Recipe: Sinfully delicious Nutella cake {w/ step by step picture}

Tuesday, June 3, 2014

Hello friends, I am fans of Nutella, I can eat straight from the Jar with my table spoon and I am contented :). So last weekend, I was bored and browsing Nutella recipes. I found many Nutella cookies recipes, but I am not really a cookies eater, except for this. I made it several time because of the unusual taste combination. So, then I found the recipe of Nutella cake. First, I doubted  if I want to try, the recipe uses four eggs. I prefer cakes with lesser eggs, some of Indonesian -Dutch cake recipes such as; spekoek, lapis legit, Sugi cakes, they use many eggs, it has intense texture and taste, so I normally opt more to light texture cakes. However, we are not talking about a dozen of eggs (Spekoek recipe use a dozen eggs... eeikk) we only talk about 4 eggs, haaa.. so I decided to try to bake the Nutella cake recipe and the verdict is sinfully good. My family and colleagues love it too.

Recipe is adapted from Rasa Malaysia, I just follow the instruction exactly, but resulted differently. I could not get the layer, instead of the Nutella went down to the base. Please don't compare with the original picture of the source. Lol. Regardless, it still taste yummy.  May be you could do much better than me. Have a try!

1 1/2 cups all-purpose flour, plus more for dusting
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
3/4 teaspoon baking powder
1/4 teaspoon salt
2 sticks (8 oz / 225 g / 1 cup) unsalted butter, softened
1 cup fine/granulated sugar
1 (350 g) jar of  Nutella (standard size that you can find in the supermarket)

Preheat the oven to 325°F (160°C). Lightly grease and flour a 9-by-5-inch loaf pan, tapping out any excess flour.

In a glass measuring cup, lightly beat the eggs with the vanilla.

In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt.

In a large bowl, using a handheld mixer, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes.

With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated.

Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer.

{Refer to step 1 picture}Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not over mix.

Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean.

{Refer to step 2 picture}Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours. Cut the cake into slices and serve.

{step 1}

{step 2}

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