Nua Cake is a dessert with a soft consistency and chocolate cream inside, which makes it particularly delicious. It became a hit on the web because it is easy to make, with simple ingredients, and it is prepared in a few steps.
Perfect for breakfast or a snack but also as a dessert, it will please everyone. It is a cake with a soft batter to which I added spoonfuls of chocolate cream before baking.
If you don’t have much time, you can prepare the cream the day before and leave it in the fridge overnight, that way you only need a few minutes to finish the cake and put it in the oven.
I recommend this cake because it’s really good!
You can make this cake by hand or with a simple electric beater, I took advantage of the help of my inseparable Ken, which is phenomenal especially for creams.
In the recipe, you’ll find both methods; if you want to know the other recipes where I’ve used it, here they are:
Recipes with Kenwood Cooking Chef
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- Difficulty: Easy
- Cost: Economical
- Portions: 10
- Cooking methods: Oven
Ingredients for a 26 cm springform pan
- 1 egg
- 2 cups milk
- 1/2 cup sugar
- 1/2 cup flour
- 2.5 oz 60% dark chocolate
- 1 cup sugar
- 1/2 cup milk
- 4 eggs
- 2/3 cup sunflower oil
- 2 1/2 cups all-purpose flour
- 1 packet baking powder
- 1 tbsp vanilla extract
- 1 pinch salt
Recommended Tools
- Kitchen Robot Kenwood Cooking Chef XL
How to Prepare the Nua Cake with Chocolate Cream
Prepare the chocolate cream:
Put flour, egg, and sugar in a large bowl, mix with a whisk and set aside.
Heat the milk in a saucepan and as soon as it nears boiling, pour it into the bowl with the eggs, mix well, and put everything back into the saucepan on the stove.
Stir with a spatula and cook the cream over low heat until it thickens, then turn off the heat and add the chocolate pieces. Continue stirring until the chocolate is completely melted and set the cream aside to cool.
Prepare the base:
Meanwhile, preheat the static oven to 340 degrees Fahrenheit.
Prepare the base by putting sugar, eggs, vanilla extract, milk, and oil in a bowl. Work with the electric whisk by whipping the mixture for a couple of minutes.
Add flour, baking powder, salt, and continue for another minute, until obtaining a homogeneous dough.
Put parchment paper in a pan and pour the cake batter. Add the chocolate cream by spoonfuls and bake for 45 minutes in the preheated oven.
Once baked, let the cake cool before serving.
Prepare the chocolate cream:
Insert the thermal shield and mount the rubber whisk, then add sugar, milk, flour, and egg to the bowl.
Put on the splashguard and cook for 6 minutes / 194 degrees Fahrenheit / MINIMUM SPEED.
Reset the temperature, add the chocolate pieces and let it run at minimum speed for a minute until completely melted and set the cream aside to cool.
Prepare the base:
Meanwhile, preheat the static oven to 340 degrees Fahrenheit.
Prepare the base by putting sugar, eggs, vanilla extract, milk, and oil in the bowl. Work with the wire whisk for 1 minute / speed 3.
Add flour, baking powder, salt, and continue for 30 seconds / speed 3.
Put parchment paper in a pan and pour the cake batter. Add the chocolate cream by spoonfuls and bake for 45 minutes in the preheated oven.
Once baked, let the cake cool before serving.
