Buttermilk Chocolate-Hazelnut Cake
Buttermilk Chocolate-Hazelnut Cake recipe
Yield
16 servingsPrep
20 minCook
30 minReady
50 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
buttermilk
|
|
| ⅓ | cup |
safflower oil
|
|
| 2 | large |
egg whites
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
brown sugar, light
|
*
|
| 1 | cup |
whole-wheat pastry flour
|
|
| ½ | cup |
cocoa powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
hazelnuts (filberts)
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
buttermilk
|
|
| 79 | ml |
safflower oil
|
|
| 2 | each |
egg whites
|
*
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
brown sugar, light
|
*
|
| 237 | ml |
whole-wheat pastry flour
|
|
| 118 | ml |
cocoa powder
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
hazelnuts (filberts)
finely chopped |
|
Directions
Preheat oven to 350℉ (180℃).
Combine first 5 ingredients in mixing bowl and beat together with electric mixer.
Combine remaining ingredients except the hazelnuts in another bowl.
Sprinkle into the wet mixture a bit at a time and beat in with the mixer until velvety smooth.
Lightly oil 9 in. cake pan. Sprinkle the bottom with flour. Pour in half of the batter, then sprinkle it evenly with half of the hazelnuts.
Pour in the remaining batter and top with the remaining hazelnuts.
Bake for 25 to 30 min., or until tests clean. Cook, and cut into wedges.
