Chocolate Hazelnut Cream Cake (Low Sugar)

Tis the baking season and making the easiest desserts for when you have company for the Holidays! I've been told this tastes like a dupe for a McCains chocolate cake, but with a hazelnut twist. The star of the show is Wana's Hazelnut Spread (which is essentially a better tasting Nutella, you get more of that hazelnut flavour vs. chocolate, lower in sugar and made with better for you ingredients). Kind of a no brainer for my household and I decided to give it a go in one of my easy chocolate cake recipes. Big big hit over here, especially the hazelnut cream that is topped on the cake.

I promise you it is super easy, lets get to it

What You'll Need for the Cake:

• 1/3 cup avocado or light olive oil

• 1 egg, room temp

• 1 cup of milk (can be any type), warm

• 1 tbsp vanilla extract

• 3/4 cup cocoa powder

• 3/4 cup flour (I use Bob Red Mill's GF flour bend)

• 1/2 cup coconut sugar

• 1 shot of espresso (or 1 tbsp of instant coffee)

• 1 tsp of baking powder

• 1 tsp of baking soda

• 3 tbsp of Wana's Hazelnut Spread (see photo down below)

Hazelnut Cream Icing:

• 1/2 cup whipping cream

• 2 tbsp sugar

• 1 tbsp of vanilla extract (I like a lot, but you may opt to use 1 tsp)

• 2 tbsp marscapone cheese

• 1 heaping tbsp of Wana's Hazelnut Spread

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Directions:

1. In one bowl, add in your oil, sugar and vanilla extract, and mix until well combined.

2. Add in your room temperature egg and mix well.

3. Slowly add in your warm espresso (make sure it is not scolding hot so it does not cook the egg) and mix until well incorporated.

4. Add in the Hazelnut Wana spread, followed by your warm milk until you have a very liquid like batter.

5. Add in your cocoa powder and mix until well combined, followed by your flour, baking soda, and baking powder.

6. Bake in a 9x9 baking dish at 350 degrees fahrenheit for 15-20 minutes, until you have wet crumbs when using a toothpick to test.

7. While your cake is cooling, whip up your heavy whipping cream until you have soft peaks.

8. Add in your vanilla, sugar and marscapone cheese. Once that is all incorporated, fold or whip in your hazelnut spread and place mixture inside the fridge.

9. Top your cake with your hazelnut cream and an extra drizzle of hazelnut spread and you have yourself a low sugar, tasty hazelnut dream cake.

   
   
   
   
   
   

   

   
   

   Best consumed within 1-3 days! Keep stored in the fridge.

   
   

   💛love & wellness,

   
   

   xo Mel