Chocolate Hazelnut Cake
A sweet delight that combines rich chocolate flavors with creamy hazelnut spread, perfect for any occasion!
Ingredients
Dry Ingredients
- 2 cups flour
- 3/4 cup cocoa powder
- 1 1/2 tsp baking soda
Wet Ingredients
- 1 cup sugar
- 3/4 cup butter at room temperature for easier mixing
- 3 pieces eggs beaten in one at a time
- 1/2 cup hazelnut spread
Garnish
- to taste chopped hazelnuts for folding in and decorating
Instructions
Preparation
- Mix the dry ingredients: flour, cocoa powder, and baking soda in a bowl.
- Cream the butter and sugar together until smooth.
- Beat in the eggs one by one and add the hazelnut spread.
- Fold in the dry ingredients until fully combined and then add chopped hazelnuts.
Baking
- Pour the batter into a baking pan.
- Bake at 350°F (175°C) for 30-35 minutes or until a toothpick comes out clean.
Notes
Serve this cake warm or at room temperature. You can add a scoop of ice cream or drizzle some extra hazelnut spread on top. Store any leftovers in an airtight container at room temperature for up to three days, or in the fridge for longer storage. For extra crunch, sprinkle more chopped hazelnuts on top before baking.