I had been looking for a breakfast or snack cake that was tasty and easy to make, and after several attempts, I created this Soft Cocoa and Hazelnut Cake and it was love at first sight.
A tall and tasty cake, very easy to make and perfect for dipping in milk in the morning or cutting in half and filling to impress guests at tea time or even as a dessert with a good glass of liqueur.
In short, I think this cake is the perfect compromise between an elaborate dessert full of cream and the deliciousness of chocolate combined with hazelnuts 😉 try it and let me know in the comments at the end of the article.
Below are more delicious cakes to try, and then we’ll get straight to the photo to discover how to prepare the Soft Cocoa and Hazelnut Cake!
See you soon with the next recipe, Ana Amalia!
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Soft Cocoa and Hazelnut Cake
- 1 1/4 cups all-purpose flour
- 1/3 cup potato starch
- 2/3 cup milk
- 1/2 cup hazelnut spread
- 5 eggs
- 1 packet baking powder
- 1 pinch salt
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon instant coffee
- 2/3 cup sugar
Tools
- 1 Electric Whisk
- 1 Bowl large
- 1 Springform Pan 9 inches diameter
Preparation of Soft Cocoa and Hazelnut Cake
To prepare the soft cocoa and hazelnut cake, in a bowl mix the flour with the potato starch by sifting multiple times to remove lumps, add the baking powder and cocoa powder, mix and set aside.
In the bowl of your stand mixer, if you have one, or in a stainless steel bowl, break the eggs and start mixing at low speed whether using the stand mixer or regular electric whisks, add the pinch of salt and sugar and whip until you have a fluffy almost white foam. Remember, the more you whip the eggs, the taller and softer your cake will be.
At this point, heat part of the milk and dissolve the instant coffee, then add the remaining milk and set aside. Start adding the flour mixture set aside to the eggs and sugar mixture, incorporating with a rubber spatula, alternating the flour and milk, trying to finish with the flour.
Incorporate the hazelnut spread, mix well to combine everything, butter a 9-inch springform pan and dust with some flour, preheat the oven to 340°F in static mode.
Pour the mixture into the pan and bake in a hot oven for 35/40 minutes.Do not open the oven for the first 25 minutes, then check cooking by inserting a wooden skewer halfway into the cake; it should come out almost completely dry.
Storage of Soft Cocoa and Hazelnut Cake
The soft cocoa cake keeps for 3 days under a glass dome. You can fill your soft cocoa cake with the creams you like best and thus have an excellent dessert for the end of a meal.
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