2-Ingredient Nutella Cake
This 2-Ingredient Nutella Cake is SO EASY! A rich, fudgy dessert made with just eggs and Nutella, perfect for any occasion.
Equipment
- Mixing Bowl
- Electric Mixer
- 8-inch round cake pan
- Rubber spatula
- Oven
Ingredients
Main Ingredients
- 5 large eggs
- 250 g homemade chocolate hazelnut spread or Nutella
Optional Ingredients
- 2 tablespoons Dutch unsweetened cocoa powder optional
For Preparing Pan
- spray oil for greasing
Instructions
Preparation
- Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly and rises properly.
- Spray your 8-inch round cake pan with oil to prevent sticking. Set aside.
Making the Batter
- 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.
- 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.
- 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.
- Pour the batter into the prepared cake pan. Spread it evenly with the spatula.
Baking and Serving
- Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- 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!
Notes
- Beat the eggs thoroughly until light and fluffy for a perfect rise.
- Fold in Nutella gently to maintain airiness in the batter.
- Grease the pan well to prevent the cake from sticking.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Try variations like using other nut butters or adding toppings like whipped cream or fresh fruit.