Nutella cake

Sunday baking as usual.

I found this nutella cake recipe from Good food mag . Was inspired by it but like to use more Nutella than just 4 tbsp in a large cake and don't like the cinnamon in chocolate cake . So I made up my own mix with less butter, sugar and a lot more nutella. The mixture filled about 1/2 the tin, it grew and grew in the oven to more like a little mountain. I was really pleased with it, had just tried a piece after I have taken the photo. It was nice and light. Will definitely made it again, maybe I will try peanut butter next time. I reckon the cake will be even nicer and moister if sliced in half and filled with cream or ground hazelnut chocolate garnache.

Nutella Cake
Tin size: 20 - 21 cm round tin

225g of S R flour
25g of cocao
1 tsp of baking powder
125g butter, softened
125g light brown sugar (or any sugar you like)
200g nutella
4 large eggs
4 tbsp milk
handful of chopped hazelnut or almond (no hazelnut which will go with nutella, so use almond)
handful of whole skinned hazelnut or flake almond for the topping

  1. Sieve the flour, cocoa and baking powder together
  2. Beat the butter and sugar till light, then add nutella continue beating till very light.
  3. Add the eggs in one at the time till all combined and very light.
  4. Add in the flour mixture a bit at a time and some milk till till the mixture is smooth.
  5. Stir in the nuts.
  6. Fill the tin. Top with more nuts
  7. Bake at 170deg C fan oven or 180deg C non fan over for about 1 hour 10 minutes or till the cake is cooked through.