Gooey Hazelnut-Chocolate Cake Recipe

Name: Gooey Hazelnut-Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: About 10 tablespoons (1/3 lb.) butter or margarine, at room temperature; 1/2 cup cocoa-flavored hazelnut spread; 1/2 cup whipping cream; 1 cup sugar; 2 large eggs; 1 1/2 cups all-purpose flour; 1/3 cup unsweetened cocoa; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup milk; Strawberries; Vanilla ice cream or sweetened softly whipped cream

Servings: persons

About 10 tablespoons (1/3 lb.) butter or margarine, at room temperature
1/2 cup cocoa-flavored hazelnut spread
1/2 cup whipping cream
1 cup sugar
2 large eggs
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk
Strawberries
Vanilla ice cream or sweetened softly whipped cream

1
Butter an 8-inch plain or fluted tube pan. In a bowl, mix hazelnut spread and whipping cream until smoothly blended. Pour evenly into bottom of pan.
2
In a large bowl with a mixer, beat 10 tablespoons butter and the sugar until well blended. Add eggs, 1 at a time, beating until fluffy after each addition.
3
Sift together flour, cocoa, baking powder, baking soda, and salt.
4
Add flour mixture and milk to butter mixture; stir to combine, then beat until well blended. Spoon evenly over hazelnut mixture in pan.
5
Bake in a 350u00b0 oven (325u00b0 in a convection oven) until cake begins to pull from pan sides and springs back when lightly pressed in the center, 50 to 60 minutes. Cool for 5 minutes in pan, then slip a thin-bladed knife between pan rim and cake. Invert a large plate over cake. Holding pan and plate together, invert again and shake gently to release cake onto plate. Let stand 2 to 3 minutes, then lift off pan. Scoop any hazelnut mixture left in pan onto top of cake. Garnish with strawberries.
6
Slice and serve warm with ice cream.

602

kcal

Calories

Fat

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.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: About 10 tablespoons (1/3 lb.) butter or margarine, at room temperature, 1/2 cup cocoa-flavored hazelnut spread, 1/2 cup whipping cream, 1 cup sugar, and more.

Yes, Gooey Hazelnut-Chocolate 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.

Gooey Hazelnut-Chocolate Cake

How did you like this recipe?

Frequently Asked Questions