Nutella® Birthday Cake
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Preparation : 15 min
Cooking : 45 min
Total time : 4 h 30 Rest : 3 h 30
15 people
160 g plain flour
1 tsp baking powder
1 knob butter
5 eggs
160 g sugar
300 g of hazelnut chocolate spread (Nutella®)
150 g Philadelphia®
30 g soft butter
35 g icing sugar
3 tbsp of hazelnut chocolate spread (Nutella®)
Associated products
RECIPE STEPS
1
Heat the oven to 180°C.
2
Add the eggs and sugar, pulse until smooth batter
- 5 eggs
- 160 g sugar
3
Sift the flour using a sieve. Add the sifted flour and baking powder and pulse to combine
- 160 g plain flour
- 1 tsp baking powder
4
Butter and flour an 18-20cm cake tin and pour the cake batter into it at the end of the program.
- 1 knob butter
5
Bake for 40 minutes at 180°C.
Cool the cooked cake before turning it out onto a rack.
6
When the cake is completely cold, cut it into 3 equal layers. Generously spread 2 layers with the Nutella®, cover with the top layer and refrigerate.
- 300 g of hazelnut chocolate spread (Nutella®)
7
Use the mini bowl and blade. Add the Philadelphia® and butter; press Auto until the mixture is smooth and creamy.
Add the icing sugar and Nutella® through the feed tube whilst mixing. Pulse constantly until very smooth.
Before using, refrigerate the icing for 30 minutes.
- 150 g Philadelphia®
- 30 g soft butter
- 35 g icing sugar
- 3 tbsp of hazelnut chocolate spread (Nutella®)
8
Remove the cake from the refrigerator. Coat with the icing using a flexible spatula. The icing can either be smooth or applied in a fish scale pattern.
Refrigerate the iced cake for at least 3 hours (or overnight) before serving.
1 comment
how do make the chocolate icing