Chocolate Hazlenut Swirl Cake
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Ingredients
Hazelnut ganache
  • ½ cup cream
  • ¼ cup milk
  • 1 tbsp sugar
  • pinch of salt
  • ½ cup semisweet chocolate chips
  • ¼ cup chopped hazelnuts
  • 1 egg, beaten
Cake
  • 1 cup sugar
  • 1 cup all-purpose flour
  • ⅓ cup HERSHEY'S Cocoa
  • ¾ tsp baking powder
  • ¾ tsp baking soda
  • ½ teaspoon salt
  • 1 eggs
  • ½ cup milk
  • ¼ cup vegetable oil
  • 1 tsp vanilla extract
  • ½ cup boiling water
Instructions
Hazelnut ganache
  1. Heat milk and cream in a small saucepan on low-medium heat.
  2. Do not boil, but when sides begin to bubble add sugar, salt and chocolate and stir until all of the chocolate is melted.
  3. Remove from heat and stir in egg and hazelnuts.
Cake
  1. Preheat oven to 350°F.
  2. Grease and flour 1 9-inch round cake pan.
  3. Sift together flour, cocoa, baking soda, baking powder, salt and sugar in a large bowl.
  4. Mix egg, vanilla, milk and vegetable oil with a handheld mixer on medium speed for 2 minutes.
  5. Stir in hot water to thin batter, and pour into cake pan.
  6. Pour chocolate ganache-hazenut mixture in center, and swirl around with a butterknife.
  7. Bake for 30 minutes (check with toothpick-if comes out dry, cake is done!).
  8. Cool for 10 minutes before transferring to a wire rack.
  9. Use your imagination to decorate-I recommend buttercream frosting, yum!
Makes 1 9-inch round cake; Bundt cake: bake 50 minutes.
    Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/chocolate-hazlenut-swirl-cake/