Simple and delicious, my Hazelnut and Chocolate Cake, baked in a air fryer, is a soft, fragrant pantry cake, perfect for an afternoon break with a cup of coffee or tea, or to start the day with a wholesome breakfast and a glass of milk.
This cake conquers you at the first bite thanks to the balance between the sweetness of the chocolate and the intense flavor of the hazelnuts, which give a slightly rustic but irresistibly tender texture. Baking in the air fryer makes it practical and quick, ideal when you have little time but don’t want to give up a homemade cake. If you don’t have an air fryer, no problem: you can also bake this cake in a conventional oven; you’ll find oven baking instructions at the end of the recipe.
The Hazelnut and Chocolate Cake in the air fryer is made with the same ingredients as the Walnut Bundt Cake, where I simply substituted walnuts with hazelnuts and enriched the batter with delicious chocolate chips. The result is a cake crispy on the outside and soft inside, perfect to enjoy at any time of day.
You might also be interested in these recipes 👇🏽
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 33 Minutes
- Portions: 8
- Cooking methods: Air fryer, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Ingredients for an 8/9-inch pan
- 1 cup all-purpose flour ((about 130 g))
- 1 cup toasted hazelnuts (70 g (about 2.5 oz) to grind and 50 g (about 1.8 oz) roughly chopped)
- 3 eggs (if small, or 2 medium/large (at room temperature))
- 3/4 cup granulated sugar ((about 150 g))
- 2/3 cup plain yogurt (at room temperature (about 150 g))
- 3 2/3 tbsp sunflower oil (or corn oil (about 50 g))
- 1 packet baking powder
- 2/3 cup chocolate chips (plus 2 tablespoons to add on the surface (about 100 g))
- to taste powdered sugar (for finishing)
Tools
Recommended tools
- 1 Air fryer
- 1 Non-stick cake pan 8/9 in
- 1 Food processor
- 1 Hand mixer
- 1 Bowl
- 1 Knife
- 1 Cutting board
- 1 Spatula
- 1 Sieve
- 1 Kitchen scale
Steps
Preparation of the Hazelnut and Chocolate Cake in the air fryer
Start by grinding 70 g of the hazelnuts in the food processor and roughly chopping the rest with a knife.
This way they’re ready to be added to the batter. I recommend preparing the pan greased and floured as well.
In a bowl, beat the eggs with the sugar and a pinch of salt using the electric whisk until you obtain a light and frothy mixture.
Add the oil in a thin stream while whipping at maximum speed.
Then add the room-temperature yogurt while continuing to whip.
Finally add the sifted flour and baking powder and the ground hazelnuts, mixing at low speed until you get a smooth, homogeneous batter.
Now fold in the coarsely chopped hazelnuts and the chocolate chips with a spatula or spoon, mixing gently from the bottom up.
Pour the batter into the pan and gently tap the pan on the counter to remove any air bubbles. I also added a few chocolate chips on top. Preheat the air fryer for 2–3 minutes and place the pan on the rack.
Cook at 320°F for 33 minutes, using the bake or dessert program, or set time and temperature manually.
When baking is finished, test with a toothpick in several spots and leave the cake inside the air fryer for 5 minutes before removing it to avoid thermal shock.
Once ready, let it cool completely before removing it from the pan.
Finish with a light dusting of powdered sugar and enjoy your cake 😉
Did you like this recipe? You can rate it by giving stars ⭐⭐⭐⭐⭐ after the tips section!
Follow me also on Facebook! Here’s my page 👉🏼Amiche Friggy e Non Solo
and join my Facebook group ➡️Ti strappo una ricetta
Follow the Amiche Friggy e Non Solo channel on WhatsApp to stay always updated by clicking the red link 👉🏼 Amiche Friggy e Non Solo WhatsApp Channel
You can also find me on Instagram – YouTube – TikTok. If you want to discover all other recipes on my blog click to return to the Home
Tips, Variations and Storage
Tips
Use eggs and yogurt at room temperature; take them out of the refrigerator at least 20 minutes before starting the preparation.
Variations
You can replace the chocolate chips with raisins and glaze the surface with honey instead of using powdered sugar.
With the same quantities you can prepare a bundt cake using a 9/9.5-inch pan.
Storage
The cake keeps for 3–4 days at room temperature if covered with a cake dome or cling film.
Oven Baking
Preheat and bake at 356°F for 35–40 minutes approximately; always perform the toothpick test.
