Chocolate Hazelnut Baby Cakes Recipe

So dark and decadent, these luscious little chocolate cakes are perfect for Nutella lovers!
  • Ready in: 55 minutes
  • Prep time: 10 minutes
  • Chill/Cook time: 45 minutes
  • By:
  • Servings: 12-16

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  • 1 cup water
  • ¾ cup butter, melted
  • ½ cup chocolate-hazelnut spread
  • 1 (16 ounce) container chocolate frosting
  • ¼ cup chopped hazelnuts, almonds or pecans, optional

cooking methods

  • Bake


  1. Preheat oven to 325°F. In large bowl, combine Classy Chocolate Pound Cake Mix, water and melted butter. Mix until combined.
  2. Divide batter among wells of Silicone Bar Pan or 1 (12-count) greased muffin pan until each well is half-full. Dollop ½ teaspoon chocolate-hazelnut spread into each well. Fill with remaining batter.
  3. Bake 30 minutes or until fully baked. Cool completely. Before serving, spread an additional teaspoon of chocolate-hazelnut spread onto each mini cake. Decorate with chocolate frosting, and garnish with chopped nuts, if desired.

Makes 12-16 servings.

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