Print

Nigella Nutella Cake

Print Recipe

This stovetop Nutella cake is a rich, tender chocolate-hazelnut sponge cooked gently in a covered skillet for a soft, almost steamed crumb and a glossy Nutella finish. It slices cleanly, stays moist, and delivers deep cocoa flavor balanced by the creamy sweetness of hazelnut spread.

Ingredients

Scale
  • 1 tbsp unsalted butter, softened, for greasing the pan
  • 1 cup all-purpose flour, sifted
  • 1/4 cup unsweetened cocoa powder, sifted
  • 1 tsp baking powder
  • 1/4 tsp fine sea salt
  • 2 large eggs, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup whole milk, room temperature
  • 1/2 cup Nutella, plus 1/4 cup for finishing
  • 4 tbsp unsalted butter, melted and slightly cooled

Instructions

  1. Lightly grease an 8-inch heavy-bottomed nonstick skillet or sauté pan with 1 tablespoon softened butter, coating the base and about 1 inch up the sides. Cut a round of parchment to fit the bottom if your pan tends to catch, because stovetop cakes are more prone to hot spots than oven cakes.
  2. In a medium bowl, whisk together the sifted flour, cocoa powder, baking powder, and fine sea salt for 30 seconds until evenly combined. Sifting matters here because cocoa powder and baking powder clump easily, and dry pockets will leave streaks in the finished cake.
  3. In a separate mixing bowl, whisk the eggs and granulated sugar for 2 to 3 minutes until the mixture looks paler, slightly thicker, and falls in ribbons from the whisk. This step builds structure and helps the cake rise gently on the stovetop, where you do not get the fast oven spring of baked cake.
  4. Whisk the milk and 1/2 cup Nutella into the egg mixture until fully smooth, scraping the bowl well so no dense hazelnut paste sits at the bottom. Stream in the melted butter while whisking continuously so it emulsifies instead of separating into oily streaks.
  5. Add the dry ingredients to the wet mixture in two additions, folding with a spatula just until no dry flour remains. Do not overmix once the flour is hydrated; a few tiny bubbles in the batter are desirable, but vigorous stirring will make the cake tight instead of tender.
  6. Pour the batter into the prepared skillet and smooth the top into an even layer with an offset spatula or the back of a spoon. Tap the pan gently on the counter once or twice to release large air pockets, but avoid repeated tapping that can knock out too much trapped air.
  7. Set the skillet over the lowest possible heat and cover it tightly with a lid wrapped underneath with a clean kitchen towel to catch condensation before it drips onto the cake. Cook for 22 to 28 minutes, rotating the pan a quarter turn every 8 minutes, until the top looks matte, the edges are set, and a tester inserted in the center comes out with a few moist crumbs but no wet batter.
  8. Check the cake after 20 minutes without leaving the lid off for long, because trapped gentle heat is what cooks the center evenly. If the bottom is coloring too quickly or you smell strong cocoa before the center sets, move the pan to a smaller burner or place a heat diffuser underneath and continue over low heat.
  9. Once cooked, remove the skillet from the heat and let the cake rest, still covered, for 5 minutes to finish setting from residual heat. Then uncover and cool for another 10 minutes; trying to unmold immediately can tear the soft crumb while it is still delicate.
  10. Run a thin offset spatula around the edge, invert the cake onto a plate, then turn it right side up onto a serving platter. If you used parchment, peel it away slowly while the cake is still slightly warm so it releases cleanly.
  11. Warm the remaining 1/4 cup Nutella in a small bowl over barely warm water or in 5-second intervals just until loosened and spreadable, not hot. Spoon and spread it over the top of the cake, letting it settle naturally; forcing it over a hot cake will make it slide off instead of setting into a glossy finish.
  12. Let the finished cake stand for 10 more minutes before slicing with a sharp serrated knife wiped clean between cuts. For an oven alternative, bake the same batter in a greased 8-inch round pan at 350°F / 177°C for 22 to 26 minutes, until a tester comes out with moist crumbs attached.

Notes

Store the cake tightly covered at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze individual slices or the whole cake, well wrapped, for up to 2 months; thaw overnight in the refrigerator or for 1 to 2 hours at room temperature. To reheat, warm slices in a 300°F / 149°C oven for 6 to 8 minutes, or microwave individual slices for 10 to 15 seconds just until soft but not hot enough to melt the topping completely.

Nutrition

Keywords: Nigella Nutella Cake, stovetop chocolate cake, Nutella cake, skillet cake, hazelnut chocolate cake, easy stovetop dessert cake

Find it online: https://chefnigellarecipes.uk/nigella-nutella-cake/