Chocolate Espresso Hazelnut Cake in Your Pressure Cooker
This Chocolate Espresso Hazelnut Cake is a rich and moist dessert with nutty texture, balanced sweetness, and a hit of espresso—all prepared effortlessly in a pressure cooker.
Equipment
- 1 Mixing bowl Large
- 1 8-inch round cake pan
- 1 Whisk
- 1 Spatula
- 1 Oven Preheated to 375°F
Ingredients
Cake Batter
- 1 cup all-purpose flour
- ½ cup finely crushed hazelnuts
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 pinch sea salt
- 2 eggs
- 6 tablespoon unsalted butter melted
- ½ cup Steviva Fructevia Natural Sweetener
- 1 shot espresso or ¼ cup dark coffee
- 1 teaspoon vanilla extract
Chocolate Frosting
- ¾ cup chocolate chips
- 2 tablespoon heavy cream
Instructions
Instructions
- Preheat oven to 375°F. Spray an 8-inch round cake pan with cooking spray and set aside.
- In a large bowl, whisk together flour, crushed hazelnuts, cocoa powder, baking soda, baking powder, and sea salt.
- In another bowl, beat eggs and melted butter until smooth. Stir in Steviva sweetener, espresso, and vanilla extract until well combined.
- Gently fold the dry ingredients into the wet mixture just until combined. Do not overmix.
- Pour batter into the prepared cake pan and smooth the top. Bake for 23–25 minutes or until toothpick inserted in center comes out clean.
- Remove cake from oven and place on cooling rack. Let cool in pan for 10 minutes before transferring to wire rack to cool completely.
- Melt chocolate chips using microwave or double boiler. Stir in heavy cream until fully blended and spreadable. Frost cake as desired.
Notes
Wrap leftovers tightly and store at room temp for 2 days, in the fridge for up to 1 week, or freeze for up to 3 months.