Chocolate Hazelnut Swirl Cake
Chocolate Hazelnut Swirl Cake is one of our favorite easy cakes. I start this cake by mixing together a sweet vanilla batter. Then, I swirl in some yummy chocolate hazelnut spread. We like this cake for several reasons. First of all, I like that I can make this beautiful dessert in less than an hour. Secondly, I like that this cake is easy enough for every day, but impressive enough for company. Thirdly, I like that this dessert is not too sweet. And, lastly, we all love how delicious this cake is. I especially like this cake with chocolate gelato on top of it.
The Equipment I Used
- A Springform Pan- You’ll need a nine inch nonstick springform pan for this recipe.
- A Food Scale- I highly recommend using a food scale to weigh your flour, sugar, and ricotta cheese.
- An Electric Mixer- I used this to beat my cake, but I think mixing it with hand would be fine.
- A Sifter or Sieve- Use this to sift together your dry ingredients.
The Ingredients Needed for Chocolate Hazelnut Swirl Cake
- Baking Spray- Use this to ensure that your cake doesn’t stick to the pan.
- Sugar- Be sure to use granulated sugar.
- Eggs- Make sure they are at room temperature.
- Butter- I always use Kerry Gold Irish butter. Make sure it’s unsalted.
- Vanilla- You could also use almond or hazelnut extract.
- Flour- Use all purpose flour. I like the King Arthur brand.
- Ricotta- I used fresh ricotta cheese. But, in any case, be sure to use whole milk ricotta cheese.
- Chocolate Hazelnut Spread- I used the Nutella brand.
How I Made my Chocolate Hazelnut Cake
- First, I mixed together the batter ingredients.
- Next, I baked it until a toothpick came out clean.
- Finally, I served the cake with a choice of whipped cream or gelato.
If you like Nutella, you need to try this quick and easy Chocolate Hazelnut Swirl Cake.
Chocolate Hazelnut Swirl Cake
A quick and easy vanilla cake swirled with chocolate hazelnut spread.
Equipment
- 1 9 inch springform pan
Ingredients
- ¾ cup granulated sugar (150g)
- 2 large eggs, at room temperature
- ¾ cup whole milk ricotta cheese (170g)
- 8 tbsp. unsalted butter, melted and cooled
- 2 tsp. vanilla extract
- 1¼ cups all purpose flour (150g)
- 1½ tsp. baking powder
- ½ tsp. each baking powder and salt
- ½ cup chopped hazelnuts
- ⅓ cup Nutella or other chocolate hazelnut spread
Serve with:
- gelato or whipped cream
Instructions
- Preheat the oven to 350 degrees. Spray a nine inch springform pan with baking spray.
- In a bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of an electric mixer ( or your could mix this up by hand), beat together the sugar and eggs until they're foamy.
- Beat in the ricotta, butter, and vanilla. Beat until well combined. Then, add the flour mixture, stirring just until no streaks of flour appear. Stir in the hazelnuts.
- Pour the batter evenly into the pan. Plop 6 dollops of the chocolate hazelnut spread all over the top of the cake. Using a skewer, swirl in the chocolate hazelnut spread.
- Bake for 30 minutes, or until a toothpick comes out clean. Remove the sides of the pan and cool on a wire rack for 10 minutes. Then, using a spatula, carefully remove the bottom of the pan. Let cool completely on the rack.
- Serve the cake with whipped cream or gelato.
Tried this recipe?Let us know how it was!