Chocolate and hazelnuts are a match made in heaven. This moist adaptation of Hershey’s Perfectly Chocolate chocolate cake has chocolate ganache and hazelnuts swirled inside. There are many ways to add the ganache: as a layer in between 2 round cakes, drizzle it over a bundt cake, use it as a layer of “frosting” on top, or swirl it in with a butterknife like in this recipe. This ganache-hazelnut mixture has egg, so it needs to be baked with the cake. Note: This recipe makes enough for one 9-inch round cake; double if layering for 2 rounds.
Chocolate Hazlenut Swirl Cake
Prep time
Cook time
Total
Type: Dessert
Serves: 8
Ingredients
Hazelnut ganache
- ½ cup cream
- ¼ cup milk
- 1 tbsp sugar
- pinch of salt
- ½ cup semisweet chocolate chips
- ¼ cup chopped hazelnuts
- 1 egg, beaten
Cake
- 1 cup sugar
- 1 cup all-purpose flour
- ⅓ cup HERSHEY'S Cocoa
- ¾ tsp baking powder
- ¾ tsp baking soda
- ½ teaspoon salt
- 1 eggs
- ½ cup milk
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup boiling water
Instructions
Hazelnut ganache
- Heat milk and cream in a small saucepan on low-medium heat.
- Do not boil, but when sides begin to bubble add sugar, salt and chocolate and stir until all of the chocolate is melted.
- Remove from heat and stir in egg and hazelnuts.
Cake
- Preheat oven to 350°F.
- Grease and flour 1 9-inch round cake pan.
- Sift together flour, cocoa, baking soda, baking powder, salt and sugar in a large bowl.
- Mix egg, vanilla, milk and vegetable oil with a handheld mixer on medium speed for 2 minutes.
- Stir in hot water to thin batter, and pour into cake pan.
- Pour chocolate ganache-hazenut mixture in center, and swirl around with a butterknife.
- Bake for 30 minutes (check with toothpick-if comes out dry, cake is done!).
- Cool for 10 minutes before transferring to a wire rack.
- Use your imagination to decorate-I recommend buttercream frosting, yum!
Makes 1 9-inch round cake; Bundt cake: bake 50 minutes.
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