Birthday Nutella Cake

At a childs birthday party, a delicious cake for the birthday boy or girl is a must. And if you were to ask the kids which cake they think is the best, they would all shout in unison "Nutellaaaa".

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 90 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Biscuit

  • 6 pieces Egg, fresh

  • 120 g Sugar, white

  • 1 bag Sugar, white

  • 180 g Wheat flour, white, multi-purpose

  • 1 bag Baking powder

  • pieces Chocolate spread, with hazelnuts

Filling

  • 0.5 l Sweet cream

  • 5 spoon Chocolate spread, with hazelnuts

  • pieces Butter, unsalted

  • pieces Milk, whole milk

Steps

  1. Grease the bottom of the cake pan with butter and lightly dust with flour (only the bottom, not the sides, as we don’t want the sponge to slide down the sides, resulting in a cake that is higher in the center than on the edges). Preheat the oven to 150°C.

  2. Separate the egg whites and yolks into two bowls. Beat the egg whites into stiff peaks, gradually adding half of the sugar. Add the other half of the sugar to the bowl with the yolks and mix until you get a slightly pale-yellow mixture. Once the mixture is nice and frothy, mix in the Nutella. This can be done with an electric mixer.

  3. Mix the flour with the baking powder. First, add 1/3 of the beaten egg whites to the yolk mixture, then gradually add the sifted flour. Finally, gently fold in the remaining egg whites (preferably with a hand whisk). Be careful not to deflate the egg whites completely.

  4. Pour the batter into the prepared pan. Place it in the preheated oven and bake for the first 30 minutes at 150°C, then increase the oven temperature to 165°C and bake for another 30 minutes. After one hour of baking, increase the temperature to 180°C and bake for another 30 minutes or until done. To check if the sponge is baked, insert a toothpick into the center. If it comes out clean, the cake is done. Otherwise, bake for a few more minutes. The sponge will also pull away from the sides of the pan when it’s done.

  5. Let the baked sponge cool completely. Once cooled, slice it horizontally into three layers.

  6. Finally, prepare the filling. Whip the sweet cream (not too fast, to avoid curdling). Gently fold the Nutella into the whipped cream using a hand whisk. Taste the filling and add more Nutella if desired.

  7. Moisten each layer of the sponge with milk and spread 1/3 of the filling on top. Use the remaining filling to cover the cake, which you can decorate with cocoa powder or grated chocolate on top.

Nutrition Information (Per 100g)

  • Calories: 281.92 kcal
  • Fat: 18 g
    • Saturated Fat: 10.33 g
  • Carbohydrates: 22.11 g
    • Sugars: 10.01 g
  • Protein: 6.3 g
  • Fiber: 0.24 g

Advice

We increase the temperature during baking to avoid the cake being higher in the center than on the sides. If the cake is not for children, you can moisten the sponge with a mixture of rum and milk or with coffee. Between the layers of the sponge and the filling, you can also add banana slices, which pair wonderfully with Nutella. The amount of sugar in the sponge can be reduced by up to 50 g if desired.