The perfect celebration cake for all those Nutella lovers out there!
I made this cake a while back for some family members that came to visit, and I’ve just stumbled across it whilst I was looing through some of my foodie pictures and as it was such a hit with the family I decided to do a blog post on it.
A delicious Nutella sponge cake sandwiched together and coated in a Nutella buttercream then a generous ganache drip. Topped with some Nutella rosettes, hazelnuts and Ferrero Rocher’s.
A showstoppers dessert that will certainly impress your guests at a dinner party or alternatively would make a great birthday cake especially for any Nutella Fans out there (and let’s be honest who isn’t a fan of that famous chocolate and hazelnut spread?). And there is nothing more comforting then sitting back and relaxing with a big slab of this cake and a binge watch of something on Netflix. I mean that sound like the perfect Friday night for me.
You could also serve this with a scope of vanilla ice cream or pouring cream as its extremely chocolatey and rich so it makes it a little bit lighter.
For the Nutella Sponge Cake:
• 350g caster sugar
• 350g unsalted butter, at room temperature
• 100g Nutella
• 6 eggs
• 1 tsp vanilla extract
• 1 ½ tbsp semi skimmed milk
• 300g self-rising flour, sieved
• 80g cocoa powder, sieved
• 170g dark chocolate, grated
For the Nutella buttercream:
• 100g Nutella
• 180g unsalted butter, at room temperature
• 450g icing sugar, sieved
• 50g cocoa powder, sieved
For the ganache drip
• 150g dark chocolate, broken into pieces
• 50ml double cream
For the decoration:
• Ferrero Rocher’s
• Nutella buttercream
• 25g chopped toasted hazelnuts
1. Preheat the oven to 180°C and line two 7-inch cake tins.
2. Beat the butter sugar and Nutella together till its light and fluffy.
3. Then in a separate bowl or jug place the eggs, vanilla extract and milk and lightly whisk with a fork.
4. Then mix the self-raising flour and cocoa powder together.
5. Next gradually add the egg mixture to the butter mix with a spoonful of the flour and cocoa powder.
6. Repeat this step until all the egg mixture has been combined.
7. Then fold in the remaining flour with the grated chocolate.
8. Once fully combined divide the batter between the two cake tins and bake for 30-35 minutes.
9. Once baked remove from the oven and leave to stand in the cake tins for 10 minutes before removing form the tins and leaving to continue to cool on a wire rack.
10. Then make a start on the Nutella buttercream, place the Nutella and butter in a mixing bowl and beat for 2-3 minutes.
11. Place the icing sugar and cocoa powder in a separate bowl and mix together. Then add a spoonful of the sugar and cocoa mixture to the butter mixture and beat together. Repeat this step until all the icing sugar and cocoa have been combined. Scraping down the sides of the bowl occasionally.
12. Next make the ganache drip, start by heating the cream in a small saucepan over a medium heat and take off just before boiling.
13. Then pour the cream over the chocolate and stir until its fully combined, silky and smooth.
14. Next begin to assemble the cake, make sure that the cake is completely cool before sandwiching the two cakes together with a thick layer of the buttercream.
15. Then cover the sides and top of the cake with buttercream and smooth over.
16. Next take the ganache and pour it over the cake let it drip down the sides of the cake.
17. Place the remaining buttercream into a piping bag with a star nozzle attached and pipe small rosettes around the cake.
18. Then scatter the hazelnuts over and place a Ferrero Rocher on each of the rosettes.