Moist Nutella cake – it doesn’t get any more chocolatey than this!
This moist Nutella cake proves: The hazelnut spread tastes great not only on bread, but also in a loaf pan! This will become your new favorite recipe…
INGREDIENTS
FOR THE NUTELLA CAKE:
4 medium eggs
175g sugar
1 pinch of salt
1 packet of vanilla sugar
150g hazelnut spread
250g flour (type 405)
50g ground hazelnuts
30g cocoa powder
2 teaspoons baking powder
150ml neutral oil (e.g., sunflower oil)
150ml milk
ALSO
A little butter for the pan
A little flour for the pan
200g dark chocolate glaze
PREPARATION
Step 1
Preheat the oven to 180°C (350°F) top and bottom heat (160°C fan-assisted). Grease a 25 x 11 cm loaf pan with a little butter and dust with a little flour. Whisk the eggs and sugar until frothy, then add the salt and vanilla sugar. Whisk for several minutes until the cream is light and fluffy.
Step 2
Stir in the hazelnut spread. Place the dry ingredients in a small bowl and mix well. Stir in the oil and milk. Stir only until all ingredients are blended.
Step 3
Pour the batter into a loaf pan and immediately place in the oven. Bake the cake for 55-60 minutes. After baking, let the cake cool on a wire rack for 30 minutes, then turn it out and let it cool completely.
Step 4
Heat the cake glaze according to the package instructions and spread it over the cake. Once the glaze has set, the cake is ready to eat. This recipe makes approximately 12 slices.
