Description
Indulge in the rich and decadent flavors of this Chocolate Hazelnut Cake. Moist chocolate cake layers infused with hazelnut goodness, filled and frosted with a luscious chocolate hazelnut spread. A delightful treat for any occasion!
Ingredients
Scale
Cake:
- 1 cup all-purpose flour
- ½ cup finely ground hazelnuts
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter (softened)
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup milk
- ½ cup hot water
For the frosting:
- 1 cup unsalted butter (softened)
- 1 cup chocolate hazelnut spread (such as Nutella)
- 2 cups powdered sugar
- 1–2 tablespoons milk or cream
Optional garnish:
- Chopped toasted hazelnuts
- Chocolate shavings
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare the cake pans.
- Prepare dry ingredients: Whisk together flour, ground hazelnuts, cocoa powder, baking powder, baking soda, and salt.
- Make the batter: Cream butter and sugars, add eggs, vanilla, sour cream, and dry ingredients alternately with milk. Stir in hot water.
- Bake: Divide batter, bake for 28–32 minutes, and cool on racks.
- Prepare frosting: Beat butter and hazelnut spread, add powdered sugar and milk to desired consistency.
- Frost the cake: Stack and frost the cooled cake layers. Garnish if desired.
Notes
- Enhance hazelnut flavor by brushing cake layers with hazelnut liqueur.
- Ground hazelnuts can be made by pulsing toasted hazelnuts in a food processor.
- Store cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 80 mg
