes
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