Chocolate-Hazelnut-Topped Cake
This simple, spongy cake is made in a tart pan and marbled with an Italian favorite, gianduia—chocolate-hazelnut spread.
Makes one 4 by 13-inch cake (serves 6)
Ingredients:
- 8 tbsp. unsalted butter, softened, plus more for the pan
- ¾ c. granulated sugar
- 2 large eggs
- 1 tsp. pure vanilla bean paste
- 1 c. cake flour
- ¼ c. chocolate-hazelnut spread (gianduia), store-bought, for topping
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Instructions:
- Preheat the oven to 350°F. Butter a 4 by 13-inch rectangular tart pan with a removable bottom and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the remaining 8 tablespoons butter and the granulated sugar. Beat in the eggs, then the vanilla bean paste. When the vanilla bean paste is incorporated, add the flour and mix just until combined. Scrape into the prepared pan.
- Bake until set, about 25 minutes. Cool in the pan for 10 minutes, then remove the sides of the pan (be careful, it will still be very hot). Cool the cake completely on the bottom of the pan set on a wire rack. Cover the cooled cake with plastic wrap and chill in the refrigerator before piping the top.
- Pipe the chocolate-hazelnut spread in lines across the width of the cake, and drag a toothpick or knife the length of the cake, alternating directions to make a chevron pattern. Remove the bottom of the pan before cutting the cake.
