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INGREDIENTS

Metric
Imperial
For the icing:
  • 150 g butter (at room temp)
  • 300 g icing sugar
  • 1 tbsp cream/milk
  • 60 ml chocolate hazelnut spread (Nutella etc)
For the icing:
  • 5.29 oz butter (at room temp)
  • 10.58 oz icing sugar
  • 1 tbsp cream/milk
  • 2.03 oz chocolate hazelnut spread (Nutella etc)

METHOD

  1. Preheat oven to 180°C
  2. Lightly grease 2 20/22cm cake tins and line the bottoms with baking paper.
  3. Melt butter and mix in cocoa.
  4. Mix together and sift baking powder and flour.
  5. With an electric mixer, beat the eggs and sugar for 3-4 minutes until light, thick and doubled in volume.
  6. Add chocolate mixture and flour and fold gently until combined.
  7. Pour equal amounts into each cake tin and bake for 20-25 minutes, until risen and a skewer inserted into the middle comes out clean.
  8. Allow to cool before taking out of the cake tins.
To assemble the cake:
  1. Place the first large cake on a cake stand and spread with ½ the icing.
  2. Top with the second large cake.
  3. Spread half the remaining icing on top of the second cake and top with the first smaller cake.
  4. Spread over the remaining icing and finish with the last smaller cake.
  5. Dust with icing sugar and decorate with roses.

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