Description
This indulgent Nutella cake features layers of moist chocolate hazelnut sponge topped with a velvety hazelnut buttercream. It is the perfect celebration dessert for those who love the creamy texture of Nutella combined with the crunch of roasted hazelnuts and Kinder Bueno.
Ingredients
- 250g butter or baking spread
- 250g caster sugar
- 4 large eggs
- 1 tsp vanilla extract
- 250g self-raising flour
- 1 tsp baking powder
- 50g cocoa powder
- 100g chopped roasted hazelnuts
- 250g unsalted butter, softened
- 500g icing sugar
- 200g Nutella
- 2 tbsp milk
- Extra Nutella for drizzling
- Kinder Bueno pieces for decoration
- Extra roasted hazelnuts for decoration
Instructions
- Preheat your oven to 160°C Fan (350°F) and grease and line three 8-inch cake tins.
- Beat the butter and sugar together for 2–3 minutes until the mixture turns pale and fluffy, then mix in the eggs and vanilla until incorporated.
- Gently fold in the self-raising flour, baking powder, and cocoa powder, followed by the chopped roasted hazelnuts.
- Divide the batter evenly between the prepared tins and bake for 35–40 minutes until a skewer comes out clean.
- For the buttercream, whip the softened butter and icing sugar together, then beat in the Nutella and milk until the texture is smooth and spreadable.
- Stack the cooled sponges with layers of buttercream, drizzle with warmed Nutella, and finish by piping rosettes on top with Kinder Bueno pieces and extra hazelnuts.
Notes
To achieve the cleanest slices, use a hot knife dipped in boiling water and wiped dry between each cut. Ensure your cake layers are completely cold before frosting to prevent the Nutella buttercream from melting and sliding. If you prefer a lighter frosting, you can whip the butter for a full five minutes before adding any other ingredients to incorporate more air.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: International