Chocolate and Nutella cake – easy batter without eggs or butter
Each of us has a go-to dessert that, as young people would say, “rocks”.
The one everyone asks you to bring when you’re invited, waiting anxiously for that moment. The dessert you know will please everyone, young and old; even the friend who follows the strictest diets — more than a fashion model on Via Montenapoleone — when she sees it, she won’t be able to resist.
Well, my trump card is definitely the Chocolate Cake with Nutella cream!
A cake of unique indulgence.
Made of soft, moist layers of chocolate base with an enveloping Nutella and mascarpone filling — a paradise for those with a sweet tooth!
Everyone will think you spent the day preparing it with some trick worthy of Iginio Massari. But no. One of the winning features of this cake is how easy it is to make!
Practically you could make it blindfolded: you’ll just need a bit of an electric mixer, two bowls, and in a few minutes you’ll have it in the oven waiting to be enjoyed: as my mother would say, “it shows a lot more!”
Perfect for any occasion — after-dinner, an indulgent snack, or a birthday cake: in fact, for the last three years my son has asked for this cake to share with his friends! I almost forgot… another thing not to underestimate: I didn’t tell you that among the ingredients there is neither butter nor eggs, so what can I say — it’s almost dietetic!!!!
Jokes aside, if you are an incurable lover of sweets and want to amaze your friends with a cake that will literally leave them speechless, this is the recipe for you. One warning: know that once you start making it, everyone will ask you to bring it every time you’re invited — consider yourself warned!!!!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 8 people
- Cuisine: Italian
Ingredients
- 1 2/3 cups whole milk
- 1 2/3 cups all-purpose flour
- 3/4 cup + 2 tbsp granulated sugar
- 2/3 cup unsweetened cocoa powder
- 2 2/3 tbsp peanut (arachide) oil
- 1 packet baking powder for cakes
- 1 cup mascarpone
- 7 oz Nutella®
Preparation
First, sift the flour with the baking powder and the cocoa into a large bowl. Then add the sugar and mix all the dry ingredients with a spoon.
Separately, warm the milk in a small saucepan without bringing it to a boil. Once lukewarm, pour it into the bowl with the dry ingredients. Mix well with an electric mixer for about 1 minute, then add the oil and continue to mix until the ingredients are well combined. Don’t worry if the batter looks quite liquid — that’s the right consistency.Take two cake pans about 7 inches (18 cm) in diameter, grease them, and divide the batter equally between the two pans. I prefer to make two separate pans rather than one because I’m a bit clumsy at cutting the cake in half once baked; however, if you’re better than me (and it doesn’t take much), you can bake the batter in a single pan (about 9 inches / 22 cm) and then, once cooled, cut it into two layers with a sharp knife.
Bake at 338°F (preheated oven) for about 30-35 minutes. Of course baking times can vary from oven to oven, so to avoid mistakes I always recommend the toothpick test. After 35 minutes, insert a toothpick into the cake — if it comes out dry, the cake is ready; if it comes out with some batter attached, continue baking for another 5 minutes. If you’re worried about burning the cake, cover the surface with foil for the last 5 minutes. If you opted for a single pan, the baking time will generally be about 5 minutes longer.While the cake is baking you can prepare the filling. First, soften the Nutella slightly by microwaving it for a few seconds or using a bain-marie. Once softened, put it in a bowl and add the mascarpone. Make sure the mascarpone is not cold from the fridge — take it out at least 30 minutes beforehand so the two ingredients blend well. Use a spatula to combine the Nutella and mascarpone thoroughly. Once ready, chill the cream in the fridge for about 30 minutes before using so it firms up slightly.
Once baked, remove the cake(s) from the oven and let them cool, preferably on a rack. Place one of the layers directly on the serving plate; level the surface carefully with a knife to make it even (don’t discard the crumbs — you’ll use them later). Using a spatula, spread the Nutella-mascarpone cream evenly over the layer, reserving two tablespoons of cream. Cover with the second layer, spread a very thin coat of the reserved cream on top, and finish the cake by sprinkling the leftover crumbs over the surface. Your Soft Chocolate Cake with Nutella and Mascarpone is ready!
Notes
Once ready, store the cake in the refrigerator; if kept in a closed container it will keep for up to 3 days.
As mentioned, instead of two separate 7-inch pans you can use a single 9-inch pan and then cut it in half once baked and cooled.
This type of cake has a fairly moist texture and can also be enjoyed plain without the Nutella filling — simply dust with a little powdered sugar.
If you like this recipe you might also be interested in Torta millefoglie Nutella e mascarpone – easy and quick or Hazelnut crumble cake with Nutella.
