Guylian & Nutella loaf cake!
Updated: Nov 23, 2020
175g unsalted butter or baking spread
100g light brown sugar
75g granulated sugar
150g self raising flour
100g dark chocolate
25g cocoa powder
3 medium eggs
1/2 tsp bicarbonate of soda
A pinch of salt
150g unsalted butter
300g icing sugar
150g Nutella spread
1 tbsp milk
Loaf cake tin: I use this one -
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Preheat your oven to 160 degrees fan and line a loaf tin with baking paper.
In a bowl, melt together the butter and dark chocolate.
Add in the eggs, sugar and buttermilk. Mix to combine.
Sift in the flour, cocoa powder, bicarbonate of soda and salt. Mix until combined.
Pour the cake batter into the loaf tin and even out with the back of a spoon. Bake in the oven for 50-55 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 milk. Mix until combined.
If your buttercream is too thick you can some more milk to loosen it. If it’s too loose add more icing sugar.
Place the loaf cake on a cake board or plate.
Pipe the buttercream however you like to decorate the cake.
Place the Guylian chocolates on top.