This cake is great for an afternoon treat.
I can’t remember the last time I bought a jar of choc-hazelnut spread. The reason for that is my husband has a sweet tooth and I know he’ll eat the whole jar in a week. However, recently there seems to have been a lot of baking recipes which use it as an ingredient, so I thought I would try it for myself.
If you read this blog often then you will know that I am a fan of packet cake mixes. It isn’t that I don’t know how to make a cake from scratch – it is simply a convenience factor. I am also able to buy a very good supermarket own-brand mix that is extremely cheap and gives a great result. Hence, I used a vanilla packet mix for this cake – feel free to make your sponge from scratch if you prefer.
One thing to note is that the choc-hazelnut spread will sink to the bottom when the cake bakes. I don’t have a problem with that but you could try dolloping the spread on top of the batter rather than putting it in the middle like I did.
Ingredients – makes a loaf cake:
- 1 packet vanilla cake mix (approx 340g/12 oz)
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1/3 cup light sour cream
- 1 egg
- 1/3 cup dark chocolate chips
- 5 teaspoons choc-hazelnut spread (like Nutella)
- Heat your oven to 190C/170C fan forced/370F and grease a loaf pan. (My loaf pan is ceramic rather than metal so please keep that in mind with regards to the cooking time given below).
- Put the cake mix into a medium bowl, then add the oil, milk, sour cream and egg. Beat until you have a smooth cake batter.
- Add about half of the chocolate chips to the batter and fold to combine.
- Pour half the cake batter into your prepared pan, then dollop the choc-hazelnut spread in a line down the middle of the pan.
- Pour over the remaining cake batter and scatter the remaining chocolate chips over the top.
- Bake for 40-50 minutes or until the cake is golden and a skewer inserted into the centre comes out clean. Tip: if your cake is browning too quickly then cover it loosely with a piece of aluminium foil until it is cooked.
- Remove from the oven and leave the cake to cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.
- Serve and enjoy!