This Nutella chocolate cake recipe is a favourite! If you’re a massive Nutella fan you’re going to love this recipe. A rich chocolate sponge cake made with Nutella and topped with, you guessed it, more Nutella! This delicious, gooey chocolate cake is perfect served alongside vanilla ice or a dollop of fresh cream – serve for dessert or as an afternoon treat with a cuppa. The trick is to make sure the cake is not completely cooled when spreading the Nutella on top – the slight warmness to the cake will make the Nutella melt and make it much easier to spread evenly. This delicious cake serves 6-8 people and will take around 45 mins to make and bake. Store this cake in an airtight container for up to 3 days.
- For the cake:
- 100g butter
- 100g Nutella
- 4 medium eggs
- 200g caster sugar
- 200g self-raising flour
- ½tsp baking powder
- To decorate and fill:
To make this chocolate cake, preheat the oven to 180°C/350°F/Gas Mark 4 and line 2x 21cm/9inch cake tins with greaseproof paper.
In a large mixing bowl, whisk all the ingredients together using an electric hand whisk. Once combined, pour into the cake tins making sure you’ve got an even amount in each.
Bake in the oven for 20-25 mins until springy to touch.
Take out of the oven and leave to cool on a wire rack but don’t let them cool completely. When the two cakes are warm, decide which is going to be your base and spread with a thick layer of Nutella.
Pop the top cake onto the base and press down firmly sandwiching them together. Cover the top of the cake with more Nutella and spread with a spatula or the back of a spoon.
Want to decorate this cake? Turn it into a chocolate fingers cake with this recipe!