• Preparation Time 20 minutes
  • Baking Time 28 minutes
  • Makes 16 servings
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Cake
  • 2 cups Robin Hood® Best for Cake & Pastry Flour
  • 2 tsp baking soda
  • ½ tsp salt
  • ½ cup butter, softened
  • 2¼ cups packed brown sugar
  • 3 eggs
  • 1½ tsp vanilla extract
  • 3 oz unsweetened chocolate, melted and cooled
  • 1 cup sour cream
  • 1 cup boiling water
  • Icing
  • ½ cup butter, softened
  • 4 cups icing sugar
  • ½ cup milk
  • 1½ cups chocolate hazelnut spread
  • 1 cup finely chopped hazelnuts

Serving Size: 16 servings


Serving Size: 16 servings

  • Preheat oven to 350°F (180°C). Grease 2 - 9” (23 cm) round cake pans.
  • Cake: Sift flour, baking soda and salt in a large mixing bowl. Set aside.
  • Beat butter in a separate mixing bowl using a hand held or stand electric mixer. Add brown sugar and eggs, beating until light and creamy, about 3 minutes. Beat in vanilla and cooled chocolate. Add reserved dry ingredients to chocolate mixture alternately with sour cream, beating on low speed, just until batter is smooth.
  • Stir in boiling water (batter will be thin). Divide batter evenly into prepared baking pans.
  • Bake in preheated oven 25 to 28 minutes or just until a toothpick inserted in center of cake comes out clean. Cool on wire racks 15 minutes. Remove from pans and continue cooling on rack. Do not ice cake until completely cooled.
  • Icing: Beat butter, icing sugar and milk for 5 minutes. Add chocolate hazelnut spread and continue beating for an additional 2 minutes. If icing is too thick, thin out with milk 1 tbsp /15 mL at a time.
  • Assembly: Place 1 layer of cake on serving platter. Spread with about 1 ½ cups (375 mL) of icing. Place second layer on top. Spread top and sides of cake with remaining icing. Decorate sides of cake with chopped hazelnuts. Refrigerate until ready to eat.


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