One of the cakes I love to make — and especially to eat — is the bomb cake with Nutella and mascarpone. It’s very easy to make: I learned how to make it when I was just 12 years old and, since then, it has become the cake I prepare most often and with the greatest pleasure.
It’s one of those recipes that everyone agrees on: perfect for breakfast, indulgent for an afternoon snack and irresistible even as a birthday cake. In short, a real staple in the kitchen!
Here is the recipe.
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 2/3 cups 00 flour (or all-purpose flour)
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 egg
- 1 cup milk
- 1 packet baking powder
- 9 oz mascarpone (about 1 cup)
- 3 tbsp Nutella®
Tools
- Hand mixer
- Springform pan
Preparation
Start preparing the bomb cake by making the base. In one bowl, whip the egg white until stiff.
In another bowl, beat the yolk with the sugar until pale and fluffy, then gently fold it into the whipped egg white, mixing from the bottom up so as not to deflate it.
Add the sifted flour and, continuing to mix, pour in the milk in a steady stream. Finally add the sifted cocoa together with the baking powder and work until you obtain a homogeneous, lump-free batter.
Butter and flour a 7 in (18 cm) or 8 in (20 cm) diameter pan, pour in the batter and bake in a preheated static oven at 392°F for 25–30 minutes. Always check doneness with the skewer test.
Once ready, let it cool completely before proceeding with the filling.Work the mascarpone and Nutella with a whisk until you obtain a smooth, homogeneous cream.
Cut the cooled base in half to obtain two layers. Because this base is already quite moist, there is no need to add any soaking syrup.
Spread a generous layer of cream on the first layer, then cover with the second cake layer, leveling gently.Let the cake rest in the refrigerator for at least one hour before serving, so the cream will set perfectly and be even more indulgent when sliced.
Tips and storage
For an even more indulgent version, you can cover the cake with a layer of melted chocolate, letting it solidify before serving.
If you prefer to add a light soaking, use plain milk.
The bomb cake with Nutella and mascarpone can be stored covered in the refrigerator for about 3 days, keeping all its creaminess.
Other recipes:
Couscous with seasonal vegetables
Strawberry and cream roulade
Chantilly cake with double chocolate
