A subtle hint of cinnamon completes this delicious chocolate hazelnut cake
By “nutella” I mean hazelut chocolate spread. I always use the supermarket’s own version because it’s so much cheaper and just as good. The recipe I used from BBC GoodFood is for a circular baking tin, but I used my rectangular tin and it baked fine, although far more quickly. And if you’re thinking “cinnamon, yuck!”, you can always use only 1 tsp in the mix. But the cinnamon flavour in the finished cake is very subtle, even when using 2 tsp.
Ingredients (makes 12-18 slices of cinnamon and nutella tray bake cake)
For the cake:
- 175 g / 6 oz butter (at room temperature)/ baking margarine
- 175 g / 6 oz caster sugar (granulated sugar would also work if it’s the only thing you have in)
- 3 eggs (large or medium)
- 200 g / 7 oz self-raising flour
- 1 tsp baking powder
- 2 level tsp ground cinnamon
- 4 tbsp milk (any type of milk is fine)
- 4 rounded tbsp chocolate hazelnut spread
- 50 g /1.7 oz hazelnuts, roughly chopped/crushed
Preheat your oven to 180 degrees C (160 degrees C fan)/ 356 degrees F / Gas Mark 4.
Line your baking tin with greaseproof baking paper. My rectangular tin measures 18 x 32 x 2.5 cm (7 x 12.5 x 1 inches). The original recipe calls for a 20 cm (8 inch) round tin.
Crush/chop the hazelnuts and put them to one side. Beat the sugar and butter together until you have a smooth, fluffy mixture. If you have an electric stand mixer, this should take 3-4 minutes.
Add the eggs one at a time, beating after each addition until combined. Add the cinnamon, baking powder, flour and milk and stir gently until all the ingredients are combined and the cake mixture is smooth.
Spoon about half of the cake mixture into the tin and spread out to form an even layer.
Put the chocolate hazelnut spread onto the layer of mixture in a number of blobs and spread it out. To make this easier, you can put the spread in the microwave for 20 seconds to make it more liquid.
Spoon lumps of the other half of the cake mixture on top of the chocolate layer and spread out to cover the chocolate.
Drag a knife or a skewer through the mixture to swirl the chocolate hazelnut spread through cake layers.
Finally, sprinkle the hazelnuts over the top of the cake mixture.
The original recipe says to bake for 1 hour – 1 hour and 10 minutes. But I found the cake was nicely done after 45 minutes, so it must all depend on the shape of your tin. To be safe, you could set an alarm for 40 minutes and see if the cake has risen, browned and whether there’s a wobble in the middle of the mixture. If it’s still wobbly, or a knife inserted into the middle comes out covered in gooey mixture, you need to bake the cake more. Continue to bake, checking the cake’s progress every 5 minutes.
Take the cinnamon and nutella cake out of the oven and leave to cool in the tin for 10 minutes.
Transfer to a wire rack to finish cooling or, if you don’t have one, just leave it in the tin (it’ll take a lot longer to cool down but it’ll be ok!).
Slice the cake into as many pieces as you would like or need. As you can see, the chocolate hazelnut spread forms a nice layer in the middle.
The cinnamon and nutella cake will keep up to five days in an airtight container stored in a cool, dry place.
And if you’re looking for more tray bakes: