Nutella Brownie Cake
Ingredients
Cake:
- 110g (4 oz) Nutella
- 75g (3 oz) Milk chocolate
- 200g (¾ cup + 2 tbsp) butter
- 75ml (⅓ cup) brewed coffee (or milk)
- 120g (½ cup + 1 tbsp) brown sugar
- 120g (½ cup + 1 tbsp) white sugar
- 3 eggs
- 80g (⅔ cup) spelt flour (see notes)
- 30g (¼ cup) cocoa
Frosting:
- 100g (¼ cup + 3 tbsp) butter
- 140g (5 oz) Nutella
- 140g (5 oz) cream cheese
- 170g (1 cups + 3 tbsp icing sugar
- Maltesers (or any other decoration)
Instructions
Cake:
- Pre-heat the oven to 170°C (325ºF) and prepare two small springform pans (mine are 18cm / 7").
- Slowly heat the chocolate, Nutella, and butter in a pan until just melted then add in the coffee (or milk)
- In a large bowl, whisk sugars together with the eggs, then add in the cooled chocolate mixture.
- Sift the flour and cocoa and stir into the wet ingredients until just combined.
- Divide the batter evenly between the two pans.
- Bake for around 25 minutes, just until the cakes are firm to the touch and cooked through.
- Remove from the oven. Let the cakes rest for 10 minutes in the tins, then turn them out onto a wire rack and allow to cool completely.
Frosting:
- Beat (or whisk) the butter, Nutella and cream cheese together until smooth.
- Add the icing sugar until you achieve a spreadable consistency (you may need more or less depending on taste and texture).
- Spread half over the top of one cake, place the other on top and cover with the remaining frosting.
- Decorate with Maltesers (or anything else you fancy). Enjoy!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
- You can use spelt or regular flour for this recipe (just use the same amount).
