This unreal Nutella Chocolate Cake is just as amazing as it sounds. It’s loosely based on a couple of recipes I’ve spotted (specifically one from Kirbie’s Cravings), but I’ve simplified it even further. Ultimately, this recipe creates the perfect chocolate cake to curb every sweet tooth.
Being on vacation, I’ve decided that I’m going to get back to the healthy recipes in the back half of next week. But right now, I’m going full steam ahead in letting myself splurge on sweets (in moderation, even though I know “splurge” and “moderation” are opposites… we’re going to just ignore that for now.) While I almost always include a mixture of one healthy and one unhealthy recipe, with us having just over a month until the wedding, we’ll probably have a moment where we’re sick of all the healthiness going on in the near future.
Two ingredient Nutella Chocolate Cake could not be easier to make. The cake comes out with a delicious flavor and a moist delectable texture that is perfect to the palate. I highly recommend making this cake when you have the opportunity to share. It comes out the size of a cake, so it’s not meant for one person – but it’s also a fantastic way to show off your skills in the kitchen in no time at all!
2 Ingredient Nutella Chocolate Cake
Prep time: 10 minutes; Bake time: 25 minutes (low altitude)
Total time: 35 minutes
Serves: 8
Ingredients
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4 eggs (any size)
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10 ounces Nutella (approximate – I purchased the medium jar and was not concerned about using all of it)
Materials Needed
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8 inch round cake pan
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tin foil
Directions
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Pre-heat the oven to bake at 350 degrees Fahrenheit (low altitude.) Crack the 4 eggs into a small bowl and whip them until they are light and foamy. You will want to see a significant layer of froth on the top. (In other recipes, I’ve seen them mention that you should use a stand mixer. But I do not with my version and everything has turned out great just the same.)
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In a separate, microwave safe bowl, heat the Nutella in the microwave for ~40 seconds or until the Nutella is slightly warmed. Our goal is to soften the Nutella into more of a liquid.
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Pour approximately 1/3 of the whipped eggs into the Nutella, trying to get only the frothy bubbles. Fold over and stir the Nutella to completely combine so that you no longer see any streaks of only egg. Continue with the 2nd 1/3 of eggs, and finally the 3rd 1/3 of eggs, following the same steps each time. I ended up tossing about 1/2 an egg because it wasn’t frothy enough for my liking, which is to say that you should focus on including only the whipped, bubbly portion where possible.
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Completely line the 8 inch round pan with tin foil. Pour the Nutella/egg mixture into the pan and smooth out with a spatula. Bake on the top shelf around 25 minutes or until you can pull out a toothpick clean. Allow to cool fully and toss on your favorite toppings, Enjoy!
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