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Chocolate Hazelnut Swirl Cake Recipe: Moist Layer Cake Idea

Chocolate and hazelnuts are a classic pairing. This moist adaptation of Hershey’s Perfectly Chocolate cake features a chocolate ganache mixed with chopped hazelnuts and swirled into the batter. You can layer the ganache between two rounds, drizzle it over a bundt, use it as a frosting, or gently swirl it into the cake batter as shown here. Because the ganache includes an egg, it must be baked with the cake. Note: this recipe yields one 9-inch round cake; double the ingredients if you plan to layer two rounds.

Chocolate Hazelnut Swirl Cake
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Recipe Type: Dessert
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serves: 8
Ingredients
  • Hazelnut ganache
  • 1/2 cup cream
  • 1/4 cup milk
  • 1 tbsp sugar
  • Pinch of salt
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup chopped hazelnuts
  • 1 egg, beaten
  • Cake
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 1/3 cup HERSHEY’S Cocoa
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract
  • 1/2 cup boiling water
Instructions
Hazelnut ganache
  1. In a small saucepan, heat the cream and milk over low–medium heat until bubbles form around the edges; do not boil.
  2. Add the sugar, salt and chocolate chips, stirring until the chocolate is fully melted and the mixture is smooth.
  3. Remove from heat, then stir in the beaten egg and the chopped hazelnuts until combined. Set aside.
Cake
  1. Preheat the oven to 350°F (175°C).
  2. Grease and flour a 9-inch round cake pan.
  3. Sift together the flour, cocoa, baking powder, baking soda, salt and sugar into a large bowl.
  4. In a separate bowl, beat the egg with the vanilla, milk and vegetable oil on medium speed for about 2 minutes.
  5. Stir the wet mixture into the dry ingredients, then add the boiling water and mix until the batter is smooth and thin. Cake batter in pan
  6. Pour the batter into the prepared pan. Spoon the hazelnut ganache into the center of the batter and use a butterknife to swirl it gently through the cake. Swirling ganache into batter
  7. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Baked cake
  8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Cake cooling on rack
  9. Decorate as you like — buttercream or a light dusting of powdered sugar are both delicious options.
Makes one 9-inch round cake. For a bundt cake, bake about 50 minutes.

 
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