Nigella Nutella Cake

Huge apologies to all my readers for the lack of blogging recently. I went to America (Florida and Washington which was amazing) then had a very hectic last 10 days at work and changed jobs this week. I've not really had time to bake much less blog even though I have quite a few posts in the draft folder. 

I've decided to share with you the cake I made for my leaving tea party at work. I felt so touched by the kind words and was extremely impressed that my colleagues made the effort to bake cakes for me as I'm always baking for them! Apparently store bought was not going to be good enough for me so there was an email going round asking for homemade cakes and I was treated to a lovely chocolate cake, apple cake, marmalade cake and homemade scones. Thank you so much!! 

Of course I couldn't resist baking one last time even though I was up half the night! I made 2 big cakes and this is one of them - a Nigella Nutella Cake. Nigella says it's one of the easiest cakes to make and the most delicious and that her household is addicted to it. I totally agree as it was delicious and the first cake to be finished amongst all the many delicious cakes on display! 

I'm entering this to AlphaBakes hosted by myself this month and co-hosted by Caroline from Caroline Makes as the letter this month is N for Nigella Nutella cake. To the AlphaBakers last month - I'm sorry I've not had time to visit your blogs and see your delicious P entries but I promise I will get to them in the next week or so! My mouth was watering from what I've seen on the roundup so I look forward to reading each entry in detail. 

 'nutty' cake 

 roasted hazelnuts 

 fold in egg whites 

 a little burnt but no one will notice after it's covered in ganache and fruits! 

 slightly uneven after the cake cooled. I initially wanted to add smarties on top but decided fresh fruit would balance out the chocolate

 the side view is much better!! 

Recipe available on Nigella's website 

The only changes I made was to omit the rum (as it was for work) and to use roasted chopped hazelnuts instead of ground hazelnuts to increase the nutty taste and texture. 

Chocolate and Hazelnut Cupcakes

I got an invitation to take part in this month's 'We Should Cocoa' challenge. The idea is to bake something with chocolate each month which must include a special ingredient chosen by the host. This month's host Choclette has chosen hazelnuts which immediately made me think of Nutella. I decided to use a recipe from the Hummingbird Bakery cookbook and am really pleased with how it's turned out. The cake is moist and chocolatey and the filling of Nutella is divine. The frosting is really light and fluffy with the right hint of nutella goodness in it.

mix the ingredients 

until you get a sandy consistency 

make a well in the centre of each cake 

and fill with nutella spread 

pre frosting 

light ad fluffy frosting

adding nutella to the mix 

delicious frosting 

Makes 9 cupcakes of the size shown
Hazelnut and Chocolate Cupcakes
100g plain flour
20g cocoa powder
140g caster sugar
1.5 teaspoons baking powder
a pinch of salt
40g butter, at room temperature
120ml whole milk
1 egg
120g Nutella
whole hazelnuts to decorate

• Preheat oven to 170C.
• Put the flour, cocoa powder, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined. 
• Slowly pour the milk into the flour mixture, beating well until all the ingredients are well mixed. 
• Add the egg and beat well.
• Spoon the mixture into the paper cases until 2/3 full and bake in the preheated oven for 20 minutes, or until the sponge bounces back when touched. 
• Leave the cupcakes to cool slightly in the tray before turning out onto a wire rack to cool completely. 
• When the cupcakes are cold, hollow out a small section in the centre of each one and fill with a dollop of Nutella. 

Hazelnut and Chocolate frosting
250g icing sugar, sifted
80g butter, at room temperature
25ml whole milk
80g Nutella

• Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment on medium-slow speed until the mixture comes together and is well mixed. 
• Turn the mixer down to a slower speed.
• Slowly pour in the milk, then when it is all incorporated, turn the mixer to a high speed. 
• Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes. 
• Stir in the Nutella spread by hand until evenly mixed into the frosting. 
• When the cupcakes are cold, spoon the frosting on top and decorate with whole hazelnuts on top.