Hubby loves Nutella and requested a chocolate hazelnut cake for his birthday. This cake is very moist and decadent making it an ideal celebration cake.
1 and 3/4 c of Self Raising Flour
2 c white sugar
3/4 c of cocoa powder
1 c milk
1/2 c oil (I used vegetable)
1 tsp hazelnut essence or 1 TBS hazelnut liqueur (this can also be substituted for vanilla essence)
700g jar of hazelnut spread for the "icing" (I used Nutino brand because it was on sale)
Hazelnuts for decorating
Sift all of the dry ingredients into a mixing bowl and stir until combined.
In a separate bowl combine the eggs, milk and oil. Beat well then add to the dry mix.
Mix the wet ingredients into the dry, along with the hot water.
|Mr 9 helping with the cake|
At this stage the batter will seem very fluid, don't worry this will only add to the moistness of the cake.
|The mix will be seem very runny|
I wanted to make a layer cake, so I added half the mixture to 2 round greased cake tins and bake for 35 minutes at 190 degrees. Insert a skewer after 35 mins to make sure the cake is cooked.
Leave cakes to cool down in the tins for several minutes,then carefully invert the cakes on wire racks to cool.
Once they had cooled down I sliced off the top of the cakes so they would sit flat.
When I cut the tops off, I noticed there were lots of little air bubbles in the cake. Perfect for the hazelnut spread to sink in to I figured!
Place one of the cakes on a serving tray and ice the top of it with hazelnut spread.
Then place the second cake on top. Add the hazelnut spread and then the third cake.
I had decided the 2 layers hadn't made the cake as high as I liked so I made 2 batches of the cake mix which yielded 4 cakes. I ended up using 3 in this recipe and put the extra one in the freezer.
Once the final layer of cake is added, then ice the top and sides of the cake with the hazelnut spread and decorate with the hazelnuts.
Are you a Nutella fan?