Hazelnut Nutella Cake

Nothing says “celebration” like this Hazelnut Nutella Cake. Without doubt this is one of my favorite cakes. Moist, dense with a crunchy streusel topping. So if you are wanting to surprise someone special, go no further.

Ingredients:

For the cake batter:

1 cup sugar
2 eggs
½ teaspoon vanilla extract
1 cup milk diluted with 1 tablespoon white vinegar, allow to sit for about 10 minutes before using
1 ½ cups flour
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
75 g./3 oz. mascarpone cheese or any cream cheese
100 g./3.5 oz. butter, softened
¾ cup Nutella

For the streusel topping:

⅓ cup flour
¼ cup butter
⅓ cup sugar
⅓ cup hazelnuts, lightly toasted in the oven and roughly chopped

Directions:

Place a rack in the center of the oven.
Preheat the oven to 180°C/350°F.
Prepare a 30cm/12 inch spring form pan. Cover the bottom and edges with a piece of heavy duty foil. Then grease the inside with a small piece of butter and lightly coat it with flour.

To prepare the streusel:

Combine all the streusel ingredients in a small bowl and mix with a fork. Set aside.

For the cake batter:

In a bowl combine the flour, baking powder, baking soda, and salt.
Place the mascarpone, vanilla. and butter in a mixing bowl and beat with an electric mixer for 1 minute.
Add the sugar and beat for another minute.
Add the eggs, one at a time, and beat to incorporate the batter.
Fold in the flour mixture and mix fully integrating the batter. Add the diluted milk and make sure to scrape down the edges of the bowl.
Mix well until the batter is of one texture.
Transfer half of the batter to the prepared pan, and alternate spoonfuls of Nutella, creating marbled effect. Repeat as necessary with the batter and Nutella.

Break the streusel topping into cherry- size pieces and drop them evenly over the top of the batter.

Bake for about 55-60 minutes, or until you enter a toothpick in the center of the cake and it comes out clean.

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