Double Chocolate Nutella Cake

• Refrigerated

  • 2 Eggs, large free range

• Condiments

  • 120 g Nutella

• Baking & Spices

  • 250 g (all purpose flour, plain
  • 1 1/2 tsp Baking soda
  • 200 g Icing sugar
  • 1 tsp Salt
  • 350 g Sugar
  • 1 tsp Vanilla etract, pure

• Dairy

  • 225 g Butter
  • 300 g Cream cheese, full-fat
  • 125 g Greek yogurt

• Liquids

  • 250 ml Water

• Other

  • 35 g Coco powder

Found on wildeorchard.co.uk

Description

Directions

• Pre-heat the oven to 160c. Line three 6 inch cake tins with butter and line the bottoms with baking paper.
• In a medium sauce pan melt the butter, water, and coco powder together.
• In a medium bowl place the flour, sugar, salt and baking soda.
• Mix the water, butter liquid into the flour mixture.
• Add the eggs and mix.
• Mix in the yogurt and vanilla and mix until smooth.
• Divide the cake batter into the three cake tins and bake for about 20 minutes or until the cakes spring back when touched and are slightly pulling away from the sides.
• To make the frosting, cream the cream cheese and Nutella in the bowl of a stand mixer, and whip until smooth.
• Add the icing sugar and turn the mixer on to the lowest setting. When the icing sugar is mixed in turn the speed up and whip until smooth and fluffy.
• To assemble the cake, place one of the layers on a cake plate and top with the frosting.
• Smooth it out to the sides covering the whole top.
• Add the next layer and repeat the process until you have three frosted layers.
• Top the layers with chopped hazelnuts and some toasted coconut if desired.