A rich, indulgent Nutella cake that’s incredibly soft, creamy, and full of deep chocolate-hazelnut flavor—simple to make, but tastes like something straight from a pastry shop.
Ingredients
Sponge
- 6 egg yolks
- 1/4 cup sugar
- 4–5 tablespoons Nutella
- 6 egg whites
- 1/4 cup sugar
- 1 1/2 cups flour
- 1 packet baking powder
- 1 packet vanilla sugar
Filling
- 2 cups heavy cream
- 5 tablespoons Nutella
For soaking
- Milk (optional: a little rum)
Instructions
Instructions
Whisk egg yolks with sugar until light and fluffy, then add Nutella.
In a separate bowl, beat egg whites with sugar until stiff peaks form.
Gently fold 1/3 of the egg whites into the yolk mixture. Add flour, baking powder, and vanilla sugar, mix lightly, then fold in the remaining egg whites.
Bake at 350°F for about 30 minutes (depending on your oven).
Let cool, then slice into 3 layers.
Whip heavy cream until soft but stable. Add Nutella and mix until smooth.
Lightly soak each cake layer with milk (optionally add a little rum).
Spread filling between layers and over the cake.
Note
For a richer version, use 3 cups heavy cream and add more Nutella to taste.
