Baked Nutella Sponge Cake
What makes a cake truly irresistible? For me, it is the moment when a light, airy sponge meets a silky chocolate-hazelnut cream. This Baked Nutella Sponge Cake delivers exactly that. It has two delicate layers soaked in milk, a rich mascarpone Nutella filling, and a glossy chocolate ganache on top. It looks impressive but comes together with simple ingredients and a little patience.
Ingredients
For the Sponge Cake
- 6 eggs separated
- 8 tbsp sugar
- 7 tbsp all-purpose flour
- 1 tsp baking powder
- 2 tbsp oil
For the Nutella Cream Filling
- 500 g mascarpone cheese cold
- 60 g powdered sugar
- 5 heaping tbsp Nutella
- 100 ml heavy cream
For Soaking
- 120 ml milk
For the Ganache
- 150 g chocolate chopped
- 150 ml heavy cream
Optional Decoration
- Kinder chocolates
- Chocolate curls
- Chopped hazelnuts
Instructions
Prepare the Sponge Cake
- Preheat the oven to 180°C / 350°F. Line a 20 cm cake pan with parchment paper.
- Separate the eggs into yolks and whites. Place them in two clean bowls.
- Whisk the egg yolks with the sugar until pale and creamy. This takes about 2 to 3 minutes by hand or with a mixer.
- Add the flour, baking powder, and oil to the yolk mixture. Mix until just combined. Do not overwork the batter.
- In a separate bowl, beat the egg whites until stiff peaks form. The peaks should stand straight up when you lift the whisk.
- Gently fold the egg whites into the yolk mixture in three additions. Use a spatula and a light hand to keep the air in the batter.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for about 10 minutes, or until the top is lightly golden and the cake springs back when touched.
- Let the sponge cool completely on a wire rack. Then slice it horizontally into two even layers.
Make the Nutella Cream Filling
- In a bowl, combine the cold mascarpone, powdered sugar, and Nutella. Beat briefly on low speed until smooth. Do not overmix.
- In another bowl, whip the heavy cream to firm peaks. This helps lighten the filling.
- Fold the whipped cream gently into the Nutella mixture until no white streaks remain.
- Divide the filling into two equal portions.
Assemble the Cake
- Place the first sponge layer on a serving plate or cake board.
- Brush the layer with 60 ml of milk. Let it absorb for a minute.
- Spread half of the Nutella filling evenly over the soaked layer.
- Add the second sponge layer on top and brush with the remaining 60 ml milk.
- Spread the rest of the filling over the top. You can also cover the sides if you like.
- Refrigerate the cake for at least 2 hours so the layers set and the flavors meld.
Make the Ganache and Finish
- Place the chopped chocolate in a heatproof bowl.
- Heat the heavy cream in a small saucepan until it just begins to boil. Do not let it boil over.
- Pour the hot cream over the chocolate and let it sit for 1 minute.
- Stir gently until the ganache is smooth and glossy.
- Let the ganache cool for 5 to 10 minutes, until it is slightly thickened but still pourable.
- Pour the ganache over the chilled cake, letting it drip down the sides.
- Decorate with Kinder chocolates, chocolate curls, or chopped hazelnuts if using.
- Chill the cake for another 1 to 2 hours, or overnight, before slicing.
Notes
Use room temperature eggs for a better sponge rise. Keep the mascarpone cold until you mix it. If you do not have mascarpone, full-fat cream cheese works as a substitute. For a stronger hazelnut flavor, add one tablespoon of hazelnut spread to the soaking milk or sprinkle toasted hazelnuts between layers. A few practical tips: if your ganache becomes too thick, warm it gently over a double boiler. If the filling feels too soft, chill the bowl for 10 minutes before spreading. Slice the cake with a sharp knife wiped clean between cuts for neat pieces.