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
- In a small saucepan, heat the cream and milk over low–medium heat until bubbles form around the edges; do not boil.
- Add the sugar, salt and chocolate chips, stirring until the chocolate is fully melted and the mixture is smooth.
- Remove from heat, then stir in the beaten egg and the chopped hazelnuts until combined. Set aside.
Cake
- Preheat the oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan.
- Sift together the flour, cocoa, baking powder, baking soda, salt and sugar into a large bowl.
- In a separate bowl, beat the egg with the vanilla, milk and vegetable oil on medium speed for about 2 minutes.
- Stir the wet mixture into the dry ingredients, then add the boiling water and mix until the batter is smooth and thin.
- 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.
- Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- 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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