Chocolate Hazelnut Cake

SERVES: 8

This cake combines two powerfully attractive and complementary flavors we’ve come to love in high quality confections and creamy, crave-worthy spreads – hazelnuts and chocolate! Very simple but very elegant. Special enough to serve to company and easy enough to prepare on a week night if you’ve just had one of those days and only chocolate cake will do. And we promise, our Hazelnut and Cocoa spread is better than any you have ever tasted before. Hard to believe, right? There’s only one way to find out. Try it and experience it for yourself. We are confident it will be your new fav!

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INGREDIENTS

Cake:

- 1/3 C butter, softened
- 1 C packed brown sugar
- 1 large egg, room temperature
- 1 t vanilla extract
- 1 C all-purpose flour
- ¼ C baking cocoa
- 1 t baking soda
- 1/8 t salt
- ½ C sour cream
- ½ C brewed coffee, room temperature

Topping:

- ½ to 3/4 jar Wildfare Hazelnut Butter with Cocoa, slightly warmed
- Whole or chopped hazelnuts
- Chocolate curls

PREPARATION

1	In a medium bowl, cream butter and brown sugar until light and fluffy – about 5-7 minutes.
2	Combine flour, cocoa, baking soda, and salt; gradually add to creamed mixture alternately with sour cream and coffee. Beat until just combined.
3	Pour into a greased and floured 8” round baking pan. Bake at 350 degrees for 30-35 minutes (or until a knife inserted into the center comes out clean). Cool for 10 minutes before removing from plan to a wire rack to cool completely.
4	Spoon the Wildfare Hazelnut Butter with Cocoa into a small heat resistant bowl. Microwave in 15 second increments (2 or 3 typically), stirring each time, just until the nut butter is spreadable, but not runny.
5	Spoon onto the center of the cooled cake and work to the edges with an offset spatula or a knife. Again, the proportion of topping to cake is up to you.
6	Garnish with hazelnuts and chocolate curls if desired.