INDULGENT CHOCOLATE

THE ULTIMATE CHOCOLATE CAKE WITH NUTELLA ICING

Give in to temptation with these heavenly recipes

Makes a 21cm, 2-tier cake PREP TIME: 45 minutes, plus baking and cooling time

• 2½ cups (375g) cake wheat flour

• 1½ cups (330g) castor sugar

• ¾ cup (90g) cocoa powder

• 1 tbsp (15ml) baking powder

• 1 tsp (5ml) salt

• 1 cup (250ml) buttermilk

• ¾ cup (185ml) strong espresso

coffee, cooled

• ¾ cup (185ml) oil

• 3 extra-large eggs

• 1 tbsp (15ml) vanilla extract

For the icing

• ½ cup (125ml) milk

• ½ cup (125ml) Nutella

• 200g milk chocolate, melted

• 2 cups (220g) icing sugar

• hazelnuts, roasted and peeled for decoration

1. Preheat the oven to 180ºC. Grease 2 x 21cm round cake tins with oil or butter, then line them with baking paper.

2. To make the cake: Whisk all the ingredients together for 3 minutes in a stand mixer. If you’re using a a handheld electric mixer, whisk until just combined to form a thick, smooth batter.

3. Divide the batter between the cake tins. Bake for 40-45 minutes or until firm to the touch.

4. Leave to cool in the tin for 2 minutes, then turn out onto a cooling rack to cool completely.

5. Meanwhile, make the icing: Place all the ingredients in a large bowl and beat until creamy.

6. To decorate: Place one of the cakes on a serving plate, drop a generous dollop of icing on top and spread over the top using a palette knife. Top with the other cake, then spread the rest of the icing over the top and sides so the whole cake is covered in icing. Finally, decorate with a handful of hazelnuts strewn over the top of the cake. Slice into wedges and serve with tea or coffee.