Nutella Brownie Cake with a Nutella Cream Cheese Frosting
This dense, rich two-layered Nutella brownie cake is glued together with soft, rich Nutella cream cheese frosting and adorned with Maltesers. You can make the cake with regular or spelt flour.
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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.
This recipe features in my 31 spectacular spelt flour cake recipes. Which one is your favourite?
Nutella Brownie Cake
Ingredients
Cake:
- 110g (4 oz) Nutella
- 75g (3 oz) Milk chocolate
- 200g (¾ cup + 2 tbsp) butter
- 75ml (⅓ cup) brewed coffee (or milk)
- 120g (½ cup + 1 tbsp) brown sugar
- 120g (½ cup + 1 tbsp) white sugar
- 3 eggs
- 80g (⅔ cup) spelt flour (see notes)
- 30g (¼ cup) cocoa
Frosting:
- 100g (¼ cup + 3 tbsp) butter
- 140g (5 oz) Nutella
- 140g (5 oz) cream cheese
- 170g (1 cups + 3 tbsp icing sugar
- Maltesers (or any other decoration)
Instructions
Cake:
- Pre-heat the oven to 170°C (325ºF) and prepare two small springform pans (mine are 18cm / 7").
- Slowly heat the chocolate, Nutella, and butter in a pan until just melted then add in the coffee (or milk)
- In a large bowl, whisk sugars together with the eggs, then add in the cooled chocolate mixture.
- Sift the flour and cocoa and stir into the wet ingredients until just combined.
- Divide the batter evenly between the two pans.
- Bake for around 25 minutes, just until the cakes are firm to the touch and cooked through.
- Remove from the oven. Let the cakes rest for 10 minutes in the tins, then turn them out onto a wire rack and allow to cool completely.
Frosting:
- Beat (or whisk) the butter, Nutella and cream cheese together until smooth.
- Add the icing sugar until you achieve a spreadable consistency (you may need more or less depending on taste and texture).
- Spread half over the top of one cake, place the other on top and cover with the remaining frosting.
- Decorate with Maltesers (or anything else you fancy). Enjoy!
Notes
- You can use spelt or regular flour for this recipe (just use the same amount).
