Easter Chocolate Cake with Hazelnut Frosting

Ingredients

• 200 g unsalted butter (almost melted, soft)
• 150 g granulated sugar
• 3 eggs (at room temperature)
• 1 c. à café vanilla extract or seeds from a pod
• 100 g all‑purpose flour
• 30 g unsweetened cocoa powder
• 1 c. à café baking powder
• 1 pinch fine sea salt
• 30 g hazelnut powder
• 30 ml milk (warm)
• 100 g unsalted butter (for the frosting) (slightly soft)
• 150 g powdered sugar
• 20 g unsweetened cocoa powder (for the frosting)
• 15 ml warm milk (for the frosting)
• 1 c. à café vanilla extract (for the frosting)
• 30 g toasted sliced almonds (for decoration)
• 20 g colored white chocolate (green or other) (for decorating)

Instructions

1. Cream the butter and sugar

   In the bowl, beat the soft butter with the granulated sugar until a pale and airy mixture is obtained (about 3 minutes). Add the vanilla extract or the seeds from the pod and continue whisking.

   Time: PT3M

2. Incorporate the eggs

   Add the eggs one at a time, beating well between each addition so that each egg is fully incorporated before the next.

   Time: PT2M

3. Mix the dry ingredients

   In another bowl, sift the flour, cocoa, baking powder, fine sea salt and hazelnut powder. Fold this dry mixture into the wet mixture using a spatula or a mixer on low speed.

   Time: PT2M

4. Add the milk

   Pour the warm milk (≈30 ml) and mix just enough to obtain a homogeneous batter.

   Time: PT1M

5. Fill the pan

   Pour the batter into the 18 cm cake pan previously buttered and floured. Smooth the surface with the spatula.

   Time: PT2M

6. Bake the cake

   Bake the cake at 180°C for 25 minutes. Check doneness by inserting a knife blade into the centre: it should come out dry or with a few moist crumbs.

   Time: PT25M

   Temperature: 180°C

7. Cool the cake

   Let the cake cool in the pan for 10 minutes, then unmold onto a rack and let cool completely (about 5 more minutes).

   Time: PT15M

8. Prepare the frosting (buttercream)

   In a bowl, cream the soft butter for the frosting with the powdered sugar for 2 minutes. Add the cocoa, warm milk and vanilla extract, then whisk an additional 2 minutes until a smooth and airy texture is achieved.

   Time: PT5M

9. Frost the cake

   Spread the frosting evenly over the top and sides of the cooled cake using a spatula or offset knife.

   Time: PT5M

10. Decorate

    Sprinkle the cake with toasted sliced almonds and arrange colored chocolate shards as desired. Press lightly to make the decorations adhere.

    Time: PT5M

11. Finishing and serving

    Cut the cake into equal slices, place on a serving platter and enjoy. Store the remainder according to storage instructions.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of unsalted butter: margarine
• Instead of vanilla extract or seeds from a pod: vanilla flavoring
• Instead of unsweetened cocoa powder: dark cocoa powder
• Instead of hazelnut powder: almond powder
• Instead of milk: almond milk
• Instead of unsalted butter (for the frosting): margarine
• Instead of unsweetened cocoa powder (for the frosting): dark cocoa powder
• Instead of warm milk (for the frosting): almond milk
• Instead of vanilla extract (for the frosting): vanilla flavoring
• Instead of toasted sliced almonds: pecan nuts
• Instead of colored white chocolate (green or other): colored milk chocolate

Equipment Needed

• large mixing bowl
• electric mixer or hand whisk
• silicone spatula
• 18 cm diameter cake pan
• oven
• cooling rack
• thin‑blade knife
• kitchen brush (optional)
• kitchen scale
• measuring spoons
• kitchen glove

Critical Steps — Do Not Skip

• Cream the butter and sugar until an airy texture is achieved
• Fully incorporate each egg before adding the next
• Bake at 180°C for 25 minutes, checking with a knife blade
• Apply the frosting to a completely cooled cake
• Decorate with almonds and colored chocolate before the frosting sets

Chef Tips from the Video

• Use high‑quality butter for a richer flavor
• Lightly toast the almonds before sprinkling to intensify their aroma
• For an even more festive effect, add small colored sugar pearls to the frosting.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3‑4 days

Freezer: Wrap well (plastic film + freezer bag) up to 2 months

Room temperature: At room temperature maximum 1 day

Make-Ahead Tips

• Prepare the cake the day before and keep it refrigerated before frosting
• The frosting can be made 24 hours ahead and kept chilled, bring to room temperature before use