Best Chocolate Hazelnut Coffee Cake Recipes

Chocolate-Hazelnut Coffee Cake with Hazelnut-Cornflake Crumbs image

Provided by Food Network Kitchen

Time 2h50m

Yield 8

Number Of Ingredients 18

3/4 cup all-purpose flour
2/3 cup packed light brown sugar
1/2 cup lightly crushed cornflakes
1/2 cup finely chopped hazelnuts
1 teaspoon ground cinnamon
Pinch fine salt
5 tablespoons unsalted butter, at room temperature
8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for buttering the pan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup sour cream
2/3 cup chocolate-hazelnut spread, such as Nutella
Confectioners' sugar for dusting

Steps:

Combine the flour, brown sugar, cornflakes, hazelnuts, cinnamon and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
Whisk together the flour, baking powder, baking soda and salt in a small bowl.
Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the chocolate-hazelnut spread on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate and re-invert onto a rack to cool completely. When the cake is cool, dust with confectioners? sugar.

Chocolate-Hazelnut Coffee Cake image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 18

FOR THE TOPPING
3/4 cup(s) all purpose flour
2/3 cup(s) brown sugar
1 teaspoon(s) cinnamon
- pinch of salt
1 cup(s) finely chopped hazelnuts
5 tablespoon(s) cold, unsalted butter, cut into cubes
FOR THE BATTER
2 cup(s) all purpose flour
1 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 stick(s) unsalted butter, softened
1 cup(s) granulated sugar
2 - eggs
2 teaspoon(s) vanilla
1 cup(s) greek plain yogurt
2/3 cup(s) chocolate-hazelnut spread, such as nutella

Steps:

Preheat oven to 350 degrees. Line a 9-inch square baking dish with foil, leaving an overhang. Coat with nonstick cooking spray. Make the crumble topping: In a medium bowl, whisk together the flour, sugar, cinnamon, salt, and nuts. Cut in the butter with a pastry blade, fork, or your hands, until mixture resembles course crumbs. Set aside.
Make the batter: In another medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl with an electric mixer, beat the stick of butter and sugar until light and fluffy; about 2 minutes. Add in eggs, one at a time, then the vanilla. Add the flour mixture to the wet mixture in 3 additions, alternating with the yogurt, beginning and ending with the flour. (The batter will be thick.) Spread half the batter in the prepared dish. Spread the chocolate-hazelnut on top in an even layer. Spoon the remaining batter over the filling and spread evenly. Sprinkle with the crumb topping.
Bake for about 50-55 minutes until the topping is golden brown and a toothpick inserted in the center comes out clean. Let cool for 20 minutes in the dish, then lift out using the foil and transfer to a rack to cool completely. Dust with powdered sugar, if desired.