New Recipe: Nutella cake recipe

The cake is a fluffy, light sponge, dark and chocolatey but with a subtle nuttiness to it. It’s not too sweet, either – you could happily enjoy a couple of slices for breakfast. The icing, on the other hand, is a buttery, sugary, chocolatey delight. It transforms the cake into the kind of festive confection that feels wonderfully spoiling to eat.

Prep time: 20 minutes | Cooking time: 35-40 minutes

MAKES

One 24cm cake

INGREDIENTS

For the cake

  • 200g salted butter, softened
  • 200g caster sugar
  • 200g Nutella
  • 120g plain yogurt
  • 3 eggs
  • 200g self raising flour
  • 40g cocoa powder

For the buttercream icing

  • 150g salted butter, softened
  • 300g icing sugar
  • 3 heaped tbsp Nutella

METHOD

  1. Preheat the oven to 180C/160C/Gas 4. Grease a 24cm springform cake tin; line it with baking paper.
  2. In a large mixing bowl beat the butter and sugar together until smooth, then add the Nutella and beat again until well combined. Slowly beat in the yogurt and the eggs. Sift in the flour and the cocoa powder, one spoonful at a time and beating all the while, until you have a smooth batter.
  3. Spoon the batter into the tin and bake for 35-40 minutes, then cover with foil and bake for 30-35 minutes, until the top of the cake springs back when you press down on it gently with your fingers, and a knife comes out clean when inserted in the middle. Turn the cake out of its tin, and leave to cool on a wire rack before icing.
  4. To make the icing, use an electric beater to mix the butter and icing sugar until pale and fluffy, then spoon in the Nutella and beat until smooth. Ice the cake all over and decorate with a few edible fresh flowers (if you like) to serve.

Recipe adapted from A Table of Friends by Skye McAlpine (Bloomsbury, £26). Order a copy from books.telegraph.co.uk.




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