Chocolate Cake with Nutella Filling
User Reviews
4.2
Chocolate Cake with Nutella Filling
Description
The Chocolate Cake with Nutella Filling starts with a self-raising flour sponge combined with cocoa powder and eggs beaten with sugar until pale and fluffy. This creates a light but rich chocolate base. Once baked and cooled, the cake is layered with a smooth filling made by beating softened butter, cocoa powder, Nutella, icing sugar, and vanilla extract together. This filling adds a hazelnut-chocolate creaminess that complements the cocoa sponge.
The cake is moistened with a syrup made from water, sugar, milk, and instant coffee, which adds depth and keeps the layers tender. Finally, a cocoa glaze made of icing sugar, vegetable oil, cocoa powder, and boiling water coats the cake, providing a shiny finish and additional chocolate intensity. Whipped cream is used as decoration, adding a light, airy contrast to the rich components.
Serve the cake sliced, allowing the Nutella filling to shine between the soft cocoa sponge layers. It is ideal for dessert or special occasions requiring a chocolate treat with layered textures.
Ingredients
For the sponge
- 6 egg
- 150 g self-raising flour
- 200 g granulated sugar
- 4 tablespoon cocoa powder
- 2 teaspoon baking powder
- salt a pinch
- 2 teaspoon vanilla extract
For the filling
- 120 g butter unsalted
- 2 tablespoon cocoa powder
- 4 tablespoon icing sugar
- 2 teaspoon vanilla extract
- 400 g Nutella
For the syrup
- 400 ml water
- 200 g granulated sugar
- 2 tablespoon milk
- 2 tablespoon instant coffee
For the glaze
- 200 g icing sugar
- 6 tablespoon vegetable oil
- 6 tablespoon cocoa powder
- 6 tablespoon water boiling
To decorate
- 300 ml Whipped Cream
Instructions
- Preheat the oven to 180 degrees Celsius /350 Fahrenheit.
- To make the sponge, crack the eggs and add them to a bowl.
- Add the sugar and beat them until fluffy and the colour becomes a pale yellow.
- In a separate bowl, mix together the flour, salt, cocoa powder and baking powder and add the dry ingredients to the egg mixture one tablespoon at a time, mixing well with the spatula.
- Once the dry ingredients are fully incorporated, add the vanilla extract, mix again lightly.
- Butter and flour a square baking tray of 26/36 cm/10x14 and pour the mixture in.
- Bake in the preheated oven for about 20 minutes or until risen and firm to touch.
- Set aside to cool completely.
- To make the filling, make sure that you remove the butter from the fridge at least one hour before, so that it can be really soft.
- Place the butter in a large bowl and add the sugar, cocoa powder, nutella and vanilla extract.
- Use an electric mixer to beat everything well until smooth and creamy.
- To make the syrup, place the water and sugar into a saucepan and bring it to a boil, stirring until the sugar has dissolved completely.
- Add the coffee and the vanilla extract, remove from the boil and allow it to cool completely.
- To make the glaze, sift the icing sugar and cocoa powder, add the oil and boiling water, and mix until smooth. Leave to cool completely.
- Next, cut the sponge into 2 parts horizontally, and place one part onto the baking tray.
- Use a brush to brush the cake with the syrup, we want it quite moist, but not too soggy.
- Next, spread the chocolate filling over the entire cake, place the second part of the sponge on top of the cream and brush it again with the syrup.
- Top the cake with the chocolate glaze, the refrigerate for at least 4 hours, ideally overnight.
- Use a sharp knife to cut the cake into squares, then decorate with whipped cream. Serve chilled.
Notes
- The ingredient quantities can be adjusted according to the number of servings needed.
- Measurement conversions for cups and ounces are available as an option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24squares
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 27mg | 1% |
| Potassium | 198mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 36g | 72% |
| Vitamin A | 273IU | 5% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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