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This Lazy Nutella Cake is a delightful no-bake Nutella cookie cake that everyone adores. It is simple, indulgent, and ideal for any celebration. A timeless dessert that anyone can whip up!
Why You’ll 🫶🏻 this Cake
The charm of this recipe is in how easy it is to make. You don’t need any complex tools or advanced baking skills. Just seven ingredients, a single bowl or saucepan, a reliable spatula, a cake pan, and a readiness to mix are all you really need. This makes it a great choice for novices, children eager to help in the kitchen, or anyone looking for a quick dessert. Additionally, since there’s no baking involved, you can simply prepare a batch, let it set for a little while, and then enjoy. And speaking of enjoyment, once bitten, it will send you back to the days of snack cakes in your lunchbox. Each slice is cake-like, tender, and irresistibly fudgy! It’s the epitome of a convenient dessert, ideal for spontaneous get-togethers or those times when a craving for something sweet hits. Happy no-baking! ~Nicole
Key Ingredients
Marie Biscuits, or Maria Cookies, are round, vanilla-flavored cookies made primarily from wheat flour, sugar, and vegetable oil, with a light, crunchy texture. When added with the other ingredients in this recipe, they become soft and serve as the “cake” layers.
Nutella delivers a decadent chocolate-hazelnut taste that renders this easy, lazy cake simply irresistible, while also contributing a smooth, creamy texture.
Heavy Cream adds richness and decadence. Once heated and mixed with the Nutella, it softens into a chocolate-hazelnut cream.
Unsalted Butter adds more richness. Once chilled, it gives the dessert a firm structure.
Cocoa Powder delivers another layer of chocolate flavor.
Espresso Powder boosts the chocolate flavor without rendering a coffee-like taste.
Pure Vanilla Extract adds sweetness and a mild floral aroma.
Equipment Needed
Tips for Making Lazy Nutella Cake
Before you begin, line a 6-inch cake pan with two sheets of plastic wrap, each with an overhang. Place the crushed biscuits in a medium bowl. Set aside
- Place the heavy cream, Nutella, butter, cocoa powder, and espresso powder in a small saucepan.
- Heat over medium-low heat, whisking occasionally until mixture is smooth, about 2-3 minutes.
- Pour the mixture over the biscuits.
- Using a rubber spatula, mix gently to combine.
- Pour the mixture into the prepared cake pan and gently press it to the edges of the pan. Lightly cover with a separate sheet of plastic wrap. Refrigerate for at least 4 hours, preferably overnight.
Substitutions and Variations
- If you can’t find Marie Biscuits or Cookies, you can use Biscoff, graham crackers, or digestive biscuits. Keep in mind that you will need to keep the weight in grams the same.
- Nutella is the ideal chocolate-hazelnut spread for this recipe, but others include Barefoot and Chocolate, and Nicciolata. Additional choices include Hershey’s chocolate with hazelnut spread, offering a richer chocolate flavor, and Nucolato, a low-sugar option. There are many other choices available; just make sure it has a smooth, creamy, spreadable consistency.
- For variation, try mixing in chopped nuts, dried fruit, or marshmallows.
Serving Suggestions
- This lazy cake, when served casually, is enjoyed with coffee, tea, or milk. For special occasions, a sparkling beverage, apérìtif, or liqueur is a nice pairing.
- When entertaining, it is wonderful to serve on a dessert board or tray, surrounded by fresh fruit.
- Packaged individually, they are a wonderful sweet surprise in a lunch! 😋
Other EASY Nutella desserts you may enjoy…
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Lazy Nutella Cake
Ingredients
- ⅔ cup heavy whipping cream
- ⅔ cup (about 200 grams) Nutella, or chocolate-hazelnut spread
- 4 tablespoons (2-ounces) unsalted butter, cut into cubes
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon espresso powder
- 1 teaspoon pure vanilla extract
- 40 ( about 148 grams) Marie biscuits
Instructions
- Line a 6-inch round cake pan with two sheets of plastic wrap overlapping in a parallel direction, leaving overhang for easy removal; set aside.
- In a Ziploc bag, lightly break the biscuits into smaller pieces with your hands. (You don't want them finely crushed.) Transfer the pieces to a medium bowl; set aside.
- In a small saucepan, heat the cream, Nutella, butter, cocoa powder, and espresso powder over medium-low heat, whisking occasionally until completely smooth. Remove from the heat and whisk in the vanilla.
- Pour the mixture over the broken cookies. Using a rubber spatula, gently fold them together. Pour the mixture into the prepared pan and gently press into the edges. Refrigerate for at least 4 hours, preferably overnight, to ensure it sets correctly.
- When ready to serve, remove the cake using the plastic overhang. Invert the cake onto a plate, remove the plastic wrap, then invert it again onto a cutting board. Slice and serve. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Adapted from tasteathome.com
