Servings: 12

1 cup unsalted butter
1 cup water
1/3 cup cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup sour cream
2 large eggs
1 teaspoon vanilla extract
1 cup chocolate hazelnut spread

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.

In a medium saucepan, combine the butter, water, and cocoa powder. Bring to a boil, stirring constantly, then remove from heat.

In a large mixing bowl, whisk together the flour, sugar, salt, and baking soda.

Add the cocoa mixture to the dry ingredients and mix until combined.

Stir in the sour cream, eggs, and vanilla extract until the batter is smooth.

Pour the batter into the prepared baking dish, spreading it evenly.

Dollop the chocolate hazelnut spread over the top of the batter and use a knife to swirl it into the cake.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan on a wire rack before serving.