Chocolate Hazelnut Cake
A one-layer cake to satisfy any Nutella craving!
Servings: 16
Ingredients
For the Cake
- ½ cup (4 ounces) unsalted butter, at room temperature
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup Nutella
- 1 teaspoon pure vanilla extract
- 3 extra-large eggs at room temperature
- 2 ½ cups unbleached all-purpose flour divided
- ½ cup chopped toasted hazelnuts
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon Kosher salt
- 1 cup sour cream
For the Frosting
- ½ cup (4 ounces) unsalted butter, at room temperature
- 1 (8 ounce) package of cream cheese, at room temperature
- ¾ cup Nutella
- 5 cups confectioners' sugar
- ½ teaspoon pure vanilla extract
- Pinch of Kosher salt
Instructions
For the Cake
- Preheat the oven to 350ºF. Spray a 9 x 13-inch baking pan with non-stick baking spray.
- In a bowl of a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar and brown sugar until light and fluffy, about 3 minutes. Add the Nutella and vanilla, beating to combine. Add eggs one at a time, beating well after each addition.
- In the bowl of a food processor, combine ¼ cup of the flour and hazelnuts. Process until finely ground. In a medium bowl, combine the remaining 2 ¼ cups flour, ground hazelnut mixture, baking powder, baking soda, and salt. With the stand mixer on low, gradually add the flour mixture to the butter mixture. Add the sour cream and beat until blended. Spread batter evenly into the prepared pan.
- Bake until a toothpick inserted in the center comes out clean, about 30-35 minutes. Remove from the oven and cool completely on a wire rack.
For the Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, cream cheese, and Nutella until well blended. With the mixer on low, gradually add the confectioners' sugar. Add the vanilla and salt and beat until blended
- Spread frosting on top of the cooled cake and garnish with chopped chocolate-covered hazelnut candy bar pieces. Enjoy!
Notes
- Sour cream can be substituted with whole milk, Greek or plain yogurt.
- Cake can be made and covered one day in advance.
- Cake will keep at room temperature for up to 3 days.
Nutrition
Calories: 575kcal | Carbohydrates: 82g | Protein: 8g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 261mg | Potassium: 224mg | Fiber: 2g | Sugar: 64g | Vitamin A: 498IU | Vitamin C: 0.4mg | Calcium: 126mg | Iron: 2mg
