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Nutella Cake

by . Featured in HOW TO BE A DOMESTIC GODDESS
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Introduction

Not only is this one of the easiest cakes to make, it happens - joyously - to be one of the most delicious. My household is totally addicted!

Please don't feel obliged to rush out and buy a bottle of Frangelico, the most divinely declasse hazelnut liqueur, its monkish derivation signalled by the rope that is hung from the holy-brother-shaped bottle. I use hazelnuts bought ready-ground, but ones you grind yourself in the processor will provide more nutty moistness.

Not only is this one of the easiest cakes to make, it happens - joyously - to be one of the most delicious. My household is totally addicted!

Please don't feel obliged to rush out and buy a bottle of Frangelico, the most divinely declasse hazelnut liqueur, its monkish derivation signalled by the rope that is hung from the holy-brother-shaped bottle. I use hazelnuts bought ready-ground, but ones you grind yourself in the processor will provide more nutty moistness.

Nutella Cake
Photo by Petrina Tinslay

Ingredients

Serves: 8

Metric Cups

For the Cake

  • 6 large eggs (separated)
  • 1 pinch of salt
  • 125 grams soft unsalted butter
  • 400 grams nutella (1 large jar)
  • 1 tablespoon frangelico (or rum or water)
  • 100 grams ground hazelnuts
  • 100 grams dark chocolate (melted)

For the Icing

  • 100 grams hazelnuts (peeled weight)
  • 125 millilitres double cream
  • 1 tablespoon frangelico (or rum or water)
  • 125 grams dark chocolate

For the Cake

  • 6 large eggs (separated)
  • 1 pinch of salt
  • 9 tablespoons soft unsalted butter
  • 13 ounces nutella (1 large jar)
  • 1 tablespoon frangelico (or rum or water)
  • 1 cup hazelnut meal
  • 4 ounces bittersweet chocolate (melted)

For the Icing

  • 1 cup hazelnuts (peeled weight)
  • ½ cup heavy cream
  • 1 tablespoon frangelico (or rum or water)
  • 5 ounces bittersweet chocolate

Method

  1. Preheat the oven to 180ºC/gas mark 4/350ºF. In a large bowl, whisk the egg whites and salt until stiff but not dry. In a separate bowl, beat the butter and Nutella together, and then add the Frangelico (or whatever you're using), egg yolks and ground hazelnuts.
  2. Fold in the cooled, melted chocolate, then lighten the mixture with a large dollop of egg white, which you can beat in as roughly as you want, before gently folding the rest of them in a third at a time.
  3. Pour into a 23cm/9 inch round greased and lined springform tin and cook for 40 minutes or until the cake's beginning to come away at the sides, then let cool on a rack.
  4. Toast the hazelnuts in a dry frying pan until the aroma wafts upwards and the nuts are golden-brown in parts: keep shaking the pan so that they don't burn on one side and stay too pallid on others. Transfer to a plate and let cool. This is imperative: if they go on the ganache while hot, it'll turn oily. (Believe me, I speak from experience.) If your hazelnuts have skins on then after toasting in the frying pan transfer them to a slightly dampened tea towel and rub them while they are still warm to remove the skins.
  5. In a heavy-bottomed saucepan, add the cream, liqueur or water and chopped chocolate, and heat gently. Once the chocolate's melted, take the pan off the heat and whisk until it reaches the right consistency to ice the top of the cake. Unmould the cooled cake carefully, leaving it on the base as it will be too difficult to get such a damp cake off in one piece.
  6. Ice the top with the chocolate icing, and dot thickly with the whole, toasted hazelnuts. If you have used Frangelico, put shot glasses on the table and serve it with the cake.
  1. Preheat the oven to 180ºC/gas mark 4/350ºF. In a large bowl, whisk the egg whites and salt until stiff but not dry. In a separate bowl, beat the butter and Nutella together, and then add the Frangelico (or whatever you're using), egg yolks and hazelnut meal.
  2. Fold in the cooled, melted chocolate, then lighten the mixture with a large dollop of egg white, which you can beat in as roughly as you want, before gently folding the rest of them in a third at a time.
  3. Pour into a 23cm/9 inch round greased and lined springform tin and cook for 40 minutes or until the cake's beginning to come away at the sides, then let cool on a rack.
  4. Toast the hazelnuts in a dry frying pan until the aroma wafts upwards and the nuts are golden-brown in parts: keep shaking the pan so that they don't burn on one side and stay too pallid on others. Transfer to a plate and let cool. This is imperative: if they go on the ganache while hot, it'll turn oily. (Believe me, I speak from experience.) If your hazelnuts have skins on then after toasting in the frying pan transfer them to a slightly dampened tea towel and rub them while they are still warm to remove the skins.
  5. In a heavy-bottomed saucepan, add the cream, liqueur or water and chopped chocolate, and heat gently. Once the chocolate's melted, take the pan off the heat and whisk until it reaches the right consistency to ice the top of the cake. Unmould the cooled cake carefully, leaving it on the base as it will be too difficult to get such a damp cake off in one piece.
  6. Ice the top with the chocolate icing, and dot thickly with the whole, toasted hazelnuts. If you have used Frangelico, put shot glasses on the table and serve it with the cake.

Tell us what you think

What 18 Others have said

  • Cake is absolutely divine. I just baked it today for Nutella Day (I baked it for the first time last week). The first time I baked this I froze 1/4 of the cake (still in my freezer waiting to be devoured!). And did the ganache with only 50 grs of chocolate and 50 ml of double cream plus 1 tsp of Francelico. This time I did the ganache with only 100 grs of chocolate and 100 ml double cream plus 1 tbsp frangelico. I don't think 100 grs of hazelnuts are needed though but I toasted them anyway as I like eating them as snacks. The cake is fine decorated with 50 grmas of hazelnuts. The cake tastes nicer the next day after being in the fridge overnight. Even one of my friends that is not big fan of chocolate said it was 'delicious'.

    Posted by Alelopez on 5th February 2016
  • Just tried this cake for the first time. Was very doubtful about not adding any flour and almost added a tablespoon just to make myself feel better but decided against it as the final batter seemed just the right consistency. It rises beautifully (surprisingly) and tastes and smells like ferrero rocher. Didn't have any ground hazelnuts so tried ground almonds instead. It tastes fabulous. Will definitely make again.

    Posted by monayasir on 23rd January 2016
  • done it twice, it's delicious! I love the crunchiness of the nuts but can't wait to try it with hazelnuts. My local shop doesn't have them so I've done the first one with walnuts and second with Brazil nuts since they ran out of walnuts. I didn't bother with the icing, I serve it with a custard whipped cream

    Posted by joa112 on 1st August 2015
  • Made this cake yesterday and it's amazing! The sponge is moist and the icing is devilishly good. I added a mashed up daim bar to the top with the nuts to add a bit of crunch. I also did as someone else suggested and iced round the sides of the cake which for me just finished it off. Went down a treat at my friends party and was demolished!

    Posted by Gemmahutch on 24th May 2015
  • I love this recipe! I have just made this cake for the third time and it has turned out beautifully. The only problem is that the party I made the cake for was cancelled due to the snow this afternoon. So, I have a spare cake. Before you get in the car and come over!! this being January and my trousers being somewhat tight, I have decided not to eat it just yet! I am going to another party in a month, and I am hoping I can freeze this cake and take it there instead, as I don't have much spare time for baking at the moment. We have a seven week old baby, and to be honest I got my husband to do most of the work whisking and checking the oven! Do you think the cake will be ok to freeze? Can I freeze the ganache topping? Should we leave off the hazelnuts and go for a different topping, for example chocolate as the other comment suggests? Any advice gratefully received! F x

    Posted by flossiteacake on 15th January 2013
  • Love it! Simple,yet elegant and simply delicious! The moisture of the cake is unique and the combination of hazelnuts and chocolate is divine! Thanks Nigella!

    Posted by Patata21 on 23rd March 2015
  • So delicious! I couldn't find any ground hazelnuts so I used coconut flour instead and still turned out great!

    Posted by lissybug on 17th February 2015
  • I made this for my son's birthday , doubled the quants and made 2 cakes . It is sooo delicious. My friends thought it was a Ferrero Rocher cake, not a Nutella cake. It is so moist and the ground hazelnuts give it great texture. If you manage to to keep the cake going for a couple of days, it is nice to zap a piece in the microwave for about 10 seconds to slightly melt the chocolate icing. This recipe is a definite keeper! Thks once again Nigella!

    Posted by Yoggifood on 24th December 2014
  • Didn't know what to expect from six eggs and a large jar of Nutella (and no flour!).  Recipe not as easy as expected as egg white business was quite stressful and cake caused small fire in little toaster oven (possibly due to eventual success of egg whites making cake rise all the way to the electric grills).  But Nigella's recipe can beat any kitchen disaster!  Cake turned out light, moist and all chocolate.... just sublime.

    Posted by Mrs. Smits on 10th November 2014
  • This is an awesome recipe. I made it three times .On the day before new year eve I made this cake for new year celebration in my office all of my colleagues appreciated its taste. My son has become an addict to this cake. Thanks to Nigella. Regards Rajasree.

    Posted by rajasree.gopinath on 3rd January 2014
  • Tried this one for the first time a few days ago for a birthday cake... it was just delicious :-) One of the guest said the right thing: "Thats a choco-gasm in your mouth!" I guess that was a compliment :-) Next time I switch the hazelnuts to coconuts :-)

    Posted by ChristianH on 26th November 2013
  • Fabulous recipe! Super super easy and so delicious. I made this cake last Saturday as I hosted a charity cake afternoon and it was a big hit. My recommendation is to cover the cake with the frosting all over (sides too) to prevent it from drying in case you do not eat at one go (although you probably would, it is so good) and also to serve the cake slightly warm as this makes it even more delish :) Happy baking folks

    Posted by Elinoir on 23rd September 2013
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