Nutella cake

I have made this simple Nutella cake a few times, especially when I need something quick, easy to transport, and generally liked by everyone. The base is classic and easy to work with, the cream is just butter and Nutella, and the assembly can be done on the spot, even when you’re not at home. This has saved me time several times, especially during holidays or when I needed to bring dessert somewhere. Quick Info Total time: about 1 hour and 30 minutes (including cooling) Preparation time: 25-30 minutes Baking time: 25-35 minutes Servings: 12-16, depending on how you cut it Difficulty: easy to medium Recipe type: chocolate cream cake, suitable for holidays or when you have guests Ingredients Base: 8 eggs 8 tablespoons sugar 8 tablespoons flour 1.5 teaspoons baking powder (or none, if you prefer a classic sponge) Cream: 750 g Nutella (or any similar hazelnut spread) 200 g soft butter Or, alternatively: 640 g Nutella 320 g soft butter Syrup: 2/3 liters water juice of 1 lemon 2 tablespoons sugar 2 tablespoons honey (optional) vanilla sugar Decoration: powdered sugar or cocoa small fruits (e.g., blueberries), for serving Instructions 1. Preparing the base 1.1. Separate the eggs. Beat the egg whites with a pinch of salt until stiff, then gradually add the sugar and beat until you get a firm meringue. 1.2. Beat the yolks separately for 2-3 minutes, then pour them over the egg whites. Gently fold them in with a spatula, moving from the bottom up to avoid deflating the mixture. 1.3. Mix the flour with the baking powder (if using), then add it to the egg mixture, also with the spatula, until well combined. 1.4. Divide the mixture into two pans if you want equal bases, or pour it into a larger pan and cut the base in half after baking. 1.5. Bake the bases at 180°C for about 25-35 minutes, or until a toothpick inserted comes out clean. 1.6. Let the bases cool completely. If you baked everything at once, cut the base into two equal layers only after it has cooled. 2. The syrup 2.1. Bring the water and sugar to a boil. Once boiling, add the lemon juice. 2.2. Simmer over medium heat until reduced to half a liter or, if you prefer a moister base, leave more syrup. 2.3. Remove from heat, add the vanilla sugar (or vanilla extract), and possibly the honey. Stir and let cool. 3. The cream 3.1. Beat the soft butter with a mixer until fluffy. 3.2. Add the Nutella (or hazelnut spread) and mix until everything is well combined. 4. Assembly 4.1. Place the first layer of the base on a serving platter. Soak it well to taste. 4.2. Spread the cream evenly over the first layer. 4.3. Place the second layer on top. Soak this one as well (if you want it moister, use all the syrup). 4.4. Dust powdered sugar or cocoa on top, as preferred. When serving, you can add fruits like blueberries over each portion. Why I make this recipe often It’s the kind of cake I can whip up quickly without spending much time in the kitchen, it doesn’t require hard-to-find ingredients, and it’s not fussy about transport. The Nutella and butter cream comes together in two minutes and is always a hit. The base is simple, and the result is a cake that holds up well from one day to the next. Tips and variations Tips Don’t overbeat the egg whites, just enough for the meringue to hold its shape. If you make the base in a single pan and cut it after baking, make sure it’s completely cool. Don’t heat the Nutella before adding it to the butter, as it may cause the cream to split. The syrup can be adjusted for sweetness or tartness, depending on how much lemon or honey you add. Substitutions Nutella can be replaced with any chocolate hazelnut spread, even from the supermarket. The honey in the syrup can be omitted or replaced with sugar if you don’t have any. The butter in the cream should have at least 80% fat; otherwise, it will be too soft. Variations It can be made without baking powder for a sponge-like base. You can add a little lemon zest to the base if you want a different flavor. For decoration, fresh fruits add extra taste and visual appeal. Serving ideas Cut into small squares, it’s perfect for festive platters. You can top it with berries, especially if you use cocoa as decoration. It pairs well with coffee or tea for a snack. Frequently asked questions 1. Can I make the base without baking powder? Yes, the base turns out well without baking powder, like a sponge, if you beat the egg whites well. 2. Can I make the cream with more Nutella? You can adjust the proportions between butter and Nutella to your taste. The cream will be softer with more Nutella. 3. Do I need to soak the base a lot? The syrup can be added to taste. If you prefer a drier base, use less syrup; if you want it moister, use all of it. 4. Can I use a different spread than Nutella? Yes, any spreadable hazelnut or chocolate cream works, it doesn’t have to be a branded Nutella. 5. How do I transport the cake without ruining the cream? Assemble the layers and cream at your destination if possible, especially in warm weather. The layers and syrup hold up well separately. Nutritional values Estimate per serving (based on 16 pieces from the pan): Calories: approximately 330-370 kcal Protein: 5-6 g Fat: 19-22 g Carbohydrates: 32-38 g These are rough estimates; actual values depend on the exact amount of cream used and the type of Nutella or butter you use. The cake is quite rich in fats and sugars, not suitable for strict diets. Storage and reheating The cake can be stored in the refrigerator, covered, for up to 3 days. It tastes better the next day when the base has soaked up the syrup and cream. It should not be reheated. It transports well if you don’t decorate it with fruits beforehand. If there are leftovers, the base won’t dry out, but after a few days, the cream may take on a fridge taste, so don’t leave it too long.

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nutella cakechocolate cake

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