Gooey Hazelnut-Chocolate Cake

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.3 lb butter at room temperature
• 0.5 cup cocoa-flavored hazelnut spread 
• 2 large eggs 
• 1.5 cups flour all-purpose
• 0.8 cup milk 
• 0.5 teaspoon salt 
• 12 servings strawberries 
• 1 cup sugar 
• 0.3 cup cocoa unsweetened
• 12 servings softly whipped cream sweetened
• 0.5 cup whipping cream 

Equipment

• bowl
• frying pan
• oven
• knife
• blender

Directions

1. Butter an 8-inch plain or fluted tube pan. In a bowl, mix hazelnut spread and whipping cream until smoothly blended.
2. Pour evenly into bottom of pan.
3. In a large bowl with a mixer, beat 10 tablespoons butter and the sugar until well blended.
4. Add eggs, 1 at a time, beating until fluffy after each addition.
5. Sift together flour, cocoa, baking powder, baking soda, and salt.
6. Add flour mixture and milk to butter mixture; stir to combine, then beat until well blended. Spoon evenly over hazelnut mixture in pan.
7. Bake in a 350 oven (325 in a convection oven) until cake begins to pull from pan sides and springs back when lightly pressed in the center, 50 to 60 minutes. Cool for 5 minutes in pan, then slip a thin-bladed knife between pan rim and cake. Invert a large plate over cake. Holding pan and plate together, invert again and shake gently to release cake onto plate.
8. Let stand 2 to 3 minutes, then lift off pan. Scoop any hazelnut mixture left in pan onto top of cake.
9. Garnish with strawberries.
10. Slice and serve warm with ice cream.