Crispy chocolate cake with hazelnut and sour cream from Nothing Fancy: Unfussy Food for Having People Over (page 288) by Alison Roman

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Ingredients

cocoa powder
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hazelnut flour
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EYB Comments

See recipe for variation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

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See recipe for variation.
nlehrer on April 02, 2026

Yum!! Was such a huge hit. I even used non-dairy butter to make it parve and it was still so good
Pimlicocook on September 17, 2023

This is really very good. My oven bakes hot, so I baked the cake for around 30 minutes, rather than 35-40min as per recipe, and it was perfect (at 25m I felt it jiggled a bit too much). The cake doesn't taste of Nutella, but is rich and moist and delicious - and surprisingly easy to make, too. As other suggested, I made just half the amount of the cream/sour cream/Nutella mix to eat on the side and it was ample.
skvalentine on August 29, 2023

Very rich, very tasty! Was enjoyed by my family for a birthday celebration. Finally found a use for the jar of Luxardo cherries I bought on a whim!
jenburkholder on May 23, 2022

Like everyone else, we enjoyed very much. Well, except for my younger son who said it was okay but too rich. I just whipped cream and added a small bit of sour cream and Nutella, don’t need to overthink that part!
Lepa on September 07, 2021

Adding to the enthusiastic praise of this incredible cake. I don't love chocolate desserts but made this for my son's birthday and we loved it. I especially loved the whipped cream, which includes sour cream and Nutella (!) This is one of the best desserts I have ever made.
anya_sf on February 15, 2021

Absolutely delicious cake with a moist, slightly fudgy, but not too dense, texture. I expected the topping to hold peaks like whipped cream, but after adding the Nutella (mixed rather than folded in - think it is too stiff to readily fold), all definition was lost and it was a sauce. Maybe that's how it's meant to be. Anyway, the topping was delicious too, and would've been good without the Nutella as well.
KarinaFrancis on February 22, 2020

I’m not generally a chocolate cake fan so believe me when I say this cake is outstanding! Dense yet light, sweet but not too sweet and deliciously chocolatey. My niece said “best cake I’ve ever eaten”. I think the family will demand I make it again. Agree there is too much cream accompaniment but we ended up using it with some berries and granola as a parfait of sorts the next day.
tarae1204 on January 16, 2020

I can't believe this incredibly rich and chocolate-y cake is gluten free. (And this important fact is not emphasized by Roman). I truly can't wait to make this for my gluten-free friends on their birthdays - no more sad gluten-free boxed cake mix. Notes on recipe: Used almond flour. Had too much sour cream frosting and I actually felt like the sour cream frosting was too rich. I would try the cake with simple whipped cream, lightly sweetened, maybe a little Grand Marnier or hazelnut liqueur to flavor it.
Jane on January 11, 2020

A lovely gluten free dessert. Served it with the Nutella cream and blackberries.
Lucylew on November 22, 2019

Wow. This cake is definitely one of the best desserts I have ever made and I am not a huge fan of chocolate or Nutella. It's very easy to put together and looks impressive. After my husband and I eat took the first bite, we looked at each other and simultaneously said "This cake has got to go!" No lie. We finished our plates, packed up the rest of the cake and drove it 20 minutes to drop it off at my mom's house. We could not be trusted not to finish the cake that night between the two of us! Rich but light. Not too sweet. Perfection.