Chocolate and hazelnut cake

Chocolate and Hazelnut Cream Cake – a delicious recipe for a quick and simple dessert

Preparation time: 15 minutes
Baking time: 40 minutes
Total time: 55 minutes
Number of servings: 10-12

If you are looking for a cake recipe that will bring a smile to your loved ones' faces, this Chocolate and Hazelnut Cream Cake is exactly what you need. The combination of rich chocolate and the fluffy texture of the cake makes this dessert a perfect choice for any occasion.

Ingredients:
- 4 fresh eggs
- 200 g of soft butter (at room temperature)
- 200 g of sugar
- 300 g of flour
- 1 packet of baking powder (about 10 g)
- ½ bottle of vanilla essence
- 4-5 tablespoons of milk (depending on the consistency of the batter)
- 3-4 tablespoons of chocolate hazelnut cream (you can use Nusspli, Nutella, or any other preferred brand)

Step by step for a perfect cake:

1. Prepare the ingredients: Make sure all ingredients are at room temperature. This is crucial for achieving a uniform and airy batter. Start by preheating the oven to 180 °C (high heat) and prepare a baking tray measuring 22 cm x 33 cm, greased with butter and lined with flour or baking paper.

2. Beat the eggs and sugar: In a large bowl, add the 4 eggs and sugar. Use an electric mixer to beat the mixture on high speed until it becomes frothy and doubles in volume, about 3-5 minutes. This step is essential, as the incorporated air will help the cake rise.

3. Add the butter and vanilla essence: Incorporate the soft butter and vanilla essence into the egg and sugar mixture. Continue mixing on low speed until everything is well combined.

4. Incorporate the dry ingredients: In another bowl, combine the flour with the baking powder. Start adding the flour mixture to the egg bowl, alternating with the milk. Add one tablespoon of milk at a time until you achieve a soft consistency, but not too runny – the batter should flow easily but have a dense texture.

5. Add the chocolate hazelnut cream: Pour part of the batter into the prepared tray. Using a spoon, add streaks of chocolate hazelnut cream on top. Use a knife to create a beautiful pattern through the batter, gently swirling the chocolate cream into the batter for a marbled effect.

6. Bake the cake: Place the tray in the preheated oven. Bake for 40 minutes, starting with 10 minutes at high heat (180 °C), then reduce the temperature to 160 °C. Check if the cake is baked by inserting a toothpick in the center; if it comes out clean, the dessert is ready.

7. Cooling and serving: After the cake is baked, remove it from the oven and let it cool in the tray for 10 minutes. Then, transfer it to a cooling rack to cool completely. You can dust it with powdered sugar before serving for an elegant look. This cake is wonderful enjoyed alongside a cup of black tea with lemon.

Helpful suggestions:
- If you want a more intense flavor, you can add 50 g of cocoa to the batter.
- Instead of hazelnut cream, you can use caramel or white chocolate cream to vary the flavors.
- This cake keeps well at room temperature for a few days, but you can freeze it and take it out for a special occasion.

This Chocolate and Hazelnut Cream Cake will not only delight your taste buds but also add a touch of elegance to your table! Enjoy every slice and cherish the time spent in the kitchen.

 Ingredients: 4 eggs * 200 g of soft butter * 200 g of sugar * 300 g of flour * 1 packet of baking powder * half a bottle of vanilla essence * 4-5 tablespoons of milk (depending on the dough's needs) * 3-4 tablespoons of hazelnut and chocolate spread (mine is called Nusspli, it's just like Nutella or Nutoka, but from a different brand) Note: I didn't use the icing packet because I liked how the cake looked just dusted with powdered sugar.

 Tags:  chocolate recipes cake recipe