Nutella Sponge Cake
Pronounced new-tella
I can still recall the first time I tasted Nutella, and I remember it being the best thing ever. My sister was the one who introduced me to pretzels with Nutella, and I almost wish she hadn’t because it quickly became addictive. But now, I find that I can’t even enjoy Nutella anymore because it’s just way too sweet for me. Thankfully, this Nutella Cake has the perfect balance. It features the softest chocolate cake sponge you will ever make, filled with a fluffy Nutella cream cheese frosting.
Usually, I would have a lot to say about my recipes, especially if they’re nostalgic to me in some way. Unfortunately, I don’t have much to say when it comes to Nutella. What I can say is that you will not regret making this cake—if not for the Nutella, then for the fact that it will likely become one of your top 5 cakes of all time.
Equipment List:
• 18”x13” commercial-grade cookie sheet
• Parchment paper
• Electric mixer (stand or hand-held)
• Mixing bowls (various sizes)
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Sifter
• Offset spatula
• Cooling rack
• 8” Cake Ring
• Pastry brush
• Serrated knife (for trimming and leveling)
• Cake turntable (optional, but helpful for assembly)
Chocolate Sponge:
5 large eggs separated
1 1/4 cup granulated sugar(1/4 cup added to egg whites)
1 1/2 cups All-purpose flour
3/4 cup Dutch-processed cocoa powder
1 tablespoon instant coffee granules
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon cream of tartar
3/4 cup water
1/2 cup vegetable oil
1 tablespoon vanilla extract
Nutella Cream Cheese Frosting:
2 cups Heavy cream
1/2 cup Nutella
1 cup Powdered sugar
2-(8oz.) Cream cheese
Cake Soak:
1/2 cup whole milk
1/2 tsp hazelnut bakery emulsion (optional)
Directions:
Step 1: Prepare the Chocolate Sponge Cake
1. Set the oven to 325°F (163°C). Line the cookie sheet with parchment paper and lightly grease it.
2. In a medium bowl, sift together the all-purpose flour, cocoa powder, instant coffee granules, baking powder, and salt. Set aside.
3. In a large mixing bowl, whisk together the egg yolks and 1 cup of granulated sugar until the mixture is thick, pale, and ribbon-like. This may take 3-4 minutes using an electric mixer on medium-high speed.
4. Add the water, vegetable oil, and vanilla extract to the egg yolk mixture and mix until well combined.
5. Gradually add the sifted dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid over-mixing to maintain the cake’s light texture.
6. In a separate clean bowl, beat the egg whites with the cream of tartar using an electric mixer. Gradually add the remaining 1/4 cup of granulated sugar while beating. Continue until stiff peaks form.
7. Gently fold the beaten egg whites into the batter in three additions, being careful not to deflate the mixture.
8. Pour the batter evenly onto the prepared cookie sheet, spreading it into an even layer with an offset spatula. Bake at 325°F for 25 minutes, then increase the oven temperature to 350°F (177°C) and bake for an additional 10 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove the cake from the oven and allow it to cool on a cooling rack. Once cooled, gently release the cake from the pan by running a knife around the edges and peeling off the parchment paper.
Step 2: Prepare the Nutella Cream Cheese Frosting
1. In a chilled mixing bowl, whip the heavy cream using an electric mixer until soft peaks form. Set aside.
2. In a separate bowl, beat the cream cheese until smooth and creamy. Add the Nutella and powdered sugar to the cream cheese and mix until well combined and fluffy.
3. Gently fold the whipped cream into the Nutella and cream cheese mixture until fully incorporated. This will create a light and fluffy Nutella cream cheese frosting.
Step 3: Assemble the Cake (continued)
1. Once the cake has cooled, use an 8-inch cake ring to cut out three even layers from the large sheet cake. Carefully lift each layer with a spatula to prevent them from breaking.
2. In a small bowl, mix the milk with the hazelnut bakery emulsion. Set aside.
3. Using a pastry brush, lightly brush each of the cake layers with the milk and hazelnut mixture. This will keep the cake moist and infuse it with a hint of hazelnut flavor.
4. Place the first cake layer on a serving plate or a cake turntable. Spread a thin, even layer of Nutella directly onto the soaked cake layer, followed by a generous layer of the Nutella cream cheese frosting. Repeat this process for the second and third layers.
5. After stacking the layers, refrigerate the cake for at least 30 minutes to help the layers set before giving the entire cake a final coat of the Nutella cream cheese frosting.
Step 4: Final Frosting and Decoration
1. After chilling, give the cake a final coat of the Nutella cream cheese frosting, smoothing it out with an offset spatula.
2. Decorate the cake with hazelnuts, chocolate shavings, or a drizzle of Nutella on top for an extra touch.
3. Allow the cake to come to room temperature before serving for the best flavor and texture.
Baking Tips:
• Room Temperature Ingredients: Make sure all your ingredients, especially eggs and cream cheese, are at room temperature. This ensures better mixing and a smoother batter.
• Sifting Dry Ingredients: Sift your dry ingredients to prevent lumps and ensure an even distribution of cocoa powder and baking powder.
• Egg Whites: When folding in the egg whites, do it gently to keep the batter light and airy. Over-mixing can deflate the egg whites and result in a dense cake.
• Check for Doneness: The cake is done when it springs back to the touch and a toothpick inserted in the center comes out clean or with a few moist crumbs.
• Chilling Time: Chilling the cake before adding the final layer of frosting makes it much easier to work with and prevents the layers from sliding.