Sunken Nutella Cake with Baileys Cream Recipe

Sunken Nutella cake with Baileys cream

  • serves 12
  • Easy

This indulgent sunken Nutella cake with Baileys cream is sure to be a crowd-pleaser, plus, it's easy to make




  • butter 175g, diced plus extra for greasing
  • cocoa for dusting
  • dark chocolate 150g, broken into chunks
  • Nutella 200g
  • light muscovado sugar 150g
  • ground hazelnuts 125g
  • eggs 6, separated
  • hazelnuts 25g, chopped


  • double cream 300ml
  • Baileys 4 tbsp
  • icing sugar 1 tbsp plus extra for dusting
  • sea salt ¼ tsp (optional)


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Butter and lightly dust with cocoa a 22-23cm round cake tin with a springform or loose bottom, tipping out the excess. Put the chocolate, Nutella, sugar and butter in a big saucepan and melt slowly over a very low heat, stirring occasionally. Remove from the heat to stir in the ground hazelnuts then egg yolks, one at a time.

  • Step 2

    Beat the egg whites until stiff peaks form, then spoon a third of the whites into the chocolate mixture and mix in well to loosen it. Gently fold in the rest of the whites with a big metal spoon or spatula.

  • Step 3

    Scrape the mixture gently into the tin, scatter with the chopped hazelnuts and bake for 30-35 minutes until the top surface is crisp but doesn’t feel quite set underneath. Cool completely.

  • Step 4

    To serve, remove the cake from the tin and dust with a little cocoa plus pinches of icing sugar if you like. Put the double cream, Baileys, 1 tbsp icing sugar and salt in a bowl and whisk until thickened and just holding its shape. Cut the cake into thin slivers and serve with spoonfuls of the cream.

Check out our other Baileys recipes here, including Baileys cake, Baileys milkshake and Baileys desserts

Baileys Chocolate Tiffin Recipe for Christmas

Nutritional Information

  • Kcals 582
  • Fat 46.8g
  • Saturates 22.4g
  • Carbs 29.6g
  • Fibre 2.9g
  • Protein 8g
  • Salt 0.4g