Deliciously-Decadent Chocolate Hazelnut Cake
Indulge in a delicious and decadent chocolate hazelnut cake that's sure to please your sweet tooth! With a moist and fluffy texture, and a hint of cinnamon, it's the perfect way to end a meal. Plus, it's so easy to make, you'll be indulging in no time!
We all love dessert, right? Especially one that's oozing with gooey goodness like this Deliciously-Decadent Chocolate Hazelnut Cake. It's the perfect way to satisfy that sweet tooth craving whilst still getting the feel-good factor and indulging in an all around tasty experience.
What can we expect when we whip this one up? Think moist chocolate sponge swirled with hazelnut goodness - it's like a little hug of flavour for your taste buds! Topped with crunchy hazelnuts, enjoy this plate pleaser as a snack or for a special occasion - it's so simple to throw together that you won't feel like you're slaving away in the kitchen to get some delicious treats on the table.
Trust me, one bite of this scrumptious cake and you'll be back for more! So go on - have the fun of making it, savour the taste of it, and delight in the decadence of it all.
Why You’ll Love This Deliciously-Decadent Chocolate Hazelnut Cake Recipe
These are all the reasons I'm loving this Deliciously-Decadent Chocolate Hazelnut Cake recipe:
It's a classic recipe with a twist: Everyone loves a classic chocolate cake, but the hazelnut spread and chopped hazelnuts add a unique twist to this recipe that really takes it to the next level.
Deliciously-Decadent Chocolate Hazelnut Cake
Indulge in a delicious and decadent chocolate hazelnut cake that's sure to please your sweet tooth! With a moist and fluffy texture, and a hint of cinnamon, it's the perfect way to end a meal. Plus, it's so easy to make, you'll be indulging in no time!
Ingredients
- 175g softened butter
- 175g golden caster sugar
- 3 eggs
- 200g self-raising flour
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 4 tbsp milk
- 4 rounded tbsp chocolate hazelnut spread
- 50g hazelnuts, roughly chopped
Instructions
- Step 1: Set the oven to 180C/gas 4/ fan 160C. Grease and line the bottom of a 20cm round cake pan.
- Step 2: Combine butter, sugar, eggs, flour, baking powder, cinnamon, and milk together in a bowl. Mix with a wooden spoon for 2-3 minutes or blend with an electric hand mixer for 1-2 minutes until the mixture is light and fluffy.
- Step 3: Pour three fourths of the mixture into the tin, making sure it is level, then spoon the chocolate hazelnut spread into four round drops. Add the remaining mixture on top, swirl with a skewer a couple of times and flatten it out to cover the chocolate spread.
- Step 4: Top with the nuts. Place in the oven and bake for 1 hour to 1 hour 10 minutes, until it is visibly risen and the top has a golden hue (covering with foil if it becomes too dark). Allow to cool in the pan for 10 minutes, remove from the tin, take off the parchment paper and let it cool completely on a cooling rack. Cover with 2 layers of foil to ensure it stays fresh for up to a week.
