The moretto cake is a soft cake with a tasty filling, ideal for any occasion and to enjoy at any time of the day. My boyfriend, who has quite the sweet tooth, loves to have a piece for breakfast because it’s perfect for getting an energy boost and facing the day. And who could blame him? A slice of cocoa cake, filled with whipped cream and hazelnut spread, is just what you need for a champion’s breakfast!
Also try the Moretto Cupcakes
Check out the collections:
World Baking Day – The Most Loved Sweets
Mother’s Day – 10 Sweet and Savory Recipes
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Oven
Ingredients
- 2 1/2 cups Flour
- 4 Eggs
- 1 1/4 cups Sugar
- 3 1/2 tbsp Sunflower oil
- 1/2 cup Milk
- 1/3 cup Unsweetened cocoa powder
- 1 packet Baking powder
- 7 oz Hazelnut spread
- 1 cup Whipping cream
Tools
- 1 Pan
Preparation
To make the moretto cake, beat the eggs with the sugar until you get a creamy mixture, then add the sunflower oil and the unsweetened cocoa.
Next, gradually add the milk, the sifted flour with the baking powder, and mix well to combine the ingredients.
Pour the mixture into a greased and floured round pan (⌀9 1/2 inches). Bake in a preheated oven at 350°F for about 30-40 minutes (do the toothpick test). Remove from the oven and let cool.
Cut the cake in half and fill with a layer of hazelnut spread and a layer of firmly whipped cream.
Store in the fridge and serve the moretto cake with a dusting of powdered sugar. Enjoy!
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