If you like, serve this chocolate-cinnamon recipe with whipped cream or an extra dollop of yogurt—or, of course, a cup of coffee.
Ingredients
12 Servings
½
½
2
¾
1
2
¾
½
¼
1
2
1
Preparation
special equipment
Step 1
8" square baking pan
Instructions
Step 2
Preheat oven to 350°. Butter 8” square baking pan; set aside. Toss hazelnuts, chocolate, cinnamon, and ¼ cup sugar in a bowl.
Step 3
Whisk flour, baking powder, baking soda, and salt in a medium bowl. Using an electric mixer on high speed, beat butter and remaining ¾ cup sugar in a large bowl until light and fluffy, about 3 minutes. Beat in vanilla. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides of bowl. With mixer on low speed, add dry ingredients in 3 additions, alternating with yogurt in 2 additions, beginning and ending with dry ingredients.
Step 4
Pour half of batter into prepared pan and smooth top; top with half of hazelnut mixture. Spoon remaining batter over and smooth top; top with remaining hazelnut mixture. Bake cake until top is golden brown and a tester inserted into the center comes out clean, 40–45 minutes. Transfer pan to a wire rack; let cake cool in pan before turning out.
Step 5
DO AHEAD: Cake can be made 1 day ahead. Store airtight at room temperature.