This simple one-layer Chocolate Hazelnut Cake is super easy to make in less than an hour and so deliciously decadent! It is the perfect cake to serve for dessert or afternoon tea.
Preheat your oven on 180 degrees Celsius / 350 degrees Fahrenheit. Line the bottom of a 22 cm / 8-inch Springform Pan with a sheet of baking paper or parchment paper. Lightly grease the sides of the pan with neutral oil.
In a medium bowl, mix all your dry ingredients: plain / all-purpose flour, hazelnut meal, sifted cocoa powder, baking powder, baking soda and salt. Set aside.
In a separate large mixing bowl, whisk the eggs and brown sugar for 3 to 4 minutes or until the mixture has slightly thickened, increased in volume and looks bubbly.
Whisk in the cool melted butter then the yogurt.
Add the pre-mixed dry ingredients (pre-sifted if needed) and gently stir until fully combined. Stop as soon as you can't see any dry ingredients; you should get a slightly thick batter (see note 2).
Pour the cake batter into the prepared pan and gently spread it into an even layer. Optionally, generously top the cake with the roughly chopped hazelnuts and chocolate chunks.
Bake for 40 to 45 minutes or until a toothpick inserted into the cake comes out clean. Place the cake pan on a cooling rack and leave to cool down completely before removing from the pan.
Notes
To make your own hazelnut meal: roast the blanched hazelnuts in the oven (180'C / 350'F) for 8 to 10 minutes then once cooled down, grind in a food processor until you get a rough powder. I personally like to keep the flour slightly coarse for an added crunch.
The cake batter may appear a bit lumpy - but the small lumps are usually just larger chunks of hazelnut meal.