World Nutella Day 2013

Agreeably, the day to commemorate the gooiest, chocolatiest, hazelnuttiest and most decadent breakfast spread in the world was actually a whole 5 days ago but better late than never right?

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Oh who am I kidding, I celebrate Nutella just about everyday – or I would if the whole ‘fat’ thing was not an issue (people with metabolism, I am so glaring at you ;))

Anyhow, on Nutella Day, I celebrated by the simple spooning process. The fun and non-complicated method of stuffing the spoon into the jar (no less than 500g of course!) and slathering it with Nutella then licking it like an ice cream cone. But oh my god, it is actually better.

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Did I bake something this year? I was planning to – honestly I was – but then my history sneaked up and clonked me on the head with a particularly large hammer and when I came back to my senses, I was sitting in my chair and it was already Sunday afternoon with school looming the next day. That subject is a sneaky one!

I did however bake back in the yesteryear (literally!) of 2012 and it was a chocolate confectionary chilling in my backlogs while my Christmas guest posters enjoyed their moment here 😀 – oh, and guess what – IT INVOLVED NUTELLA 😀

It was quite the treat really, ironically for my history teacher (god, it never leaves me alone!), all soft, gooey with a tunnel of Nutella running through its middle (thus giving it its name :))

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Before I do provide you with my totally early or belated celebration of World Nutella Day (depends on your perspective actually!), I would like to share with you some past Nutella filled goodies which you might like to make next year to commemorate the greatest gift Italy has given us besides pizza, pasta and you know, all that 😉

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Did I say make them next year? Ahahahahahahaha… silly me I meant in the next hour… because as if you can resist (I know you all by now ;))

Enjoy!

  1. Brown Butter Nutella Brownie Tart

    Brown Butter

    Brown Butter

  2. Brown Butter Hazelnutella Chip Cookies (seeing a trend here?)
    154
  3. Nutella-Toblerone Thick Fridge Biscuits
    41
  4. Six-Sources-Chocolate Muffins
    320
  5. Strawberry Nutella Thumbprint Cookies (Hmmm… Valentines Day anyone? ;))
    312
  6. Nutella Chocolate Molten Lava Cake
    39

And now to add to the repertoire, voila mes amis 😀

Tunnel of Nutella Fudge Mudcake
Adapted from: My Mudcake Recipe originally adapted from Exclusively Food

Ingredients:

Greasing Paste:

  • 10g half melted/softened butter
  • 1 tbs cocoa powder
  • 1 tsp plain flour

Cake:

  • 140g butter, softened (if using unsalted butter, add in ¼ tsp salt with dry ingredients)
  • 100g dark chocolate, roughly chopped
  • 50g milk chocolate, roughly chopped
  • ½ cup cocoa powder
  • 1 tsp cocoa granules (I know it doesn’t seem like much but it gives a discernable flavour to the cake – use half if you want a subtle taste :))
  • ½ cup + 1 tbs boiling water
  • ½ cup white sugar
  • 1 cup brown sugar
  • 1 ½ cups plain flour
  • ¾ tsp baking soda
  • 4 eggs (59g each)
  • 190g sour cream
  • 2 tsp vanilla essence

Tunnel:

  • A new jar of Nutella (will need at least 200g if you are a little bit generous)

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Ganache:

  • 100g milk chocolate, roughly chopped
  • 60g dark chocolate, roughly chopped
  • 50ml thickened cream

Equipment:

  • In a cool shaped bundt pan measuring 25cm across and 8cm high

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Method:

  1. Mix paste ingredients together in a small bowl until combined
  2. Apply the paste over the inside of the bundt tin using greaseproof paper strips – make very sure that the paste is everywhere because a sticking budndt cake is irretrievable!
  3. Preheat oven to 170 degrees C (150 degrees C in a fan forced oven)
  4. Put butter, cocoa powder, coffee and chocolate together and pour over boiling water – stir vigorously till the water has melted the butter and chocolate together and is smooth – set aside
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  5. In a separate bowl, whisk lumps out of brown sugar, flour and bi-carb soda till combined
  6. In another separate bowl, mix together eggs, sour cream and vanilla until well combined – make sure to get that sour cream mixed through because it make chunk up at the bottom!
  7. Make a well in the flour mixture and add in the egg mixture – stir till barely combined
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  8. Make another well and pour in chocolate mixture – stir through carefully till all ingredients combined
  9. Pour half the batter into prepared tin
  10. IMG_3626Take huge chunks of Nutella and place on top of the batter till it forms a ring
  11. Pour the remaining batter on top of the Nutella (now comes the hard part)
  12. Bake for 50-60 minutes (I know!) – test by pressing lightly on the cake (it should bounce back) or inserting a skewer – should come out without batter
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  13. Let cool for 15-20 minutes (it is very fragile so be ready for tears if you take it out too early!)
  14. Place greaseproof paper on top of the cake and a rack upside down on – holding it firmly on top (but not so as to squash your cake), flip everything over – the cake should release onto the paper-lined rack 🙂
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  15. Cover with more greaseproof paper on top and let cool completely to room temperature (do not devour despite temptation!) – move to a large platter
  16. Meanwhile: Place chocolates and cream in a small heavy based saucepan over low heat and melt till completely melted – stir until smooth then let cool till a thick, drippy consistency
  17. Using a spoon, pour the ganache carefully over the cooled cake, nudging it over the sides of the cake and spreading it on top with the back of the spoonIMG_3721
  18. Refrigerate, Decorate, Serve or all 3 (or in my opinion, celebrate World Nutella Day by eating it all in one go – just saying :D)

HAPPY WORLD NUTELLA DAY!

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146 Comments

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  9. Sophie33 says:

    Waw! All of your tasty Nutella recipes look amazing, fantastic & I need to try them all, my friend! Your lastest Nutella concotion is looking just FABULOUS & WONDERFUL!!! MMMMMMMMMMMMM!

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  12. Elaine says:

    When I was looking for Nutella inspiration I should have come here! I skipped this year because I didn’t find a recipe that interested me. All your choices look wonderful.

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  13. mybeautfulthings says:

    That looks wonderful! I love your Bundt tin and the cake you got out os it! Didn’t know there was a World Nutella Day! I do know someone who love Nutella on his pancakes and did that on Pancake day last week! 🙂

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  27. Bam's Kitchen says:

    Oh my goodness CCU! You have done it again. You have hit my weak spot Nutella. Uou know there are days I just walk around with a dab on a spoon eating it while I try to figure out what to make with it. Now another fantastic recipe to boot. Wishing you a very happy Valentines Day. BAM

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  46. Kim Bultman says:

    Uru, this post was like a Nutella hall of fame, with your dessert being the “Oscar” of Nutella recipes! Thanks for the tip on greasing the pan with that paste mixture, too — neat trick.

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  47. Taking On Magazines says:

    Hey there, my friend! I’ve missed you. Thank goodness I saw your comment on Lunie’s page so I could follow you back home. With Foodbuzz gone, I don’t have the connections that I did before. I see you’re still making the most gorgeous and decadent dishes known to man. Wow, that Nutella cake looks delicious.

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  50. Amy Tong says:

    What a beautiful cake to celebrate Nutella. Just as last year, and every year before that, I miss Nutella day…and didn’t really make/bake anything. Because just like you, everyday is a Nutella day for me anyway. I can eat it by the spoonful straight from the jar! Of course, it’s always nice in cake, on top of ice cream, and every else. 😛

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  59. Emilia Mejia says:

    Hello! your blog is great, I’d love you to join my websites of kitchen, and you put my link on your site, and so we benefit both.

    I await your response to munekitacate(at)gmail(dot)com

    kisses!
    Emilia

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  65. Tisa says:

    How could you? Nutella is just my favorite foodgroup and here you’ve tempted me with this mudcake as well as the myriad display of all things ‘nutella’. If only I had that thing called metabolism too- I’d gobble it all up ;-))

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  68. applec says:

    Love the pan for baking…not so much for cleaning. Here’s the catch: we bake the cake, husband cleans the pan. Win-Win! We both get a delicious HUGE chunk.

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  76. girlinafoodfrenzy says:

    Such a beautiful bundt cake, more so impressed by that incredible pool of lava melting Nutella in the centre. I love that you’ve taken the time to put all those great recipes into the post to celebrate Nutella day.

    Confession, I’ve never made a bundt cake and am yet to buy a tin, (but your cake has inspired me no end!)

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  89. Chef Randall says:

    Amazing work and amazing cake. Nutella is a wonderful product. Also #1 is my favorite “Brown Butter Nutella Brownie Tart”. Fresh strawberries are starting to show up here again in Idaho. I have to make this one.

    Thanks for sharing CCU. 🙂

    Chef Randall
    savorthefood.wordpress.com

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  90. Daisy@Nevertoosweet says:

    Ohhh I LOVE NUTELLA and am ashamed that I forgot it was World Nutella day yesterday dammnn I was too busy celebrating Chinese New Years sighhh I’m gonna have to make something with Nutella soon to celebrate!

    And my dear you sure love Nutella as much as I do! You’ve got so many Nutella recipes on your blog! I’m so tempted to try the Nutella Molten lava cake!

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  109. A_Boleyn says:

    It’s amazing to see how elegant this Nutella ‘mudcake’ turned out with the flower presentation that you’ve created. And I always like some fresh raspberries as garnish. 🙂

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  110. Lilly Sue says:

    So apparently I missed the whole nutella memo but oddly enough I already have a nutella post for valentines..I guess I need to keep up with my food holidays 🙂 this dessert looks freakin amazing! I have such a big sweet craving from everyone posting awesome sweet treats!

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  116. john@kitchenriffs says:

    That is an exceptionally cool bundt pan! Love its shape. And I had no idea it was World Nutella Day! I like the stuff when it’s baked into various things, but I’m the rare soul that’s not that fond from it straight from the jar (too sweet). But we happen to have a batch of fudge made with the stuff sitting on the kitchen counter, so I probably need to have a piece or two to celebrate the holiday, don’t you think? OK, who am I fooling? Let’s make it three pieces. 😉

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  118. Balvinder says:

    My Guru Uru, First of all my apologies for missing some of your posts, I don’t do it intentionally but sometimes I don’t have the energy to go and write comments, though I love few blogs and do read their posts.
    Your spinach pie was good one. I love spinach in all forms and I can eat it all the time.
    Your cake looks yummy with a whole jar of nutella. I will have to show it to my daughter! She LOVES Nutella!

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  122. gottagetbaked says:

    Love love love – I love your bundt pan, I love the compilation of amazing Nutella recipes, and this cake – wow! It looks so decadent and delicious. I do celebrate Nutella every day (usually by spooning it straight from the jar) but I need to make this cake. As for history class – it was one of the only classes I enjoyed in high school although the only thing I remember from it was the fact that my teacher would gulp down a new can of Diet Coke every hour. That CAN’T be good for you!

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  124. apuginthekitchen says:

    I would also celebrate Nutella day every day, eating out of the jar is my favorite way to enjoy it but those beautiful cakes are cookies make me wish my jar weren’t empty, That bundt is an architectural masterpiece!

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  129. petit4chocolatier says:

    I think I just went to heaven after reading and viewing this post! Wow! You are incredible! I love that baking tin! You did a spectacular job with this because working with these types of baking pans is not an easy feat. All your recipes are outstanding and I love Nutella 🙂

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  138. Becky says:

    What would would the world so without Nutella? I shudder to think, but I don’t have to worry now, because you made all of these amazing desserts with Nutella. Anytime i need a Nutella fix, I’ll just check this blog.

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