Nutella cake with strawberry

Ingredients

Chocolate Sponge

4 pcs eggs
170 grams (6 ounces) sugar
150 grams (5.3 ounces) flour
30 grams (1 ounce) cocoa powder
1 teaspoon baking powder
4 tablespoons (59 milliliters) boiling water
3 tablespoons (44 milliliters) vegetable oil

Soaking

80 milliliters (1/3 cup) water
40 grams (1.4 ounces) sugar

Additionally

180 grams (6.3 ounces) Nutella
200 grams (7 ounces) fresh strawberries

Equipment

Baking tin (18-20cm / 7.10-7.90 inch)
Ensure you line it with parchment paper for an even bake.
Hand mixer
Whip those eggs into a fluffy cloud - it's worth the effort!
Spatula
Gently fold in dry ingredients to keep your batter airy.
Saucepan
Perfect for making the sugar syrup; be careful not to let it scorch.
Skewer
Check your cake’s doneness with confidence.
Knife
For slicing the cake layers evenly.

Instructions

Step 1

Preheat your oven to 338°F (170°C).

Step 2

Whip the eggs with sugar until they form a fluffy white mass. This takes around 10 minutes with a hand mixer. Ensure the eggs are at room temperature for better volume.

Step 3

Sift the flour, cocoa powder, and baking powder in two stages into the egg mixture. Gently mix with a spatula until combined. Fold gently to avoid deflating the batter.

Step 4

Add the boiling water and vegetable oil to the mixture, and stir until well combined.

Step 5

Bake the sponge cake in an 18-20 cm (7.10-7.90 inch) baking tin for 30 minutes. Check for readiness with a skewer; it should come out clean. If needed, bake a few more minutes but be cautious not to overbake.

Step 6

Prepare the soaking syrup: Combine the water and sugar in a saucepan, and bring to a boil. Cook until the sugar dissolves, then let it cool.

Step 7

Once the sponge cake is cooled, cut it into 3 even layers.

Step 8

Soak each sponge layer with the prepared syrup, and spread Nutella evenly on each layer.

Step 9

Layer the cake with slices of fresh strawberries.

Servings

Serve this delectable sponge cake at your next celebration for a guaranteed crowd-pleaser! 🎉 Slice it into elegant pieces and arrange them on a cake stand for a show-stopping centerpiece. Pair slices with a glass of chilled milk 🥛 for a classic touch or a cup of coffee for a more robust flavor profile.

For a fun twist, top each slice with a dollop of fresh whipped cream and sprinkle with chocolate shavings or extra strawberries 🍓. This preparation is also perfect for a picnic in the park - pack the pre-sliced pieces in a container, and you'll have a gourmet treat on the go!

Hosting a brunch? Serve smaller, bite-sized portions alongside other breakfast delights. The combination of Nutella, strawberries, and fluffy sponge will bring a touch of elegance and sweetness to your morning spread. Bon appétit! 🍰

Variations

Gluten-Free Variation: Replace the all-purpose flour with a gluten-free flour blend in equal measure. Ensure that your baking powder is also gluten-free. You won't compromise on taste or texture. 🎂

Vegan Variation: Substitute the eggs with a commercial egg replacer or use a combination of 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg. Opt for a plant-based Nutella alternative and vegan-friendly strawberries. Use coconut or almond milk for the soaking syrup for a rich and delicious vegan treat. 🌱

Faq

How long do I need to whip the eggs and sugar?
Whip the eggs and sugar for about 10 minutes until you achieve a fluffy white mass.
What’s the best way to check if my sponge is baked?
Insert a skewer into the center of the cake; if it comes out clean, the sponge is ready.
How do I prevent my sponge cake from sinking in the middle?
Ensure your oven temperature is correct and avoid opening the oven door during baking.
Can I substitute the Nutella with another spread?
Absolutely! Any chocolate or hazelnut spread will work just fine.
What’s the best way to slice the sponge layers evenly?
Use a serrated knife and keep it level, or consider using a cake leveler for precision.
How can I make my strawberries stay fresh and vibrant in the cake?
Choose strawberries that are ripe but firm and add them at the last moment before serving.