I woke up early last Saturday morning and made a trip to the grocery store to buy the ingredients I needed for a hazelnut chocolate chip cake. I then left the store with everything except one main ingredient – hazelnut flavor extract. I decided to scour a few other stores for the hazelnut flavor, and four stores later I found a bottle. This cake better be good.
Fortunately, the finished product was quite worth the slight inconvenience of shopping multiple stores. The cake was flavorful, moist, and overall delicious. I dusted the cake with confectioners’ sugar but also enjoyed a slice drizzled with a simple chocolate ganache made from equal parts chocolate and cream.
Strangely, I forgot all about the hazelnut flavor. I could taste the vanilla from the pudding mix and the chocolate, but not the hazelnut. So maybe you don’t need it after all. With main ingredients items likely found in the pantry – yellow cake mix, pudding mix, and chocolate chips – you can likely bake your own hazelnut chocolate chip cake this afternoon. With or without the hazelnut flavor. Enjoy!
- 1 package yellow cake mix
- 1 package (4-serving size) vanilla instant pudding mix
- 1 cup sour cream
- ½ cup vegetable oil
- ½ cup water
- 4 eggs
- 1 teaspoon hazelnut flavor
- 1 cup miniature chocolate chips
- Optional Ingredients
- confectioners' sugar or cocoa powder for finishing
- chocolate sauce for serving
- Use a mixer on low speed to beat all of the ingredients except the chocolate chips until just moistened.
- Increase the speed to medium and beat for two minutes.
- Stir in the chocolate chips.
- Pour the cake batter into a greased and floured 12-cup Bundt pan.
- Bake at 350 degrees F for 50 minutes or until toothpick inserted in center comes out clean.
- Allow to cake to cool in its pan for 10 minutes, then invert onto a wire rack to cool completely.
- When cool, sprinkle with confectioners' sugar or cocoa powder or serve with chocolate sauce if desired.