Chocolate cake

Juicy Nutella cake

Juicy Nutella cake – you can’t get more chocolate than this!

The juicy Nutella cake proves that the hazelnut nougat cream not only tastes good on bread, but also in a cake made in a loaf pan!  This will be your new favorite recipe…



4 eggs (size M)

175 g sugar

1 pinch of salt

1 packet of vanilla sugar

150 g hazelnut nougat cream

250 g flour (type 405)

50 g ground hazelnuts

30 g baking cocoa

2 tsp baking powder

150 ml neutral oil (e.g. sunflower oil)

150 ml milk


a little butter for the mold

a little flour for the mold

200 g dark chocolate cake icing


Step 1

Preheat the oven to 180 degrees top and bottom heat (fan oven 160 degrees). Grease a loaf pan (25 x 11 cm) with a little butter and dust with a little flour. Beat the eggs together with the sugar until foamy, add salt and vanilla sugar.  Beat for several minutes until the cream is nice and light.

Step 2
Stir in the nut-nougat cream. Put the dry ingredients in a small bowl and mix well. Stir in together with the oil and milk. Only stir until all the ingredients are mixed.

Step 3
Pour the dough into a loaf pan and put it in the oven immediately. Bake the cake for 55-60 minutes. After baking, let the cake cool on a cake rack for 30 minutes, turn it out and let it cool completely.

Step 4
Heat the cake icing according to the instructions on the packet and spread it over the cake. As soon as the icing is firm, the cake can be eaten. The recipe makes about 12 pieces.

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