Nutella Cake
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Ingredients
For the Cake
- 400 g Unsalted Butter/Stork
- 400 g Light Brown Sugar
- 8 Medium Eggs
- 325 g Self Raising Flour
- 75 g Cocoa Powder
- 2 tsp Baking Powder
- 250 g Unsalted Butter (room temp)
- 250 g Nutella
- 475 g Icing Sugar
- Decoration/Extras
- 150 g Nutella
- Chopped Hazelnuts
- Grams - Ounces
For the Cake
- Heat the oven to 180C/160C Fan and line three 20cm/8inch cake tins with baking parchment – leave to the side.
- In a stand mixer, beat together the butter and light brown sugar until light and fluffy.
- Add in the flour, cocoa powder, eggs, baking powder and beat again briefly till combined. Try not to over beat the mixture!
- Divide the mixture between the three tins and smooth it over – bake for 25-30 minutes until a skewer comes out clean when poked, and when the cake springs back.
- Once baked, leave the cake to cool in the tin for 10 minutes, and then remove and leave to cool fully on a wire rack. If the cake has domed slightly, leave the cake to cool upside down to flatten it slightly.
- Beat the Butter on its own in a stand mixer or bowl for a couple of minutes so its really supple and soft.
- Add in the Nutella and beat again briefly so its basically combined.
- Add in 1/2 of the Icing Sugar and Beat till its incorporated fully, and then add in the second half and repeat.
- If the mixture is really stiff, add in 1tbsp of boiling water at a time and beat in before adding enough to soften it slightly.
- For each layer of the Nutella Cake, add a sponge, and then either pipe on slather on some of the Nutella Buttercream. Drizzle over some Nutella.
- Repeat each layer till you reach the top.
- Decorate with chopped hazelnuts and sprinkles!
- And then, visit for full instruction: https://www.janespatisserie.com/2018/09/07/nutella-cake/
Notes
This cake will last for 3 days once made!
This cake is inspired by my Nutella Cupcakes recipe post!
You can easily make a two layer cake by taking a third of the recipe away, and baking into two tins.
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