Indulge in the luxurious flavors of this Decadent Chocolate Hazelnut Marble Cake. This cake masterfully combines a tender vanilla batter with a rich chocolate hazelnut spread to create a stunning marbled effect. The addition of chopped toasted hazelnuts adds a delightful crunch, while the smooth chocolate icing on top makes this cake truly irresistible. Perfect for any occasion, this cake is sure to impress with its beautiful appearance and delectable taste.
Why You'll Love This: You’ll adore this Chocolate Hazelnut Marble Cake for its perfect blend of flavors and textures. The cake is incredibly moist and tender, thanks to the combination of sour cream and whole milk in the batter. The chocolate hazelnut spread adds a rich, nutty sweetness that contrasts beautifully with the light vanilla cake. The marbling technique creates a visually stunning effect, making each slice unique. Topped with a luscious chocolate icing and crunchy hazelnuts, this cake is a decadent treat that will satisfy any sweet tooth.
Perfect Occasion: This cake is ideal for any special occasion where you want to wow your guests with a homemade dessert. It’s perfect for birthday celebrations, holiday gatherings, or as a show-stopping centerpiece for a dinner party. Its elegant appearance and rich flavor also make it a wonderful gift for friends and family. Whether enjoyed with a cup of coffee in the morning or as a sweet treat after dinner, this cake is sure to be a hit.
Decoration Tips: For an extra touch of elegance, drizzle the cooled cake with chocolate icing in a decorative pattern. You can also sprinkle additional chopped hazelnuts on top for added texture and visual appeal. If you want to add a pop of color, consider garnishing with edible gold leaf or a dusting of powdered sugar. Serve the cake on a beautiful platter or cake stand to make it the star of your dessert table.
Ingredients:
- 1 3/4 cups (7 oz) cake flour, sifted
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (4 oz) unsalted butter, softened
- 1 cup (7 oz) sugar
- 3 eggs
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup sour cream, room temperature
- 1/4 cup whole milk, room temperature
- 2/3 cup chocolate hazelnut spread
- 1/4 cup chopped toasted hazelnuts
Instructions:
- Preheat the oven to 350°F. Line the bottom of a 9 x 5-inch loaf pan with parchment paper. Grease and flour the sides.
- In a medium bowl, whisk together the cake flour, baking powder, and salt.
- In a large bowl, cream the softened butter together with the sugar using an electric mixer until light and fluffy.
- Beat in the eggs, one at a time, until well incorporated. Beat in the vanilla extract.
- In a small bowl, whisk together the sour cream and whole milk.
- Beat the flour mixture into the egg mixture in two additions, alternating with the sour cream mixture. Beat just until combined.
- Place the chocolate hazelnut spread in a medium bowl. Whisk 1 1/2 cups of cake batter into the chocolate hazelnut spread, 1/2 cup at a time, until well blended.
- Spoon the vanilla and chocolate batters into the prepared pan in a checkerboard pattern. Run a wooden skewer or chopstick through the batter to create swirls.
- Bake at 350°F until a toothpick inserted into the vanilla part of the cake comes out clean, about 45-50 minutes.
- Cool in the pan for 10 minutes. Remove from the pan and transfer to a cooling rack. Top the cooled cake with icing and hazelnuts.
Icing:
- 1/4 cup unsalted butter
- 3/4 cup chopped semi-sweet chocolate
- 2 teaspoons light corn syrup
- Melt together the unsalted butter, chopped semi-sweet chocolate, and light corn syrup. Let cool until thickened. Drizzle over the cooled cake and sprinkle with chopped hazelnuts.
Enjoy!