HAZELNUT CHOCOLATE FUDGE FROSTING CAKE
SERVES 8-10
METHOD
Heat the oven to 180°C/160°C fan/gas mark 4. Line the base and sides of two 18cm deep sandwich tins (not loose-based) with baking paper.
In a large bowl mix together all the dry ingredients. In a second bowl whisk together the eggs and Hazelnut Chocolate Spread, then whisk in the buttermilk, vanilla, and vegetable oil.
Beat the liquid into the dry ingredients until smooth. Pour in 200ml boiling water and whisk again. The mixture will look thin.
Divide the cake mix between the lined tins and bake for 25 minutes. Cover loosely with foil and bake for a further 10-15 minutes. Test with a skewer.
Cool in the tins before turning out. While the cakes are cooling make the frosting. Put the soft butter in a bowl and gradually beat in the icing sugar until smooth.
With an electric whisk, beat in the Hazelnut Chocolate Spread then the melted milk chocolate.
Finally, whisk in the cream until fluffy and light.
Sandwich the cakes together with a third of the hazelnut chocolate fudge frosting. Then coat the top and sides with the remainder. Chill for 30 minutes.
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Denne historien er fra May 1, 2023-utgaven av New UK.
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