Chocolate Hazelnut Cake Recipe

Name: Chocolate Hazelnut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 2 cups All-purpose Flour; 1/2 cups Unsweetend Cocoa Powder; 1-1/2 teaspoon Baking Soda; 1/2 teaspoons Salt; 1 stick Butter, At Room Temperature; 1 cup Granulated Sugar; 1 cup Light Brown Sugar; 2 Large Eggs, At Room Temperature; 2 teaspoons Vanilla Extract; 1 cup Lukewarm Water; 1/2 cups Buttermilk; FOR THE CREAM:; 8 ounces, weight Mascarpone Cheese, At Room Temperature; 3/4 cups Powdered Sugar; 1 teaspoon Vanilla Extract; 1-1/4 cup Heavy Whipping Cream; 2-1/2 cups Nutella, Divided; 1-1/2 cup Chopped Hazelnuts, For Topping

Servings: persons

FOR THE CAKE:
2 cups All-purpose Flour
1/2 cups Unsweetend Cocoa Powder
1-1/2 teaspoon Baking Soda
1/2 teaspoons Salt
1 stick Butter, At Room Temperature
1 cup Granulated Sugar
1 cup Light Brown Sugar
2 Large Eggs, At Room Temperature
2 teaspoons Vanilla Extract
1 cup Lukewarm Water
1/2 cups Buttermilk
FOR THE CREAM:
8 ounces, weight Mascarpone Cheese, At Room Temperature
3/4 cups Powdered Sugar
1 teaspoon Vanilla Extract
1-1/4 cup Heavy Whipping Cream
2-1/2 cups Nutella, Divided
1-1/2 cup Chopped Hazelnuts, For Topping

1
Preheat oven to 350u00b0F.
2
Sift together the flour, cocoa powder, baking soda, and salt into a bowl. In another bowl, with an electric mixer on medium-high speed, beat the butter and sugars until light and fluffy, about 2 to 3 minutes. Add the eggs and vanilla and beat until combined. Add the flour mixture in 3 additions, alternating with water and buttermilk, beating on low speed until just combined; scape down the sides of the bowl as needed. Beat on medium-high speed just until no traces of flour remain, about 30 seconds; do not overbeat.
3
Divide the batter evenly into 2 8-inch round pans that have been greased and floured. Bake for about 30 minutes or until an inserted toothpick comes out clean.
4
To make the cream, whip together cheese, sugar, vanilla, and heavy whipping cream with electric beaters until peaks form. I chill a stainless steel bowl in the freezer so it whips faster. Add 1 cup Nutella and beat until well blended.
5
Microwave the remaining 1 1/2 cups Nutella (for the inside layer) for 30 seconds or until it is easy to spread but not too loose that it will run off your cake. Spread evenly over the bottom layer of the cake and set in the freezer for 5 to 10 minutes. Once the Nutella layer sets, spread a layer of chocolate hazelnut whipped cream over it. Top with other cake layer and frost the sides and top of the cake with cream. Top with chopped hazelnuts. Feel free to pipe a design around the top and bottom sides of the cake; you will have more than enough cream to do so!

1535

kcal

Calories

Fat

181

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE CAKE:, 2 cups All-purpose Flour, 1/2 cups Unsweetend Cocoa Powder, 1-1/2 teaspoon Baking Soda, and more.

Yes, Chocolate Hazelnut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Hazelnut Cake

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