Moretta Cake.
Simple, quick, incredibly delicious.
If you want a dessert that will be a hit and loved by both adults and children, the Moretta cake is what you’re looking for!
This Moretta cake has a base that I adore, as it’s incredibly soft and perfectly moist without the need for soaking or milk, and it features a delicious whipped cream and Nutella filling, and it’s so simple and quick to prepare, making it one of those must-not-miss recipes, a dessert to savor and with each bite will be an explosion of goodness.
Try it, like me you won’t abandon it anymore, the Moretta cake is one of those desserts to note down and keep jealously in your recipe book among the best recipes 😉
Great for kids’ parties, as an after-lunch or dinner treat, or to pamper yourself with something super indulgent during the day, the Moretta cake is a burst of flavor that will be enjoyed by everyone on any occasion!!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5 large eggs (at room temperature)
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup butter (melted)
- 4 tablespoons corn oil
- 1 cup sugar
- 1 teaspoon baking powder (1 packet)
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 1/2 cups fresh whipping cream (from the refrigerator aisle)
- 3 tablespoons powdered sugar (if the cream is already sweetened, do not add)
- 14 oz Nutella® (or preferred chocolate spread)
- as needed powdered sugar (for finishing)
Tools
- 1 Electric Whisk
- 1 Scale
- 1 Bowl
- 1 Sieve
- 1 Spatula
- 1 Piping Bag
- 1 Knife
- 1 Cake Pan
- 1 Oven
Steps
Butter a 9-inch springform pan.
Melt the butter and let it cool slightly.
Sift the flour with the cocoa and baking powder and set aside.
Beat the eggs with sugar, vanilla, and a pinch of salt for about 10 minutes until the mixture is fluffy, light, and very frothy.
Preheat the oven to 340°F.Gradually add the melted butter and oil to the eggs while continuing to beat.
Remove the whisk and gradually fold in the flour mixture.Once the batter is smooth and uniform, it’s ready.
Pour it into the buttered pan.
Bake in the center of the oven at 340°F for about 40 minutes; check the doneness in the center with a toothpick, it should come out dry. At that point, the cake is ready.Remove the cake from the oven and let it cool completely.
Then place it on a cake plate.
Now we can fill our Moretta cake.
Whip the cream with the sugar until firm.
Using a long-bladed knife, cut the cake into 2 layers.If the Nutella is too hard, melt it in a water bath or microwave for 40 seconds, stirring to make it creamy.
Spread the Nutella on the base, cover with the whipped cream (I made lots of dollops with a piping bag without a nozzle, cutting the bag at the end to make nice dollops), you can also fill it simply by spreading the cream with a knife.Close with the other layer.
If necessary, trim the edges of the cake with a knife if the filling oozes out.
Dust with powdered sugar.Let it rest for about half an hour before serving.
Store in the fridge.
Butter a 9-inch springform pan.
Melt the butter in a saucepan over low heat and once melted, let it cool slightly.
Sift the flour with the cocoa and baking powder and set aside.
Attach the whisk to the bowl, add the eggs with sugar, vanilla, and a pinch of salt 98.6°F / speed 4 / 10 minutes, without placing the measuring cup on top.
Preheat the oven to 340°F.
Add the butter and oil to the eggs 2 minutes/speed 4.Turn off the Thermomix and gently fold the flour mixture with a spatula, little by little.
Once the batter is smooth and uniform, it’s ready.
Pour it into the buttered pan.
Bake in the center of the oven at 340°F for about 40 minutes; check the doneness in the center with a toothpick, it should come out dry. At that point, the cake is ready.Remove the cake from the oven and let it cool completely.
Then place it on a cake plate.
Now we can fill our Moretta cake.Whip the cream: the bowl and whisk should be cold and clean, the cream cold from the fridge.
Attach the whisk to the bowl, add the cream and sugar, whip at speed 43 minutes.
Check if the cream is firm, otherwise whip for another minute at speed 3.
Using a long-bladed knife, cut the cake into 2 layers.
If the Nutella is too hard, melt it in a water bath or microwave for 40 seconds, stirring to make it creamy.
Spread the Nutella on the base, cover with the whipped cream (I made lots of dollops with a piping bag without a nozzle, cutting the bag at the end to make nice dollops), you can also fill it simply by spreading the cream with a knife.
Close with the other layer.
If necessary, trim the edges of the cake with a knife if the filling oozes out.
Dust with powdered sugar.
Let it rest for about half an hour before serving.
Store in the fridge.
The Moretta cake is ready to be enjoyed… Enjoy your dessert!
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