Hello friends, today I present this delicious cocoa cake filled with white hazelnut cream to make and enjoy for a wonderful breakfast or snack. It will win you over at the first taste, super dunkable in milk or coffee in the morning. Below you will find the recipe..
- Difficulty: Very easy
- Cost: Inexpensive
- Portions: For 4 people and a 8-inch pan
- Cuisine: Italian
Ingredients for the Cocoa Cake Filled with White Hazelnut Cream
- 2 eggs
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 1/3 cup sunflower oil (Or 1/2 cup butter)
- 1/3 cup milk (Or 1/2 cup plain yogurt)
- 1 packet baking powder
- 1 vanilla extract (Or 1 packet of vanillin)
- 1 pinch salt
- 10.5 oz white hazelnut spread (Or white hazelnut cream)
Tools
- 1 Bowl
- Electric mixer
- 1 Springform pan
Steps for the Cocoa Cake Filled with White Hazelnut Cream
To make this wonderful cocoa cake, beat the eggs, granulated sugar, and vanilla extract in a bowl for a few minutes using an electric mixer. Gradually add the sunflower oil while continuing to mix, then add the milk or yogurt. Sift the flour, salt, and unsweetened cocoa and add them to the mixture, stirring carefully. Finally, incorporate the baking powder and mix everything together. Grease and flour a round 8-9 inch pan and pour in half of the batter, then add spoonfuls or pipe in the white hazelnut cream, and finally pour in the remaining batter.
Bake in a static preheated oven at 350°F for 35-40 minutes. Perform the toothpick test, then turn off the oven, remove from the oven, and let cool. Carefully remove the cake from the pan and place it on a serving plate. Serve. I hope you enjoy my latest recipe; see you next time, friends.
STORAGE, TIPS, AND NOTES
The cocoa cake filled with white hazelnut cream can be stored under a glass dome or cake carrier for 3-4 days. If you can’t find white hazelnut cream, you can simply use Nutella.
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