Nutella Hazelnut Cake
A chocolate, hazelnut confection, perfect for a birthday or a snowy Sunday afternoon
Prep Time 45 minutes mins
Cook Time 25 minutes mins
Cooling Time 1 hour hr
Total Time 2 hours hrs 10 minutes mins
Servings 1 Cake (2-layer)
Cake
- 3 cups Flour (All-purpose or cake flour)
- 1/2 cup cocoa
- 2 cups water (hot)
- 1 tsp baking soda
- 1 tsp kosher salt
- 1.5 cups sugar
- 2 tsp vanilla extract
- 1 tsp hazelnut extract (or 1 Tbsp hazelnut liqueur)
- 2 tbsp white vinegar
- 3/4 cup vegetable oil (canola, corn, avocado, etc.)
- 0.5 tsp instant espresso powder (or instant coffee)
Frosting
- 1 cup butter (softened to room temperature)
- 1/4 cup Nutella (plus a few extra tablespoons for optional garnish)
- 5 cups icing sugar
- 1/4 tsp salt
- 5 tbsp heavy cream
- 1/4 cup cocoa
- 2-5 tbsps hot water
- 1/2 cup toasted hazelnuts, roughly chopped (optional for garnish)
Cake
Sift together the flour and baking soda, and stir in the salt and sugar. Mix the 1/2 cup cocoa powder and espresso powder into the 2 cups hot water. Form a well into the dry ingredients and add the cocoa-water mixture, the vanilla, hazelnut extract, and vegetable oil. Stir together just until the batter has formed, do not overmix. Pour into two prepared, round, 9" cake pans. Bake at 375ºF/190ºC for 20-25 minutes, or until a toothpick inserted comes out clean. Cool for 5 minutes, then remove from pans and allow to cool completely before frosting.
Frosting
Beat together butter and Nutella until fluffy and light. Add one cup of icing sugar and cocoa, beating at high speed until icing starts to form up. Add the salt, cream and the rest of the icing sugar and mix at low speed until mostly mixed. Add hot water 1 tablespoon at a time, beating at medium to high speed until desired consistency is reached. Frost cooled cakes, adding swirls of Nutella from a piping bag and toasted hazelnuts as garnish.
Keyword Cake, Chocolate, Hazelnut, Nutella