TORTA MORETTA

A super soft and moist chocolate cake filled with Nutella and whipped cream

 

Ingredients:

Cake:

1 Cup Milk

1 Tbls White Vinegar

3/4 Cup Vegetable Oil

2 Eggs room temperature

1 Cup Brown Sugar

1/2 Cup Caster Sugar

1 Cup Plain Flour

3/4 Cup Cocoa Powder

1 Tbls Baking Powder

1 Tsp Salt

1/2 Cup Boiling Coffee

 

Filling:

250g/8.8oz Nutella

250ml Fresh Cream, whipped

Icing Sugar (Powered Sugar) for dusting

 

Method:

Combine the milk with the vinegar and leave for 5 minutes.

Add in the oil, eggs, both sugars and stir well with a whisk to combine.

Using a sieve over the mixture, add the flour, cocoa powder, baking powder and salt.

Combine well using the hand whisk.

Add in the boiling coffee and stir.

Pour into a lined 23cm/9inch springform cake tin and bake in oven 180C/350F for about 1 hour or until a skewer is inserted and comes out clean.

Leave to cool completely over a wire rack before cutting the cake in half.

Spread the cake with nutella and whipped cream (I piped the outer edges). Cover with the second half of the cake and sprinkle with icing sugar. The moretta cake is ready to be tasted. Enjoy!