Chip Mom’s Kitchen #47: Three Ingredient Cake

- Posted June 14th, 2018 by

School’s. Out. For. Summer!

And like all Teacher Summers, it is already filled with plans for get togethers, travel, and visits with family! I love all of those things, and I love to be able to offer something yummy and delicious that doesn’t take away from my quality time with my chosen ones. If you do too, then you should definitely know about this delicious…

Three Ingredient Cake

Difficulty level:
Newb           |         Apprentice        |         Journeyman         |         Master

Quick and easy, yet scrumptious enough to impress my in laws.

Quest Items:
2 Jars of Nutella
4 Eggs
1/2 C flour

Musical Accompaniment:

Don’t let the title fool you, this album is FAR from trashy!

Illustrated Guide:

Other than your three ingredients, you’ll need an 8 inch round pan and some parchment paper to line it with.

I will actually give the inside of my pan a little spray with non-stick spray before I put the parchment paper because it helps it all stick without flopping around or sliding about.

Whisk the eggs and almost a whole jar of Nutella. (The recipe calls for a cup and a half, or 12 oz. A jar is 13 oz. I eyeballed it.) Keep whisking until the mixture has begun to increase in size. I whipped for about 2 – 4 minutes.

All that whipping has put a bunch of little air bubbles into the mixture, to keep the volume you have to fold in the 1/2 Cup flour with a spatula rather than whisking it in.  I sifted my flour on top and then just kept lifting the mixture through the flour until they were just incorporated together.

After about 30 – 35 minutes in the oven at 350*F, you have yourself a cake of brownie-like consistency.  Let it cool in the pan for about 10 minutes before flipping it onto a cooling rack to come to room temperature.

Frost your cake with more Nutella to taste. So a lot. A lot of Nutella.

Enjoy your quick treat, my friends.  And remember, Chip Mom luvs ya!

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