Delicious vanilla sponge sandwiched with nutella flavoured Italian meringue buttercream and dark chocolate ganache. Decorated with drip chocolate and a selection of different chocolates.
Ingredients
For the Cake
350g Unsalted butter
350g caster sugar
350g self raising flour
1 ½ tsp baking powder
1 tsp vanilla extract
6 large eggs
2 tbsp whole milk
For the Ganache
400 ml double cream
200g dark chocolate, chopped into pieces
For the Italian Meringue Butter Cream
5 egg whites
500g butter, softened
1 tbsp nutella
250g caster sugar
100ml water
For the Sugar Syrup
200g caster sugar
200ml water
Bring this to a boil and let it simmer for a minute.
For the Decoration
chocolate bars of your choice
Method
– Preheat the oven to 180°C / 160°C with a fan.
– Grease and line a 2×10″ cake tin.
– Add all the ingredients for cake in an electric mixer and whisk for 2-3 minutes until creamy and smooth.
– Distribute the mixture evenly between the cake tins and bake for 1 hour 15 minutes until golden. Remove from the oven and allow to cool completely.
– Meanwhile, prepare the ganache by bringing the double cream to a boil. Place the chocolate in a bowl and pour over the hot cream. Mix well to combine.
– Prepare the butter cream by bringing the water and sugar syrup to a boil. Add the egg whites to the electric mixer and whisk for 2 minutes. Slowly add the sugar syrup and whisk for 8-10 minutes. Slowly add the butter until smooth. Add the nutella and whisk for 2 minutes until combined.
– Cut the 2 cakes in half so that you have 4 cake layers.
– Assemble the cake by placing one cake layer on a plate or stand. Brush some sugar syrup on the cake layer. Spread a thin layer of buttercream on top. Place in the fridge for 10 minutes.
– Add the ganache to a piping bag. Remove the cake layer from the fridge and pipe some ganache on top. Repeat this with the remaining cake layers.
– For the top layer, spread the remaining buttercream around the whole cake. Then, pipe the remaining ganache on top, allowing it to drip down the sides.
– Option to decorate with chocolate of your choice. I used maltesers, ferrero rocher, chocolate orange pieces, and kitkats.
Hi there, I love ur channel I’m wondering can u make this cake the day before the party cant wait to make this!!!
I’m so excited to make this cake for my husband’s birthday! Can any part(s) of it be made a day or two ahead of time so there’s less to do on the day-of?
U can … U can measure n store ur flour separately .. Or in fact bake the cake 2 days b4 n store thm cling wrapped in freezer … Later u can prep the cream on the bday n assemble n frost … Or do tat too on prev day n keep the cake in fridge . Thaw cake at room temp( not hot or humid ) 2 hrs b4 cuttin
I’m making this cake for my mother’s birthday….
Thanks for posting a video of how to bake it on YouTube …..
I’m making this for my mums 80th. Can it be made the day before if covered with the italian meringue buttercream?
his is amazing I really want to make it! what size/dimensions cake tin do you use please.