Chocolate Nutella & Walnut Cake with Vanilla Mascarpone

In these challenging times, uncomplicated and delicious home cooking is more of a necessity than ever. Having a repertoire of such recipes is essential, and we have been aiming to bring you these via Noosa Foodie for the past 4 months. Whilst healthy eating is important, the occasional treat (especially homemade) is a great way to cheer yourself up.  We make this Chocolate Nutella and Walnut Cake in our Italian Long Lunch Cooking Class. It is always well received and ticks all the boxes: it’s a little bit naughty but extremely nice, quick and easy to make and guaranteed to brighten even the gloomiest of moods.

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Ingredients (serves 8):
125 g butter
75 g dark chocolate
75 g Nutella
4 eggs
125 g sugar
125 g chopped walnuts
75 g plain flour
½ teaspoon baking powder
pinch of salt

Vanilla Mascarpone:
250g tub mascarpone
1 teaspoon vanilla extract
1 tablespoon sifted icing sugar

1. Grease and flour a 22cm spring-form cake tin and line with baking paper. Preheat the oven to 180°C
2. Melt the butter, chocolate & Nutella together in a small saucepan over a medium heat or in the microwave on 50% power.
3. Beat the eggs with the sugar until thick and pale.
4. Combine the chocolate mixture with the eggs and stir in the dry ingredients. Pour the mixture into the prepared pan.
5. Bake in the preheated oven for 40 minutes or until a skewer inserted in the centre comes out clean.
6. Cool the cake in the tin for 10 minutes before removing to a rack to cool.
7. For the Vanilla Mascarpone, in a small bowl place together the mascarpone, vanilla extract and sifted icing sugar and mix until combined.
8. Slice the cake, dust with sifted icing sugar and serve with the Vanilla Mascarpone.

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