Chocolate Hazelnut Cake
Servings Prep Time
12people 35minutes
Cook Time Passive Time
35minutes 40minutes
Servings Prep Time
12people 35minutes
Cook Time Passive Time
35minutes 40minutes
Ingredients
Instructions
  1. Heat oven to 350°F. For a round cake, grease two 9-inch cake pans, line greased pans with parchment paper, and grease the top side of the paper too. For a sheet cake, grease a 9 x 13-inch baking dish.
  2. Whisk wheat flour, hazelnut flour, cocoa, baking soda, and salt together in a large bowl. Stir in brown sugar, using the back of a spoon to break up lumps if needed.
  3. Pour remaining ingredients into flour mixture and stir just until well combined. Pour into pans and bake for 30 to 35 minutes, until top is firm and tiny air bubbles appear in the center as well as on the edges.
  4. Make Chocolate Buttercream Frosting. Add 2/3 cup of NewTella and blend well.
  5. Cool cake in the pan on a wire rack for 10 minutes to allow the cake’s structure to firm up. For a layer cake, turn out each layer onto a plate or your hand, peel off the parchment paper, and flip cake back onto the cooling rack. Let layers cool completely, then frost. When ready, slice and serve. (I’m ready now just writing this recipe!) Keeps covered for about four days at room temperature in cool weather or refrigerated in warm weather.
Recipe Notes

Skip the NewTella if you don’t have time, a high-speed blender, or another dairy-free chocolate hazelnut spread on hand. Do make sure to use buttery spread instead of coconut spread in the frosting anyway.