Get ready to transform your Easter celebration with the most decadent, irresistible Chocolate Hazelnut Easter Egg Cake that will have everyone begging for seconds! Imagine a rich, moist chocolate cake infused with luxurious hazelnut spread, creating a dessert so divine it feels like a celebration in every single bite. Whether you're hosting a family gathering or simply craving an extraordinary sweet treat, this cake promises to be the showstopper that turns an ordinary holiday into an unforgettable culinary experience.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup chocolate hazelnut spread
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Mix well to combine.
- In another bowl, cream the softened butter and sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined and smooth.
- Gently fold in the chocolate hazelnut spread until evenly distributed throughout the batter, being careful not to overmix.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula if necessary.
- Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean. The cakes should spring back when lightly pressed.
- Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, turn them out onto a wire rack to cool completely.
- While the cakes are cooling, prepare your frosting or ganache, if desired, or simply serve with additional chocolate hazelnut spread.
- Once the cakes are completely cooled, you can layer them with frosting or chocolate hazelnut spread between the layers. Optionally, frost the top and sides of the cake as well.
- For decoration, consider adding chopped hazelnuts, chocolate shavings, or festive Easter-themed decorations on top of the cake.
- Slice the cake into 10 servings and enjoy your delicious Chocolate Hazelnut Easter Egg Cake!
Tips
- Room Temperature Matters: Ensure all ingredients like butter, eggs, and buttermilk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining dry and wet ingredients, mix just until combined to prevent a tough cake. Overmixing can develop too much gluten, resulting in a dense texture.
- Check Cake Doneness: Use the toothpick test - insert a toothpick into the center, and if it comes out clean or with just a few moist crumbs, your cake is perfectly baked.
- Cooling is Crucial: Allow cakes to cool completely before frosting or decorating to prevent melting and ensure a clean, professional finish.
- Get Creative with Decorations: Use Easter-themed sprinkles, chocolate eggs, or edible decorations to make your cake visually stunning and festive.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 7g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 75mg
