An Elegantly Decadent Cake
2 cups granulated sugar
3 cups all-purpose flour
I cup milk
1 1/2 tbsp. baking powder
2 tsp. vanilla extract
- 1 cup hazelnut spread
- Powdered sugar, whipped cream, and fresh fruit to garnish
Preheat your oven to 350F. Using a stand mixer with the whisk attachment, add in your granulated sugar and Extra Virgin Olive Oil and beat until well combined. If you don't have a stand mixer, a large bowl and whisk will work.
Add in your eggs one at a time, waiting for each to get incorporated before adding in the next. Once all the eggs are in, add the vanilla.
In a separate large bowl, add your flour and baking powder and whisk.
Add one large spoonful of your flour mixture and wait for it to incorporate. Then, add in a small portion of the milk. Alternate the spoonfuls of flour with the milk until both have been added in. At this point, you should have a batter consistency.
Once your flour and milk have been added in, scrape the sides of the bowl to make sure you have incorporated all of the flour. Add in your hazelnut spread and let it incorporate thoroughly.
Coat a 9x13 baking dish or 2 8in. round spring pans with oil and pour your batter in about halfway. The cake will double its size, so make sure that there is enough room in the pan to avoid spilling. Let bake for 50 minutes to an hour. Insert a toothpick in the center of your cake to check if it's done. If the toothpick comes out clean, your cake is ready.
Once it's done baking, remove it and set aside until completely cool. Once cool, flip to release your cake. Sift on your powdered sugar and serve!