Hello friends, today I present to you this delicious creamy chocolate cake with custard and Nutella that will leave everyone spinning. It’s a simple poured cake filled with custard and Nutella that will win you over at first taste. Below you will find the recipe..
- Difficulty: Easy
- Cost: Cheap
- Cuisine: Italian
Ingredients for the creamy chocolate cake with custard and Nutella
- 3 eggs
- 1 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 3 1/3 oz milk
- 3 oz sunflower oil
- 3/4 cup granulated sugar
- 1 packet baking powder
- 1 tsp vanilla extract
- fine salt
- Custard
- Nutella®
- unsweetened cocoa powder
Tools
- 1 Bowl
- Electric whisks
- 1 Springform pan
Steps for the creamy chocolate cake with custard and Nutella
First of all, you will need to prepare the custard in advance and let it cool. You can use my recipe or your favorite one. I leave my recipe in the link below https://blog.giallozafferano.it/rosly/ricetta-crema-pasticcera/. Now we are ready to prepare the chocolate batter. In a large bowl, beat the eggs with granulated sugar and vanilla extract using electric whisks for a few minutes. Add the sunflower oil and mix again for a few minutes. Also add the milk, continuing to whisk, and finally add the sifted flour, unsweetened cocoa powder, and a pinch of fine salt, whisking again. Lastly, add the packet of baking powder and mix well for a few more minutes until you obtain a smooth and homogeneous batter.
Butter and flour a round pan of 9.5-10.2 inches and pour half the batter into the base, bake in a preheated static oven on the top shelf for 15 minutes at 356°F. Remove the pan from the oven and spread the custard with a spoon, then add a generous spoonful of Nutella and finally pour the remaining chocolate batter. Bake the pan on the second shelf from the bottom for about 35 minutes, still at 356°F. Perform the toothpick test, remove from the oven, and let cool.
Remove the cake from the springform pan and place it on a serving plate. Decorate the surface with unsweetened cocoa powder and serve.
STORAGE, TIPS, AND NOTES
The cake can be stored in the fridge for a couple of days. If you want to make the cake in the white version, you can omit the 30 g of unsweetened cocoa powder and add 30 g of all-purpose flour.
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