Chocolate Hazelnut King Cake

This Chocolate Hazelnut King Cake features a soft cake with rich chocolate and nutty hazelnuts. Perfect for a healthy breakfast, it’s a simple recipe that blends indulgent flavors into a nutritious, festive start to the day with minimal effort.

Why You’ll Love This Recipe

This chocolate hazelnut king cake is a nutritious, healthy breakfast idea that transforms a soft cake with rich chocolate and nutty hazelnuts into a festive delight, perfect for a satisfying morning. Easy to prepare and packed with protein, fiber, and antioxidants, it’s a guilt-free indulgence. Versatile—top with fruit or enjoy plain—this recipe offers a delicious and wholesome option.

Recipe Tips and Tricks

• Knead Well: Ensures a soft texture.
• Use Room-Temp Ingredients: Helps dough rise smoothly.
• Proof Properly: Allows for optimal rise.
• Check Doneness: Should be golden and hollow-sounding.
• Cool Slightly: Eases slicing and serving.
• Avoid Overmixing: Keeps cake tender.
• Add Filling Last: Prevents sinking.
• Adjust Sweetness: Taste and tweak honey to preference.
• Rest Dough: Allows flavors to meld.
• Use Parchment: Simplifies removal.

Yield: 10 servings

Chocolate Hazelnut King Cake

Print

Rich chocolate hazelnut cake, healthy breakfast treat.

Prep Time 20 minutes

Cook Time 30 minutes

Additional Time 1 hour

Total Time 1 hour 50 minutes

Ingredients

• ¼ cup chopped hazelnuts
• ¼ cup honey
• ½ cup hazelnut meal
• ½ tsp salt
• ¾ cup almond milk
• 1 tbsp yeast
• 2 large eggs
• 2 tbsp cocoa powder
• 2 tbsp olive oil
• 2.5 cups whole wheat flour

Instructions

1. Activate Yeast: Warm almond milk to 110°F, stir in yeast and a teaspoon of honey, and let sit for 5-10 minutes until foamy.
2. Mix Dry Ingredients: In a large bowl, whisk whole wheat flour, hazelnut meal, cocoa powder, and salt.
3. Combine Wet Ingredients: In another bowl, beat eggs, remaining honey, and olive oil, then add the yeast mixture.
4. Form Dough: Gradually mix dry ingredients into wet ingredients, kneading for 5-7 minutes until smooth.
5. Add Hazelnuts: Fold in chopped hazelnuts for a nutty crunch.
6. Let Dough Rise: Cover and let rise in a warm place for 1 hour until doubled.
7. Shape the Cake: Punch down dough, shape into a ring, and place on a parchment-lined baking sheet.
8. Bake the Cake: Preheat oven to 350°F and bake for 25-30 minutes until golden and hollow-sounding.
9. Cool the Cake: Let cool on the baking sheet for 10 minutes, then transfer to a wire rack.
10. Serve and Enjoy: Slice and serve warm, savoring this rich, wholesome breakfast treat!

Notes

• Knead well for texture; use room-temp ingredients for smoothness.
• Proof properly for rise; avoid overmixing to keep tender.
• Store leftovers promptly to maintain freshness; reheat gently to preserve taste.
• This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 233Total Fat 10gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 37mgSodium 133mgCarbohydrates 32gFiber 5gSugar 8gProtein 7g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Whole Wheat Flour (2.5 cups): For hearty texture.
• Hazelnut Meal (½ cup): Ground, for nutty flavor.
• Honey (¼ cup): For natural sweetness.
• Eggs (2 large): For binding and richness.
• Almond Milk (¾ cup): Unsweetened for lightness.
• Yeast (1 tbsp): Active dry, for rise.
• Olive Oil (2 tbsp): For moisture.
• Cocoa Powder (2 tbsp): Unsweetened for chocolate flavor.
• Salt (½ tsp): Enhances flavor; adjust to taste.
• Chopped Hazelnuts (¼ cup): Optional, for crunch.

Variations and Substitutions

• Flour Swap: Use spelt flour for variety.
• Nut Meal Swap: Replace hazelnut meal with almond meal.
• Sweetener Swap: Use maple syrup instead of honey.
• Egg Swap: Use flax eggs for vegan option.
• Milk Swap: Use oat milk or coconut milk.
• Cocoa Swap: Add cacao nibs instead.
• Oil Swap: Use coconut oil or omit.
• Nut Swap: Use almonds or walnuts.

Storage Options

• Refrigerator: Store in an airtight container for up to 5 days; reheat lightly.
• Freezer: Freeze in portions for up to 2 months; thaw in fridge.
• Reheating: Warm in oven at 300°F for 10 minutes.

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Until you can read, Brioche Style King Cake