Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup Nutella
- 1/2 cup Marshmallow Fluff
Special equipment needed:
- 9-inch round cake pan
- Electric mixer
- Piping bag
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and set aside.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the vanilla extract.
6. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
7. Pour half of the batter into the prepared cake pan.
8. In a separate bowl, mix together the Nutella and Marshmallow Fluff until well combined.
9. Spoon the Nutella and Marshmallow Fluff mixture over the batter in the cake pan, spreading it evenly.
10. Pour the remaining batter over the Nutella and Marshmallow Fluff mixture, spreading it evenly.
11. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
12. Let the cake cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Per serving:
Calories: 380
Fat: 17g
Saturated Fat: 10g
Cholesterol: 80mg
Sodium: 270mg
Carbohydrates: 54g
Fiber: 2g
Sugar: 37g
Protein: 5g
Substitutions for ingredients:
- You can use any type of milk instead of whole milk.
- You can use any brand of chocolate hazelnut spread instead of Nutella.
- You can use any brand of marshmallow fluff instead of Marshmallow Fluff.
Variations:
- You can add chopped hazelnuts to the batter for a crunchy texture.
- You can sprinkle powdered sugar on top of the cake for a decorative touch.
- You can drizzle melted chocolate on top of the cake for a richer flavor.
Tips and tricks:
- Make sure to grease the cake pan well to prevent the cake from sticking.
- Use room temperature butter for easier mixing.
- Use a piping bag to evenly distribute the Nutella and Marshmallow Fluff mixture over the batter.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave a slice of cake for 10-15 seconds to warm it up before serving.
Presentation ideas:
Serve the cake on a cake stand and dust it with powdered sugar.
Garnishes:
You can garnish the cake with fresh berries or whipped cream.
Pairings:
This cake pairs well with a cup of coffee or hot chocolate.
Suggested side dishes:
This cake can be served as a dessert on its own.
Troubleshooting advice:
- If the cake is too dry, try adding more milk to the batter.
- If the cake is too moist, try reducing the amount of milk in the batter.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food.
Food history:
The combination of chocolate and hazelnuts has been popular in Italy since the 1800s. Nutella, a chocolate hazelnut spread, was invented in Italy in the 1940s.
Flavor profiles:
This cake has a rich chocolate flavor with a sweet and creamy Nutella and Marshmallow Fluff filling.
Serving suggestions:
Serve this cake as a dessert after a meal or as a sweet treat with a cup of coffee or hot chocolate.
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Taste: Rich, Sweet, Creamy, Chocolatey