How to Make a Delicious Nutella Cake for Any Occasion

Are you looking for a sweet and indulgent dessert to impress your family and friends? Look no further than the delectable Nutella cake. This rich and creamy cake is perfect for a variety of occasions, from casual gatherings to special celebrations. In this comprehensive guide, we will walk you through the step-by-step process of making a Nutella cake that is both easy to follow and sure to be a hit.

Ingredients

1/2 cup unsalted butter 2 and 1/2 cups milk 1 cup all-purpose flour 4 eggs separated 1/8 teaspoon distilled vinegar 1 and 1/2 cups powdered sugar 1/2 cup Nutella

Instructions

Preheat your oven to 325°F. Lightly grease an 8 x 8 inch baking pan or a 9-inch round cake pan.

Whipping the Egg Whites

In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl if using a handheld mixer, beat the egg whites and vinegar on high speed until stiff peaks form. Set aside.

If you only have one stand mixer bowl, transfer the beaten egg whites to another bowl to reuse the first bowl.

Melt the Butter and Heat the Milk

In a small bowl, melt the butter and set aside to cool.

Measure the milk and heat it in the microwave until it is lukewarm (microwave for about 45 seconds) and set aside.

Combining the Egg Yolks and Sugar

In the bowl of a stand mixer (or a separate large bowl if using a handheld mixer), beat the egg yolks and sugar on medium speed until the mixture turns a pale yellow. Add in the melted butter and Nutella, and mix until smooth.

Reduce the mixer speed to low and add the flour until it is fully incorporated. The batter should be smooth and thick. Stop the mixer and gently whisk in the milk by hand - about 1/2 cup at a time.

The resulting batter will be very runny and liquidy. If there are still lumps, turn the mixer on low speed to whisk them out.

Folding in the Egg Whites

Turn off the mixer and gently fold in the egg whites, 1/3 at a time. Be careful and try not to deflate the whites. The final batter should look curdled or lumpy.

Transfer the batter into the greased pan and bake for 55-60 minutes. The cake should jiggle slightly due to the custard layer. If it is still runny, bake for a few more minutes.

Insert a knife or toothpick into the cake to check on the custard layer. It should be somewhat wet but not runny.

Let the cake cool completely for a minimum of 1 hour before cutting and serving it.

Storage and Serving

The cake should be stored in the refrigerator in an airtight container and will keep for several days.

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