The Nutella and chocolate piumino cake made with water is a butter- and milk-free dessert — soft and super indulgent — a quilted cake with a creamy center that doesn’t sink during baking. Some time ago I tried the piumino cake with jam and I couldn’t resist creating a chocolate version, using cocoa in the batter and replacing the jam with Nutella. What a delight! The Nutella and chocolate piumino cake is soft and delicious — perfect for breakfast or an afternoon snack, great on its own and perfect with a cup of milk, cappuccino or tea — it will become one of your favorite desserts!
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: 8-inch pan
- Cooking methods: Oven, Electric oven, Air fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/8 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/3 cup water
- 1/3 cup vegetable oil
- 5 tbsp unsweetened cocoa powder
- 3 eggs
- 1 pinch salt
- Half packet baking powder
- to taste vanilla
- to taste Nutella
- to taste powdered sugar
Steps
The Nutella and chocolate piumino cake is very simple and quick to prepare. First, separate the yolks from the whites and beat the egg whites with a pinch of salt until stiff peaks form, using electric beaters.
Add the sugar to the yolks and beat with the electric beaters until they become light in color and fluffy.
Add the sifted flour, baking powder and cocoa, the vanilla, the vegetable oil and the water, and mix well until all the ingredients are combined. Then gently fold in the beaten egg whites little by little.
Transfer the batter into a cake pan lined with parchment paper and, using Nutella that you have previously placed into a piping bag, form a lattice on the surface of the cake. If the Nutella is not creamy enough, warm it in the microwave or over a bain-marie for a few seconds.
Bake the Nutella and chocolate piumino cake in a preheated oven at 356°F for 30–35 minutes; perform the toothpick test to check doneness. Garnish the dessert with a light dusting of powdered sugar.
Tips:
The Nutella and chocolate piumino cake keeps at room temperature for 4–5 days. If you don’t want to use cocoa, replace it with 25 g of flour (about 3 tablespoons). You can use whichever hazelnut spread you prefer.
Other chocolate cake recipes HERE
Dessert recipes with Nutella HERE
