Prep: 60 minutesCook: 30 minutesTotal: 1 hour 30 minutes
Three layers of soft chocolate cake covered in Nutella buttercream and filled with loads of candy!
- 280 grams (2 cups) plain flour or all purpose flour
- 80 grams (1 cup) cocoa powder
- 1 teaspoon baking powder
- 1 and 1/2 teaspoon baking soda
- 300 grams (1 and 1/2 cups) caster sugar or granulated sugar
- 90 grams (1/2 cup) brown sugar
- 240 m (1 cup) buttermilk
- 180 ml (3/4 cup) vegetable oil
- 2 teaspoon vanilla extract
- 3 large eggs, room temperature
- 240 ml (1 cup) hot water
- 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
- 375 grams (3 cups) icing sugar or powdered sugar
- 3 tablespoons milk
- 150 grams (1/2 cup) Nutella
- 1 cup assorted candy (M&M’s, malt balls, chocolate chips etc)
- Chocolate cake
Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line three 6 inch round cake tins with baking or parchment paper.
- In a large mixing bowl, sift the flour, cocoa powder, baking powder and baking soda. Then add the sugars. Whisk together.
- In a separate mixing bowl, add the buttermilk, vegetable oil, vanilla and eggs. Whisk together. Boil the kettle and pour out one cup of hot water.
- Add the wet ingredients to the dry ingredients. Start to fold together, slowly pour in the hot water, and continue to mix until all the ingredients are incorporated.
- Divide the mixture into three cake tins and bake for approximately 30 minutes or until a skewer inserted comes out clean.
- Leave for 10 minutes before gently removing the cakes from their tins and leave them to cool completely on a wire rack.
- Nutella frosting
To make the Nutella frosting, add the butter to a large mixing bowl and beat with an electric mixer until pale and creamy.
- Gently sift in the icing sugar, one cup at a time. Add a tablespoon or two of milk to help loosen up the mixture.
- Add Nutella and beat until completely combined. The icing should be nice and creamy but quite thick. Add another tablespoon of milk if it’s too thick.
- To frost the cake, you may want to level the chocolate cakes first. I use a cake leveler to do this. Then place your first cake on a cake turntable on a disposable board (to make it easier to move once frosted). Gently cover the top of cake in frosting.
- Cut a large hole out of the centre of your second cake layer. I used a large cookie cutter but you could just do it freehand with a knife. You don’t have to worry about being too accurate.
- Place your second cake on top of the first one. Fill the hole with your candy. Then gently frost around the hole before adding your third layer on top.
- Frost the entire cake, top and sides. Use a cake scraper to remove excess frosting from the sides (if you want the naked cake look like I did). Add any extra candy on top to decorate.
Category: DessertCuisine: American