Nutella Easiest Cake

Instructions

How to make Nutella cake base.

Preheat oven to 350 F.

Line bottoms of 6 inch cake pans with parchment paper. (do not grease the sides or the bottom). Set aside.

Mixing Bowl:

First mix eggs and sugar for about 6 minutes.

Mix until the mixture becomes thick, fluffy and triples in volume, for about 6 minutes.

Your next step is adding the flour. You are not going to use mixer at this point.

Add the flour, baking powder and fold with a spatula. Stop mixing when no streaks of flour remain.

Be sure the flour is incorporated.

Important #3: Do not over-mix.

Pour the batter into 6 inch prepared pan.

Bake for about 19 minutes but start checking after 15 minutes. ( be sure to check using the toothpick)

Insert the wooden toothpick near the center of the cake. If it comes out clean, the cake is done.

Cool the cake. Remove from the pan.

Making Nutella Cake Filling

Add 5 eggs yolks and sugar into the mixing bowl. Mix for about 3 minutes.

Then add 2 Dr. Oetker Vanilla pudding and 1/2 cup milk. (room temperature).

Mix until all ingredients are incorporated. (another minute or two)

Meanwhile, add 3 1/4 cup cold milk into large pot.

Bring the milk to a boil. Remove from heat and stir in the egg/pudding mixture.

Return to heat and stir non stop for about 3 minutes or until thickness.

Remove from heat, transfer to the mixing bowl, cover with plastic wrap and let it cool.

While the filling is cooling, mix butter and icing sugar until incorporated. (2 minutes)

Add cooled yellow filling to the mixed butter.

Mix all ingredients until incorporated.

MELTING CHOCOLATE

Melt chocolate using the double method. Cool it. Set aside.

ASSEMBLY OF Easy Nutella Cake

Using the same 6 inch removable pan start building the cake.

Place sponge cake at the bottom of the pan.

Add 1 cup Nutella (or as much to cover the base of the cake).

Cover the Nutella with Jaffa cakes or Oreo cookies.

Add half of yellow filling on the top of Jaffa cakes or Oreo cookies.

Sprinkle with grounded hazelnuts.

Stop assembly for a second or until you make chocolate filling.

Important: Add melted, cooled chocolate to the second half of yellow filling. Mix until incorporated.

Pour chocolate filling on top of yellow filling.

Transfer the whole cake to the fridge for 6 hours or overnight.

NEXT DAY:

Decorate with hazelnuts, shaved chocolate or whip cream.

Enjoy, share.