How to Make a Chocolate Hazelnut Cookie Cake | Guest Staring Tess from Fluff Cups

chocolate hazelnut spread

🥗Healthier: almond butter

💰Cheaper: peanut butter

Almond butter provides a nutty flavor with less sugar.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

chocolate chips

🥗Healthier: dark chocolate chunks

💰Cheaper: chocolate bar pieces

Dark chocolate offers a richer taste and less sugar.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed and has a lower glycemic index.

Preheat the oven to 350°F (175°C).

Grease and line a round cake pan with parchment paper.

Mix flour, baking soda, salt, and cocoa powder in a bowl.

In a separate bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in Vanilla Madagascar Bourbon Water Soluble Extract and Vegan Chocolate Hazelnut Spread until combined.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in chopped hazelnuts and chocolate chips gently.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 25-30 minutes, or until a toothpick comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Dust with powdered sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens