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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5 from 5 votes
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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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Nutella Bueno Cupcakes

Nutella Bueno Cupcakes

You are probably familiar with the deliciousness of Nutella, and the world of epic dessert possibilities that have been created using this yummy spread. Whilst I wouldn’t turn any of these down, I have to say my favourite way to enjoy Nutella is simply in buttercream form on top of a light sponge. These cupcakes deliver on both fronts and there’s also the extra treat of a mini Bueno piece. I first made these cupcakes for a bake sale almost a year ago, but I didn’t have a chance to take any photos so I could share them with you. Luckily I got to bake them again recently for another bake sale and now I can share this recipe with you!

I started by creaming together the butter and caster sugar.

I added the eggs and whisked them in, then mixed in the cocoa powder and self raising flour.

I separated the mixture between 12 muffin cases lining a muffin tray.

I baked the cupcakes on 180C/160C Fan/350F/Gas Mark 4 for 20 minutes.

To make the Nutella buttercream I mixed together the butter and icing sugar until smooth, then I mixed in the Nutella and the milk. I put it into a piping bag with a star nozzle and piped it onto the cupcakes.

     

I topped them with mini Bueno pieces and chocolate strand sprinkles.

Nutella Cupcakes

These cupcakes are my idea of Nutella heaven! The sponge is lovely and light, and it’s the perfect vehicle to deliver the yummy Nutella buttercream. My only dilemma is do I eat the Bueno piece first, or save it till last?!

     

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, Bake of the Week hosted by Casa Costello and Treat Petite hosted by me.

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5 from 3 votes
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Nutella Bueno Cupcakes

Servings 12

Ingredients

For the sponge

  • 175 g Butter
  • 175 g Caster sugar
  • 3 eggs
  • 150 g Self raising flour
  • 25 g Cocoa powder
  • 1/4 tsp Baking powder

For the buttercream

  • 150 g Butter
  • 300 g Icing sugar
  • 200 g Nutella
  • 1 tbsp Milk

For the decoration

  • 12 Kinder Bueno Mini Pieces
  • Chocolate sprinkles

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a muffin tray with cupcake cases

  2. To make the cupcake sponges, start by creaming together the butter and caster sugar

  3. Add the eggs and whisk them in one at a time, then mix in the cocoa powder and self raising flour

  4. Seperate the mixture between 12 muffin cases

  5. Bake the cupcakes for 20 minutes or until a skewer inserted comes out clean

  6. To make the Nutella buttercream mix together the butter and icing sugar until smooth, then mix in the Nutella and the milk. Put it into a piping bag with a star nozzle and pipe it onto the cupcakes.

  7. Top them with mini Bueno pieces and chocolate strand sprinkles

 

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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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Cherry & Nutella Chocolate Cake: GBBO The Final!

Cherry & Nutella Chocolate Cake: GBBO The Final!

The Great British Bake Off series 7 came to an end last week, and it really was the end of an era as it was the last time the show will be aired on the BBC. Of course, none of the bakers or presenters knew that at the time of filming. Our three finalists were Candice, Andrew and Jane. Candice has been well known throughout this series for making elaborate bakes themed around her family, she’s won star baker three times and is this year’s lipstick queen! Jane won star baker on week one, and has had quite a few ups and downs since then. Andrew has been known for his technical approach to baking, and has won star baker twice.

The theme of the final was royal and the signature challenge was to make a three layered filled meringue crown, family sized and decorated. Paul said the bakers have struggled with meringue in the past so he wanted to see how they did again. Jane’s meringue crown was filled with blueberry compote, raspberry and strawberry compote and nectarines. It had quite a simple appearance, and Paul said it had to be perfect because of this. Apart from her blueberry compote being slightly runny, her bake went well. Mary gave it plenty of praise while Paul stayed quiet as he was happily eating it all! He gave her a double Hollywood handshake!

Andrew used muscavado sugar in his meringue, which meant there was a higher risk of his meringue cracking. He made it in the shape of the Queen’s jubilee crown and filled it with pecan praline, layered it with blackberry fool and made cassis jelly ‘jewels’. He struggled with his pecan praline as it stuck to his baking paper, but he had a good bake. The judges felt that his praline was too sweet and overpowered the meringue, and that the fool wasn’t tart enough. They enjoyed his meringue and cassis jelly.

Candice made two different types of meringue, one with caster sugar and one with golden caster sugar. Her crown was filled with prosecco soaked strawberries, mango curd, and glittered fruit and nuts. One top was a tiny tiara style crown. The judges thought it looked impressive and that it had great texture and flavour, she got a Hollywood handshake too!

This week’s technical gave the bakers nowhere to hide. It was to make a Victoria Sponge, but without a recipe. They also had to make the buttercream and jam for the filling, again without a recipe. This is pretty straightforward for people who bake a lot, but the bakers were really feeling the pressure so were bound to make mistakes. I did think it was a little simple, and they could have challenged them more.

Jane made the mistake of weighing her eggs in the shells, so she had far
too much mixture. Both Jane and Candice made their sponge with the all
in one method, while Andrew used the creaming method. Candice made the raspberry jame seedless, which Mary didn’t like. Jane came third due to using too much mixture, Candice was second as her buttercream was grainy, and Andrew won the technical!

The showstopper challenge was to make a picnic fit for a Queen, this had to include: 1 chocolate celebration cake, 12 puff pastry sausage rolls, 12 mini quiches, 12 savoury scones and 12 fruit and custard tarts – 49 items in total! Mary said that even though the bakers had 5 hours to make everything, they still needed good time management. Paul wanted every item to be suitable to serve to the Queen herself.

Candice made a chocolate, orange & cardamom cake, bacon, mushroom & black pudding sausage rolls, manchego & olive scones, salmon & asparagus quiches and rhubarb & custard tarts. The pastry on her tarts did catch, but they still looked good and she avoided a soggy bottom! She also made cute pig faces on her sausage rolls which was a nice touch, and her puff pastry was well cooked. Her quiches were crispy and full of salmon. Her scones didn’t taste of cheese as the olives overtook the flavour. Paul loved her chocolate cake, and Mary thought it was a great cake for a picnic.

Andrew made smoked cheddar & paprika scones, sausage & chorizo rolls, sweet potato, goats cheese & caramelised onion quiches, strawberry & pistachio tarts and a chocolate cake featuring chocolate shards. He had an extremely detailed Excel spreadsheet which had every 5 minutes of the challenge planned to keep him on track. He also used family recipes to ensure success. Andrew added a sugar glaze to his fruit tarts which unfortunately soaked through and made the pastry soggy. His sausage rolls tasted good but he had raw pastry. Mary loved the apperance of his scones, but couldn’t taste any cheese. His quiches were crispy and tasted delicious according to Paul. His chocolate cake looked great and Paul felt the same about the taste of it.

Jane made red fruit and elderflower tarts, butternut squash & parmesan scones, apple & thyme rolls, salmon & prawn quiches and a chocolate cake decorated with a chocolate collar. Jane was flapping quite a lot as she seemed unorganised. Her chocolate collar did not set so she had to cover her cake in buttercream and glitter instead. Her sausage roll had raw pastry, but tasted good. Mary really enjoyed her quiches and fruit tarts. Neither Mary or Paul could taste the butternutsquash in her scones. The judges did enjoy her chocolate cake and said it was light and soft, and loved the cherry and cream surprise in the middle.

And the winner was… Candice! She certainly deserved it as her bakes were the best in this episode. She was who I wanted to win as I felt she deserved it overall from the quality of her bakes throughout the series, even though the judges don’t take that into account on the final day. It was quite emotional as she talked about what winning meant to her. I’m looking forward to seeing what she does next!

I started by greasing and lining three 9 inch sandwich tins.

I creamed together 520g caster sugar and 520g butter.

I added 9 eggs, mixing them in two at a time.

I then mixed in 400g self raising flour, 120g cocoa powder and 2 tbsp milk.

I divided the mixture into the tins, I always make a hole in the middle of the batter to try and stop it from doming too much in the middle.

I baked it on 180C/160C Fan/350F/Gas Mark 4 for 35 minutes, then left to cool fully.

I made the nutella buttercream by mixing together 150g butter and 300g icing sugar, then I added 200g Nutella, 3 tbsp double cream and 1/2 tsp vanilla extract. I mixed it until it was smooth.

I made the cream filling by whipping up 250ml double cream, then mixing in 250g mascarpone cheese

I started stacking up the cakes. I spread half of the cream mixture onto the first layer.

Then I spread half a jar of cherry jam on top.

I stacked up the next layer of cake, then spread the rest of the cream layer on, followed by the rest of the cherry jam.

I then added the last sponge and spread a layer of the Nutella buttercream over the top using a palette knife.

I put the rest of the Nutella buttercream in a piping bag and piped two rows of rosettes around the edge of the cake. I used a Wilton Number 6B Open Star tip for this effect. I filled the middle with some Dr Oetker chocolate strand sprinkles.

I took 10 cherries out of a jar of kirsch soaked cherries and put them on some kitchen towel to soak away as much moisture from them as I could. I then rolled half of each cherry in edible gold glitter and arrange them around the cake.

The cake was ready for a celebration! I took it along to my friend’s 30th birthday party for the guests to enjoy.

The cake was so yummy and if I do say so myself it’s one of the best cakes I’ve ever made! The sponge was lovely and moist, and the fresh cream and cheese filling was the perfect balance against the sweet chocolate and Nutella buttercream. I adore kirsch soaked cherries so they were a tasty bonus for me.

   

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, with Bake of the Week hosted by Casa Costello, and Cook Blog Share hosted by Sneaky Veg.

Nutella buttercream recipe from What Jess Baked Next

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Cherry & Nutella Chocolate Cake

Ingredients

  • 670 g Butter
  • 520 g Caster sugar
  • 9 Eggs
  • 400 g Self raising flour
  • 120 g Cocoa powder
  • 2 tbsp Milk
  • 300 g Icing sugar
  • 200 g Nutella
  • 250 ml + 3 tbsp Double cream
  • 1/2 tsp Vanilla extract
  • 250 g Mascarpone
  • 1 jar of Cherry Jam
  • 10 Kirsch soaked cherries
  • Gold edible glitter
  • Dr Oetker chocolate strand sprinkles

Instructions

  1. Grease and line three 9 inch sandwich tins

  2. Cream together the caster sugar and 520g of the butter

  3. Add the eggs, mixing them in two at a time

  4. Mix in the self raising flour, cocoa powder and milk

  5. Divide the mixture into the tins and bake it on 180C/160C Fan/350F/Gas Mark 4 for 35 minutes, then leave to cool fully

  6. Make the nutella buttercream by mixing together 150g of the butter and the icing sugar, then add the Nutella, the 3 tbsp double cream and vanilla extract. Mix until smooth

  7. Make the cream filling by whipping up the 250ml of double cream, then mixing in the mascarpone cheese

  8. Start stacking up the cakes. Spread half of the cream filling onto the first layer, followed by half a jar of the cherry jam on top. Do the same with the second layer of cake

  9. Add the last sponge and spread a layer of the Nutella buttercream over the top using a palette knife

  10. Put the rest of the Nutella buttercream in a piping bag fitted with a Wilton Number 6B Open Star Tip and pipe two rows of rosettes around the edge of the cake. Fill the middle with the chocolate strand sprinkles

  11. Take 10 cherries out of a jar of kirsch soaked cherries and put them on some kitchen towel to soak away as much moisture as possible. Then roll half of each cherry in edible gold glitter and arrange them evenly around the cake

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Strawberry Cupcakes with Nutella Buttercream

Strawberry Cupcakes with Nutella Buttercream
 January can be quite a slow and dull time of year, but it feels like as soon as February hits, there is so much going on! It’s Chinese New Year today, Mother’s Day is fast approaching, and Easter is not long behind it. And of course this weekend we have Valentine’s Day, which I think is a perfect time of year to show love. It doesn’t just have to be about romantic love, why not spread love, happiness and kindness to your family, friends and colleagues too! And the perfect way to do it? These Strawberry Cupcakes with Nutella Buttercream of course! Easy to make, pretty to look at it, and best of all – totally delicious to eat.

I started by dicing up 400g fresh strawberries. I added 1 heaped tsp flour and mixed in, to ensure they wouldn’t sink when baking.

I stirred together 480g self raising flour, 1 tsp baking powder and 1 tbsp cinnamon.

I added 285ml almond milk (or you can use regular milk), 225g melted butter and 2 beaten eggs.

I gently folded in the strawberries and 285g caster sugar.

I filled 23 cupcake cases with the mixture.

I baked them on 180C/160C Fan/325F/Gas Mark 3 for 25 minutes until golden brown, then left them to cool.

To make the buttercream I mixed together 150g butter and 300g icing sugar.

I then added 200g Nutella, 3 tbsp double cream and 1/2 tsp vanilla extract.

I piped it onto the cupcakes using a piping bag and sprinkled some pink heart sprinkles on top. The cupcakes are perfectly moist with a delightful strawberry flavour, and the buttercream is absolutely delicious! It’s just the right amount of Nutella flavour. These would be such a perfect treat for any of your loved ones on Valentine’s Day.

I’m entering this into myself and Cakeyboi‘s monthly challenge Treat Petite, this month hosted by United Cakedom. The theme is Like It, Love It, Gotta Have It! And I certainly feel that way about Nutella!

And into this month’s Food Year Link Up hosted by Charlotte’s Lively Kitchen, for Valentine’s Day.

Sponge recipe from Ina Garten, buttercream recipe from What Jess Baked Next.

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Strawberry Cupcakes with Nutella Buttercream

Servings 23

Ingredients

  • 400 g Fresh strawberries
  • 480 g Self raising flour
  • 1 tsp Baking Powder
  • 1 tbsp Cinnamon
  • 285 ml Almond milk
  • 225 g Butter melted
  • 2 Eggs
  • 285 g Caster sugar
  • 150 g Butter
  • 300 g Icing sugar
  • 200 g Nutella
  • 3 tbsp Double cream
  • 1/2 tsp Vanilla extract

Instructions

  1. Dice up the fresh strawberries. Add 1 heaped tsp flour and mix in, to ensure they won't sink to the bottom when baking
  2. Stir together the flour, baking powder and cinnamon
  3. Add the almond milk (or you can use regular milk), melted butter and eggs
  4. Gently fold in the strawberries and the caster sugar. Fill the cupcake cases with the mixture
  5. Bake them on 180C/160C Fan/325F/Gas Mark 3 for 25 minutes until golden brown, then leave them to cool
  6. To make the buttercream, mix together the 150g butter and icing sugar
  7. Then add the Nutella, double cream and vanilla extract. Pipe onto the cupcakes using a piping bag and nozzle of your choice, then add sprinkles as desired
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Banana Syrup Cake with Nutella Buttercream

So this delicious moist cake was both a great way to use up some leftovers, and a fantastic way to feed my Nutella addiction! Ever since I made the Nutella Stuffed Cookies I have been wanting to make a Nutella buttercream. I had two going brown bananas lying around – I’m one of those people who will not eat a banana that has any brown marks on it at all! And I knew Nutella and banana go perfectly together after eating many a pancake covered in them both. I added the syrup to make the cake extra moist.

I creamed together 240g butter, 200g light brown sugar and 140g caster sugar. The light brown sugar adds a delicious caramel flavour to the sponge. You could also use light muscovado sugar.

I whisked in 2 eggs and 1 tsp vanilla extract, then added 2 large mashed bananas (or 3 smaller bananas) and mixed in carefully.

Finally I folded in 300g self raising flour and 1 tsp baking powder. I poured the mixture into a lined square baking tray.

I baked on 180C/350F/Gas Mark 4 for about 25 minutes. The cake was starting to brown quite a lot, so I turned the oven down to 150C/300F/Gas Mark 2 and baked for another 20 minutes.

About 5 minutes before the cake came out of the oven, I gently heated 150g golden syrup and 50g butter on a low heat until combined.

I skewered the cake all over to make small holes. I spooned over the syrup mixture while the cake was warm, then left it to soak in.

Making the Nutella buttercream was guess work for me. I added a bit more butter, Nutella and finally cream cheese to get a consistency I was happy with. I ended up using 235g icing sugar, 115g Nutella, 70g butter and 3 heaped tsp cream cheese for the buttercream. Because of the Nutella, it is quite an oily mixture, but damn, it tasted good!

I spread the Nutella buttercream over the cake with a palette knife, and sprinkled roasted chopped hazelnuts over the top. I bought these ready prepared in a packed from the supermarket, as it’s a huge time saver.

 

Wow this cake was moist! It literally melted in my mouth. It’s a decadent explosion of banana, nuts, chocolate and syrup. The flavours all blend together perfectly. As I cut the cake into squares it was quite a messy job with cake going everywhere, safe to say I made short work of any crumbs! Admittedly the addition of golden syrup does push this cake to the high levels of sweetness, I think the cake would be great without it too if your sweet tooth isn’t as strong.

 

I am entering this bake into this month’s Credit Crunch Munch, ran by Helen at Fuss Free Flavours and Camilla at Fab Food 4 All, and this month hosted by Sian at Fishfingers For Tea. I’m submitting this recipe because I used bananas that had gone brown and would have otherwise been thrown away, and all of the ingredients (except the Nutella!) were already in my kitchen.

 
 
 
 
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Nutella Stuffed Cookies

Welcome to the simplest, most delicious and overall best cookie recipe ever! If you love Nutella (who doesn’t?!) then you are in for a treat. Delicious soft nutty chocolate cookies with pure Nutella running through the middle. So damn good!

The reason this recipe is so simple is because it only has three ingredients, as pictured above. You don’t need to add sugar or fat because Nutella has those elements within in. I was slightly skeptical as I have never made such a simple recipe before, but there was a jar of Nutella involved so I knew something tasty would happen!

First I mixed together 1 egg and 280g of Nutella, you can use any other hazelnut chocolate spread. I made it with both and didn’t notice any major difference. I’ve also noticed a few flavour versions in the supermarket, like chocolate orange spread for example, so it might be interesting to try using one of those.

Then I added 150g plain flour and mixed until all of the white of the flour was gone and a smooth dough formed.

I scooped out a piece of dough, rolled it between my palms, then flattened it. I put it on a lined baking tray, and added a dollop of Nutella in the middle.

I made another disc of cookie dough and placed it on top, pressing down the edges with my fingertips. The mixture makes about 9 cookies, depending on the size.

I baked the cookies on 180C/350F/Gas Mark 4 for 8-10 minutes. I stuck around the 8 minute mark, definitely don’t bake them longer than 10, I did my first batch for too long and they went far too crispy and hard. I prefer my cookies more doughy in the middle, and the hidden Nutella really adds to this.

Let them cool and then bite right in! I made 3 batches of these cookies in a week because they are so damn good! They also freeze really well so you can stock up. Thank to MBakes for passing on this recipe to me!

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