Poured Cake with Mascarpone and Nutella. A super delicious cake, simple and quick to prepare. Thanks to the double baking, the filling does not sink.
The Poured cake with mascarpone and Nutella is a very simple cake to prepare. It is perfect for breakfast, snack or to serve as a dessert at the end of a meal.
It is a super delicious cake that will win you over at the first bite.
But let’s see right away how to prepare the Poured cake with mascarpone and Nutella.
If you haven’t done so yet, subscribe to my YouTube Have Fun in the Kitchen channel so you don’t miss my VIDEO RECIPES!
You might also like these recipes:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10/12 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
For the base
- 3 eggs
- 9/10 oz sugar
- 1/2 cup sunflower oil
- 2 tbsps rum
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 packet baking powder
- 9 oz mascarpone
- 3 oz dark chocolate (shaved)
- 2 tbsps rum
- 2 tbsps sugar
- 1 egg
- to taste Nutella®
Tools
- 1 Bowl
- 1 Mixer
- 1 Pan
- 1 Teaspoon
How to prepare the poured cake with mascarpone and Nutella
First, prepare the base. In a bowl, add the eggs and sugar. Mix with the electric mixer until you get a fluffy and foamy mixture.
Add the oil and rum. Mix with the electric mixer.
Add the flour, cocoa, and baking powder. Mix everything well, being careful not to create lumps.
Pour half of the obtained mixture into a previously buttered and floured 9.5-inch pan. Level and bake in a preheated static oven at 356°F. Let it cook for about 10 minutes.
Meanwhile, prepare the filling. In a bowl, add the mascarpone, rum, chocolate shavings, and sugar. Mix. Then add and incorporate an egg as well.
Remove the cake from the oven, add the filling, level it, and if you like, add a few teaspoons of Nutella.
Cover with the remaining batter and bake for another 20/25 minutes or so. Make sure to check the cooking times based on your oven.
Remove from the oven and keep in the fridge until ready to serve. I recommend preparing it the day before because it’s even better, but if you can’t, let it rest in the fridge for at least two hours before serving.
Before serving, if you like, sprinkle with powdered sugar.
