Hazelnut Cocoa Cake Recipe

Hazelnut Cocoa Cake Recipe photo by Taste of Home

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Perfectly sized for two, this luscious layer cake is easy to prepare. “A jar of chocolate hazelnut spread makes a sweet, creamy frosting without any of the work,” says Michaela Rosenthal of Woodland Hills, California.

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Hazelnut Cocoa Cake Recipe

Prep: 30 min. Bake: 25 min. + cooling

Yield: 6 Servings

30 25 55

Ingredients

1/2 cup butter, softened
3/4 cup plus 2 tablespoons sugar
1/4 cup packed brown sugar
2 eggs
1-1/4 cups cake flour
2 tablespoons baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup Mascarpone cheese
1/2 cup water
1 cup Nutella
1/4 cup chopped hazelnuts

Directions

In a small bowl, cream the butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with cheese, beating well after each addition. Stir in water until blended.
Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Spread Nutella between layers and over the top of cake. Sprinkle with hazelnuts. Yield: 6 servings.

Nutritional Facts 1 slice equals 849 calories, 52 g fat (22 g saturated fat), 158 mg cholesterol, 362 mg sodium, 93 g carbohydrate, 3 g fiber, 11 g protein.

Originally published as Hazelnut Cocoa Cake in Cooking for 2 Winter 2009, p17