April 29, 2022

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.

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Prep Time 10

Cook Time 30

Total Time 40

Course Dessert

Cuisine American

Servings

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.