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Poke Cake with Nutella® hazelnut spread

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  • Prep 35 min
  • Total 2 hr 15 min
  • Servings 24
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This luscious cake that features Nutella® hazelnut spread will be the star attraction at any gathering!
By Betty Crocker Kitchens
Updated Nov 29, 2017
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Ingredients

Cake

Filling

  • 1 1/4 cups Nutella® hazelnut spread

Topping

  • 2 cups heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla
  • 2 tablespoons Nutella® hazelnut spread
  • 1/4 cup chopped hazelnuts (filberts), toasted, skinned

Steps

  • 1
    Heat oven to 350°F. Spray bottom of 13x9-inch baking dish with cooking spray.
  • 2
    In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into baking dish.
  • 3
    Bake 29 to 34 minutes or until toothpick inserted in center comes out clean. Remove from oven to cooling rack. Cool 5 minutes. With end of wooden spoon (1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon end occasionally with paper towel to reduce sticking.
  • 4
    In small bowl, soften 1 1/4 cups hazelnut chocolate spread set over a pan of boiling water for 1 to 2 minutes, stirring constantly. Evenly pour and gently spread over cake; working back and forth to fill holes. (Some hazelnut chocolate spread will remain on top of cake.) Rap baking dish on counter several times to help hazelnut chocolate spread flow down holes. Cool completely, at least 1 hour.
  • 5
    When ready to serve, in chilled large bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on medium-high speed until stiff peaks form. Spread whipped cream evenly on top of cake. Spoon 2 tablespoons hazelnut chocolate spread into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag; squeeze bag to drizzle over cake. Sprinkle chopped nuts on top. Store loosely covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    The key to a good poke cake is to rap the baking dish on counter several times to help hazelnut chocolate spread fill the holes completely.
  • tip 2
    To skin hazelnuts, toast nuts at 375°F 10 to 12 minutes, stirring twice. Let stand 5 minutes. Pour nuts into clean kitchen towel, and gather tightly in a bundle; rub vigorously with towel to remove skins.

Nutrition

Nutrition Facts are not available for this recipe
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