Nutella Cake Recipe – Amaretto & Espresso Chocolate Delight

Last Updated on 2 months by Neha Deshmukh

Nutella Cake Recipe – Amaretto & Espresso Chocolate Delight

Hey everyone! If you’re anything like me, you’re a total Nutella fanatic. I mean, who isn’t? I first stumbled upon this recipe while craving something seriously chocolatey, but wanted a little something extra. The amaretto and espresso? Total game-changer. This Nutella cake is unbelievably moist, intensely flavorful, and surprisingly easy to make. Get ready to impress!

Why You’ll Love This Recipe

This isn’t just any chocolate cake. It’s a celebration of all things delicious. The rich, hazelnutty Nutella base is elevated by the subtle almond notes of amaretto and a hint of coffee from the espresso powder. It’s a flavor combination that’s sophisticated yet comforting – perfect for birthdays, special occasions, or just a really good Tuesday. Plus, it’s a showstopper! That cracked, slightly rustic top? Absolutely gorgeous.

Ingredients

Here’s what you’ll need to whip up this dreamy Nutella cake:

• 10 oz (approximately 283g) Homemade Nutella (or good quality store-bought)
• ½ cup (120ml) neutral oil (like vegetable or canola)
• ¼ cup (60ml) amaretto liqueur
• ¼ cup (60ml) water
• 1 teaspoon (3g) espresso powder
• ½ teaspoon (2.5g) salt
• 6 large eggs, separated
• ¾ cup (150g) sugar

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this cake, so listen up:

• Homemade Nutella: Seriously, if you have the time, making your own Nutella takes this cake to another level. The flavor is just…wow. But good quality store-bought will work in a pinch!
• Amaretto Liqueur: This adds a beautiful almond aroma and flavor that complements the Nutella perfectly. It’s what gives the cake that special something.
• Espresso Powder: Don’t skip this! It doesn’t make the cake taste strongly of coffee, but it deepens the chocolate flavor and adds a lovely complexity. I always use a good quality instant espresso powder for the best results.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 350°F (175°C). Line the bottom of a springform pan with parchment paper and grease the sides. This will prevent sticking and make removing the cake a breeze.
2. Now, carefully separate your egg whites and yolks into two separate, clean bowls. Make sure no yolk gets into the whites – it’ll prevent them from whipping up properly.
3. Time for the meringue! Using an electric mixer, whip those egg whites until they get frothy. Gradually add the sugar while continuing to mix, until you achieve stiff, glossy peaks. This might take a good 2 minutes, so be patient!
4. In a large bowl, combine the Nutella, oil, amaretto, water, espresso powder, salt, and egg yolks. Mix everything together until it’s smooth and beautifully combined.
5. Here’s where the gentle touch comes in. Fold about ⅓ of the meringue into the Nutella mixture to lighten it up. Then, gently fold in the remaining meringue in three additions, being careful not to deflate the air. We want a light and airy cake!
6. Pour the batter into your prepared springform pan. Bake for about 30 minutes, or until the cake is risen and cracked on top. A toothpick inserted into the center should come out with just a few moist crumbs.
7. Let the cake cool slightly in the pan before removing it. Serve warm with a scoop of vanilla ice cream or a dusting of powdered sugar. Seriously, don’t skip the ice cream!

Expert Tips

• Room Temperature Eggs: Using room temperature eggs helps them whip up to a greater volume, resulting in a lighter cake.
• Gentle Folding: Be super gentle when folding in the meringue. Overmixing will deflate it, and you’ll lose that lovely airy texture.
• Don’t Overbake: Overbaking will result in a dry cake. Keep a close eye on it during the last few minutes of baking.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Adaptation: Use a gluten-free flour blend in place of regular flour. I’ve had good luck with Bob’s Red Mill 1-to-1 Baking Flour.
• Lower Sugar Option: Reduce the sugar to ½ cup (100g). The cake will be slightly less sweet, but still delicious. My friend, Priya, makes it this way all the time for her family.
• Alcohol-Free Version: Substitute the amaretto with almond extract (about 1 teaspoon) and a splash of vanilla extract.
• Chocolate Ganache Topping: Drizzle with a rich chocolate ganache for an extra decadent treat. My kids always request this!

Serving Suggestions

This cake is fantastic on its own, but here are a few ideas to take it to the next level:

• A scoop of vanilla bean ice cream is a classic pairing.
• Fresh raspberries or strawberries add a beautiful burst of color and flavor.
• A dusting of powdered sugar adds a touch of elegance.
• Serve with a strong cup of coffee or a glass of milk.

Storage Instructions

• Room Temperature: Store leftover cake in an airtight container at room temperature for up to 3 days.
• Refrigerator: For longer storage, refrigerate the cake for up to 5 days.
• Freezer: You can also freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in foil.

FAQs

Let’s answer some common questions:

• Can I use store-bought Nutella in this recipe? Absolutely! While homemade is amazing, good quality store-bought Nutella will work just fine.
• What is the best way to ensure the cake doesn’t sink? Don’t open the oven door during baking! Also, make sure your meringue is stiff and you fold it in gently.
• Can this cake be made ahead of time? Yes, you can bake it a day ahead and store it at room temperature.
• What is Amaretto and can it be substituted? Amaretto is an Italian liqueur with an almond flavor. If you don’t have it, you can substitute it with almond extract and a splash of vanilla.
• How can I adjust the espresso powder for a milder coffee flavor? Reduce the amount of espresso powder to ½ teaspoon or even ¼ teaspoon.