Gooey Hazelnut-Chocolate Cake

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.


Makes 10 to 12 servings

Recipe from


Nutritional Information

Calories 321
Caloriesfromfat 50 %
Protein 4.6 g
Fat 18 g
Satfat 9.3 g
Carbohydrate 37 g
Fiber 1.1 g
Sodium 366 mg
Cholesterol 76 mg


About 10 tablespoons (1/3 lb.) butter or margarine, at room temperature
1/2 cup cocoa-flavored hazelnut spread
1/2 cup whipping cream
1 cup sugar
2 large eggs
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk
Vanilla ice cream or sweetened softly whipped cream


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.

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.

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

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

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.

6. Slice and serve warm with ice cream.

Marie Young, North Vancouver, B.C.,


April 1999
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