Name: Nutella Bueno Loaf Cake
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Ingredients: 175 g Butter or baking spread; 175 g Caster sugar; 100 g Nutella; 4 Eggs (large); 185 g Self raising flour; 15 g Cocoa powder; 40 g Chopped roasted hazelnuts; 1 tbsp Milk; 75 g Butter (softened); 150 g Icing sugar; 100 g Nutella; 1 1/2 tbsp Milk; 3 Kinder Bueno bars; Chocolate strand sprinkles (optional)

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As you have been loving my loaf cake recipes, I thought I'd start the year by adding this Nutella Bueno Loaf Cake to the collection. Nutella is a very popular ingredient on my blog too, and I have many recipes using it that are always well loved. This cake is a fudgey chocolate sponge with chopped roasted hazelnuts and Nutella mixed into the batter.

Adding Nutella to the sponge has made this cake so fudgey and almost like a brownie sort of, anyway it's SO good! The buttercream is the same Nutella buttercream I've used on a few other Nutella recipes before and its so silky and heavenly. Honestly I wonder how it even makes it to the cakes sometimes because I could just eat it with a spoon! Finally on top are my favourite Kinder Bueno bar pieces!

How to make Nutella Bueno Loaf Cake...

To make the cake I mixed together butter, caster sugar and Nutella. Then I whisked in eggs and milk.

Next I whisked in flour and cocoa powder, then I stirred in the roasted chopped hazelnuts. I poured the mixture into a lined loaf tin and baked it.

To decorate, I made a silky Nutella buttercream and I decided to pipe it on in a rose pattern. You can pipe it on in any way you like, or spread it on too. I added a broken up Kinder Bueno bar on top and some chocolate strand sprinkles too!

How should the Nutella Bueno Loaf Cake be stored and can it be frozen?

The cake will keep in an airtight container for 3-4 days in a cool place. You can freeze the sponge undecorated or decorated (but do not freeze the Bueno chocolates). Once the sponge is fully cool, wrap it well with cling film or put it in an airtight container. You can also slice it up and freeze with some baking paper between the slices. You can freeze the buttercream on it’s own in a tub, or you can decorate the cake and freeze it.

To do this and avoid damage to the decoration, freeze it either in an airtight container or let it freeze solid on a cake board or plate. Then wrap in cling film. Remove the cling film when you take it out to defrost it, if you don’t it could damage the decoration as it defrosts and softens.

Tips for making the Nutella Bueno Loaf Cake:

This cake needs a long bake on a low temperature, so don't be unsure about the 1 hour baking time, it does need this long and it may even need a bit longer than this because it's such a deep mixture. I'd say check it after 1 hour by inserting a thin skewer in the centre and seeing if it comes out clean or not, then give it an extra 5 to 15 minutes depending.
I bought pre-prepared chopped roasted hazelnuts, which are totally optional in this recipe. You can roast and chop your own hazelnuts from scratch if you prefer. To roast them, place onto a baking tray and put in the oven for 15 minutes at 180C. Every 5 minutes, stir them around on the tray. If they have skins on, take them out of the oven and let them cool, then wrap them in a tea towel and shake them around and the skins will come off. You can then chop them up.
I LOVE Kinder Bueno bars so they were an easy choice for decorating this cake, but you could also decorate it with the Kinder chocolate bars, the Kinder Happy Hippos, Ferrero Rochers... anything chocolate and hazelnut would be yummy!

Recommended equipment & ingredients*

Loaf cake tin	Loaf cake tin liners	Piping bags
Wilton 1M Piping nozzle	Nutella spread	Cake tester
Kinder Bueno	Loaf cake storage box

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