Egyptian Hazelnut Cake Recipe

Introduction

Egyptian cuisine is known for its rich flavors and heritage dating back thousands of years. Among the many delightful treats from this ancient culture, the Egyptian Chocolate Hazelnut Cake stands out as a perfect blend of traditional techniques and luxurious ingredients. This recipe brings together the nutty richness of hazelnuts with layers of chocolate and cream, creating a dessert that’s both opulent and unforgettable.

Hazelnuts, while not native to Egypt, have been incorporated into Egyptian desserts for generations, adding a wonderful texture and flavor that complements chocolate perfectly. What makes this Egyptian Chocolate Hazelnut Cake special is its multiple layers, rich chocolate mousse, and the beautiful balance between sweetness and nuttiness.

Whether you’re hosting a dinner party or just want to treat your family to something special, this Egyptian Chocolate Hazelnut Cake is sure to impress. The striking layers and decadent flavors will transport your guests to the bustling markets of Cairo, all from the comfort of your dining room!

What You’ll Need For Best egyptian hazelnut cake recipe

Ingredients

For the Chocolate Cake Layers:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot coffee or hot water

For the Hazelnut Cream Layers:

• 2 cups heavy cream
• 8 oz mascarpone cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup finely ground toasted hazelnuts

For the Chocolate Mousse:

• 10 oz semi-sweet chocolate, chopped
• 2 cups heavy cream, divided
• ¼ cup powdered sugar
• 2 teaspoons vanilla extract
• Pinch of salt

For Decoration:

• ½ cup toasted hazelnuts, roughly chopped
• 2 tablespoons cocoa powder for dusting
• 2 tablespoons honey (optional)

Equipment For Egyptian Hazelnut Cake Recipe

• Three 8-inch round cake pans
• Parchment paper
• Large mixing bowls
• Electric mixer (stand or hand)
• Rubber spatula
• Wire cooling rack
• Measuring cups and spoons
• Sifter or fine-mesh strainer
• Food processor (for grinding hazelnuts)
• Cake turntable (optional, for easier frosting)

Preparation Steps – Egyptian Hazelnut Cake Recipe

Step 1: Preparing the Hazelnuts

Begin by toasting 1½ cups raw hazelnuts in a 350°F oven for about 10 minutes, until fragrant and the skins start to crack. To remove the skins, place the warm hazelnuts in a clean kitchen towel and rub them together. The friction will help remove most of the skins, though it’s okay if some remain.

Once cooled, set aside ½ cup for decoration. Grind the remaining 1 cup in a food processor until finely ground. Be careful not to over-process or you’ll end up with hazelnut butter!

Step 2: Making the Chocolate Cake Layers

1. Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add eggs, buttermilk, vegetable oil, and vanilla extract. Beat with an electric mixer on medium speed for about 2 minutes.
4. Stir in the hot coffee or water by hand (the batter will be thin).
5. Divide the batter evenly among the prepared pans.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool in pans for 10 minutes, then remove to wire racks to cool completely.

Step 3: Preparing the Hazelnut Cream

1. In a large bowl, whip 2 cups of heavy cream until soft peaks form.
2. In another bowl, beat mascarpone cheese, powdered sugar, and vanilla extract until smooth.
3. Fold the whipped cream into the mascarpone mixture gently.
4. Fold in the ground hazelnuts, being careful not to deflate the mixture.
5. Refrigerate until ready to use.

Step 4: Making the Chocolate Mousse

1. Place chopped chocolate in a large bowl.
2. Heat ½ cup of heavy cream until just beginning to simmer, then pour over chocolate. Let stand for 1 minute, then stir until smooth. Allow to cool to room temperature.
3. Whip the remaining 1½ cups heavy cream with powdered sugar, vanilla, and salt until soft peaks form.
4. Gently fold the whipped cream into the cooled chocolate mixture in three additions.
5. Refrigerate for at least 1 hour to set.

Step 5: Assembling the Cake

1. Level the tops of the chocolate cakes if needed.
2. Place one chocolate cake layer on a serving plate.
3. Spread a layer of hazelnut cream (about 1 cup) over the cake.
4. Top with the second chocolate cake layer.
5. Spread a layer of chocolate mousse (about 1½ cups) over the second cake.
6. Top with the third chocolate cake layer.
7. Spread another layer of hazelnut cream.
8. Cover the top and sides with the remaining chocolate mousse.

Step 6: Decoration

1. Dust the top of the cake with cocoa powder using a fine-mesh sieve.
2. Sprinkle the chopped toasted hazelnuts around the edge of the top.
3. If desired, drizzle a little honey over the hazelnuts.
4. Refrigerate for at least 4 hours or overnight before serving.

Tips for Success

• Make sure all ingredients are at room temperature before starting, especially for the cake layers.
• The cake components can be made a day ahead and assembled the next day.
• For cleaner slices, dip your knife in hot water and wipe dry between cuts.
• Store leftovers in the refrigerator for up to 4 days.

Serving Suggestions – Egyptian hazelnut cake recipe easy

In Egypt, this luxurious cake would traditionally be served with strong Turkish coffee or sweet mint tea. For a truly authentic experience, try serving small slices with these traditional beverages.

Egyptian desserts are often part of celebrations, so consider presenting it on a decorative platter garnished with fresh mint leaves or edible flowers.

Conclusion – Egyptian Hazelnut Cake Recipe

This Egyptian Chocolate Hazelnut Cake stands out for its perfect balance of chocolate richness, hazelnut flavor, and creamy textures. The alternating layers create a visually stunning dessert that’s as impressive to look at as it is to eat.

I encourage you to try this recipe and add your own creative touches. Baking is part science, part art, and this Egyptian Chocolate Hazelnut Cake gives you plenty of room to express yourself while creating something truly delicious.

After you’ve made your cake, I’d love to hear how it turned out! Share your results in the comments below or tag us in your social media posts.

FAQ Section – Egyptian Hazelnut Cake Recipe

Q: Can I use pre-ground hazelnuts? A: Yes, you can use pre-ground hazelnuts or hazelnut flour, but toasting them first will enhance the flavor.

Q: Can I make this cake in advance? A: Yes! You can make the components up to 2 days ahead and assemble the day before serving. The fully assembled cake can be refrigerated for up to 3 days.

Q: Can I freeze this cake? A: Yes, you can freeze individual slices wrapped tightly in plastic wrap for up to 1 month. Thaw in the refrigerator overnight.

Q: Can I substitute the coffee in the cake? A: Yes, you can use hot water instead, but the coffee enhances the chocolate flavor without adding coffee taste.

Q: Is this cake very sweet? A: This cake has a balanced sweetness. The bitterness of the cocoa and the nuttiness of the hazelnuts help offset the sweetness of the creams.