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Gooey Hazelnut Butter Cake

This cake is rich, soft, and indulgent with a creamy hazelnut chocolate flavor. Imagine Nutella meets a brownie, with a buttery chocolate brownie base and a gooey hazelnut cream that melts into the cake as it bakes, leaving it moist and tender. This gooey hazelnut butter cake is the perfect indulgent treat for all hazelnut and chocolate lovers!
Course Dessert

Ingredients

For the Brownie Base:

  • 1 cup 225g dairy-free or regular butter, melted
  • 1 cup 200g light brown sugar
  • ¾ cup 150g caster sugar
  • 2 cups 240g all-purpose flour
  • ½ cup 50g cocoa powder
  • 1 tsp baking powder
  • 1 cup 240ml dairy-free or regular milk
  • 1 tsp vanilla extract
  • ¾ cup 175g chopped hazelnuts

For the Hazelnut Cream Topping:

  • ¾ cup 180g hazelnut butter or Nutella (dairy-free or regular)
  • ¼ cup 60ml dairy-free cream or regular cream
  • ¼ cup 50g dark chocolate, melted

Instructions

Preheat the Oven:

  • Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20cm) square baking tin.

Prepare the Brownie Base:

  • In a large bowl, whisk together the melted butter, brown sugar, and caster sugar until smooth. Add the milk and vanilla extract, mixing until combined. In a separate bowl, sift together the flour, cocoa powder, and baking powder. Slowly fold the dry ingredients into the wet mixture until just combined. Fold in the chopped hazelnuts. Spread the mixture evenly into the prepared baking tin.

Make the Hazelnut Cream Topping:

  • In a small saucepan over low heat, melt the hazelnut butter and dark chocolate together, stirring in the dairy-free cream until smooth. Let it cool slightly.

Assemble the Cake:

  • Pour the hazelnut cream mixture over the brownie base and gently swirl it in with a knife to create a marbled effect. The cream will sink into the cake as it bakes, making it gooey and soft.

Bake the Cake:

  • Bake for 30-35 minutes or until the edges are set, but the center still feels slightly soft. The cake will continue to firm up as it cools, giving you that gooey, fudgy texture.

Cool and Serve:

  • Allow the cake to cool completely in the pan before slicing. Enjoy with a dusting of powdered sugar or a drizzle of extra hazelnut butter.