Name: Decadent Egyptian Hazelnut Cake: An Incredible 3-Layer Luxury Treat
Prep time: 30 min
Cook time: PT-486218H28M33S
Total time: 1 h 15 min
Cuisine: Egyptian
Ingredients: 2 cups all-purpose flour; 1 cup ground hazelnuts; 1 ½ cups granulated sugar; ½ cup unsweetened cocoa powder; ¾ cup unsalted butter, softened; 4 large eggs; 1 tablespoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 tablespoon vanilla extract; 1 cup whole milk; 1 teaspoon ground cinnamon; ½ teaspoon cardamom; 1 cup dark chocolate chips; ½ cup heavy cream; Chopped hazelnuts for garnish (optional)

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Why You’ll Love This Recipe

This Egyptian Hazelnut Cake offers an amazing combination of flavors and textures. The tender, moist cake layers are infused with the earthy taste of ground hazelnuts and spices, while the dark chocolate ganache adds a glossy, decadent finish. The layers are perfectly complemented by the warmth of cinnamon and cardamom, creating a rich, aromatic dessert that feels as luxurious as it tastes. It’s the perfect treat for anyone who loves nuts, chocolate, and indulgent desserts.

Ingredients

For the Cake:

2 cups all-purpose flour
1 cup ground hazelnuts
1 ½ cups granulated sugar
½ cup unsweetened cocoa powder
¾ cup unsalted butter, softened
4 large eggs
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 tablespoon vanilla extract
1 cup whole milk
1 teaspoon ground cinnamon
½ teaspoon cardamom

For the Ganache:

1 cup dark chocolate chips
½ cup heavy cream

For Garnish (optional):

Chopped hazelnuts

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to ensure easy removal of the cakes once baked.
Mix dry ingredients: In a large bowl, sift together the all-purpose flour, ground hazelnuts, cocoa powder, baking powder, baking soda, salt, ground cinnamon, and cardamom. Set aside.
Cream butter and sugar: In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy. This process will help create a light, airy texture for the cake.
Add eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Incorporate vanilla: Mix in the vanilla extract until well blended.
Combine mixtures: Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Begin and end with the dry ingredients. Mix until just combined, ensuring the batter is smooth.
Divide the batter: Evenly distribute the batter among the three prepared cake pans.
Bake: Place the pans in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Cool the cakes: Once baked, allow the cakes to cool in the pans for about 20-30 minutes. Then, carefully turn the cakes out onto wire racks and let them cool completely.
Make the ganache: In a small saucepan over medium heat, combine the dark chocolate chips and heavy cream. Stir until the mixture is smooth, glossy, and well combined.
Assemble the cake: Once the cakes have completely cooled, stack the layers on a serving platter, spreading a layer of ganache between each cake. Use the remaining ganache to cover the top and sides of the cake for a beautiful finish.
Garnish: For an elegant touch, sprinkle chopped hazelnuts on top of the cake.

Servings and Timing

Servings: 12 servings
Prep Time: 30 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour 15 minutes (including cooling time)

Variations

Add a touch of fruit: Add a layer of raspberry or cherry jam between the layers for a fruity contrast to the rich chocolate.
Spice it up: Add a pinch of ground ginger or nutmeg for additional depth of flavor.
Nut variations: If you prefer a different nut, you can replace hazelnuts with almonds or walnuts for a different flavor profile.
Gluten-free: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of this cake.

Storage/Reheating

Storing: Store the cake in an airtight container at room temperature for up to 3 days. If the weather is warm, keep it in the refrigerator to preserve freshness.
Freezing: You can freeze the cake for up to 1 month. Wrap the cake layers tightly in plastic wrap and foil, and store in a freezer-safe container. Thaw overnight in the refrigerator before serving.

FAQs

Can I make this cake in advance?

Yes, you can make the cake layers ahead of time and store them in an airtight container for up to 2 days before assembling the cake. You can also prepare the ganache in advance and reheat it gently before frosting the cake.

Can I use milk chocolate for the ganache?

You can substitute milk chocolate for dark chocolate, but it will give the ganache a sweeter and milder flavor. If you prefer a richer, more intense taste, dark chocolate is recommended.

Can I make this cake without ground hazelnuts?

If you don’t have ground hazelnuts, you can use almond flour or finely ground almonds as a substitute. The flavor will be slightly different but still delicious.

How do I make sure my cake is moist?

To ensure your cake is moist, be sure not to overmix the batter once the dry ingredients are added. Also, be careful not to overbake the cake. Check with a toothpick about 5 minutes before the suggested baking time to prevent it from drying out.

Conclusion

This Decadent Egyptian Hazelnut Cake is a luxurious and indulgent dessert that’s perfect for special occasions or when you just want to treat yourself to something extraordinary. With its rich, nutty flavor, tender crumb, and indulgent ganache, this cake will leave a lasting impression on everyone who tries it. It’s a true celebration of flavors and textures, and once you make it, you’ll keep coming back for more!

Decadent Egyptian Hazelnut Cake: An Incredible 3-Layer Luxury Treat

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The Decadent Egyptian Hazelnut Cake is a luxurious 3-layer cake made with ground hazelnuts, rich spices like cinnamon and cardamom, and topped with a glossy dark chocolate ganache. This cake is perfect for special occasions or when you want to indulge in something extraordinary.

Author: Amy
Prep Time: 30 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour 15 minutes
Yield: 12 servings
Category: Dessert
Method: Baked
Cuisine: Egyptian, Middle Eastern
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
Sift together the all-purpose flour, ground hazelnuts, cocoa powder, baking powder, baking soda, salt, ground cinnamon, and cardamom.
Cream the butter and sugar together until light and fluffy, then add the eggs one at a time, mixing well after each addition.
Mix in the vanilla extract, then gradually fold in the dry ingredients, alternating with the whole milk, until the batter is smooth.
Divide the batter evenly among the three prepared cake pans.
Bake for 45-50 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 20-30 minutes, then transfer to wire racks to cool completely.
For the ganache, combine the dark chocolate chips and heavy cream in a saucepan over medium heat. Stir until smooth and glossy.
Once the cakes have cooled, stack them with layers of ganache between each. Frost the top and sides of the cake with the remaining ganache.
Garnish with chopped hazelnuts and serve.