Uuh guys, can we just take a minute to appreciate the beauty of nutella frosting!? I can’t believe it’s taken me until now to make it, but this nutella frosted coffee cake is honestly incredible.
Saturday was Ricky’s birthday so obviously I couldn’t let that pass without baking a ridiculously indulgent cake. His only request was that said cake involved nutella. Yep, that’s a request I can get behind!
I initially planned on double chocolate sponge with nutella frosting but realised that might be juuuust a little too much chocolate, even for me. I eventually settled on this nutella frosted coffee cake. Light, moist hazelnut and coffee sponge smothered in thick, creamy nutella buttercream. Yum!
p.s the topping is a bit of a failed attempt at crushed up hazelnut brittle – sadly I am not immune to kitchen disasters! It tasted great but didn’t quite go to plan so I haven’t included the recipe!
- 75g hazelnuts
- 300g butter, softened
- 300g caster sugar
- 300g plain flour
- 3 tsp baking powder
- 1 tsp bicarbonate of soda
- 6 tsp coffee, dissolved in 3 tbsp hot water
- 6 large eggs
- 200g butter, softened
- 100g icing sugar
- 300g nutella
- Preheat the oven to 180°C and grease two 9 inch cake tins. Blitz the hazelnuts in a food processor or crush by hand, and mix with the sugar. Cream the butter and sugar/hazelnuts together until light and fluffy.
- Beat the eggs and gently fold into the butter/sugar mix, along with the flour, baking powder, bicarbonate of soda and coffee. Divide the mixture equally between the two cake tins and bake for 20-25 minutes. Once baked, remove and allow to cool on a rack.
- Once the cakes have cooled, cream the butter, icing sugar and nutella until pale and fluffy. If the frosting is too thick, add a little milk, 1 tbsp at a time, making sure not to let it get too runny.
- Place one sponge upside down and spread a little less than half of the frosting on the flat side. Place the other sponge on top (so that the two flat sides meet) then spread the remaining frosting on top.