Introduction
The Nutella Hazelnut Cake is a rich, decadent dessert that combines the creamy, chocolatey goodness of Nutella with the earthy, nutty flavor of roasted hazelnuts. Perfect for birthdays, holidays, or simply indulging your sweet tooth, this cake is a crowd-pleaser that brings together texture and flavor in every slice. Whether you’re a fan of Nutella or a lover of nutty desserts, this cake is sure to become a favorite in your recipe collection.
The History
Nutella, the beloved hazelnut cocoa spread, was created in Italy during World War II by Pietro Ferrero. Due to chocolate shortages, he combined roasted hazelnuts with a small amount of cocoa and sugar to stretch the chocolate supply, giving birth to the first version of Nutella. Over the years, the recipe evolved into the creamy spread we know today. Hazelnuts have long been a staple in European desserts, especially in Italian and French baking. The combination of Nutella and hazelnuts in a cake is a modern-day tribute to this rich culinary heritage, blending convenience with tradition for a truly irresistible treat.
Ingredients Breakdown
This cake is made with a few simple yet indulgent ingredients that work together to create a moist, rich texture and bold flavor:
- Flour: Provides the base and structure for the cake.
- Sugar: Adds sweetness and helps with the cake’s texture.
- Cocoa Powder: Enhances the chocolate flavor and deepens the color.
- Baking Powder & Baking Soda: Leavening agents that help the cake rise and stay light.
- Salt: Balances the sweetness and enhances overall flavor.
- Eggs: Bind the ingredients and add structure.
- Milk: Adds moisture and helps create a smooth batter.
- Oil: Keeps the cake moist and tender.
- Vanilla Extract: Adds depth of flavor and enhances the sweetness.
- Boiling Water: Activates the cocoa and creates a richer, more fudgy texture.
- Nutella: The star ingredient that gives the cake its signature chocolate-hazelnut flavor.
- Roasted Hazelnuts: Provide crunch, texture, and complement the Nutella perfectly.
Step-by-Step Recipe
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or bundt cake pan.
- In a large mixing bowl, combine dry ingredients – flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla extract to the dry mixture. Mix until well combined.
- Gradually stir in the Nutella until the batter is smooth and fully incorporated.
- Carefully mix in the boiling water – this will thin the batter and enhance the cake’s fudgy texture.
- Pour the batter into the prepared cake pan.
- Top the cake with chopped roasted hazelnuts before baking.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely on a wire rack before removing from the pan.
- If desired, drizzle with a Nutella glaze or sprinkle with additional hazelnuts before serving.
Tips
- To ensure a moist cake, do not overbake. Start checking for doneness at 30 minutes.
- Use room temperature eggs and milk to avoid curdling the batter.
- For extra richness, substitute some of the oil with melted butter.
- If you don’t have boiling water, hot coffee can be used for a deeper chocolate flavor.
- Chop the hazelnuts finely for even distribution, or leave some larger pieces for a crunchy topping.
- Let the cake cool completely before slicing to prevent crumbling.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
Variations and Customizations
- Gluten-Free: Substitute regular flour with a 1:1 gluten-free flour blend.
- Dairy-Free: Use almond or oat milk and ensure the Nutella is dairy-free (or make homemade Nutella).
- Chocolate Lovers’ Version: Add chocolate chips or chunks to the batter for extra indulgence.
- Layer Cake: Bake the batter in two 9-inch round pans and layer with a Nutella buttercream frosting.
- Mini Cakes: Make individual portions using a muffin tin for cute, grab-and-go treats.
- Coffee-Infused: Replace the boiling water with strong brewed coffee for a mocha twist.
- Fruit Twist: Top the cake with fresh strawberries or banana slices for a fruity contrast.
Health Considerations and Nutritional Value
While the Nutella Hazelnut Cake is a delicious treat, it’s important to enjoy it in moderation due to its high sugar and fat content. Here’s a brief nutritional breakdown:
- Calories: Approximately 350–400 calories per slice (depending on size and additions).
- Fat: Mainly from Nutella and oil. Hazelnuts add healthy monounsaturated fats.
- Sugar: Comes from Nutella and added sugar in the batter. Consider reducing sugar slightly for a less sweet version.
- Protein: Moderate, from eggs and milk. Add Greek yogurt or protein powder to increase protein content.
- Fiber: Low, but can be increased by adding whole wheat flour or oats to the batter.
For a healthier version, consider using applesauce instead of oil, reducing the sugar, or using a homemade low-sugar Nutella alternative.
Ingredients
- 1 ½ cups (180g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- ½ cup (50g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs (room temperature)
- ½ cup (120ml) milk (dairy or plant-based)
- ½ cup (120ml) vegetable oil
- 1 teaspoon vanilla extract
- ½ cup (120ml) boiling water
- ½ cup (150g) Nutella (or more for topping)
- ¼ cup (30g) chopped roasted hazelnuts (plus extra for garnish)
Directions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or bundt pan.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla extract to the dry ingredients. Mix until combined.
- Stir in Nutella until the batter is smooth.
- Gently mix in boiling water. The batter will become thin—this is normal and ensures a moist texture.
- Fold in chopped hazelnuts.
- Pour the batter into the prepared pan and top with additional hazelnuts.
- Bake for 30–35 minutes or until a toothpick comes out clean.
- Cool completely before removing from the