4.5 from 675 votes
2-Ingredient Nutella Cake
This 2-Ingredient Nutella Cake combines air-whipped eggs and chocolate hazelnut spread into a light, airy dessert with an optional cocoa powder addition for a richer chocolate flavor. The cake's texture is delicate yet moist, baked in a small pan until just set. It’s ideal when you want a simple chocolate cake with minimal ingredients and effort, offering a slightly gooey center or a firmer crumb depending on baking time.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
8
Calories:
211 kcal
Cuisine:
Italian
Ingredients
- 5 egg
- 250 g chocolate hazelnut spread or Nutella®, homemade
- 2 tablespoon cocoa powder optional, Dutch, unsweetened
- Cooking spray oil for greasing
Instructions
- Preheat oven to 175C/350F/160 gas.
- Add eggs into a stand mixer and whisk on medium-high speed for about 5-6 mins, until eggs are pale and airy and have tripled in volume. Make sure your eggs are really triple in volume, or the recipe won’t work. Sprinkle 2 tablespoon of cocoa powder on top if you like, and set the egg mixture aside.
- In the meantime, pour the chocolate hazelnut spread in a large microwave-safe bowl, cover and microwave for 30 seconds.
- Incorporate ⅓ of the whisked eggs into the bowl with the chocolate hazelnut spread, and very gently mix the batter with a spatula until well combined.
- Fold in another ⅓ of the eggs, then gently mix until combined. Repeat with remaining ⅓ of the eggs, and again, mix until all the ingredients are combined.
- Grease a 6-inch cake pan and cover the bottom and the sides with parchment paper. Pour the cake mixture into the pan and bake in the oven for 20-25 minutes.
- Remove from the oven and allow to cool completely before serving.
Cup of Yum
Notes
- Ensure eggs are whipped until they triple in volume to achieve the desired cake texture.
- Fold the chocolate spread into the eggs gently to preserve the airiness of the batter.
- For gooier centers, bake around 22 minutes; for a firmer slice, extend baking by 5 minutes.
- Use a silicone spatula to avoid deflating the egg mixture.
Nutrition Information
Calories
211kcal
(11%)
Carbohydrates
20g
(7%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.01g
(1%)
Cholesterol
102mg
(34%)
Sodium
52mg
(2%)
Potassium
184mg
(4%)
Fiber
2g
(8%)
Sugar
17g
(34%)
Vitamin A
149IU
(3%)
Calcium
51mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 211
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 102mg | 34% |
| Sodium | 52mg | 2% |
| Potassium | 184mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 149IU | 3% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.