Chocolate and cream cake with hazelnut cream. So good is a rich, tasty, and truly delicious dessert, to prepare for special occasions or parties.
It’s a delicious, very yummy dessert suitable not only to end a meal but also for more special occasions.
For preparing the chocolate cake, it’s always better to use dark chocolate, but if you want, you can also use milk or white chocolate by slightly reducing the amount of sugar.
There are many exquisite solutions, but the soft cake I’ve decided to present to you is undoubtedly one of our favorites.
It will become your ally when you need to prepare a dessert to impress with little effort.
We can safely store it in the fridge for 2-3 days. Serve it at room temperature, but it’s also delicious cold from the fridge!
It doesn’t require too many steps or difficult decorations. You can easily beautify it simply with a nice dusting of powdered sugar.
It’s still an easy cake ideal for celebrating a birthday or simply for a snack or the classic after-dinner dessert. Success is guaranteed!
Simple and yummy, the joy of all children and not only!
Let’s see right away how to make this dessert.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 513.37 (Kcal)
- Carbohydrates 62.51 (g) of which sugars 40.29 (g)
- Proteins 7.54 (g)
- Fat 27.06 (g) of which saturated 12.92 (g)of which unsaturated 5.37 (g)
- Fibers 2.84 (g)
- Sodium 184.37 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Chocolate and Cream Cake
- 2 cups all-purpose flour
- 3/4 cup sugar (or 3/4 cup erythritol)
- 4 eggs (room temperature)
- 5 oz 55% dark chocolate
- 7 tbsp butter (or 6 tbsp oil)
- 1 packet baking powder
- 1 pinch salt
- 1/2 cup Nutella®
- 1 1/4 cups sweetened whipping cream (or heavy cream with 3 tbsp powdered sugar)
- as needed powdered sugar (for dusting)
- as needed milk (for soaking)
- 1 tsp butter (for greasing the pan)
- as needed unsweetened cocoa powder (for dusting the pan)
Tools
- Kitchen Scale
- Electric Beater
- Stand Mixer
- Sifter
- Cake Pan
Steps for the Chocolate and Cream Cake
Melt the chocolate in a double boiler or in the microwave for 3 minutes at 600 watts until it is melted and creamy.
Add the butter and stir until it melts with the heat of the chocolate.
Place the whole eggs and sugar in a bowl and beat them with an electric whisk until you get a frothy mixture.
Add the chocolate and slightly cooled butter to the egg mixture and stir.
Finally, add the sifted flour and baking powder, stirring gently to avoid deflating the batter too much.
Grease a springform pan with butter, dust with a little cocoa powder, and pour the chocolate cake batter, leveling the surface.
(Pan size 9″/10″).
Bake the soft chocolate cake in a preheated static oven at 350°F for about 35 minutes.
Always do the toothpick test before taking the chocolate cake out of the oven; if it comes out dry, the cake is cooked.
Let it cool.
Whip the cold cream from the fridge with the powdered sugar. It must be very firm.
(If you use sweetened vegetable cream, no sugar is needed).
When the base has cooled, cut it in half horizontally and soak the bottom layer with a few tablespoons of milk.
(If you want, you can soak the cake with coffee with an addition of milk; obviously, if it’s eaten by children, better not).
Fill the layer with whipped cream.
If you have a piping bag, you can create a spiral from the outside to the center, distributing the cream evenly over the entire layer.
Slightly soften the Nutella for 30 seconds in the microwave or in a double boiler and spread 2-3 tablespoons over the cream.
Cover with the second chocolate cake layer, also soaked with a little milk.
With a spatula, remove the excess cream from the edges and place in the refrigerator.
The Chocolate and Cream Nutella Cake can be served immediately, sprinkled with powdered sugar, or after resting in the fridge.
Enjoy your meal.
Advice
Always preheat the oven to 350°F whether it is static or ventilated.
For baking, if the oven is static, always stay at 350°F. If the oven is ventilated, lower the temperature to 340°F and reduce the baking time by 10 minutes.
Never open the oven before 25 minutes of baking to avoid the cake deflating.
For all baking, considering that the heat of your oven may vary, always do the toothpick test before taking it out of the oven.
The toothpick test involves inserting a toothpick into the batter. After extracting it, if it comes out dry, the cake is ready.
It keeps for 3/4 days obviously closed under a cake dome.
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