Before I get to this Chocolate Hazelnut Streusel Cake, let me explain something. I am addicted to crumb cake, as it’s called in the States. The thicker the crumb topping, the happier me. The cake is just an afterthought. Right? Here’s my confession: -I still am the devil who picks the streusel off the cake to eat it. Then, the poor, decimated cake is left looking forlorn on the dessert plate. I have no cake mercy.
When I started baking for this blog years ago, I taught myself how to make streusel. Oh dear. I thought I was a genius. This is definitely a sketchy skill for someone like me who has trouble not eating it straight out of the bowl. However, I am cured! Because there is no need to do that anymore.
This Chocolate Hazelnut Streusel Cake is easy to make. You will want to eat it whole. And the best part is that the cake part is definitely not just an afterthought. Who can resist chocolately hazelnut cake topped with brown sugar streusel? It just might be my new addiction.
The Cake’s Secret Ingredients
In conclusion, this cake is not too sweet in taste. It’s the perfect accompaniment to a cup of coffee or tea. The chocolate, hazelnut, and brown sugar flavors make it a great dessert option for your fall or winter table. The bonus? The ease of creating it cuts down holiday meal prep stress. However, it’s fancy enough for the holidays.
Chocolate Hazelnut Streusel Cake
Ingredients
For the Chocolate Cake:
- 1 cup dried breadcrumbs
- 1 cup chocolate sprinkles
- 1 cup ground hazelnuts or hazelnut flour*
- 2 tablespoons all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons of baking powder
- 10 tablespoons unsalted butter room temperature
- 3/4 cup brown sugar light or dark
- 5 large eggs
For the Brown Sugar Streusel:
- 6 tablespoons unsalted butter room temperature
- 3/4 cup flour
- 3/4 cup brown sugar
- 1/4 teaspoon salt
- Pinch of nutmeg
Instructions
Make the cake:
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Preheat the oven to 350F.
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Grease and flour a 9 x 5-inch loaf pan.
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Whisk together the breadcrumbs, chocolate sprinkles, hazelnuts, flour, cacao, and baking powder.
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Cream together the butter and brown sugar, about 2-3 minutes.
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Add the eggs one at a time. Wait until each is thoroughly combined before adding the next.
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Turn the mixer speed down to low. Add the dry mixed ingredients in thirds until fully combined.
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Scrape the batter into the prepared loaf pan.
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Bake on the middle rack of the oven for 30 minutes.
Make the brown sugar streusel:
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Place the butter, brown sugar, and flour into a bowl. Use your fingers or a large fork to rub the mixture together until combined.
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Sprinkle the salt over the mixture, and add a pinch of nutmeg.
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Continue to combine until the mixture forms large crumbs.
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Remove the cake from the oven.
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Spoon the streusel over the top.
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Return the cake to the oven for another 15-20 minutes or until a knife inserted in the center of the cake comes out clean.
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Let cool for 20 minutes.
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Run a butter knife along the sides of the pan.
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Gently remove the cake from the pan and transfer to a wire rack to cool completely.
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Transfer to a platter. Slice and serve.
Recipe Notes
*To make hazelnut flour, place raw shelled hazelnuts (you can leave the skins on) in a food processor or blender together with a tablespoon of powdered sugar. Pulse until the hazelnuts are completely pulverized and no large pieces are left. The texture should resemble coarse flour. The powdered sugar prevents the nuts from forming a paste. If it looks like this is happening, add more powdered sugar one teaspoon at a time.
So, do you like this Chocolate Hazelnut Streusel Cake? Then also check out some of these other delicious recipes:
SUMMER FRUIT HAZELNUT TART
ORANGE MARZIPAN STREUSEL CAKE
CARROT HAZELNUT CAKE WITH BLACK TEA CREAM CHEESE FROSTING
