This cake is my spin on Baking Bites’ almond cake with blueberry compote.
I replaced the almonds with hazelnuts, and subbed 1/4 cup of the flour with cocoa powder.
I call it a brownie snack cake because the moisture reminds me of a cakey brownie. Unlike its almond counterpart, this cake is moist but fluffy, not pound-cake dense.
I made this cake Friday evening and took it with me as a snack to eat during break when I took the SAT on Saturday. Being at school on a Saturday morning is not so bad when there’s cake involved! And it fueled my brain ;)
So now I’m inspired to try some more spins on the almond cake. Thank you, Baking Bites, for such a yummy, easy, versatile recipe! What will it be next? Matcha pear almond cake? Rosewater pistachio cake? Banana walnut cake? Maple pecan cake?
Chocolate Hazelnut Brownie Snack Cake
Based on Baking Bites’ almond cake
3/4 cup (80g) white whole wheat flour
1/4 cup unsweetened cocoa powder (I used Hershey’s)
1 cup (112g) hazelnuts
1 1/4 cup sugar
1 tsp baking powder
1/4 tsp salt
3 large eggs
1/4 cup milk
1/3 cup butter, melted and cooled, or applesauce
1/2 tsp vanilla extract
Preheat oven to 350 degrees Fahrenheit.
Place flour, cocoa powder, and hazelnuts in a food processor and pulse until hazelnuts are mostly ground. Add baking powder and salt and pulse.
If you have a larger food processor, you can combine all the ingredients right in the bowl of the processor. If, like mine, yours is smaller, empty the contents of the food processor into a large bowl.
Add eggs, milk, butter/applesauce, and vanilla and mix.
Pour into an 8×8 or 8.5×8.5 square baking dish and bake for about 25-35 minutes, or until cake springs back when lightly pressed. Cool and cut into 16 squares to serve.