This Nutella Chocolate Cake is a delicious combination of moist chocolate cake and a delicious Nutella icing. You can make it for a birthday party, to bring to work, to eat with friends or as a tasty treat for children. It’s so easy to make and such a delight to savor.
1/2 cup (75g) plain flour
1 1/2 cup (225g) self-raising flour
1/2 cup (50g) cocoa powder
1/2 cup (125ml) boiling water
1 1/2 cup (330g) caster sugar
1/2 cup (165g) nutella
1 teaspoon vanilla extract
185 gram butter, softened
3/4 cup (180ml) buttermilk
200 gram dark chocolate, melted, cooled
1 cup (330g) nutella
Place parchment paper in the bottom of a deep 22cm round cake pan. Cut the paper so it fits well in the bottom circle of the pan.
Preheat oven to 180°C
In a small heatproof jug, add cocoa and the water, stir until cocoa dissolves. Cool for 10 minutes.
Beat butter, sugar, and extract with an electric mixer until pale and creamy.
Add eggs, one at a time and beat cocoa mixture and Nutella until combined. Sift in the dry ingred̾i̾e ̾nts and beat in the buttermilk until smooth.
Pour mixture into cake pan, spread the batter evenly.
Bake cake for about 75 minutes until a toothpick from the center comes out clean.
Remove cakes from the oven and allow to cool for 2-3 minutes, then remove to wire rack to cool completely.
In a medium bowl, add Nutella and cooled melted chocolate, whisk well until combined.
Stand at room temperature, stirring occasionally, or until mixture is spreadable.
Cover the frosting over top and the outside of the cake.
Cake is best when well covered for 3-4 days.
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