Frosted Chocolate Hazelnut Cake
Yesterday was my birthday. I’m long past the age of big birthday celebrations, but there has to be cake. It’s a requirement. Usually, Quinn very sweetly makes me a cake. But with the way both of our schedules were going, I took the reins and made my own cake this year.
I opted for my favorite kind of dessert – simple and delicious. I also went with one of my favorite flavor combinations – chocolate and hazelnut. I’ve long been a fan of Nutella and other chocolate-hazelnut spreads. All that big chocolate and hazelnut flavor is right up my alley. If you are a fan, too, then you’ll adore this cake.
The cake has such a great chocolate flavor. And all that chocolate flavor comes from the spread. There’s no other chocolate present, yet it makes for a lovely chocolate cake with a nice, soft texture.
Then there’s the frosting. All of that big, thick frosting. Again, all the chocolate comes from chocolate-hazelnut spread. Add in some cream cheese, butter, and sugar, and you’ve got a lot of sweet, chocolate-y, fluffy frosting that’s really just insanely good.
I wish I could have shared this cake with all of you to celebrate another birthday. BoB recently had a birthday, too, turning 8 just a couple of months ago. In celebration of both, I’m going to give one very lucky reader a KitchenAid Artisan 5 Quart Stand Mixer. I know how invaluable mine is, so it seems like the perfect thing to give one of you!
Scroll past the recipe for details on how you can enter for a chance to win.
- 1/2 cup toasted hazelnuts - plus more for garnish*
- 2 & 1/2 cups all-purpose flour, divided
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 1/2 cup chocolate-hazelnut spread (I used Nutella)
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/2 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 3/4 cup chocolate-hazelnut spread (I used Nutella)
- 4 cups confectioners' sugar, sifted
To make the cake:
Preheat oven to 350°. Grease a 9"x 13" baking pan.
Place hazelnuts and 1/4 cup flour in the bowl of a food processor. Pulse until finely ground.
Whisk together remaining 2 & 1/4 cups flour, baking powder, baking soda, salt, and hazelnut mixture. Set aside.
Using an electric mixer on medium speed, beat butter, sugar, and brown sugar until light and fluffy. Add chocolate-hazelnut spread and vanilla. Continue mixing until combined. Add eggs, one at a time, mixing well after each addition.
Reduce mixer speed to low. Add flour mixture in 3 portions, alternating with 2 portions of sour cream. Mix just until combined.
Transfer batter to prepared pan and spread evenly.
Bake 25 to 30 minutes, or until a pick inserted into the center comes out clean. Cool cake completely in pan.
To make the frosting:
Using an electric mixer on medium speed, beat butter, cream cheese, and chocolate-hazelnut spread until smooth.
Gradually add confectioners' sugar, beating until smooth.
Spread frosting on top of cooled cake. Garnish with coarsely chopped toasted hazelnuts.
*Be sure to let the hazelnuts cool after you've toasted them.
Recipe slightly adapted from Taste of the South.
As a special thank you to all of you who share in my baking adventures, I’m very happily giving one of you a KitchenAid Artisan 5 Quart Stand Mixer in any available color of your choice. If you don’t have one, you’ll be instantly smitten. If you do have one, you can now have a second for your big baking sprees or pass it along to a baking friend.
It’s not a requirement for entering and it’s not something I ask of you often, but would you do me a big favor? If you find recipes you love here on BoB, please share those links with your baking friends. Facebook, Twitter, Pinterest, Instagram, email… follow me and share however you like. It might not seem like much to you, but those are the kinds of things that make it possible for me to keep baking and blogging. It’s very much appreciated!
See the widget below for entry details and requirements. Please note that the winner must be a U.S. resident 18 years or older. If you are unable to see the widget, make sure your browser is updated or try viewing this page in another browser.
Be sure to add bakeorbreak at gmail dot com to your contacts so that a winning email from me doesn’t end up in your spam folder. If a winner doesn’t respond to my email within 48 hours, another winner will be chosen.
KitchenAid is not affiliated with this giveaway. It is sponsored entirely by Bake or Break. There are affiliate links within this post.