Chocolate Hazelnut Cake

filed under: Miscellaneous on April 25, 2011

Hands down, my favorite season is fall.  I love the changing leaves, the subtle chill in the air, and the comforting feel of being cozy and warm in my favorite sweater.

But something happened this year.

I think it was the severity of winter.  The endless winter weather storm warnings, the huge mounds of snow piled as far as the eye could see, the bitterly cold air that sucked the life right out of me.

This year, I have craved spring.

If I close my eyes I can get lost in the thought… the warmth of the sun on my skin, the baby blossoms emerging from a seemingly lifeless tree, the hope of something new.

Uh, where was I again?

Oh yeah.  Cake.


Pink and yellow danced around the outside of this cake.

The inside, however, was a whole nother story!  (Sadly, I brought this cake to my in-laws for Easter and failed to get a picture of the inside.  My apologies!)

I made a chocolate hazelnut cake with a vanilla hazelnut buttercream frosting.

I have to admit, I sorta loved it.

The chocolate was luscious and scrumptious and toothsome.

I just learned the word toothsome and have been dying to use it.  It means delicious or tasting very good. I think we need to get toothsome its rightful place back in common language.

I am just thankful that there is another word I can use that means delicious.  I say delicious a lot.  Like… in every single post I write.  I have an addiction to the word!

But no more!  From now on I am saying toothsome!

You’ve been warned.





I must tell you though, the combination of this cake and frosting is sweet.  As in your teeth might tingle from the sweet.  As in you might lapse into a sugar induced coma sweet.

I have painstakingly trained my taste buds and body to accept mass doses of sugar for most of my life, so I can take it.  My hubby had to take a break while eating it.


Think you can take it? 😉

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  • Ryan says:

    Oh my goodness, this sounds and looks incredible. Your blog is amazing, you are so talented. I will be lucky if I ever get to be half as good as you haha.
    Congrats on the new addition to your family,by the way 🙂

  • trish says:

    Never without fail, beauty and sweetness! Thank you!

  • grace says:

    so often i’m amused by people who claim something is ‘too sweet’ or ‘too rich’ and can’t finish their portion. i laugh to myself, and then i eat what they’ve left behind. 🙂

  • betty says:

    oh wow that is so pretty!!!

  • Barbara says:

    Toothsome indeed, Amanda. And very spring-like.

  • naomi says:

    Well I say, deliciously-toothsome! I love the way you decorated this cake too.

  • Anna says:

    Your cake looks so lovely and fun and spring-ish. I think it’s awesome! And I also think ‘toothsome’ is an awesome word 🙂

  • Darla @ Bakingdom says:

    Chocolate and hazelnut has always been one of my absolute favorite flavor combos, so I know this must be delicious! I love how you decorated it too…simple and lovely, but striking.

  • Katie says:

    Beautiful cake. I did try a version of your red velvet cake but I used a different blogger’s red velvet cake recipe that didn’t really turn out. Thanks for the idea to use cool whip in a pinch. It worked great.

  • Nancy @SensitivePantry says:

    Beautiful cake. It reminds me of the color of all the tulips that are blooming around my neighborhood.

  • Kristin Kunoff says:

    Can you share what frosting tip you used for this and how you accomplished that look? Thanks!

  • ElizaBeth says:

    I’ll adopt you if you’ll make this for me!!

  • Anonymous says:

    the cake looks so beautiful. i’m pretty sure it taste good also.=)

  • Robin says:

    Could you please tell me what kind of tip you used for the stripes on this cake. I love it and plan on doing it. Thanks!

  • Jenny Steffen says:

    I love this design – I may even try it! I’ll share it on my blog if I do!

  • Cory & Nicole Heim says:

    I made these in cupcake form last weekend. The batter was VERY thin, almost like water! Has anyone else found this to be the case with the batter? I followed the recipe exactly. I thought about adding more flour to thicken the batter a little, but I didn’t know if that would just throw everything out of whack.

  • Amanda Rettke says:

    Hi! I t sounds like you made it right! Did you cupcakes turn out?? This cake does have a thin batter generally. 🙂

  • Monica Lim says:

    Hi Amanda, beautiful cake! I would like to know how many cake pans you used? Is it a three layer cake?

  • Sass says:

    what could you substitute for coffee? I think I’ll make this for my brother in laws bday cake but he is not a coffee drinker… would plain water dilute the flavors too much?

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    Brand new recipes that people find kinda acceptable.