Cocoa Hazelnut Cake

Hello Dear Friends,

In the past, before it was intense, brownies were sold in the markets. I think I have bought and eaten one every day from middle school to university :) I still look for that small single cake package when I go to the market. Of course, I don't remember when you said the last time you bought it, but that taste of my childhood always stays in the back of my mind.

In this cake, the density and distribution of hazelnuts and even the taste it left on the palate were almost the same. Even my wife says, don't call this recipe cocoa hazelnut cake, I think you should call it delicious cocoa hazelnut cake :) I chose white chocolate and rice hazelnuts for serving.

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Ingredients for Cocoa Hazelnut Cake Recipe

• 4 pieces of eggs
• 1,5 cup powdered sugar
• 1 water glass measure of oil
• 1 water glass milk
• half a glass of rice hazelnuts (cracked hazelnuts)
• 4 soup spoons of cocoa
• 1 package baking powder
• 1 pack of vanilla
• 2,5 water glass flour

Fabrication:

1. Beat eggs with sugar until creamy.
2. Add milk and oil and mix.
3. Add the flour, baking powder, vanillin and cocoa and mix until no lumps remain.
4. Finally, add the nuts and mix. Pour the cake mix into the cake pan that has been greased with spray oil or a brush.
5. Bake in a preheated oven at 180 degrees for 40 minutes (until the cake comes out dry when you insert a toothpick).
6. Take the baked cake out of the oven and let it cool on a wire rack. Serve by slicing the cake that has come to room temperature.