Hazelnut Cocoa Cake Recipe

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Hazelnut Cocoa Cake Recipe
Hazelnut Cocoa Cake Recipe photo by Taste of Home
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Hazelnut Cocoa Cake Recipe

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5 1 1
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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.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + cooling

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

Nutritional Facts

1 slice: 849 calories, 52g fat (22g saturated fat), 158mg cholesterol, 362mg sodium, 93g carbohydrate (66g sugars, 3g fiber), 11g protein.

  • 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
  1. 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.
  2. Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. Spread Nutella between layers and over the top of cake. Sprinkle with hazelnuts. Yield: 6 servings.
Originally published as Hazelnut Cocoa Cake in Cooking for 2 Winter 2009, p17

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greengrover User ID: 3443697 178089
Reviewed Mar. 8, 2009

"Delicious!"

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