Easy Nutella Bomb Cake

Instructions

Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).

Spray with baking spray. Set aside.

Preheat oven to 350 F.

In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)

In another medium size bowl sift the flour, baking powder and cinnamon.

Add into eggs mixture and fold gently using a spatula.

Important: Don’t use mixer when adding flour mixture.

Use the spatula to mix flour in.

Super Important: Be sure that flour mixture is incorporated into eggs mixture.

Spread the batter on the prepared jelly roll pan.

Bake at 350 for 14 to 15 minutes.

Cool completely. (for about 2 hours)
Nutella Filling

Mix heavy cream and Whip It for about 3 minutes on high speed.

Add Nutella and mix until incorporated. (about 1 to 2 minutes)

Transfer to the fridge for about 1 hour.

Assemble of the Cake

Line rounded shaped bowl with plastic wrap.

Ease your cool cake inside of bowl.

Push down to form shell. Fit the cake the best you can.

Don't worry if cake breaks. It will be covered and nobody will notice.

Use the knife and cut unused cake. Set aside, it will be used to cover the too.

Then add the Best Nutella Filling into cake lined bowl.

Your next step is top nutella filling with raspberry jam.

BTW, you are almost done.

Take pieces of the remaining cake and close up the bottom of the cake. (or the top at the moment)

Seal with plastic wrap and transfer to the freezer for 6 hours or longer. (or leave it overnight)

NEXT DAY - Turn cake out of bowl onto wire rack. Pour the ganache over the cake to create smooth coating.

Decorate if you want to.

How to make chocolate ganache - check the instructions below.
Making Chocolate Ganache

Heat the cream until almost boiling.

Pour it over chocolate and corn syrup mixture.

Let sit for 5 minutes.

Gently mix until smooth.

Pour the glaze over the Nutella bomb cake.