Chocolate Hazelnut Cake

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, making sure to cover all sides well to prevent sticking.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set this dry mixture aside.
3. In a large mixing bowl, cream together the granulated sugar and softened butter using a hand mixer on medium speed until light and fluffy. This should take about 3-4 minutes.
4. Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Start and end with the flour mixture, mixing on low speed until just combined. Avoid overmixing.
6. Gently fold in the chopped hazelnuts using a spatula until evenly distributed throughout the batter.
7. Pour the batter into the prepared cake pan and smooth the top with the spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely.
9. While the cake cools, make the chocolate hazelnut frosting. In a small saucepan, warm the heavy cream over low heat until just simmering. Remove from heat and stir in the chocolate hazelnut spread until smooth and glossy.
10. Once the cake is completely cool, spread the chocolate hazelnut frosting generously over the top. If desired, garnish with some extra chopped hazelnuts.
11. For best results, refrigerate the cake for about 20 minutes to set the frosting before slicing. Enjoy your homemade Chocolate Hazelnut Cake!