Chocolate Nutella Cake

Nutella is a lot like peanut butter. It’s either a staple or it’s not. For me, it never has been, growing up or even now I’m old enough to shop for myself. This is probably because, despite finding it a bit sickly, I can still put away a substantial few spoonfuls before that queasy feeling kicks in. It might be touted as a healthy breakfast spread (seriously questionable…) but I’d rather stick to good old PB. 2014-12-01 20.00.46

My Italian housemates on the other hand are mad on the nutty stuff. They go through at least a three jars of it per week. So, with an impending Italian birthday on the horizon I figured Nutella would be the ideal twist to a bog standard birthday cake.

A whole jar of Nutella went in to the making of this. Safe to say a slice is not a healthy breakfast option but it is a delicious dessert and if you’re no Nutella fan then this cake recipe is just as good without.

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Cake:

*adapted from delicious magazine

  • 250g butter
  • 200g dark chocolate
  • 3 – 4 tbsp. nutella
  • 1 tbsp. espresso powder
  • 250g self raising flour
  • 125g caster sugar
  • 125g brown sugar
  • 150ml sour cream
  • 100ml milk
  • 4 large eggs, beaten
  • 1 tsp. vanilla essence

Preheat the oven to 160C and prepare a 23cm cake tin (grease and line)

Start by melting the butter, chocolate, Nutella and espresso powder in a bowl over a pan of nearly simmering water.

Stir gently until melted.

Set aside, weigh out the flour and cocoa powder and sieve into a large bowl, followed by the sugars.

Fold in the chocolatey mixture, then the eggs, milk, sour cream and vanilla and combine. If things look a little bit lumpy give them a whisk, but not too much.

Pour the batter into the prepared tin and bake for 1 hr – 1 hr 15, the cake is ready when a skewer inserted into the middle comes out clean with a couple of moist crumbs.

Allow to cool in the tin completely before starting on the ganache. I left mine overnight.

 Ganache:

  • ½ jar nutella
  • 200g dark chocolate
  • 284 ml double cream

*optional : 6 Ferrero Rocher to decorate

Melt the cream and Nutella over a medium heat until piping hot but don’t let it boil.

Pour over the finely chopped chocolate and stir until glossy, if it doesn’t taste nutella-y enough then add extra to your taste. I find copious amounts of nutella far too sweet so wanted the dark chocolate to offset that. Alternatively you could use a combination of milk and dark.

Leave to cool – it seems like a really wet ganache but leave it alone a little while before pouring it onto the cake, once you’ve stopped it flooding everywhere it sets into a lovely fudgy topping.

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