Nutella Cake

This 2 ingredient Nutella cake is rich and fudgy, and takes just 10 minutes to prepare! Made with just Nutella and eggs, it's a decadent dessert!

5 from 11 votes

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Course: Cakes, Dessert

Cuisine: dessert

Diet: Gluten Free

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: serves

Calories: 104kcal

Cost: $5

Preheat the oven to 180 degrees celsius (fan-forced).
Grease and line the base and sides of a 20cm cake tin with baking paper and set aside.
Place the eggs into a large mixing bowl.
Beat with handheld beaters or a stand mixer for 6-8 minutes or until the eggs have tripled in size.
Place the Nutella into a large bowl.
Heat in the microwave for 1 minute. Stir.
Use a silicone spatula to mix one-quarter through the Nutella until combined.
Gently fold through another one-quarter of the whisked eggs until combined.
Repeat two more times until all the mixture has been combined.
Pour the mixture into the baking tin and cook for 25 minutes (see notes).
Allow to cool before removing from tin and serving.

RECIPE NOTES & TIPS

You need to beat the eggs until tripled in size - this takes approximately 6-8 minutes.
When adding the eggs to the Nutella, gently fold through the whipped eggs so you don't take the air out of them.
Make sure to line your cake tin to avoid the cake from sticking.
Cooking time: the cooking time will depend on how fudgy and moist you'd like your cake to be. 25 minutes will give you a VERY moist cake (as pictured). Cook for longer if you'd like a slightly less dense cake.
For a gooey fudgy chocolate cake: bake for 25 minutes.
For a firmer cake: cook for 30-35 minutes.
Allow the cake to cool completely before removing from the tin - the cake sets as it cools and you want it to be fully set before you take it out of the tin.
Dust with icing sugar just pror to serving (optional).
Storage - this cake keeps in the fridge for up to 3 days, or you can freeze it, wrapped well, for up to 2 months. Defrost in the fridge overnight.