The ultimate Nutella chocolate cake
Updated: May 13, 2021
Let's face it, the world would not be the same without chocolate and Nutella.. It might be my Italian genes talking here, but everything tastes better with a click of nut-chocolate cream in it, so I figured why not trying to make a twist to the most baked recipe in my house, Swedish Kladdkaka. Don't get me wrong, that goey chocolately fudgy cake that goes under the name of Kladdkaka (literally messy cake) is perfect as it is, but if you want to try a twist to it I can say that the nut tone that comes with Nutella will give that little extra, and the oil in the cream will make the cake even more fudgy.
Just like the original recipe, this too can be baked in a rectangular tin if you want to, and it's just as perfect to eat as it is than to use it as filling for your cakesicles. Depending on how long it has been standing, the drier part on top might not feel great when you use it to fill your cakesicle or cakepop form, in which case feel free to only use the fudgiest part for that purpose.
What are you waiting for? Turn on the oven now!
100 gr butter
180 gr caster sugar (2 dl)
1 dl nutella
60 gr all purpose flour (1 dl)
1 tbsp cocoa powder (6gr)
Turn on the oven to 180°C, static. Prepare a cake tin (mine is 22 cm in diameter) by greasing it and then coating it with baking paper, bread crumbs or coconut flakes.
Melt the butter in a small saucepan, then add the Nutella and mix it into the melted butter.
In a bowl, mix the eggs and sugar until just combined. Add the rest of the ingredients and mix all together to a lump-free batter. Be careful not to mix more than needed and don’t use any electric appliance for this process, or you’ll add too much air and take away all the fudgyness to this cake.
Pour the batter into your cake tin and bake in the middle of the oven for 17 minutes, then turn the oven off and let it stay in another 10 minutes.
Serve it warm with vanilla ice cream or whipped cream or let it cool down and eat it as it is.