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Gooey Hazelnut-Chocolate Cake

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.


  • 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
  • Strawberries
  • Vanilla ice cream or sweetened softly whipped cream

Nutrition 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

How to Make It

  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.