Recipe by Silvia Baldini — This coffee and Nutella cake is another soft, no butter bundt cake.
There is a secret to keep the center gooey and chocolatey. Simply bake half of the cake batter for 12 minutes and then add the Nutella. Cover with the remaining batter and finish to bake. YUM! A heart of Nutella!
| Servings | Prep Time |
| 10/12 people | 15 minutes |
| Cook Time |
| 35-40 minutes |
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Recipe by Silvia Baldini — This coffee and Nutella cake is another soft, no butter bundt cake.
There is a secret to keep the center gooey and chocolatey. Simply bake half of the cake batter for 12 minutes and then add the Nutella. Cover with the remaining batter and finish to bake. YUM! A heart of Nutella!
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Ingredients
- 1 single espresso shot
- 2 teaspoons instant coffee powder
- 4 large eggs
- 1 1/4 cup granulated sugar 220 g
- 3/4 cup whole milk 180 ml
- 1 teaspoon pure vanilla extract
- 3/4 cup sunflower oil 80 ml
- 2 1/4 cups pastry flour or 00 flour, sifted 280 g
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 8 tablespoons nutella 250 g
- powder sugar or cocoa powder for decorating
Servings: people
Instructions
- Preheat the oven at 350 degrees F. Grease the bottoms and the sides of a 9 inches round tube cake pan. Line with parchment paper. You can use a bundt cake but I would select a simple design or the cake will stick to the pan. A spring form pan works as well.
- Make one espresso shot and add the two teaspoons of instant coffee to it. Mix and set aside.
- In a stand in mixer, fitted with a wire whisk attachment, cream the eggs with the sugar until light and fluffy. About 10 minutes.
- Slow down the whisk and add the milk a little bit at the time until mixed in, then add the vanilla extract, the coffee and then slowly add the sunflower oil and then the flour, the baking powder and the salt. Keep mixing until well combined scraping down after each addition.
- Pour half of the cake batter in the prepared pan and spread with a knife or a silicon spatula. Bake for 12 minutes in the preheated oven. Take the cake out of the oven and spoon the Nutella on the half baked batter in a concentric circle. Cover with the remaining cake batter.
- Put back in the hot oven for another 25 to 27 minutes, until golden and firm. Use a toothpick to test the cake to see if it is cooked in the center.
- Remove the cake and place on a wire rack to cool. Do not remove the cake from the pan until cooled. Sprinkle with powder sugar before serving or with sifted cocoa powder.
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