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Chocolate Hazelnut Cake
Created by: Howcan Team
Ingredients
- 1 and 3/4 cups all-purpose flour
- 1 and 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 1 cup chopped hazelnuts
- 1 cup Nutella
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine 1 and 3/4 cups flour, 1 and 1/2 cups sugar, 3/4 cup cocoa powder, 1 and 1/2 teaspoons baking powder, 1 and 1/2 teaspoons baking soda, and 1 teaspoon salt.
- Add 2 eggs, 1 cup milk, 1/2 cup oil, and 2 teaspoons vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
- Stir in 1 cup boiling water. The batter will be thin. Fold in 1 cup chopped hazelnuts.
- Pour the batter evenly into the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.
- In a small saucepan, heat 1 cup Nutella and 1/2 cup heavy cream over low heat, stirring until smooth. Remove from heat and let it cool to room temperature.
- In a medium bowl, whip 1/4 cup powdered sugar and 1 cup heavy cream until stiff peaks form.
- Place one cake layer on a serving plate. Spread half of the Nutella mixture over the top. Place the second cake layer on top and spread the remaining Nutella mixture over it. Frost the sides and top of the cake with the whipped cream.
- Garnish with chopped hazelnuts, if desired. Slice and serve. Enjoy!
The history of Chocolate Hazelnut Cake dates back to the 19th century in Italy, where the combination of rich chocolate and nutty hazelnut flavors became popular in desserts. This delectable cake has since become a beloved classic in the world of confectionery. Renowned chefs like Nigella Lawson and Ina Garten have put their own spin on this indulgent treat, adding to its popularity. The best version of this cake can be found in the charming cafes of Northern Italy, where the finest hazelnuts are sourced. The key to a perfect Chocolate Hazelnut Cake lies in using high-quality chocolate and freshly ground hazelnuts for a rich, nutty flavor. For a twist, some bakers incorporate a layer of creamy Nutella between the cake layers, adding an extra luscious element to this already decadent dessert.
70 min
12
380 calories
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