This single-bowl Nutella chocolate confection is incredibly indulgent and a breeze to prepare. The Nutella flavor pervades every morsel alongside pieces of milk chocolate and roasted hazelnuts. You'll absolutely adore this dessert!
Components
- ¾ cup (150g) white sugar
- 1 large egg
- ½ cup (160g) Nutella
- ¾ cup (180 ml) neutral oil, such as canola or vegetable
- ½ cup (120 ml) full cream milk
- 1 teaspoon pure vanilla essence
- ¼ teaspoon salt
- 1 cup (140g) plain flour
- ½ cup (50g) unsweetened cocoa powder
- 1 teaspoon raising powder
- ½ teaspoon bicarbonate of soda
- ¼ cup (60 ml) hot coffee or water
- ¼ cup (40g) milk chocolate bits or chopped milk chocolate
- ¼ cup (25g) hazelnuts, finely diced
Method
- Heat oven to 350°F/180°C. Oil an 8×8-inch baking dish.
- In a spacious mixing vessel, blend eggs and sugar for around 1 minute until thoroughly mixed. Incorporate Nutella, oil, milk, vanilla, and salt. Whisk until uniform.
- Add the flour, cocoa powder, raising powder, and bicarbonate of soda, whisk until smooth and well combined. Stir in the coffee or water, then gently mix in the chocolate chips.
- Pour batter into the prepared dish. Sprinkle chopped hazelnuts on top. Bake the cake for 35-45 minutes until a skewer inserted in the center emerges clean. Let cool completely on a wire rack.
- Cake can be stored in the fridge within an airtight container for up to 5 days.