Did you know that today is Nutella® day? Yes you heard right! A tradition that started back in 2007! On the 5th day of February, the most famous hazelnut chocolate spread in the World is celebrated by all it's most dedicated fans!
To honor such a tasty tradition we are sharing our secret mouth-watering, Coffee and Nutella® Cake recipe!!!
The Nutella® and coffee cake is a tasty dessert, perfect for any type of celebration. A delicious and creamy cake having a coffee flavoured sponge with Nutella and mascarpone spread, all wrapped in a delicious chocolate ganache. Its not the quickest to prepare, however it is very easy to achieve the required results by following simple preparation step by step, ideal for those less experienced in baking. All you need is just a little patience, and you too can create a masterpiece dessert, worthy of the most experienced pastry chef.
- PREPARATION: 30 minutes
- COOKING TIME: 35 minutes
- REST: 80 minutes
- DIFFICULTY: medium
- PORTIONS: for 8 persons
- COST: low
- 3 eggs
- 50 ml strong coffee
- 100 ml milk
- 120 ml seeds oil
- 1 packet of instant yeast
- 120 g sugar
- 250 g flour 00
- 50 g cornstarch
- 100 ml water
- 2 cucchiai soluble coffee
- 200 g dark chocolate
- 200 ml cream
- 400 g mascarpone
- 5 spoons bitter cacao
- 6 spoons Nutella®
- 3 spoons powdered sugar
- Flaked Chocolate
For the base:
Whip the eggs and add the sugar until the mixture is smooth and fluffy.
Add the liquid ingredients to the mix one at a time in this order: coffee, milk and finally 100ml of oil.
In a separate bowl, sift the dry ingredients: 220 g of flour, cornstarch and yeast and slowly incorporate them into the mixture.
Grease and flour a 22 cm diameter baking tray, pour the mixture and bake in a hot oven at 180 ° C for 35 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let it cool completely before removing it from the mould.
For the cream:
Prepare the cream by mixing and whipping the mascarpone with the icing sugar, then once the cream is fully merged, add the sifted cocoa, Nutella® and fold until the mixture is consistent and uniform. Keep in the refrigerator until ready to use.
For the syrup:
Prepare the syrup by dissolving the soluble coffee in 100 ml of cold water.
When the cake is cold, split carefully into three layers of the same thickness using a sharp knife. With a brush, wet the surface of each disc using the mixture of water and coffee.
Spread the mascarpone cream equally on each layer leaving approx. 1 cm of space around the edges. Lay the layers on top of each other, pressing lightly to put in place. Use a spatula to spread the remaining cream to cover the full cake. Once ready, let it rest in the refrigerator for at least 1 hour. Before serving, leave it for 10 minutes at room temperature.
Finally to decorate your cake, add roughly chopped hazelnuts and the chocolate flakes on top. These will give a crunch to the cake.
If you want to add alcohol, then you can add a glass of coffee liqueur to the syrup during preparation. If you have any left over mascarpone and nutella cream, you can serve it on the side of the cake portion in small glasses adding some chopped hazelnuts and chocolate flakes on top.
A strong coffee is needed for this recipe, therefore we recommend you use, our Sublime Rosso blend, composed of 80% Robusta and 20% Arabica, a blend with an intense flavor, available in coffee capsules, compostable pods, ground coffee and beans.