Oh, my goodness! If you’re looking for a dessert that will make your heart sing, you’ve come to the right place! Today, I’m excited to share with you my favorite recipe for Bolo Vulcão de Leite Ninho com Nutella. This decadent chocolate and milk powder cake is not only a feast for the eyes but also a delight for the taste buds. And the best part? It’s as easy as pie! Perfect for those busy weeknights when you want to impress your family without spending hours in the kitchen. Plus, if you’re a fan of easy pasta recipes, you’ll love how this cake pairs beautifully with a creamy garlic pasta for a complete meal!
Why You’ll Love This Recipe
- It’s a showstopper dessert that’s perfect for any occasion.
- Simple ingredients that you probably already have in your pantry.
- Quick to prepare, making it ideal for 30-minute meals.
- Rich, creamy flavors that will satisfy any sweet tooth.
- Perfect for family gatherings or a cozy night in.
Ingredients
To make this delightful cake, you’ll need the following ingredients:
- 1 cup of all-purpose flour
- 1 cup of sugar
- 1/2 cup of cocoa powder
- 1/2 cup of milk powder (Leite Ninho)
- 1/2 cup of vegetable oil
- 3 large eggs
- 1 cup of Nutella
- 1 tablespoon of baking powder
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of salt
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s dive into the fun part—making this scrumptious cake! Follow these simple steps:
- Preheat your oven to 350°F (175°C) and grease a round cake pan.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, milk powder, baking powder, and salt. Mix well.
- Add the eggs, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth and well combined.
- Pour half of the batter into the prepared cake pan. Then, add dollops of Nutella on top of the batter, followed by the remaining batter.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let it cool before serving.
Pro Tips for Making the Recipe
Here are some of my favorite tips to ensure your Bolo Vulcão de Leite Ninho com Nutella turns out perfectly:
- Make sure all your ingredients are at room temperature for better mixing.
- Don’t overmix the batter; just mix until combined for a fluffier cake.
- For an extra touch, sprinkle some chocolate shavings or powdered sugar on top before serving.
- If you want to make it even more indulgent, serve with a scoop of vanilla ice cream!
How to Serve
This cake is best served warm, allowing the Nutella to be gooey and delicious. You can slice it up and serve it on its own, or pair it with a side of fresh berries for a pop of color and flavor. If you’re feeling fancy, drizzle some chocolate sauce over the top for an extra treat! It’s perfect for family gatherings, birthday parties, or just a cozy night in with your loved ones. And if you’re looking for weeknight dinner ideas, this cake can be the perfect sweet ending to a meal of creamy garlic pasta!
Make Ahead and Storage
If you want to prepare this cake ahead of time, you can bake it a day in advance. Just store it in an airtight container at room temperature. If you have leftovers (which is rare, trust me!), you can keep them in the fridge for up to 3 days. Just make sure to reheat it slightly in the microwave before serving to bring back that gooey Nutella goodness!
So there you have it! A delightful recipe for Bolo Vulcão de Leite Ninho com Nutella that’s sure to impress. I can’t wait for you to try it! Happy baking!
Bolo Vulcão de Leite Ninho com Nutella
Ingredients
Group 1
- 3 eggs eggs
- 2 cups all-purpose flour
- 1 cup whole milk
- 1 cup sugar
- ½ cup Leite Ninho (milk powder) (for batter)
- 100 g butter (room temperature)
- 1 tbsp baking powder
- 300 g Nutella (for filling)
- 100 ml creme de leite (for Nutella filling)
- 1 can condensed milk
- 100 g creme de leite (for frosting)
- 4 tbsp Leite Ninho (milk powder) (for frosting)
- 1 tbsp manteiga (for frosting)
Instructions
- Preheat oven to 180°C (356°F). Grease and flour a bundt pan.
- Mix eggs, sugar, butter, milk, Leite Ninho, and flour. Add baking powder and mix until smooth.
- Pour batter into the pan, bake for 40 minutes or until a toothpick comes out clean.
- Let the cake cool, then hollow out the center to create a volcano shape.
- Fill the hollow with Nutella mixed with creme de leite.
- Prepare frosting by mixing creme de leite, Leite Ninho, and manteiga. Spread over the cake.
- Decorate with additional Nutella or chocolate if desired. Chill for 30 minutes before serving.
