Chocolate Cake with Creamy Hazelnut Frosting
Updated: Jan 29, 2018
¾ cup butter
1 ⅔ cup sugar
1 tsp vanilla
2 cups unsifted all purpose flour
⅔ cup cocoa, plus more for coating the pan
1 ¼ tsp baking soda
¼ tsp baking powder
1 tsp salt
1 ⅓ cup water
Heat oven to 350. Butter and flour (using cocoa) 2 – 9” cake pans or 1- 13 “ x 9” pan.
In a large stand mixer, combine the first 4 ingredients and beat on high for 3 minutes.
In a mixing bowl, stir together the flour, cocoa, baking soda, baking powder, and salt.
Add, alternating with the water, to the creamed mixture. Blend until combined. Pour into prepared cake pan(s). Bake for 30-35 minutes.
Cool for at least 10 minutes before removing from pans. Cool completely before frosting.
½ cup heavy cream
¼ cup hazelnut spread, at room temperature
¼ cup sour cream
1 cup raspberries
1 crunchie candy bar smashed
In a medium bowl, using a hand mixer, blend the heavy cream until whipped cream is formed.
In a small bowl, mix together the nutella & sour cream. Fold nutella mixture into the whipped cream.
Frost cake. Top randomly with raspberries, candy crunches, and chocolate shavings.
Self rising flour may be used instead of all purpose flour simply omit the baking soda, baking powder, and salt.
When measuring flour using dry measuring cups always spoon the flour into the measuring cup and level off with an offset spatula or butter knife. If you scoop the flour out and shake it down to level it off you will be using more flour by weight and the cake may be dry.
You can line the pans with parchment paper instead of buttering/flouring.
Using cocoa powder instead of flour when preparing the pans will eliminate the white residue left around the edge of the cake after baking.
A hand mixer may be used instead of a stand mixer.
You may substitute any fresh fruit of your choice. The idea is to be creative with what you may have convenient to you.