Nutella Brownie Cake with a Nutella Cream Cheese Frosting (using spelt, GF or regular flour)
This Nutella brownie cake was first featured on my original blog, The Culinary Jumble, where regular flour was used.
It’s not a secret that I am keen on brownies. My version, anyway.
Not meaning to sound big headed but I am very particular about how I like my brownies and my own recipe is perfect. Okay, now I am sounding big headed; however, my inflated ego doesn’t make it any less true.
I am no stranger to chocolate cake, either. So, as birthday celebrations loomed once more in my family, it was time to go way OTT, as is the family tradition.
This time, in honour of my littlest boy turning 11, we have a Nutella brownie cake with a Nutella cream cheese frosting. And if that wasn’t quite decadent enough, a ton of Maltesers to finish it off.
It is a very rich cake. Very, very, very rich. Treat yourself to a slither at a time (go back for more at a later date, naturally) as you really don’t need much to satisfy your sugar and chocolate cravings. Believe me.
The Nutella brownie cake was dense (it is a brownie, after all) so no springy, light, tall sponge. Just how I planned it. The frosting was rich, fluffy but not overly sweet and had a faint hint of hazelnuts, courtesy of the Nutella.
The Maltesers are not necessary and can be omitted if you
don’t know what’s good for you prefer.
If you like the look of this delicious cake, check out our other Sweet Treats.
Nutella Brownie Cake
- 100g dark chocolate
- 200g butter
- 75ml brewed coffee (or milk)
- 150g sugar
- 3 eggs
- 100g Nutella
- 100g spelt flour (see note 2)
- 20g cocoa
- 150g butter (softened)
- 200g cream cheese
- 200g Nutella
- 50g icing sugar
- Pre-heat the oven to 175°C (350°F) and line/grease two 8 inch round pans.
- Add the butter and chocolate to a pan and gently heat until melted. Add the brewed coffee (or milk, if you prefer). Allow to cool for around 10 minutes or so.
- In a bowl, using a hand whisk/beater, whisk the sugar and eggs together until light and fluffy then add the Nutella. Continue to whisk until everything is combined. Add the chocolate/butter mixture and again, whisk until it is incorporated.
- Sift the vanilla sugar, flour and cocoa and stir into the wet ingredients until just combined.
- Combine the flour and cocoa then add to the wet ingredients. Stir until everything is evenly mixed. Pour into the two prepared pans and bake for around 18-20 minutes until they are firm to the touch. Remove from the oven and allow to cool completely.
- For the frosting: beat the butter and cream cheese together then add the Nutella. Work until everything is nice and smooth. Finally, add around 50g of sifted icing sugar.
- To assemble: place one cake top side down and take around a half of the frosting and slather it over. Cover with the second cake and then top with the remaining frosting. Place some (a lot) of Maltesers over the top if using. Keep in the fridge until ready to serve then slice. Enjoy!
- I use grams in my recipes as weighing ingredients is the most accurate method. However, if cups are your thing, you can convert my measurements at Cook it Simply.
- You can substitute spelt flour for the same amount of regular or gluten free flour.