Chocolate Hazelnut Snacking Cake
I first posted about my love of snacking cake back when I made this Raspberry Lemon Poppy Seed Snacking Cake for the blog. Before we go into it, technically anything can really be a snacking cake or even a snacking cookie, but really, it should be something simple that can be cut into small pieces and you can snack on it all day long. Hence why I love it so much. This time around I made a Chocolate Hazelnut Snacking Cake. Aside from being super delicious and extremely addicting, the best part about it is that it’s completely versatile. You can make it so many different ways without ever getting bored. I go more into different combination later on in the post, but it’s a great snacking cake base which you can spruce up to your liking. Of course, you can make it as is and you’d love it just the same!
If you’ve never heard of snacking cake before this post, I hope you’ll come around to making it more of a regular thing for yourself. It’s great to keep around the house for when you’re craving something sweet. It’s great for company, for when we can have company again. But most importantly it gets us in the kitchen and distracts us from current world problems. So it’s a win win. Let me know if you have any questions or comments!
Chocolate Hazelnut Snacking Cake
Equipment
- 9×13-inch baking pan
- Mixing bowl
- Whisk
Ingredients
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1 cup buttermilk
- 1/2 cup Nutella chocolate hazelnut spread
- 1/4 cup slivered almonds or roughly chopped hazelnuts
- 2 tablespoons mini chocolate chips
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment, so that the sides hang off (this will make it easier to pull the cake out later) and grease lightly with cooking spray, set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda and salt; set aside. In a separate bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Add in the eggs, one at a time, making sure to beat the mixture well after each addition. Stir in the vanilla extract and sour cream. Add the dry ingredients, alternating with the buttermilk, starting and ending with dry. Mix until just combined after each addition. Use a rubber spatula to scrape the sides and bottom of the bowl to ensure the batter is evenly combined.
- Pour the batter into the prepared baking pan and spread into an even layer. Dollop the nutella on top and use a skewer or knife to swirls it around. Sprinkle with the slivered almonds and chocolate chips and bake until golden brown and a toothpick inserted in the middle, comes out clean, about 35 to 40 minutes. Remove from the oven and let cool completely. Use the parchment paper overhang to lift the cake out of the pan. Dust with powdered sugar and cut into small squares. Enjoy right away or wrap in plastic wrap. Can be kept at room temperature for up to 3 days. Enjoy!
