Chocolate Cake With Hazelnuts And Candy

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So, you’re staring into the abyss of your pantry, and your sweet tooth is staging a full-blown rebellion, demanding something epic. But also, like, you kinda want to binge-watch that new show without interruption. Been there, done that, got the flour-dusted t-shirt. Well, my friend, I’ve got the perfect solution that’s as easy as it is ridiculously delicious: a Chocolate Cake with Hazelnuts and Candy!

Why This Recipe is Awesome

Let’s be real, who has time for fussy French patisserie techniques when there’s Netflix calling? This cake is your new best friend. It’s ridiculously straightforward, uses stuff you probably already have (or can guilt-trip a neighbor into lending you), and the “candy” part is totally customizable. Think of it as your edible art project where the only critic is your own happy stomach. Plus, it tastes like a hug from your favorite grumpy bear, but way sweeter. It’s pretty much idiot-proof, and trust me, I’ve tested those limits many times.

Ingredients You’ll Need

• Flour: About 1.5 cups. The good old all-purpose kind. No need for fancy cake flour unless you’re feeling extra bougie.
• Sugar: 1 cup. Granulated is fine, but brown sugar adds a little extra caramel magic if you’re feeling it.
• Cocoa Powder: 1/2 cup. Unsweetened, so we have control over the sweetness destiny.
• Baking Soda & Baking Powder: 1 teaspoon of each. These are the tiny lifters that make your cake go from sad pancake to glorious mound.
• Salt: A pinch. Just enough to make the chocolate flavor sing.
• Eggs: 2 large ones. Free-range, cage-free, or from the alien spaceship down the road – as long as they’re eggs.
• Milk (or Buttermilk!): 1 cup. Buttermilk is superior, IMO, for ultimate moisture.
• Vegetable Oil (or Melted Butter): 1/2 cup. Oil makes it super moist, butter adds flavor. Your call, buttercup!
• Vanilla Extract: 1 teaspoon. The unsung hero of baked goods.
• Hot Water (or Hot Coffee!): 1/2 cup. Coffee makes the chocolate taste even more chocolatey. Mind. Blown.
• Hazelnuts: About 1/2 cup, chopped and lightly toasted. Toasting is key, folks! Don’t skip it.
• Candy: Your heart’s desire! Chocolate chips, M&Ms, chopped Reese’s cups, gummy bears (if you’re feeling wild)… the more the merrier!

Step-by-Step Instructions

1. Preheat & Prep: Crank your oven to 350°F (175°C). Grease and flour an 8 or 9-inch cake pan. Nobody likes a cake stuck to the pan.
2. Dry Stuff: In a big bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Make sure there are no sneaky lumps.
3. Wet Stuff: In a separate, slightly smaller bowl, whisk together the eggs, milk, oil (or butter), and vanilla extract. Don’t go crazy here, just get it combined.
4. Combine & Conquer: Pour the wet ingredients into the dry ingredients. Mix until just combined. Don’t overmix, or your cake will be tough. We’re not making shoe leather.
5. The Magic Liquid: Carefully stir in the hot water (or coffee). The batter will be thin, almost like soup. Don’t panic! This is how it gets its superpowers of moistness.
6. Add the Goodies: Fold in most of your chopped hazelnuts and about half of your chosen candy. Save some for the top, obviously.
7. Bake It ‘Til It’s Cake: Pour the batter into your prepared pan. Scatter the remaining hazelnuts and candy on top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean (or with a few moist crumbs).
8. Cool Down: Let it cool in the pan for about 10 minutes, then flip it out onto a wire rack to cool completely. Patience, grasshopper!

Common Mistakes to Avoid

• Not Preheating: Putting cake batter into a cold oven is like asking a celebrity for an autograph before they’ve even arrived. It’s just not going to work.
• Overmixing: Seriously, just mix until the flour disappears. Overworking the gluten is the enemy of tender cake.
• Skipping the Toasting: Raw hazelnuts are fine and all, but toasted hazelnuts have a nutty, intensified flavor that is chef’s kiss.
• Using Old Baking Soda/Powder: If yours have been lurking in your cupboard since the last millennium, they might not be working their magic. Do a quick test with a little hot water (should fizz!) or vinegar (should fizz!).

Alternatives & Substitutions

Feeling adventurous or just raided your pantry for snacks? No worries!

• Nut Allergies? Swap the hazelnuts for chopped almonds, pecans, or even just skip them if you’re not a nut person.
• No Milk? Water works in a pinch, though it won’t be as rich.
• Candy Crisis? If you’re out of candy (how?), just go wild with extra chocolate chips or even some chopped up cookies.
• Feeling Fancy? Add a tablespoon of espresso powder to the dry ingredients for an even deeper chocolate flavor.

FAQ (Frequently Asked Questions)

Got burning questions? I got (casual) answers!

• Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter tastes better, and this is a celebration!
• My batter is super thin, is that normal? YES! That hot liquid is the secret sauce to its moistness. Don’t question it, embrace it.
• What kind of candy is best? Honestly? Whatever makes you happy! M&Ms give a fun pop of color, chocolate chips melt into gooey pockets, and chopped candy bars are just pure indulgence.
• Do I *really* need to toast the hazelnuts? Okay, fine, you *can* skip it, but they’ll be a bit bland. Toasting adds a whole other dimension of nutty goodness. Your taste buds will thank you.
• Can I make cupcakes instead? Absolutely! Just reduce the baking time to around 18-22 minutes. Keep an eye on them!
• How long will this cake last? If it even *makes* it that long, it’ll be good in an airtight container at room temperature for about 2-3 days. But let’s be honest, it’ll be gone way sooner.

Final Thoughts

There you have it! A ridiculously easy, ridiculously delicious chocolate cake that’s perfect for any occasion, or, more importantly, for a Tuesday afternoon. It’s proof that you don’t need to be a culinary genius to make something amazing. Now go forth and bake! Impress someone – a friend, your significant other, your cat, or just yourself – with your new cake-making prowess. You’ve totally earned it! Enjoy every single decadent bite.

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