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Hazelnut Cocoa Cake

 Hazelnut Cocoa Cake
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.
6 ServingsPrep: 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 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

2 of 2

Hazelnut Cocoa Cake (continued)

Directions (continued)

  • 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.