Description
A rich and decadent Chocolate Hazelnut Cake topped with creamy Nutella frosting, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup finely chopped hazelnuts
- 1 cup unsalted butter, softened (for Nutella cream)
- 3 cups powdered sugar (for Nutella cream)
- 1 cup Nutella (for Nutella cream)
- ¼ cup heavy cream (for Nutella cream)
- 1 teaspoon vanilla extract (for Nutella cream)
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and dusting them with flour.
- In a spacious bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Incorporate the eggs, milk, vegetable oil, and vanilla extract into the dry mixture and beat on medium speed for about 2 minutes until smooth.
- Carefully add the boiling water to the batter, stirring until well blended; expect a thinner batter.
- Gently fold in the chopped hazelnuts.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- While the cakes cool, prepare the Nutella cream by beating the softened butter until light and fluffy.
- Gradually add in the powdered sugar, mixing until well combined.
- Add the Nutella, heavy cream, and vanilla extract, then beat on medium speed until airy and smooth.
- Once the cakes have cooled, place one layer on a serving platter and spread Nutella cream on top.
- Add the second layer and cover the entire cake with the remaining cream.
- Enjoy right away or store in the refrigerator for up to 3 days.
Notes
- For an extra depth of flavor, consider mixing in a teaspoon of espresso powder into the batter.
- You can swap the hazelnuts for walnuts or pecans for a different twist.
- For a decorative touch, top the cake with whole hazelnuts or chocolate shavings.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Keywords: Chocolate Hazelnut Cake, Nutella Frosting, Dessert Recipe