Leading up to my 23rd birthday I received a lot of questions on what I was going to do about my own cake. Friends offered to take care of it for me, but I didn’t have the heart (or stomach) to forgo making my own cake right in the middle of this crazy challenge.
If you’ve been following along, you’d know that I’ve started experimenting with writing my own recipes. I wanted to continue this and come up with something special for my own birthday–a unique punctuation to my 22 years of life and a perfect something to share with all my friends. I decided to host a bday get together for my friends after work with drinks, snacks and of course my cake at the center of all of it.
After I sent out invites to my Happy (Birthday) Hour, I started to reflect on all the cakes I’ve made and did a little research on making an adaptation of my most favorite cake
of the challenge so far into something a little different. My birthday cake recipe ended up being a mix between Week’s 13
The end result was a hazelnutty, chocolatey cake dabbled with tart raspberries and drizzled with dark chocolate. This cake has more of a brownie like texture, but I’m happy to call anything baked in a 10″ spring pan a cake for the sake of this project.
I’ve said this before about the project, but I love how cakes are a symbol for people to gather, celebrate one another and enjoy life. Having friends over for an evening of drinks, snacks and relaxing and also being able to share my cake project with them, was more than I could have asked for in celebrating 23 years. Since I’m on a sappy note, thank you to everyone who has sent supportive words my way, eaten my cakes and shared my blog posts. It means the world to me ❤
Final Thoughts on Chocolate Hazelnut Raspberry Cake:
- I swapped in coconut oil for butter, which was a mistake, keep the butter.
- Bake the cake for 35 minutes to result in a softer center–perfect along side a scoop of vanilla bean ice-cream.
- Make this recipe! It’s delicious.
Chocolate Hazelnut Cake with Raspberries and Dark Chocolate Drizzle
- 1 teaspoon baking powder
- 1¼ cup ground almonds
- 1 cup hazelnuts
- 1/2 cup coco powder
- ¾ cup all purpose flour
- Pinch of sea salt
- 3/4 cup of coconut oil
- 1 cup unbleached sugar
- 4 eggs
- ½ tsp vanilla
- Chocolate chips (optional)
Preheat oven to 350 and line and grease a 10″ spring form pan with parchment paper. Rinse the raspberries and set aside.
Grind hazelnuts into a fine meal in the food processor. Add the almond meal, all purpose flour, coco powder, salt and baking powder to the food processor. Pulse until combined.
In a separate bowl, with a hand mixer, combine the sugar and coconut oil. Beat until thoroughly combined, several minutes. Add the eggs one at a time, beating until no streaks show. Add in the vanilla.
Gradually add the dry ingredients to the wet. Beat until just combined. Pour the batter into the prepared pan and smooth the top with a spatula. Top with raspberries and bake for 45 minutes or until a toothpick inserted comes out clean. Transfer to a cooling rack.
One the cake has cooled, remove it from the spring pan and allow to rest on the cooling rack. You can optionally melt the chocolate chips and drizzle all over the top before serving.