Chocolate Espresso Hazelnut Cake

Preheat oven to 375°F. Spray an 8-inch round cake pan with cooking spray. Set aside.

In a large bowl, whisk the dry ingredients to combine.

In a second bowl, add remaining cake ingredients and whisk until mixture is uniform. Pour wet ingredients into the dry ingredients and fold until batter is creamy. The batter will look slightly lumpy from the hazelnut bits.

Pour batter in to the cake pan and bake for 23–25 minutes on the top rack (assuming the heat is coming from below). Insert a toothpick in the center to make sure it is cooked through. Remove cake from oven and place it on a cooling rack.

Meanwhile, melt chocolate chips in the microwave or use a glass bowl over the double boiler, stirring until chocolate chips are completely melted. Add cream and whisk until chocolate absorbs the cream, forming into a thick rich and spreadable frosting.

Spread frosting on and/or around the cake, if you like. Add chocolate sprinkles, fresh berries or toasted granola.