Nutella chocolate cake

A slice of this Nutella chocolate cake will sweeten up any afternoon tea break.

This decadent Nutella chocolate cake is a recipe that really showcases the famous Italian spread’s delicious chocolate nutty flavour - and, the gooey chocolate centre perfectly complements the light cocoa sponge. It's a quick cake to make - it's ready in less than an hour. And unlike most cakes, you don't even need to wait to until it's completely cool to decorate it. In fact, it helps if it's not: a slight warmness to the cake will make the Nutella melt and make it much easier to spread evenly. So allow it to cool a little but not completely before you add the chocolate spread.

Don't worry if your cake doesn't rise very much - it's a rich, dense flavour and you will not need big, high slices.

Yes, Nutella is made by Ferrero, originally from Piedmont in Italy. After the war when cocoa was scarce, the company created a hazelnut spread that used less cocoa but still had a chocolatey flavour - this became Nutella in 1964.

Why not decorate the top of the cake with Maltesers to make it look even more special. Around them in a circle around the the edge of the topping, or go really decadent and cover the whole of the top with concentric circles and add an extra rim around the base.

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  • Preheat the oven to 180°C/350°F/Gas Mark 4 and line 2x 21cm/9inch cake tins with greaseproof paper.
  • In a large mixing bowl, whisk all the ingredients together using an electric hand whisk. Once combined, pour into the cake tins making sure you’ve got an even amount in each.
  • Bake in the oven for 20-25 mins until springy to touch.
  • Take out of the oven and leave to cool on a wire rack but don’t let them cool completely. When the two cakes are warm, decide which is going to be your base and spread with a thick layer of Nutella.
  • Pop the top cake onto the base and press down firmly sandwiching them together. Cover the top of the cake with more Nutella and spread with a spatula or the back of a spoon.
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