Cocoa Plumcake with Nutella, a soft delight, perfect for breakfast and starting the day in a simple and tasty way. It’s delicious sliced and covered with Nutella or dipped in cappuccino or tea.
Easy and quick, this cocoa plumcake is enriched on the surface with a layer of Nutella, making it even more delicious. If you prefer, you can replace it with hazelnut grains or chocolate chips, or enjoy it simply with a sprinkle of powdered sugar.
The recipe is very simple and uses seed oil instead of butter. I used peanut seed oil, with a light and almost imperceptible flavor, but sunflower seed oil is also fine.
I recommend trying also the Yogurt Plumcake, the Lemon Plumcake or the Soft Apple Plumcake. Perfect for breakfast or a snack.
Let’s see together how to make the Cocoa Plumcake recipe. Prepare the ingredients and let’s get started.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’m waiting for you.
Gabriella
Other breakfast recipes:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for a 10-inch mold
In order of use
- 2 eggs (at room temperature)
- 6 oz sugar
- 3/4 cup milk (at room temperature)
- 1/3 cup vegetable oil (or 1/2 cup of butter)
- 2 1/4 cups flour
- 1 pinch salt
- 1/4 cup unsweetened cocoa powder
- 1 packet baking powder
- 2 tablespoons Nutella®
- powdered sugar
Tools
To make the Cocoa Plumcake you will need:
- 1 Stand Mixer
- 1 Hand Mixer
- 1 Loaf Pan
Steps
HOW TO MAKE THE COCOA PLUMCAKE WITH NUTELLA
First, preheat the oven to 350°F, in “static“ mode. Then, place the eggs with the sugar in the stand mixer and beat them at maximum speed for about 5 minutes, until you get a soft and foamy mixture. If you prefer, use an electric whisk.
Afterwards, reduce the speed of the mixer and gradually add the milk and oil, then the flour, a pinch of salt, the unsweetened cocoa, and finally the baking powder. Mix the batter well.
Pour the batter into a loaf pan of 10 inches, previously greased and floured, and level it well.
Pour 2 – 3 tablespoons of Nutella on the surface (if you want, you can also add it into the batter as well as on top) and use a skewer stick to create circles.
Bake in the preheated oven for about 35-40 minutes – for mine, it took exactly 37 minutes. Always perform the toothpick test. Cooking times vary from oven to oven. To check if it’s done, insert a toothpick (or a spaghetti strand) in the center of the cake. If it comes out clean, it’s cooked. If it’s sticky and wet, the cake is not yet ready.
Here is the plumcake just out of the oven. Once cooked, remove it from the oven and let it cool.
Finally, here is the ready Cocoa Plumcake. Enjoy your meal!
Until the next recipe.
Storage
You can store the Cocoa Plumcake at room temperature for up to 3 days in an airtight container.
Tips and Suggestions
During the preparation phase, it is very important to work the eggs with an electric whisk for several minutes, because the more air the mixture incorporates, the softer the cake will be. Furthermore, it is always advisable to use eggs at room temperature, if organic even better.
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