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Chocolate-Hazelnut Swirl Cake

Name: Chocolate-Hazelnut Swirl Cake
Prep time: 2640 s
Cook time: 2400 s
Total time: 5040 s
Yield: 12
Ingredients: 30 grams Sugars brown; 1/8 teaspoon Salt table; 2 tablespoons Butter without salt; 1/2 cup Nuts hazelnuts or filberts; 2 1/4 cups Wheat flour white all-purpose unenriched; 2 teaspoons Leavening agents baking powder double-acting straight phosphate; 1/2 teaspoon Salt table; 125 grams NESTLE UNSALTED BUTTER; 1 1/2 cup Sugars granulated; 2 Units Egg whole raw fresh; 2 teaspoons Vanilla extract; 2/3 cup Milk whole 3.25% milkfat with added vitamin D; 100 grams Chocolate-flavored hazelnut spread; 30 grams Wheat flour white all-purpose unenriched; 2 tablespoons Cocoa dry powder unsweetened

84'

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Not included in this recipe

Peanuts

Fish

Crustaceans

Peanuts-Free

Fish-free

Crustaceans-Free

Ingredients

Servings

- 12 Portions +

Sugars, brown

30 grams Sugars, brown

Salt, table

1/8 teaspoon Salt, table

Butter, without salt

2 tablespoons Butter, without salt

Nuts, hazelnuts or filberts

1/2 cup Nuts, hazelnuts or filberts

Wheat flour, white, all-purpose, unenriched

2 1/4 cups Wheat flour, white, all-purpose, unenriched

Leavening agents, baking powder, double-acting, straight phosphate

2 teaspoons Leavening agents, baking powder, double-acting, straight phosphate

Salt, table

1/2 teaspoon Salt, table

NESTLE UNSALTED BUTTER

125 grams NESTLE UNSALTED BUTTER

Sugars, granulated

1 1/2 cup Sugars, granulated

Egg, whole, raw, fresh

2 Units Egg, whole, raw, fresh

Vanilla extract

2 teaspoons Vanilla extract

Milk, whole, 3.25% milkfat, with added vitamin D

2/3 cup Milk, whole, 3.25% milkfat, with added vitamin D

Chocolate-flavored hazelnut spread

100 grams Chocolate-flavored hazelnut spread

Wheat flour, white, all-purpose, unenriched

30 grams Wheat flour, white, all-purpose, unenriched

Cocoa, dry powder, unsweetened

2 tablespoons Cocoa, dry powder, unsweetened

Chocolate-Hazelnut Swirl Cake

Nutri value

Go to instructions

Instructions

7 Steps

84'

Total

44'

Preparation

40'

Cooking

Waiting

Step by step

1 of 7

10'

Make the Streusel

Whisk flour, sugar, and salt in a bowl. Using your hands or a fork, work butter into mixture until texture is crumbly. Stir in hazelnuts.

Check

2 of 7

10'

Prepare the Cake Pan

Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray. Line with parchment paper, leaving a few inches of overhang on long sides. Coat parchment with cooking spray.

Check

3 of 7

Mix Ingredients

Combine flour, baking powder, and salt in a medium bowl. Beat butter and sugar in a large bowl with an electric mixer on high speed until light and fluffy, 3 to 4 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla.

Check

4 of 7

Combine Mixtures

With mixer on low, add half of flour mixture to butter mixture, then half of milk, beating until just combined. Repeat with remaining flour mixture and milk.

Check

5 of 7

Mix Hazelnut-Chocolate Batter

Transfer half of batter to empty flour mixture bowl. Add hazelnut-chocolate spread, cocoa powder, and 1 tablespoon warm water. Stir until combined.

Check

6 of 7

10'

Prepare Batter Swirl

Place 1/4-cup scoops of batter into prepared pan, alternating between chocolate and vanilla. Use a knife to spread each scoop of batter to edges of pan. Gently run knife through batter lengthwise a few times to swirl.

Check

7 of 7

40'

Bake and Cool

Bake until puffed and top is set, about 40 minutes. Sprinkle with streusel. Continue baking until a toothpick inserted in center comes out clean, 20 to 25 minutes. (Cover with aluminum foil during final 10 minutes to prevent excess browning.) Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely before slicing, about 1 hour.

Check

Room Temperature Ingredients

Ensure all ingredients are at room temperature for a smoother batter and even baking.