The unbeatable chocolate hazelnut flavour of this simple chocolate cake are thanks to a batter and frosting loaded with rich, sweet Nutella.
There’s no secret why Nutella is the world’s most popular spread. The perfect combination of silky smooth milk chocolate and roasted hazelnuts creates a flavour combination worthy of the gods.
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Ingredients
Nutella frosting
Method
1.Preheat oven to 180°C (160°C fan-forced). Grease a deep 22cm round cake pan; line base and side with baking paper.
2.Stir cocoa and the water in a small heatproof jug until cocoa dissolves. Cool 10 minutes.
3.Beat butter, sugar and extract in a small bowl with an electric mixer until pale and fluffy. Beat in eggs, one at a time, then cocoa mixture and Nutella until combined (mixture may look curdled at this stage). Beat in sifted dry ingredients and buttermilk, in two batches, until smooth. Spread mixture into pan.
4.Bake cake for 1 and 1/4 hours or until a skewer inserted into the centre comes out clean. Stand cake in pan 5 minutes before turning, top-side up, onto a wire rack to cool.
5.Meanwhile, make frosting: Gently combine Nutella and cooled melted chocolate in a medium bowl. Stand at room temperature, stirring occasionally, or until mixture is spreadable (frosting will firm slightly when spreading).
6.Spread frosting over top and side of cooled cake.
