I don’t know about you, but everyone else in the world loves Nutella. It is just simply the best spread ever made. I could easily have two spoonfulls of it right now, just because. Actually, one second… just did it!
An entire Nutella cake might be too much. I mean it is not because you will get bored, is more the fact that you might eat it all and then – tummy ache hits you. So, why not an unconventional cake made of thin brownie layers?
To make it feel lighter and avoid getting cloyed I have intercalated some fluffy frosting between each one of the brownie layers. Top up with fresh berries and you will have the most indulgent little Sunday treat!
P.s. Diabetics stay way, sugar rush is real!
- 400 g of Nutella (a regular size jar)
- 2 eggs
- 1 cup of all-purpose flour
- 1 teaspoon of baking powder
- 125 ml double cream
- 125 ml mascarpone
- ¼ teaspoon of vanilla extract
- 2 tablespoons of caster sugar
Pre-heat the oven to 180oC (356oF/gas mark 4) and line a round cake tin with baking paper.
Mix the Nutella with the eggs and add the flour gradually while mixing, so it doesn’t create lumps.
Separate this dough in two or three parts, depending on the size of your tin, and pour each part in the tin. I am a big raw dough lover so by this point I would be shamelessly dipping a finger on that.
Bake for 15 minutes when is soft on the inside but has a cracked layer on the outside.
Mix the sugar and vanilla extract with the double cream. Add the mascarpone and whip everything. This is fairly easy so you won’t need any sort of electrical appliance.
Assemble the brownie layers with the frosting and drop a handful of fresh berries on top. I have used blackberries and the combination was a-mazing!
Hope you loved this indulgent and chewy Nutella brownie layer cake! If you ever try this recipe let me know and drop a comment below.BrownieCakeDessertsFoodNutellaRecipes