Yield
Makes 10 to 12 servings

When Sunset reader Marie Yong travels, she always carries along a notebook to collect recipes. One she recorded gets a lot of mileage at home: an easy chocolate cake with a baked-in sauce made with cocoa-flavored hazelnut spread (such as Nutella). Look for the spread in well-stocked supermarkets alongside peanut butter or ice cream toppings.

How to Make It

Step 1

Butter an 8-inch plain or fluted tube pan. In a bowl, mix hazelnut spread and whipping cream until smoothly blended. Pour evenly into bottom of pan.

Step 2

In a large bowl with a mixer, beat 10 tablespoons butter and the sugar until well blended. Add eggs, 1 at a time, beating until fluffy after each addition.

Step 3

Sift together flour, cocoa, baking powder, baking soda, and salt.

Step 4

Add flour mixture and milk to butter mixture; stir to combine, then beat until well blended. Spoon evenly over hazelnut mixture in pan.

Step 5

Bake in a 350° oven (325° in a convection oven) until cake begins to pull from pan sides and springs back when lightly pressed in the center, 50 to 60 minutes. Cool for 5 minutes in pan, then slip a thin-bladed knife between pan rim and cake. Invert a large plate over cake. Holding pan and plate together, invert again and shake gently to release cake onto plate. Let stand 2 to 3 minutes, then lift off pan. Scoop any hazelnut mixture left in pan onto top of cake. Garnish with strawberries.

Step 6

Slice and serve warm with ice cream.

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