Decadent Chocolate Hazelnut Marble Cake: A Whirlwind of Rich Flavors

Decadent Chocolate Hazelnut Marble Cake: A Whirlwind of Rich Flavors

Indulge in the luxurious flavors of this decadent chocolate and hazelnut marble cake. This cake masterfully combines tender vanilla batter with a rich chocolate and hazelnut spread to create a stunning marbled effect. The addition of chopped toasted hazelnuts adds a delicious crunch, while the creamy chocolate frosting makes this cake truly irresistible. Perfect for any occasion, this cake is sure to impress with its beautiful appearance and delicious taste.


Why you'll love it: You will love this Chocolate Hazelnut Marble Cake for its perfect blend of flavors and textures. The cake is incredibly moist and tender, thanks to the combination of sour cream and whole milk in the dough. The chocolate hazelnut spread adds a rich, nutty sweetness that contrasts beautifully with the light vanilla cake. The marbling technique creates a visually stunning effect, making each slice unique. replaces the word nice with emptypped with delicious chocolate icing and crunchy hazelnuts, this cake is a decadent treat that will satisfy any sweet tooth.

Perfect occasion: This cake is ideal for any special occasion where you want to wow your guests with a homemade dessert. It's perfect for birthday parties, holiday gatherings or as a spectacular centerpiece for a dinner party. Its elegant appearance and rich flavor also make it a wonderful gift for friends and family. Whether enjoyed with a cup of coffee in the morning or as a sweet treat after dinner, this cake is sure to be a hit.

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Decorating Tips: For an extra touch of elegance, drizzle the cooled cake with chocolate icing in a decorative pattern. You can also sprinkle additional chopped hazelnuts for added texture and visual appeal. If you want to add a pop of color, consider garnishing with edible gold leaf or a dusting of powdered sugar. Serve the cake on a beautiful platter or cake stand to make it the star of your dessert table.


  • 1 3/4 cup (7 oz) cake flour, sifted
  • 2 teaspoons of yeast
  • 1/2 teaspoon of salt
  • 1/2 cup (4 oz) unsalted butter, softened
  • 1 cup (7 oz) sugar
  • 3 eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup sour cream, room temperature
  • 1/4 cup whole milk, room temperature
  • 2/3 cup chocolate hazelnut spread
  • 1/4 cup chopped toasted hazelnuts


  1. Preheat oven to 350°F. Line the bottom of a 9×5-inch loaf pan with parchment paper. Butter and flour the sides.
  2. In a medium bowl, combine cake flour, baking powder and salt.
  3. In a large bowl, beat the softened butter with the sugar using an electric mixer until light and fluffy.
  4. Beat in the eggs, one at a time, until well incorporated. Stir in the vanilla extract.
  5. In a small bowl, whisk together sour cream and whole milk.
  6. Add the flour mixture to the egg mixture in two batches, alternating with the sour cream mixture. Beat until combined.
  7. Place the chocolate hazelnut spread in a medium bowl. Stir 1 1/2 cups of cake batter into the chocolate hazelnut spread, 1/2 cup at a time, until well combined.
  8. Pour the vanilla and chocolate batters into the prepared checkerboard-shaped mold. Run a skewer or wooden chopstick through the dough to create swirls.
  9. Bake at 350°F until a toothpick inserted into the vanilla part of the cake comes out clean, about 45 to 50 minutes.
  10. Let cool in the pan for 10 minutes. Remove from pan and transfer to a cooling rack. replaces the word nice with emptyp the cooled cake with frosting and nuts.


  • 1/4 cup unsalted butter
  • 3/4 cup chopped semi-sweet chocolate
  • 2 teaspoons light corn syrup
  1. Melt together unsalted butter, chopped semi-sweet chocolate and light corn syrup. Let cool until thickened. Drizzle over the cooled cake and sprinkle with crushed hazelnuts.


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