Guylian chocolate and Nutella cake!
Updated: Oct 11, 2020
300g unsalted butter
300g golden caster sugar
250g self raising flour
200g Guylian chocolate
50g cocoa powder
3 medium eggs
1 tsp vanilla extract
A pinch of salt
175g unsalted butter
250g icing sugar
150g Nutella spread
Preheat your oven to 160 degrees fan and grease and line three 8” cake pans.
In a bowl, mix together the butter and sugar until smooth and well combined.
Add in the eggs and vanilla extract. Mix to combine.
Sift in the flour, cocoa powder and salt. Mix until combined.
Evenly distribute cake batter in the three pans and bake in the oven for 18 - 20 minutes or until a skewer comes out clean.
Once baked, leave on the counter to cool down.
Mix together the softened butter and icing sugar until smooth.
Add in the Nutella and mix until combined.
If your buttercream is too thick you can add a splash of milk to loosen it or if it’s too loose and more icing sugar.
Place the bottom cake layer on a cake board or plate.
Place a dallop of the buttercream in the middle of the cake and spread out evenly.
Pipe around the edges and then place the second layer of cake on top.
Repeat steps 2 and 3.
Place the Guylian chocolates on top of the cake however you like.