Rosemary Hazelnut Chocolate Cake – a delicious recipe with cake mix, Nutella, rosemary, hazelnuts, heavy cream, chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Grease 2 - 9 inch round baking pans.
2
Make cake according to package directions, adding Nutella, rosemary and 1/2 cup hazelnuts. Bake for 30-35 mins, or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 mins then invert onto cooling racks to cool completely.
3
Meanwhile, in a medium saucepan, bring cream almost to a boil. Remove from heat and add chocolate. Set aside for 5 mins then whisk until smooth. Set aside for 2 hours, or until spreadable.
4
To assemble cake, place 1 cake layer on a serving platter. Spread top with ganache then place second cake layer over ganache. Frost sides and top with a thin layer of ganache. Chill for 10 mins then use remaining ganache to frost cake. Garnish with remaining hazelnuts, fresh raspberries and rosemary sprigs.
1211
kcal
Calories
98
g
Fat
72
g
Carbs
8
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (18.25 oz) box Duncan Hines yellow butter cake mix, 1/2 cup Nutella, 1 tsp chopped fresh rosemary leaves, plus extra sprigs to garnish, 1 1/2 cups chopped hazelnuts, and more.
Yes, Rosemary 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.
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