Nutella Cake

Nutella Cake

I recently posted some Nutella Bueno Cupcakes and they have been very popular, so it inspired me to go bigger and make this giant Nutella cake! It’s made up of three layers of chocolate and hazelnut sponge, sandwiched together with Nutella buttercream, topped with more Nutella buttercream, chopped hazelnuts, chocolate sprinkles and Kinder Bueno mini pieces. It’s a Nutella lover’s dream and would make an amazing birthday cake for the Nutella fan in your life!

To make the sponge I creamed together the butter and sugar, then I added the eggs bit by bit and whisked them in, followed by the vanilla. I then whisked in the self raising flour, baking powder and cocoa powder.

I folded in the chopped hazelnuts, you can omit these if you wish, but they do add that nutty flavour to the cake that reminds you of Nutella.

Then I poured the mixture into three lined and greased 8″ sandwich tins.

I baked them on 160C Fan/180C/350F/Gas Mark 4 for around 25 minutes, until a skewer inserted in the middle came out clean. I let them cool completely.

To make the buttercream I started by creaming together the butter and icing sugar.

Then I added the Nutella, and a splash of milk, and mixed until it came together.

I stacked the sponges up on the cake stand, piping buttercream between each layer using a piping bag and my Jem 1E star nozzle.

Nutella Cake

For the final decoration, I spread some buttercream over the top, then piped rosettes all around the edge. In the centre I sprinkled the chopped hazelnuts, then the chocolate strands. I placed Kinder Bueno pieces all around the edge.

Nutella Cake

I served this cake at a party and it was a huge hit, it got completely demolished! The Nutella buttercream is so good I could eat it with a spoon!

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy, We Should Cocoa hosted by Tin & Thyme, Baking Crumbs hosted by Only Crumbs Remain and Fiesta Fridays hosted by Adorable Life and The Not So Creative Cook.

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Nutella Cake

Servings 12

Ingredients

For the sponge

  • 500 g Butter or Baking spread
  • 500 g Caster sugar
  • 9 Eggs
  • 2 tsp Vanilla extract
  • 425 g Self raising flour
  • 75 g Cocoa powder
  • 1 tsp Baking Powder
  • 75 g Chopped hazelnuts

For the buttercream

  • 300 g Butter or Baking spread
  • 600 g Icing sugar
  • 400 g Nutella
  • 1/2 tbsp Milk

For decoration

  • 50 g Chopped hazelnuts
  • Chocolate strand sprinkles
  • 12 Kinder Bueno mini pieces

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark, and grease and line three 8 inch sandwich tins

  2. To make the sponge cream together the butter and sugar until light and fluffy. I used an electric hand mixer, but you can also do this by hand with a whisk

  3. Add the eggs two or three at a time and whisk them in

  4. Then whisk in the vanilla extract

  5. Then whisk in the self raising flour, baking powder and cocoa powder

  6. Finally, fold in the chopped hazelnuts with a spatula or wooden spoon

  7. Divide the mixture between the three sandwich tins, I like to weigh it out for accuracy so the layers are even

  8. Bake them for around 25 minutes, until a skewer inserted in the middle comes out clean. Then remove them for the tins carefully and let them cool completely on a cooling rack

  9. To make the buttercream, mix together the butter and icing sugar until smooth, you can use either an electric mixer or do this by hand with a whisk

  10. Then add the Nutella and mix it in, then add the milk, it should be smooth with no lumps. You can then put it in a piping bag fitted with a star nozzle
  11. Stack the sponges up on your plate or cake stand, piping buttercream between each layer. Start by going around the edges of the sponge, then fill in the middle

  12. When you get to the last layer, use a spatula to spread buttercream in the centre reaching almost to the edge but not quite, then pipe rosettes all around the edge

  13. Sprinkle the chopped hazelnuts in the centre, then add the chocolate strands. Finally place the Kinder Bueno mini pieces all around the edge

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Pancakes with Caramelised Bananas & Homemade Nutella

Pancakes with Caramelised Bananas & Homemade Nutella

It’s nearly pancake day and I’ve really been enjoying testing out new pancake recipe ideas in preparation, if you haven’t already, check out my Oreo Pancakes with Raspberries & Creme Fraiche recipe from last week. Nutella is amazing stuff, but it has been getting a bad rep recently due to the high sugar levels and the fact it contains palm oil. I can’t say I’ll never eat it again, but it’s certainly made me more aware of what’s in it. I was so impressed with how good this homemade version tasted! I’ll definitely make it again, and it tasted great with these pancakes!

I started by making the nutella style sauce. The amount makes enough  for two servings, so feel free to double or triple it depending on how many people you’re cooking pancakes for. In my NutriBullet I blitzed together 50g hazelnuts, 2 tbsp maple syrup, 3 tbsp almond milk and 1 tbsp cocoa powder until smooth.

To caramelise the bananas I put 75g caster sugar in a frying pan and when it started to melt I added 2 sliced up bananas. When the caramel went golden, I flipped the slices over to cover both sides in the caramel, then turned off the heat while I made the pancakes.

For the pancake batter I whisked together 50g wholemeal plain flour, 235g plain flour, 2 eggs and 570ml almond milk using my Joseph Joseph Whiskle, which is a 2 in 1 whisk with a bowl scraper attached.

I heated up a frying pan on a medium heat and put a little butter in to grease it, then added the batter using a ladle to measure it out. I cooked on both sides until golden brown.

To serve the pancakes I folded them in half, added some of the caramelised bananas and dollops of the Nutella style sauce, then a big blob of creme fraiche (I used a half fat version) in the middle and then sprinkled over some chopped toasted hazelnuts to finish.

I’d never had caramelised bananas before and they were absolutely delicious! Mixed with the sweet chocolate sauce, crunchy hazelnuts and creamy creme fraiche they were the perfect topping for these pancakes. We had this for breakfast on a weekend and it was quick and easy to make, with such a satisfying result!

NB. I was sent both the NutriBullet and the Joseph Joseph Whiskle for free, all opinions are my own.

        

I’m linking this up with Cook Blog Share hosted this week by Hijacked By Twins, with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation, and with Simple & In Season hosted by Feeding Boys, as it’s pancake season! (That counts, right?!)

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Pancakes with Caramelised Bananas & Homemade Nutella

Ingredients

  • 50 g Whole hazelnuts
  • 2 tbsp Maple syrup
  • 3 tbsp Almond milk
  • 570 ml Almond milk
  • 1 tbsp Cocoa powder
  • 75 g Caster sugar
  • 2 Bananas , sliced
  • 235 g Plain flour
  • 50 g Wholemeal plain flour
  • 2 Eggs
  • A handful of Chopped toasted hazelnuts
  • 150 ml Creme Fraiche
  • Vegetable oil for greasing

Instructions

  1. For the Nutella style sauce, in a NutriBullet blitz together the whole hazelnuts, maple syrup, 3 tbsp of almond milk and cocoa powder until smooth

  2. To caramelise the bananas put the caster sugar in a frying pan and put on a medium heat, when it starts to melt add the sliced up bananas. When the caramel goes golden, flip the slices over to cover both sides in the caramel, then turn off the heat while you make the pancakes

  3. For the pancake batter whisk together the wholemeal plain flour, plain flour, eggs and 570ml of the almond milk

  4. Heat up a frying pan on a medium heat and put a little butter or oil in to grease it, then add the pancake batter using a ladle to measure it out. Cook each pancake on both sides until golden brown

  5. Let the pancakes cook for around 5 minutes on each side until golden

  6. Serve the pancakes folded them in half, and top with the caramelised bananas, dollops of the Nutella style sauce, creme fraiche and a sprinkling of the chopped toasted hazelnuts

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Raspberry & Coconut Tarts (Vegan)

Raspberry & Coconut Tarts (Vegan)

Happy New Year everyone! I hope you all had a wonderful time celebrating. We had a quiet one at home, which I enjoy more these days. Now it’s that time of year when we all start evaluating our lifestyles and making some healthy changes (that may or may not be long lasting!) These Raspberry & Coconut Tarts are packed full of goodness, easy to make and taste really good, like really good, so good you might not even believe they are healthy if you hadn’t made them yourself! They’re also vegan friendly, so if you’ve decided to follow Veganuary they are a great recipe to try out.

To make the base I put 100g blanched almonds, 90g dried dates, 90g wholegrain crackers, 2 1/2 tbsp cocoa powder and a pinch a salt into a food processor and blitzed it until it resembled fine crumbs.

I melted 55g of coconut oil and added it to the ‘crumbs’ along with 6 tsp maple syrup and mixed it all together. I lined eight holes of a cupcake pan with cling film, then pressed the mixture into the holes making sure the sides and bottom were of an even thickness. Then I put it in the freezer for 30 minutes.

To make the filling I took two cans of coconut milk out of the fridge and seperated the thick white topping from the coconut water at the bottom. You can reserve the water and use it for smoothies or curries. Then I whisked it up along with 1 1/2 tsp vanilla extract and 4 tbsp maple syrup (I like it quite sweet but you can add less maple syrup if you wish).

I took the tart cases out of the freezer and took them out of the pan and removed the cling film. I filled each one generously with the coconut cream, then placed some fresh raspberries on top, and finally sprinkled some chopped roasted hazlenuts on top.

And the tarts were done! This is the kind of healthy and vegan-friendly food more people need to try as it tastes so decadent and naughty when you eat, but it’s actually good for you. Surely the perfect health food?!

The tart base is crunchy and tastes sweet and chocolatey, and the coconut cream melts in the mouth. You can add any fresh berries or fruit to these tarts depending on your preference, and any nuts too.

I’m linking this recipe up to Treat Petite, hosted by Cakeyboi this month (and me on alternate months).

And to Healthy Vegan Fridays hosted by Rock My Vegan Socks.

Recipe adapted from Healthista/Fearne Cotton.

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Raspberry & Coconut Tarts (Vegan)

Servings 8

Ingredients

  • 100 g Blanched almonds
  • 90 g Dried dates
  • 90 g Wholegrain crackers
  • 2 1/2 tbsp Cocoa powder
  • 55 g Coconut oil
  • 6 tsp Maple syrup
  • 4 tbsp Maple syrup
  • 2 400ml cans of Coconut milk stored in the fridge overnight
  • 1 1/2 tsp Vanilla extract
  • A pinch of Salt
  • 24 Raspberries
  • A handful of Chopped roasted hazelnuts

Instructions

  1. To make the base put the blanched almonds, dried dates, wholegrain crackers, cocoa powder and salt into a food processor and blitz it until it resembles fine crumbs

  2. Melt the coconut oil and add it to the 'crumbs' along with 6 tsp of the maple syrup and mix it all together

  3. Line eight holes of a cupcake pan with cling film, then press the mixture into the holes making sure the sides and bottom are of an even thickness. Then put it in the freezer for 30 minutes

  4. To make the filling separate the thick white topping from the coconut milk then whisk it up along with the vanilla extract and 4 tbsp of the maple syrup

  5. Take the tart cases out of the freezer and take them out of the pan and remove the cling film. Fill each one generously with the coconut cream, then place some fresh raspberries on top, and finally sprinkle some chopped roasted hazelnuts on top

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Blackberry & Hazelnut Roulade: GBBO Week #7

Blackberry & Hazelnut Roulade: GBBO Week #7

It was dessert week on The Great British Bake Off this week. Can you believe it’s the quarter finals next week?! It’s coming around so fast as usual. I’m going to be missing out on next week’s bake along as I’m away on holiday, but I’ll be back in time for the week after. The signature challenge was so make a sweet sponge roulade which could be filled any way the bakers liked. Mary was looking out for a spiral when the roulades were rolled up, and Paul advised against filling the roulades too much.

The bakers were trying to avoid cracking when rolling their roulades. My view has always been that a roulade should crack. Perhaps it is because they were making sponge roulades rather than meringue ones. A sponge roulade is just a swiss roll really isn’t it?! Selasi made a lemon and strawberry roulade filled with cream and lemon curd that the judges loved. Tom made a millionaire’s roulade with a nutmeg sponge, and the judges didn’t like that he’d covered up the spiral at the ends. Benjamina made a pina colada roulade which sounded really fun and her sponge was lovely and soft according to Mary, but Paul thought the coconut extract she used tasted too artificial.

Jane rolled her chocolate & hazelnut roulade from the long end, which is clearly the wrong way… maybe at home if that’s how you like it, but not on Bake Off! The judges commented on this technique, but loved her flavours. Candice made a white chocolate and passion fruit roulade with a cheesecake filling which sounded heavenly. Andrew used a clever technique to create a stripy pattern on the outside of his roulade which impressed Paul and Mary.

This week’s technical certainly veered from the theme so far of going back to basics, as the baker’s were asked to make a Marjolaine which is a French rectangular gateau featuring four layers of praline meringue, praline and chocolate buttercream and a nut coating. Thankfully for the bakers, the recipe provided seemed to have a bit more information than usual. None of the bakers had made one before, and most of them hadn’t made all of the different elements of the Marjolaine either.

They all seemed to get on with it without any major problems. One of Andrew’s meringue layers cracked but it wasn’t noticable once the gateau was constructed. I chuckled when he described it as looking like a Vienetta! There were some issues with Selasi’s meringue which meant he came last, Tom was 5th because of his piping, Jane was 4th as her meringue was too chewy, and Benjamina came 3rd due to piping issues too. Candice was 2nd as her bake was very neat, which left Andrew as 1st with a picture perfect Marjolaine!

The showstopper this week was to make two flavours of mini mousse cakes. Mary was looking forward to soft sponge textures and set mousses. Paul wanted the mousses to be full of flavour and melt in the mouth. It was hot in the tent so the bakers were concerned about their mousses setting, freezers and gelatine were used to avoid any disasters. Jane made a very impressive patterened sponge collar for her vanilla and coffee mousse. She also made a berry mousse cake with 3 different mousse flavours, she did so well to get it all done in the time and the judges were impressed.

Benjamina made apple crumble mousse, and a chocolate and coffee mousse. The appearance of her mousses wasn’t great, but the judges loved the flavours. Usually she is very good at presenting her bakes. Selasi made a rapsberry mousse with a passion fruit jelly and chocolate mint mousses, he had problems with getting his mousse to set and Paul said his chocolate mint mousses were too big. Andrew made a mint chocolate mousse and a forest fruit mousse, he presented them on a ferris wheel and got a glowing result from Mary and Paul!

Candice went a bit overboard on her gelatine in her blackberry raspberry mousse and had to make it again. Her fruity mousses were presented on top of a processo and raspberry liquer jelly. She also joined in with a bit of a theme in the tent and made a mint chocolate mousse. Tom made a Hipsters picnic where his mousse was piped between two cakes to look like finger sandwiches.The judges did not approve of this technique and said he had not delivered what they asked for.

Tom left us this week, which is the first time ever in Bake Off history that the star baker of bread week hasn’t made it to the final. Andrew won star baker which was really well deserved as he did very well in every challenge. Next week is another new theme – Tudor week!

I made this roulade before the episode aired as I’ll be on holiday when you read this. Roulade was the only thing I could guess they were making from the next week’s preview so it was an easy choice! The bakers roulades seemed more like swiss rolls to me, whereas I made a traditional meringue roulade.

I started by whisking up 140g egg whites (about 4 eggs) until stiff peaks formed. I then added 200g caster sugar with the mixer still going. Finally I added 1 tsp cornflour and 1 tsp cider vinegar and mixed it in.

I poured the mixture out onto a lined baking tray and smoothed it out.

I baked it on 160C/140C Fan/320F/Gas Mark 3 for 25 minutes.

When the roulade came out of the oven, I let it cool for 5 minutes in the tin while I prepared a sheet of baking paper dusted with icing sugar.

I then tipped the roulade out onto the icing sugar and left it there to cool fully.

When it was cool I whipped up 300ml double cream with 1 tsp vanilla extract and spread it all over the roulade. I reserved a small amount of cream for decorating the top.

I sprinkled over some chopped roasted hazelnuts, about 30g.

Then I covered it with blackberries, for any large ones I cut them in half.

I made a coulis for drizzling over the roulade by using a hand blender to mix 3 heaped tbsp icing sugar with 75g blackberries.

I gently and slowly rolled up the roulade. I used the reserved whipped cream to decorate the top and added some blackberries and a sprinkle of hazelnuts.

For serving, I drizzled the coulis over the roulade, and drizzled more of it over the sliced pieces. I’ve never had this type of roulade before and it is gooooood! The meringue is really light, soft in the middle with a crunchy outside. I definitely plan on making this again, and it’s so customisable as you can fill it with different fruits and flavours.

        

I’m linking up with the Great Bloggers Bake Off 2016 hosted by Mummy Mishaps, with Bake Off Bake Along hosted by Rhyme & Ribbons and This Particular, with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation, and Recipe of the Week hosted by A Mummy Too.

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Blackberry & Hazelnut Roulade

Ingredients

  • 140 g (approx 4 large eggs) Egg whites
  • 200 g Caster sugar
  • 1 tsp Cornflour
  • 1 tsp Cider vinegar
  • 300 ml Double cream
  • 1 tsp Vanilla extract
  • 30 g Chopped Roasted Hazelnuts
  • 200 g Blackberries
  • 3 tbsp Icing sugar

Instructions

  1. Whisk up the egg whites using an electric mixer until stiff peaks form. Add the caster sugar a spoonful at a time with the mixer still going. Then add the cornflour and cider vinegar and mix in

  2. Pour the mixture out onto a lined baking tray and smooth it out. Bake it on 160C/140C Fan/320F/Gas Mark 3 for 25 minutes

  3. Let it cool for 5 minutes in the tin and prepare a sheet of baking paper dusted with icing sugar. Tip the roulade out onto the icing sugar and leave it to cool fully 

  4. When it is cool whip up the double cream with the vanilla extract and spread it all over the roulade. Reserve a small amount of cream for decorating the top

  5. Sprinkle over the chopped roasted hazelnuts then cover it with blackberries, cut any large ones in half

  6. Make a coulis by using a hand blender to mix 3 heaped tbsp icing sugar with 75g blackberries

  7. Gently and slowly roll up the roulade. Use the reserved whipped cream to decorate the top and added some blackberries and a sprinkle of hazelnuts. Drizzle over the coulis when serving

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Chocolate, Orange & Hazelnut Biscotti

One of my passions aside from baking is travel. I love to go and see new places, and travelling the world is one of my biggest ambitions. The best thing is that loving food and loving travel goes hand in hand. Everywhere I go I find new flavours, smells and recipes. In China I had delicious egg rolls, in America fantastic burgers and cheesecakes, in Australia exotic meats and seafood, and I hope to try many more tasty foods on my future travels. One of the places I have always wanted to go to is Italy, thinking of the food there makes my mouth water! I recently joined the Titan Supper Club, every month they have a travel inspired recipe for reader’s to try and this month’s recipe was biscotti.

I started by mixing the dry ingredients in a bowl. First I sifted 300g plain flour, 75g cocoa powder, 1/2 tsp baking powder and 1/2 tsp bicarbonate of soda.

 

Secondly I poured in 200g sugar (I used caster but you can also use granulated), 1/4 tsp salt and 140g roasted chopped hazelnuts, and stirred in.

You can roast the hazelnuts yourself if you like. Do this by putting them on a baking tray in the oven for 10 minutes at 200C/400F/Gas Mark 6. Once they are cool, roll them between your hands to remove the skins, then chop roughly. I was lazy and used a ready prepared bag!

 

I added 3 eggs, one by one, as well as 1 tsp vanilla extract, 2 tbsp water and the zest of one large orange. And mixed until a dough formed.

 

I split the dough into two and rolled into sausages about 3 inches wide. I put them both on separate lined baking trays and baked on 180C/350F/Gas Mark 4 for 25 minutes.

I left them to cool for 15 minutes, then sliced them diagonally into slices about 1cm thick. I found them quite hard to cut without them breaking apart, I had to be quite slow and gentle as I sliced.

I arranged the slices on fresh baking paper and baked for a further 20 mins at 160C/325F/Gas Mark 3, turning them over half way through. After the 20 minutes, they still seemed soft in the middle. I knew that biscotti was meant to be very hard and crispy. I gave them another 20 minutes in the oven to be sure. I then placed them on a wire rack and left them to cool. They smelt amazing!

Once they were cool, they were ready to eat! The biscotti weren’t as crispy as I imagined they would be. I think I may have rolled the sausages a bit too wide at the start and therefore they didn’t cook enough in the centre. However saying that, they were delicious! I quite enjoy a crispy edge and softer middle. The flavours really compliment each other and it was great fun to try out a taste of Italy. It’s also given me some ideas for biscotti related desserts, I might smash some of the biscotti up and make a tasty biscuit base with them for a cheesecake, or soak them in coffee and alcohol for the bottom of a tiramisu!

They’re also perfect alone dunked in a cup of tea, coffee or hot chocolate!

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