2-Ingredient Nutella Cake

If you’re in the mood for an indulgent dessert but don’t want to spend hours in the kitchen, this 2-Ingredient Nutella Cake is your answer. With just two main ingredients, you can whip up a deliciously rich cake that is perfect for any occasion. The beauty of this cake lies not just in its simplicity but also in its incredible flavor. Each bite is a heavenly experience, bringing together the creamy chocolate hazelnut goodness of Nutella with the fluffiness of freshly baked eggs. Let’s dive into this easy recipe that will surely impress your friends and family!

Why It Works Every Time

This 2-Ingredient Nutella Cake is a foolproof recipe because it relies on the natural properties of its ingredients. The eggs provide structure and moisture, while the chocolate hazelnut spread adds richness and flavor. The magic happens when you whip the eggs to a fluffy consistency, allowing the cake to rise beautifully in the oven. Plus, there’s no need for flour or complicated techniques, making it an accessible recipe for bakers of all skill levels.

Ingredient Rundown

• 5 large eggs: The backbone of this recipe, contributing to the cake’s structure and fluffiness.
• 250g homemade chocolate hazelnut spread or Nutella: This sweet, creamy spread is the star ingredient, providing rich flavor and moisture.
• 2 tablespoons Dutch unsweetened cocoa powder (optional): This adds an extra depth of chocolate flavor, enhancing the overall taste.
• Spray oil (for greasing): Ensures the cake doesn’t stick to the pan, making it easy to slice and serve.

Equipment at a Glance

• Mixing bowl: For whisking the eggs and combining the ingredients.
• Electric mixer: Makes beating the eggs quicker and easier, resulting in a fluffier cake.
• 8-inch round cake pan: Ideal size for this recipe, allowing the cake to rise perfectly.
• Rubber spatula: Helpful for folding in the ingredients gently.
• Oven: The essential tool for baking your cake to perfection.

Step-by-Step: 2-Ingredient Nutella Cake

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly and rises properly.

Step 2: Prepare the Cake Pan

Spray your 8-inch round cake pan with oil to prevent sticking. Set aside.

Step 3: Whisk the Eggs

In a large mixing bowl, crack the 5 eggs. Use an electric mixer to beat the eggs until they become light and fluffy, about 5 minutes. This step is crucial for the cake’s rise.

Step 4: Add the Nutella

Gently fold in the 250g of Nutella (or homemade chocolate hazelnut spread) into the whipped eggs using a rubber spatula. Be careful not to deflate the mixture; you want to keep as much air as possible.

Step 5: Incorporate Cocoa Powder (Optional)

If you’re using cocoa powder, sift in the 2 tablespoons of Dutch unsweetened cocoa powder and gently fold it into the mixture until combined.

Step 6: Pour into the Pan

Pour the batter into the prepared cake pan. Spread it evenly with the spatula.

Step 7: Bake

Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Cool and Serve

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy your delightful 2-Ingredient Nutella Cake!

Quick Replacement Ideas

• Use egg substitutes like applesauce or silken tofu for a vegan version.
• Replace Nutella with other chocolate hazelnut spreads or even cookie butter for a different flavor profile.
• Opt for almond or coconut flour if you prefer a gluten-free cake.
• For a nut-free version, try sunflower seed butter instead of Nutella.

Avoid These Mistakes

• Not beating the eggs long enough: This is key for a light and airy cake.
• Overmixing the batter after adding Nutella: Gentle folding is essential.
• Skipping the greasing step: This can lead to a cake that sticks to the pan.
• Not preheating the oven: Always preheat for even baking.

Storing, Freezing & Reheating

Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze the cake by wrapping it tightly in plastic wrap and placing it in a freezer-safe bag. It will last for up to 2 months in the freezer. To reheat, simply let it thaw in the refrigerator overnight and warm it in the microwave for a few seconds before serving.

2-Ingredient Nutella Cake Q&A

Can I use a different type of nut butter instead of Nutella?

Yes! You can experiment with other nut butters or spreads like almond butter or cashew butter for a unique flavor twist. Just keep in mind that it will change the taste of the cake.

Is it possible to make this without eggs?

Absolutely! You can use a combination of applesauce or mashed bananas as a substitute for eggs. Just remember that the texture may vary slightly.

Can I add toppings to the cake?

Definitely! Fresh fruits, whipped cream, or a drizzle of chocolate sauce would make delightful toppings. Get creative!

What should I serve with this cake?

This cake pairs beautifully with a scoop of vanilla ice cream, a dollop of whipped cream, or a cup of coffee for a satisfying treat.

Let’s Eat

This 2-Ingredient Nutella Cake is not only a breeze to make but also a delightful treat to enjoy any day of the week. Whether it’s a special occasion or just a simple craving, this cake delivers on flavor and satisfaction. The combination of Nutella and eggs creates a moist, fudgy texture that is simply irresistible. So, gather your ingredients, follow the steps, and indulge in a slice of this amazing cake. You deserve it!