This cake is everything. Heavenly, rich, chocolatey Nutella cake on the inside (also perfect to eat alone), sweet and soft coffee cream on the outside, with chocolate decorations. Could you possibly ask for more? It does take a bit of time to make, but it’s also fairly simple. It just can’t not work!

I’ll be honest – I only made this cake twice. Having a small family and an even smaller circle of friends, I hardly ever have a chance to bake something this complex. But every time I look at these photos or go back to the memories of this cake, it almost makes me drool. It’s just so, soooo good!

Oh, by the way – there is not a pinch of flour in this recipe. It’s gluten-free and and didn’t realise until now. Unintended, but a nice benefit, as that makes is suitable for more people.

Nutella cake:

• 6 large eggs; whites and yolks separated
• 400g Nutella
• 125g unsalted butter
• 1 tablespoon of rum or water
• 100g ground hazelnuts
• 100g dark chocolate; melted and cooled
• a sprinkle of salt

All ingredients should be in room temperature.

Preheat the oven to 180°C.

Using a mixer, whip butter with Nutella. Add rum/water, egg yolks and nuts, mix until combined. Pour in chocolate, mix again.

In a separate bowl beat egg whites with salt to stiff peaks (the foam should form sharp peaks on the beaters when you lift them from the mixture). Gently stir the foam into the rest of the ingredients until combined.

Pour the mixture into a ∅23cm baking tin.

Bake for 40 minutes.

Coffee cream:

• 250g of mascarpone
• 250ml of double cream
• 1/2 cup of icing sugar
• 5 teaspoons of instant coffee
• 2 teaspoons of gelatine granules (optional)

Dissolve coffee in 2-3 tablespoons of hot water, let it cool down a bit. Using a hand mixer, whip mascarpone with double cream and sugar. Pour in coffee, mix again.

If you want the cream to firm up a bit (which might be a good idea in summer or in warmer climates), use gelatine: pour a bit of cold water on 2 teaspoons of gelatine (just enough to cover it). Wait a few minutes, until the water is absorbed. Heat the mixture up in a microwave (don’t let it boil! a few short – 5 second – blasts should be enough to melt the gelatine). Add a teaspoon of coffee cream into the gelatine, stir until combined. Add another tablespoon of cream, stir again. Now stir the gelatine-cream mixture into the rest of coffee cream.

Spread the cream on the top and sides of a cooled down cake. Cool in the fridge for at least an hour before proceeding to decorate the cake.

Decoration – whatever you like, I used:

• 30g milk chocolate, melted – to pour on top of the cake in stripes
• Maltesers
• chocolate chips sprinkles
• mini meringues
• edible glitter

Store in the fridge.

Enjoy! 🙂

Coffee and Nutella cake

Coffee and Nutella cake

Coffee and Nutella cake

Gluten-free coffee & Nutella cake

• Servings: 10
• Prep Time: 120 mins
• Cook Time: 40 mins
• Difficulty: easy
• Rating: ★★★★★
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A rich, delicious, gluten-free coffee & Nutella layer cake

Credit: https://alphes-corner.com

Ingredients

Nutella cake:
• 6 large eggs; whites and yolks separated
• 400g Nutella
• 125g unsalted butter
• 1 tablespoon of rum or water
• 100g ground hazelnuts
• 100g dark chocolate; melted and cooled
• a sprinkle of salt
Coffee cream:
• 250g of mascarpone
• 250ml of double cream
• 1/2 cup of icing sugar
• 5 teaspoons of instant coffee
• 2 teaspoons of gelatine granules (optional)
Decoration – whatever you like, I used:
• 30g milk chocolate, melted – to pour on top of the cake in stripes
• Maltesers
• chocolate chips sprinkles
• mini meringues
• edible glitter

Directions

1. Preheat the oven to 180°C.
2. Using a mixer, whip butter with Nutella. Add rum/water, egg yolks and nuts, mix until combined. Pour in chocolate, mix again.
3. In a separate bowl beat egg whites with salt to stiff peaks (the foam should form sharp peaks on the beaters when you lift them from the mixture). Gently stir the foam into the rest of the ingredients until combined.
4. Pour the mixture into a ∅23cm baking tin.
5. Bake for 40 minutes.
6. For the cream: dissolve coffee in 2-3 tablespoons of hot water, let it cool down a bit.
7. Using a hand mixer, whip mascarpone with double cream and sugar. Pour in coffee, mix again.
8. If you want the cream to firm up a bit (which might be a good idea in summer or in warmer climates), use gelatine: pour a bit of cold water on 2 teaspoons of gelatine (just enough to cover it). Wait a few minutes, until the water is absorbed. Heat the mixture up in a microwave (don’t let it boil! a few short – 5 second – blasts should be enough to melt the gelatine). Add a teaspoon of coffee cream into the gelatine, stir until combined. Add another tablespoon of cream, stir again. Now stir the gelatine-cream mixture into the rest of coffee cream.
9. Spread the cream on the top and sides of a cooled down cake. Cool in the fridge for at least an hour before proceeding to decorate the cake.

• Sweet