Nutella brownie layer cake

• Refrigerated

  • 4 Eggs

• Condiments

  • 2 cups Nutella

• Baking & Spices

  • 1/4 cup Caster (superfine sugar
  • 1 1/4 cups Flour

• Dairy

  • 1 cup Mascarpone
  • 1 cup Thickened cream, heavy

Found on butterbaking.com

Ingredients

• FOR THE NUTELLA BROWNIE LAYERS
• 2 cups Nutella (560g)
• 4 eggs
• 1¼ cups flour (190g)
• FOR THE MASCARPONE CREAM FROSTING
• 1 cup heavy/thickened cream (250ml)
• 1 cup mascarpone (250ml)
• ¼ cup caster (superfine) sugar (55g)

Directions

• FOR THE NUTELLA BROWNIE LAYERS
• Preheat the oven to 180 C (350 F) and grease and line the base and sides of 3 7 cake tins with baking paper.
• In a medium bowl, mix together the Nutella, eggs and flour until combined.
• Divide evenly between the three cake tins and spread out to the edges.
• Bake for 15 minutes or so, until the brownies are puffed and set in the centre.
• Set aside and allow to cool completely.
• FOR THE MASCARPONE CREAM FROSTING
• Place all the ingredients in the bowl of a star mixer fitted with whisk attachment, and whip on high until medium-stiff peaks form.
• ASSEMBLING THE LAYER CAKE
• Place one round of Nutella brownie on your serving plate, and top with a quarter of the mascarpone cream, spreading it out to the edges.
• Top with another Nutella brownie and repeat.
• Place the last Nutella brownie layer on top and use the remaining cream to coat the sides and top of the cake. Decorate as you wish.
• Keep refrigerated.
• Serves 8 - 10.
• Happy baking!