Nutella Cake! This is the first Nutella recipe on my blog and it is the first recipe of the New Year. I am sorry to have made you wait until the second week before posting a new recipe but I hope you all liked how to: meringue post last week. A few people had asked for help when making my Berry Pavlova recipe so it seemed right to write a whole post on it to help everyone.
Anyway, back to this deeeelicious Nutella Cake. The base of this cake is just a simple chocolate cake I didn’t know what would happen if you added Nutella to the sponge I imagine it would be quite dry and not very nice so I decided it would be best just to stick with a trusted chocolate cake.
The Nutella part of this cake comes from the buttercream. It is the BEST buttercream ever. It is made with icing sugar or confectioners’ sugar I think it’s called in America, butter and Nutella. I piped it on using a 2D star piping tip it makes the prettiest swirls which is why I use it for piping cakes and cupcakes but it also makes pretty star patterns. I started off piping on the top of the cake the layered the stars up. I piped some Nutella over the top of create a sort of drip effect and decorated it simply with some chocolate sprinkles.
I tried to make this cake a bit showstoppery, similar to my Malteser Truffle Cake. It is big and extravagant and of course tastes ammmmazing! Recently I have worried that although the recipes work and they taste good they just don’t look that great. I used to bake the cakes and decorate them in the same day but have found that if I bake the cake at night then decorate them the next day then they seem to look a lot better and the proof is in the cake. Personally, I think it looks just as delicious as it tastes. I mean you look at it and you can almost taste the Nutella.
This cake is four layers of sponge which is a lot of cake and you might not necessarily want that much cake. To make a two-layer cake just half all of the ingredients in the recipe below. I like my cakes to be more for desserts I like them to be huuuuge they are perfect with a cup of tea but they are a lot to eat. When you bake this cake the best way to do it is to bake all four sponges together, the cake batter doesn’t seem to do too well when it is left for a period of time sitting on a worktop. In my experience cake batter needs to be cooked right away.
I bake all four of my sponges in the oven at the same time, I put two on each shelf. The problem this might bring up is that the ones on the lower shelf cook at different speeds. When the time is up I usually either leave them in for a few extra minutes just to be sure they are all definitely cooked or I open the oven and take the two on the top shelf out and leave the two on the bottom for a few minutes extra. You will know the cakes are baked when you touch them it will spring back or you insert a skewer into the middle of the cake and it comes out clean.
Hints and Tips:
This cake will last for 2-3 days in an airtight container.
If you want to make a two-layered cake just half all the ingredients.
This cake will feed 10-14 people.
For the Cake
350g Unsalted Butter
350g Caster Sugar
300g Self-Raising Flour
50g Cocoa Powder
2tsp Baking Powder
1tsp Vanilla Extract
For the Buttercream
500g Icing Sugar
250g Unsalted Butter
1-2tsp of Milk (if needed)
- Preheat the oven to 180°C (160°C Fan/Gas Mark 4) line four 8″ cake tins with baking parchment and leave to the side.
- In a bowl mix together the caster sugar and butter until light and fluffy. Add in the self-raising flour, cocoa powder, eggs, baking powder and vanilla and mix again until they are all combined.
- Spoon the mixture into your cake tins. There should be approximately 400-450g in each tin.
- Bake in the oven for 35-40 minutes. The cakes should spring back when touched or when a skewer is inserted into the middle comes out clean. Leave to cool.
- While your cakes are cooling make your buttercream. In a bowl mix together the icing sugar, Nutella and butter in a bowl until it is pale and smooth, there should be no lumps. If the mixture is too thick you can add in a teaspoon or two of milk. Put it in a piping bag.
- Once your cakes have cooled, place a cake on a plate, and pipe the buttercream onto it. Place the second cake on top and pipe some more icing onto it. Finally, place the third cake on to and pipe the remaining icing on to it.
- In a piping bag add a few spoonfuls’s of Nutella with either a small round nozzle or cut the end of the bag. Pipe the Nutella over the top of the cake letting it drip down the sides.
- Decorate the cake in any way you would like. I finished mine off with chocolate sprinkles.
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