Nutella party cake

Nutella party cake

A chocolate sponge filled with a nutella ganache and chopped roasted hazelnuts – ideal for a party! I like to add a dark chocolate ganache “splashed” over the nutella ganache in an untidy fashion to finish it off and give a nice contrast to the sweet nutella ganache. The nutella filling is very rich so I have only added a thin layer of nutella ganche between each cake layer but you could double the nutella ganache if you want more filling.

The cake will keep for about three days in the fridge. Bring to room temperature before serving.

Makes 1 large layer cake|Baking time 20-25 minutes|Good for entertaining

Chocolate hot milk sponge

1 ¾ cups (260 grams) flour
½ cup (50 grams) cocoa
4 teaspoons baking powder
Pinch salt
1 cup (250 mls) milk (preferably whole)
1/3 cup (83 mls) sunflower oil
4 large eggs
1¼ cups (275 grams) granulated white sugar
1 teaspoon chocolate or vanilla extract

  1. Pre-heat oven to 180 degrees Celsius
  2. Grease and line two 23 cm round cake tins
  3. Sift flour, cocoa, baking powder and salt together. Set aside
  4. Bring milk and oil to boil over medium heat
  5. While waiting for milk and oil to heat up, beat eggs and sugar together (about 2 minutes)
  6. Add boiling milk/oil to egg mixture in a steady stream while beating constantly
  7. Add dry ingredients and beat on low-speed for 20 seconds, then mix with a wooden spoon until incorporated
  8. Fold in chocolate or vanilla extract and divide between prepared cake tins
  9. Bake for 20-25 minutes until a cake tester comes out clean
  10. Cool for 5 minutes before turning out onto a wire rack to cool completely
  11. Once cool divide each cake layer in half horizontally and spread each layer with ganache

Nutella ganache

150 mls double cream
75 grams plain chocolate (approximately 54% cocoa solids)
200 grams (1/2 the standard jar) nutella
125 grams unsalted butter – at room temperature
100 grams roasted chopped hazelnuts

  1. Heat cream over medium heat until it begins to bubble 
  2. Remove from heat and add plain chocolate, mix until smooth
  3. Add nutella and mix until smooth, then leave to cool completely
  4. Once cool beat in butter until fluffy
  5. Reserve a quarter of the ganache for the top of the cake
  6. Add the nuts to remaining three quarters of the ganache
  7. Spread the ganache with the nuts between each of the three layer and spread top of cake with ganache without nuts

Dark chocolate decoration

60 mls double cream
knob of butter
75 grams plain chocolate  (approximately 54% cocoa solids)

  1. Heat cream and butter over medium heat until it begins to bubble
  2. Remove from heat and add plain chocolate, mix until smooth
  3. Leave to cool
  4. Once cool splash/drizzle onto cake – tilt the cake slightly to drizzle some of the dark chocolate on the sides

Other decoration ideas

Decorate with more chopped roasted hazelnuts or whole hazelnuts or ferrero rocher chocolate for a truly decadent occasion.