Recipe by Connie Troxel
"This cake has a sweet, rich flavor, and is easy to make."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
heavy whipping cream
semisweet chocolate chips
I made this cake for my husband's birthday, and he rated it as better than German chocolate, which has been his favorite since I have known him! Thanks for the new and interesting recipe. I will make it again!
very very dry but injected it with frangelico afterwards which really helped moisture and flavor level. Icing was very good though.
Wow! I can not believe more members and visitors to allrecipes.com have not tried this keeper. I found it easy to make, great looking and great tasting. The chocolate glaze compliments this nicely nutty cake in such a pretty way that it makes it wonderful for entertaining.
One of the best, quickest and child friendliest recipes ever. My kids and me loved it, we just ate it in 2 hours, this says a lot, they usually dont like sweet stuff. The kids I babysit love it too.
This is ridiculously good. I whipped it up last-minute after being asked to bring a dessert to an impromptu going-away party, as these were the ingredients that I had on hand. I brought it to the party where it was devoured, and immediately made another one the following day that we DIDN'T need to share! My only adjustment was to add organic hazelnut extract to up the hazelnut flavor, about 2-3 tsp.
Eady a very good!
great tasting cake! I love hazelnuts so I added nutella to the glaze as well as made a middle using marscapone cheese, powdered sugar and fangelico. Split the cake in half and spread. This one's a keeper.
This cake is "so friggin' good" (to quote my husband). By far the best way I have found to use up the huge bagful of hazelnuts that my mother-in-law dropped off a few weeks ago. Although shelling the nuts takes a bit, the cake itself is quick and easy to throw together. I had wanted to make the glaze as well, but realized too late that I didn't have any cream, so instead I added a half cup of mini chocolate chips to the batter and left the finished cake plain. I did not have high expectations when I took it out of the oven because it looked really hard on the top, but after it cooled and we tasted it, it is sooooooooooo good. I cooked mine a half hour and having left it a little tiny bit underdone made it almost have a "brownie-like" consistency. Very good...one of the best cakes I've had.
* Percent Daily Values are based on a 2,000 calorie diet.
Norwegian Hazelnut Cake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 149
The best wintertime meals need a long, slow simmer while you're doing something else.
Our big collection of budget recipes will leave some jingle in your pocket.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a warm German cake frosting with pecans and coconut.
See how to make a moist, delicious pistachio cake.
Make the famous New Orleans cake with the surprise inside!