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Jamie Oliver-Nutella Cake

Jamie Oliver Nutella Cake
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This decadent Nutella cake features a moist chocolate base infused with rich chocolate-hazelnut spread, topped with a light, marbled whipped cream frosting. The combination creates a perfect balance of sweetness and nuttiness, with a tender crumb that melts in your mouth.

Ingredients

Scale
  • 3/4 cup all-purpose flour, sifted
  • 1/4 cup unsweetened cocoa powder, sifted
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 2 large eggs, at room temperature
  • 1/3 cup granulated sugar
  • 1/4 cup unsalted butter, softened to room temperature
  • 1/4 cup whole milk, at room temperature
  • 1/3 cup Nutella (chocolate-hazelnut spread)
  • 1/2 cup heavy cream, chilled
  • 1 tablespoon powdered sugar
  • 2 tablespoons Nutella, for swirling
  • Optional: 2 tablespoons chopped hazelnuts, for garnish

Instructions

  1. Preheat the oven to 350°F / 177°C. Grease a 6-inch round cake pan with butter or non-stick spray, then line the bottom with a circle of parchment paper to ensure easy release after baking.
  2. In a medium bowl, sift together the flour, cocoa powder, baking powder, and kosher salt. Sifting aerates the dry ingredients and prevents lumps, leading to a smoother batter and even rise in the cake.
  3. In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar on medium speed for 3-4 minutes until light, fluffy, and pale in color. This step incorporates air, which helps the cake rise and gives it a tender texture.
  4. Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl with a spatula to ensure even mixing. Adding eggs gradually prevents the mixture from curdling and ensures a stable emulsion.
  5. Add the 1/3 cup of Nutella to the wet mixture and beat on low speed until just combined. The mixture may look slightly streaky, which is fine; overmixing can deflate the batter and make the cake dense.
  6. With the mixer on low speed, alternately add the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined after each addition, stopping as soon as no flour streaks remain. Overmixing can develop gluten, resulting in a tough cake.
  7. Pour the batter into the prepared cake pan and smooth the top with an offset spatula. Gently tap the pan on the counter a few times to release any large air bubbles, which helps prevent uneven rising or tunnels in the baked cake.
  8. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid opening the oven door during the first 20 minutes to prevent temperature fluctuations that can cause the cake to sink.
  9. Remove the cake from the oven and let it cool in the pan for 10 minutes on a wire rack. This allows the structure to set slightly, making it easier to handle without breaking when removed from the pan.
  10. After 10 minutes, run a knife around the edges of the pan to loosen the cake, then invert it onto the wire rack, peel off the parchment paper, and let it cool completely. Cooling completely prevents the frosting from melting when applied.
  11. While the cake cools, prepare the frosting: In a chilled metal or glass bowl, whip the heavy cream and powdered sugar on medium-high speed until soft peaks form. Chilling the bowl and cream ensures faster whipping and a stable, fluffy texture.
  12. Gently fold the 2 tablespoons of Nutella into the whipped cream using a spatula, swirling just until incorporated but not fully mixed to create a marbled effect. Overmixing can deflate the cream and lose the visual appeal.
  13. Once the cake is completely cool, spread the Nutella-swirled whipped cream evenly over the top with a spatula or palette knife. For a decorative touch, create swirls or peaks in the frosting.
  14. Optionally, garnish with chopped hazelnuts or a drizzle of melted Nutella. Slice and serve immediately, or refrigerate until ready to serve to keep the frosting firm.

Notes

Store the cake in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 1 month. Thaw in the refrigerator overnight before serving. To reheat, microwave individual slices for 10-15 seconds until slightly warm, if desired.

Nutrition

Keywords: Nutella cake, Jamie Oliver Nutella cake, chocolate hazelnut dessert, easy cake recipe, baked dessert, Italian cake, homemade cake, party dessert, whipped cream frosting, decadent cake

Find it online: https://britishrecipes.uk/nutella-cake/