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I’ve been really loving the one-layer/snack cake trend lately! During these weird times where family gatherings should really be limited to just immediate family only, smaller batch recipes make so much sense. Cakes like this one are easier to whip up, don’t use as much of each ingredient, and I don’t have a whole layer cake left over when I take it to my parents house and it’s just the three of us.

I also appreciate this as a person who lives alone and who no longer has access to the gym, lol. Maybe I’m craving something sweet, but I absolutely, 100% do not need a whole cake tempting my emotional-eating self and my 2020 depression, you know?

So one-layer cakes are where it’s at! I’ve loved seeing smaller 6-inch cakes as I scroll through my social media feeds, too. I almost went two-layer 6-inch cake with this one, but I really wanted to focus on something ridiculously simple and yet super decadent and delicious.

Enter chocolate hazelnut cake! Nutella is something I absolutely do not keep in my kitchen because I will eat the whole jar with a spoon. There’s chocolate hazelnut spread in the cake batter, which is sooo fluffy, fyi. And it’s also in the frosting, which is as delicious as you’d think. This is a one-bowl cake too (as far as the batter goes), so less to clean up! There are so many wins happening here.

I’m not a huge fan of nuts in baked goods, but if you are, you should totally add some chopped hazelnuts to this batter or sprinkle some on top. In addition to the Ferrero Rochers, of course. You should also use more Ferrero Rochers than I did.

I know this is not the usual Thanksgiving dessert, but I feel like it could be a good choice if you’re looking for something extremely simple and for a smaller crowd. If you’ve got Nutella-lovers in your immediate family, this is sure to be a hit!

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Chocolate Hazelnut Cake

Prep Time: 25

Cook Time: 30

Ingredients

For the cake

1 cup all-purpose flour
1/4 cup cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup vegetable oil
3/4 cup chocolate hazelnut spread such as Nutella
1 cup light brown sugar
2 large eggs
1 tsp vanilla
1/2 cup whole milk

For the frosting

1 cup unsalted butter
3/4 cup chocolate hazelnut spread such as Nutella
1/4 cup cocoa powder
3 cups powdered sugar
1 tsp vanilla
2-4 tbsp milk

Garnish ideas:

Chopped hazelnuts
Sprinkles
Halved Ferrero Rochers

Instructions

To make the cake

Preheat oven to 350ºF and spray an 8-inch round cake pan with baking spray.
In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
Add oil, nutella, light brown sugar, eggs, vanilla, and milk. Mix on medium speed with a mixer until ingredients are combined and batter is smooth, 1-2 minutes.
Pour cake batter into pan and bake for 28-20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let cake cool in pan for 10-15 minutes, then transfer to a wire rack to cool completely.

To make the frosting

Cream butter in the bowl of a stand mixer until smooth and light in color. Add chocolate hazelnut spread and cocoa powder. Mix until combined; scrap sides of bowl with a rubber spatula.
Add powdered sugar and vanilla. Mix on low speed until mostly combined. Add milk and beat on high speed until fluffy and all powdered sugar is incorporated. (If frosting is too thick, add milk one tablespoon at a time until the desired consistency is reached.)
Spread frosting onto the cooled cake, top with garnishes, and serve!