Chocolate hazelnut coffee cake sundaes

By Annabelle Waugh
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Ingredients

One-bowl vanilla cake:

  • 1-3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk (or milk mixed with 2 teaspoons lemon juice)
  • 1/2 cup salted butter, melted
  • 2 teaspoons cider vinegar or white vinegar
  • 1 teaspoon vanilla

Chocolate hazelnut coffee cake sundaes:

  • Coffee ice cream
  • 2 tablespoons chocolate hazelnut spread
  • 1 tablespoon chopped, toasted hazelnuts

Directions

One-bowl vanilla cake:

  1. In a large bowl, whisk together flour, sugar, baking soda and salt. Pour in buttermilk, butter, vinegar and vanilla. Whisk just until combined. Scrape into parchment paper-lined 23 centimeter springform pan.
  2. Bake in 350°F (180°C) oven for 28 to 33 minutes until golden brown and cake tester inserted in centre comes out clean. Let cool in pan on rack. Remove from pan and peel off parchment paper before topping.

Chocolate hazelnut coffee cake sundaes:

  1. Cut cake into 12 pieces. Transfer each piece to bowl. Top each with a scoop of coffee ice cream, then drizzle with two tablespoons warmed chocolate hazelnut spread; sprinkle with one tablespoon chopped toasted hazelnuts. 

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