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.
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.
*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.
- 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.