I saw a very funny post on Facebook once that read “I cannot make everyone happy! I’m not a Nutella Jar! And it’s true. I can’t think of many people (except maybe one) who don’t even smile at the thought of eating Nutella, whether it’s on bread, on a waffle or on a spoon. I remember, when I was younger and had a far better metabolism, I spent nights in front of the TV, just me and my Nutella jar.
As a food blogger and sworn “cuisinovia”, I had to make a Nutella Cake. If not to devour it, to honour this amazing, one of a kind, invention, mimicked by a lot but copied by none.
Nutella Chocolate Cake
I saw a very funny post on Facebook once that read “I cannot make everyone happy! As a foodblogger and sworn “cuisinovia”, I had to make a Nutella Cake. If not to devourit, to honour this amazing, one of a kind, invention, mimicked by a lot butcopied by none.
Ingredients
For the cake
- 1/2 cup cocoa, 60 grams
- 1 cup boiling water
- 2 level Tbsp Nutella, 50 grams
- 2 cups flour, 300 grams
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 250 grams unsalted butter, if you live in a country where butter comes in 227 grams packs, then use 227 grams. It won’t make much of a difference
- 1 1/2 cups granulated sugar 325 grams
- 3 eggs
For the Nutella ganache
- 1 tsp vanilla essence
- 1/4 cup sour cream, 60 grams
For the Nutella syrup
- 1 Tbsp Nutella, 25 grams
- 4 Tbsp whole milk
- 2 Tbsp Nutella
- 2 Tbsp cream 35-40% fat
To garnish
- 1/4 cup hazelnuts
Instructions
- Butter and flour a 23 cm (9 inch) round cake pan with a hole in the middle.
- Preheat oven to 160° C. Put the hazelnuts on a baking tray. Bake for 6 minutes until nicely roasted. Fold them in a kitchen towel and rub to get rid of as much of their skin as possible. Don’t worry if you have some skin left. Roughly chop in a food processor.
- Increase oven temperature to 175° C. Mix the cocoa with the boiling water and stir until smooth. Mix in the Nutella. Leave to cool slightly.
- In a bowl, sift the flour with the baking powder, baking soda and salt.
- Put the butter and sugar in a mixing bowl of a stand mixer. Beat with the flat beater until creamy and fluffy (about 2 minutes). Add the eggs, one at a time, beating well after each addition. Add the vanilla essence and beat until combined.
- Add the sour cream and the Nutella-cocoa-water mixture. Beat until smooth. Lower the speed of your mixer and add the flour. Mix on low speed until batter is smooth. Don’t over beat.
- Put batter into prepared pan. Bake for 45-50 minutes, until a cake tester comes out clean.
- Make syrup while cake bakes. Heat Nutella and milk in a small saucepan over medium heat, stirring until smooth.
- Take cake out of the oven and leave to cool in the pan for 5 minutes. Invert cake on a serving platter. With a pastry brush, brush all over with the Nutella syrup. Leave cake to cool for 30 minutes.
- Make ganache while cake cools. Heat Nutella and cream in a small saucepan over medium heat, stirring until smooth. Leave ganache to cool until slightly thickened.
- Pour ganache over cake. Sprinkle with chopped hazelnuts. Cool completely and serve.
