Two Ingredient Nutella Cake!

2 Ingredient Nutella CakeOk, I came across this recipe (from Kirbie’s Cravings) and thought… yeah, that’s not possible. Turns out, it’s totally possible! Not only do you need just two ingredients, it’s easy to make and it’s gluten free! So what are you waiting for? Here is what you will need.

  • 4 Large Eggs
  • 240g Nutella


  • 7″ Springform or Loose Bottomed Pan
  • Electric Stand Mixer with Balloon Whisk Attachment OR Electric Hand Whisk

First thing’s first, grease and line your baking tin with baking/parchment paper & preheat your oven to 180°C/Fan 170°C.

Two Ingredient Nutella CakeWeigh out the Nutella into a large glass bowl.

Two Ingredient Nutella CakeEither microwave for 20 seconds or place over a pan of barely simmering water for a minute or two. Stir until loose and smooth. Allow to cool whilst you move onto the eggs.

Two Ingredient Nutella CakeBreak the eggs into the bowl of an electric stand mixer. (or, if using an electric hand whisk, a very large glass bowl.)

Two Ingredient Nutella CakeUsing the balloon whisk attachment, whisk on the highest setting for about 6-7 minutes until thick, shiny & at least tripled in volume. (This may take longer if using an electric hand whisk.)

Two Ingredient Nutella CakeAdd 1 third of the whisked eggs into the Nutella and very gently fold in using a spatula. Continue to fold until there are no streaks of egg left, then repeat twice more for the last two thirds. You should be left with a light, chocolate batter.

Two Ingredient Nutella CakeCarefully pour this into the prepared tin and bake for 20-25 minutes until a skewer inserted comes out clean.

Two Ingredient Nutella CakeWhen it’s cooked, open the oven door and allow to cool in the oven for about 30-40 minutes before transferring to a wire rack to cool completely.

Two Ingredient Nutella CakeWhen it has completely cooled, and I do mean – completely. Cut into 8 slices and enjoy with a cup of tea. Store in an air tight container in the fridge. In fact, I actually think it tastes nicer once it’s been chilled!

Two Ingredient Nutella CakeThis cake looks like it’s going to be quite fudgy but it’s actually incredibly light! I almost don’t want to call it a cake as much as, well, honestly? I’m not sure what I’d call it! Whatever the case, it’s light, it’s gluten free and it’s got Nutella in it. I think that’s a win right? Oh, and each slice is only about 200 calories. Not bad eh?

Hope you all enjoyed the post my lovelies, until next week!

Miss KitchenMason

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15 responses to “Two Ingredient Nutella Cake!”

  1. Anjali says:

    Awesome cake! I am really amazed that you can make a cake with just 2 ingredients!?but won’t the cake be too sweet?

    • Miss KitchenMason says:

      It’s a very different texture but still lovely once chilled! I personally have a very sweet tooth so I can’t say I thought it was overly sweet or not.

  2. Bonnie says:

    Sounds lovely. USA measurements are 2 1/5 cups of Nutella. it is actually 2 1/18 but for the nearest measurement it would be 1/5 or 25%

  3. Making it tomorrow! : )

  4. mm this sounds so yummy. Thanks for posting this recipe..


  5. […] Where to find the instructions on how to make the two ingredient Nutella cake: You Tube KidSpot Kitchen Mason […]

  6. dawn96741 says:

    Your recipes look delicious. However, unsure what grams etc convert to US measurements. Is it too much to ask you to include that in cups, tablespoons as well. Thank you.

  7. mmmarzipan says:

    Is this for real??? Too good (or bad, depending on how you look at it 😉 ) to be true! Yum!!!

  8. This looks amazing! I can’t believe you get such a great result from just two ingredients!!

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