Matilda Cake with Whipped Cream and Nutella by @aliterdulcia

1h20

10 servings

🥚

4 count

Eggs

🍬

110 g

Sugar

🥛

50 ml

Milk

🌻

50 ml

Sunflower oil

🍫

40 g

Unsweetened cocoa powder

🌾

150 g

Flour

🧂

1 g

Salt

🫙

14 g

Baking powder

🌰

200 g

Nutella

🥛

400 ml

Whipping cream

🧀

150 g

Mascarpone

🍬

50 g

Icing sugar

🍫

150 g

Dark chocolate

  1. Preheat

    Preheat the oven to 180°C and grease the 20 cm round cake pan.

  2. Beat
    • eggs
    • granulated sugar

    Beat the 4 eggs with 110 g granulated sugar until pale and thick.

  3. Add
    • milk
    • sunflower oil

    Add 50 ml milk and 50 ml sunflower oil, then mix until combined.

  4. Sift
    • wheat flour
    • unsweetened cocoa powder
    • Salt

    Sift in 150 g wheat flour, 40 g unsweetened cocoa powder, 14 g baking powder, and salt.

  5. Fold
    • wheat flour
    • unsweetened cocoa powder
    • Sugar

    Fold the dry ingredients into the batter and pour it into the prepared pan.

  6. Bake

    Bake the cake for 40 min and cool it completely on a wire rack.

  7. Beat
    • mascarpone
    • icing sugar

    Beat 150 g mascarpone with 50 g icing sugar until smooth.

  8. Add
    • cold whipping cream

    Add 200 g cold whipping cream and whip until firm cream forms.

  9. Slice

    Slice the cooled cake into 3 even discs and place the first disc on a serving plate.

  10. Spread
    • Nutella hazelnut cocoa spread
    • mascarpone
    • cold whipping cream

    Spread 100 g Nutella hazelnut cocoa spread over the first disc and cover it with half of the mascarpone cream.

  11. Place
    • Nutella hazelnut cocoa spread
    • mascarpone
    • cold whipping cream

    Place the second cake disc on top and repeat with the remaining Nutella hazelnut cocoa spread and mascarpone cream.

  12. Top

    Top with the final cake disc and level the cake gently.

  13. Heat
    • whipping cream
    • dark couverture chocolate

    Heat 200 g whipping cream until very hot and pour it over 150 g dark couverture chocolate.

  14. Stir
    • whipping cream
    • dark couverture chocolate

    Stir the ganache until smooth and let it cool slightly.

  15. Pour
    • whipping cream
    • dark couverture chocolate

    Pour the ganache over the cake and refrigerate until the coating is set.

Matilda Cake with Whipped Cream and Nutella by @aliterdulcia

1h20

10 servings

🥚

4 count

Eggs

🍬

110 g

Sugar

🥛

50 ml

Milk

🌻

50 ml

Sunflower oil

🍫

40 g

Unsweetened cocoa powder

🌾

150 g

Flour

🧂

1 g

Salt

🫙

14 g

Baking powder

🌰

200 g

Nutella

🥛

400 ml

Whipping cream

🧀

150 g

Mascarpone

🍬

50 g

Icing sugar

🍫

150 g

Dark chocolate

Preparation Steps

  1. Step 1/15

    Preheat the oven to 180°C and grease the 20 cm round cake pan.

    🍰20 cm round cake pan

  2. Step 2/15

    Beat the 4 eggs with 110 g granulated sugar until pale and thick.

    🥚eggs
    🍬granulated sugar
    🥣mixing bowl
    ⚙️electric hand mixer

  3. Step 3/15

    Add 50 ml milk and 50 ml sunflower oil, then mix until combined.

    🥛milk
    🌻sunflower oil
    🥣mixing bowl
    ⚙️electric hand mixer

  4. Step 4/15

    Sift in 150 g wheat flour, 40 g unsweetened cocoa powder, 14 g baking powder, and salt.

    🌾wheat flour
    🍫unsweetened cocoa powder
    🫙baking powder
    🧂salt
    🥣mixing bowl
    🧺fine sieve

  5. Step 5/15

    Fold the dry ingredients into the batter and pour it into the prepared pan.

    🌾wheat flour
    🍫unsweetened cocoa powder
    🫙baking powder
    🧂salt
    🥣mixing bowl
    🥄rubber spatula
    🍰20 cm round cake pan

  6. Step 6/15

    Bake the cake for 40 min and cool it completely on a wire rack.

    🍰20 cm round cake pan
    ✨wire rack

  7. Step 7/15

    Beat 150 g mascarpone with 50 g icing sugar until smooth.

    🧀mascarpone
    🍬icing sugar
    🥣mixing bowl
    ⚙️electric hand mixer

  8. Step 8/15

    Add 200 g cold whipping cream and whip until firm cream forms.

    🥛cold whipping cream
    🥣mixing bowl
    ⚙️electric hand mixer

  9. Step 9/15

    Slice the cooled cake into 3 even discs and place the first disc on a serving plate.

    🔪serrated knife

  10. Step 10/15

    Spread 100 g Nutella hazelnut cocoa spread over the first disc and cover it with half of the mascarpone cream.

    🥜Nutella hazelnut cocoa spread
    🧀mascarpone
    🥛cold whipping cream
    🍬icing sugar
    🥄offset spatula

  11. Step 11/15

    Place the second cake disc on top and repeat with the remaining Nutella hazelnut cocoa spread and mascarpone cream.

    🥜Nutella hazelnut cocoa spread
    🧀mascarpone
    🥛cold whipping cream
    🍬icing sugar
    🥄offset spatula

  12. Step 12/15

    Top with the final cake disc and level the cake gently.

    🥄offset spatula

  13. Step 13/15

    Heat 200 g whipping cream until very hot and pour it over 150 g dark couverture chocolate.

    🥛whipping cream
    🍫dark couverture chocolate
    🍲saucepan
    🥣mixing bowl

  14. Step 14/15

    Stir the ganache until smooth and let it cool slightly.

    🥛whipping cream
    🍫dark couverture chocolate
    🥣mixing bowl
    🥄rubber spatula

  15. Step 15/15

    Pour the ganache over the cake and refrigerate until the coating is set.

    🥛whipping cream
    🍫dark couverture chocolate
    🥄offset spatula

Composition

Ingredients

Types

Eggs, Dairy, Oils, Baking, Seasonings

Ingredients

Eggs, Sugar, Milk, Sunflower oil, Unsweetened cocoa powder, Flour, Salt, Baking powder, Nutella, Whipping cream, Mascarpone, Icing sugar, Dark chocolate

Notes

Sugar (for the sponge), Sunflower oil (or mild olive oil), Unsweetened cocoa powder (pure cocoa), Nutella (for the filling), Whipping cream (cold, for the filling), Dark chocolate (couverture chocolate, for the ganache)

Allergens

Eggs, Milk

Dietetics

Dietary regimen

to inform

Calories

684 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 66g, Fat: 43g, Fiber: 3g, Sugars: 48g, Sodium: 220mg

Nutritional Information

Minerals

Calcium: 124mg, Iron: 2.8mg, Potassium: 231mg

Vitamins

Vitamin A: 209µg, Vitamin D: 1.2µg, Vitamin B12: 0.6µg

Preparation

Time Information

Preparation

40 minutes

Cooking

40 minutes

Overall

1 hour 20 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

20 cm round cake pan, mixing bowl, electric hand mixer, rubber spatula, fine sieve, wire rack, serrated knife, offset spatula, saucepan

Appliances

Oven, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Birthday, Celebration, Afternoon tea, Party

Origin

Source

Platform

instagram

Original Creator

@aliterdulcia

Origin

Cuisine

Spanish, European

Geographic

Spain, Europe

Various

Aspect

Texture

Moist, Creamy, Fluffy, Smooth

Flavors

Chocolatey, Sweet, Hazelnut, Rich, Milky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Keep away from heat), fridge : 3 days (Store in an airtight cake container,Keep below 4°C), freezer : 30 days (Freeze tightly wrapped,Freeze without decoration if possible)