129 Shares

Nutella Cake

by | Jun 13, 2011

Home » Recipes » Nutella Cake

If you’re a chocolate addict or someone who eats Nutella straight from the jar, then this Nutella Cake recipe is for you. There is so much chocolatey goodness and Nutella in it. The cake is basically a whole jar of Nutella spread, melted chocolate and butter held together with a little egg and hazelnut meal. It’s topped with a rich chocolate ganache and whole roasted hazelnuts.

If you’re a chocolate addict or someone who eats Nutella straight from the jar, then this Nutella Cake recipe is for you. There is so much chocolatey goodness and Nutella in it. The cake is basically a whole jar of Nutella spread, melted chocolate and butter held together with a little egg and hazelnut meal. It’s topped with a rich chocolate ganache and whole roasted hazelnuts. Serve with dollops of cream and, maybe some antacids for when you eat too much of it. I regret nothing.

NUTELLA CAKE

Makes: one 23cm round cake, serves 8-12 people       

Difficulty: Easy

EQUIPMENT:

23cm Springform round cake tin

INGREDIENTS:

Cake:

6 large Eggs, whites and yolks separated
1 pinch of Salt
125g Unsalted Butter, softened to room temperature
400g jar of Nutella (or hazelnut spread of choice)
1 tablespoon of Frangelico (can substitute with rum or water)
100g Hazelnut Meal (can substitute Almond Meal)
100g Dark Chocolate, finely chopped

Ganache Frosting:

125ml Double Cream
1 tablespoon Frangelico (can substitute with rum or water)
125g Dark Chocolate, finely chopped
100g Hazelnuts, to decorate

METHOD:

Cake

Preheat the oven to 180 degrees Celsius (160 fan-forced; 350F). Line the bottom of a springform tin with baking paper. Grease the sides with non-stick spray.

Melt the chocolate carefully in the microwave. Heat it in a small bowl for 7 seconds at a time, stirring after each one, until the chocolate has fully melted. Set the chocolate aside.

In a large bowl beat the egg whites and salt together until they form stiff peaks.

In a new large bowl beat the hazelnut spread/Nutella together with the softened butter. On medium speed beat in the egg yolks, hazelnut meal and Frangelico. Stir in the melted chocolate.

Gently stir the stiff egg whites into the chocolate mixture one-third at a time. Pour the mousse-like batter into the springform tin.

Check the oven has reached the correct temperature. Set your kitchen time for 35 minutes. Place the cake tin on the middle rack of the oven. The cake is done when the sides have come away from the pan. If not ready, add another 5 minutes to the timer and repeat the process until it’s done.

Remove cake from the oven. Allow cake to cool completely in the cake tin. Do not turn the cake upside down.

Ganache

Add the cream, liqueur and chocolate to a small saucepan. On low heat stir the mixture together until the chocolate has melted completely. Remove from the heat.

Whisk the chocolate mixture until it thickens to the consistency you want. I whisked to a thicker but still pourable consistency.

Assembly

When the cake is completely cold gently release it from the springform tin. Leave the cake on the base.

Frost the cake with the ganache icing. Dot the top of the frosting with hazelnuts.

BAKING TIPS:

  • This is not a massively tall cake. It becomes quite dense as it bakes.
  • A springform tin is essential to use. The cake is too fragile to remove it from a regular cake tin.
  • Store cake at room temperature in an airtight container for up to 3 days.

Recipe adapted from How to Be A Domestic Goddess, by Nigella Lawson

Nutella Cake
Nutella Cake
This Nutella cake has a whole jar of Nutella inside and is topped with chocolate ganache and roasted hazelnuts.
Votes: 0
Rating: 0
You:
Rate this recipe!
Print
Servings Prep Time Cook Time Passive Time
12slices 30mins 35mins 1hr
Servings Prep Time
12slices 30mins
Cook Time Passive Time
35mins 1hr
Ingredients
  • Cake
  • 6 Eggs whites and yolks separated
  • 1 pinch Salt
  • 125 g Unsalted Butter softened to room temperature
  • 400 g Nutella one jar
  • 1 tablespoon Frangelico or Rum, or water
  • 100 g Hazelnut Meal or Almond Meal
  • 100 g Dark Chocolate finely chopped
  • Ganache
  • 125 ml Double Cream
  • 1 tablespoon Frangelico or Rum, or water
  • 125 g Dark Chocolate finely chopped
  • 100 g Hazelnuts to decorate
Servings: slices
Units:
Ingredients
  • Cake
  • 6 Eggs whites and yolks separated
  • 1 pinch Salt
  • 125 g Unsalted Butter softened to room temperature
  • 400 g Nutella one jar
  • 1 tablespoon Frangelico or Rum, or water
  • 100 g Hazelnut Meal or Almond Meal
  • 100 g Dark Chocolate finely chopped
  • Ganache
  • 125 ml Double Cream
  • 1 tablespoon Frangelico or Rum, or water
  • 125 g Dark Chocolate finely chopped
  • 100 g Hazelnuts to decorate
Servings: slices
Units:
Instructions
    Cake
    1. Preheat the oven to 180 degrees Celsius (160 fan-forced; 350F). Line the bottom of a 23cm springform tin with baking paper. Grease the sides with non-stick spray.
    2. Melt the chocolate carefully in the microwave. Heat it in a small bowl for 7 seconds at a time, stirring after each one, until the chocolate has fully melted. Set the chocolate aside.
    3. In a large bowl beat the egg whites and salt together until they form stiff peaks.
    4. In a new large bowl beat the hazelnut spread/Nutella together with the softened butter. On medium speed beat in the egg yolks, hazelnut meal and Frangelico. Stir in the melted chocolate.
    5. Gently stir the stiff egg whites into the chocolate mixture one-third at a time. Pour the mousse-like batter into the springform tin.
    6. Check the oven has reached the correct temperature. Place the cake tin on the middle rack of the oven and bake for about 35 minutes. The cake is done when the sides have come away from the pan.
    7. Remove cake from the oven. Allow cake to cool completely in the cake tin. Do not turn the cake upside down.
    Ganache
    1. Add the cream, liqueur and chocolate to a small saucepan. On low heat stir the mixture together until the chocolate has melted completely. Remove from the heat.
    2. Whisk the chocolate mixture until it thickens to the consistency you want. I whisked to a thicker but still pourable consistency.
    Assembly
    1. When the cake is completely cold gently release it from the springform tin. Leave the cake on the base.
    2. Frost the cake with the ganache icing. Dot the top of the frosting with hazelnuts.
    Recipe Notes
    • This is not a massively tall cake. It becomes quite dense as it bakes.
    • A springform tin is essential to use. The cake is too fragile to remove it from a regular cake tin.
    • Store cake at room temperature in an airtight container for up to 3 days.
    Nutrition Facts
    Nutella Cake
    Amount Per Serving
    Calories 548 Calories from Fat 405
    % Daily Value*
    Total Fat 45g 69%
    Saturated Fat 18g 90%
    Polyunsaturated Fat 0.3g
    Monounsaturated Fat 1g
    Cholesterol 133mg 44%
    Sodium 120mg 5%
    Potassium 34mg 1%
    Total Carbohydrates 31g 10%
    Dietary Fiber 6g 24%
    Sugars 23g
    Protein 10g 20%
    Vitamin A 8%
    Vitamin C 1%
    Calcium 8%
    Iron 22%
    * Percent Daily Values are based on a 2000 calorie diet.

    Like this Nutella Cake recipe? Spread the word!

    A very dense and decadent chocolate hazelnut cake stuffed with Nutella and topped with dark chocolate ganache.
    129 Shares