[Recipe] Cake Club and a Nutella Layer Cake

I haven’t been to our Cake Club for the last few months. Having twins and a husband who’s away a bit scupper my mid-week social engagements.

I’d forgotten how much I love it. A room full of cake loving people, eating cake and chatting? Don’t mind if I do.

20130806-212845.jpg

20130806-212901.jpgLaura did a demo of using various tools. Then someone asked how to use our quilter and everyone wanted a piece of that action. I came out of practical teaching retirement and showed everyone. It was ace to be back in the saddle.

20130806-212829.jpg
Look at the eggs Jac brought us from her hens! (Sorry about the rubbish photo, I was a bit too engrossed in chatting.)

20130806-212938.jpg

20130806-212949.jpg

Jo of Jo’s Kitchen joined us in her perfectly chosen t-shirt!

20130806-212922.jpg

I made this Nutella Layer Cake.  Here’s a little 15 second Instagram video Jen and I made of me covering it using our Patterned Edge Side Scraper Set.

Here’s the recipe. This will make plenty of buttercream, you might even have some leftover. Do the selfless thing and test some.

Nutella Layer Cake

Adapted from a recipe here.

For the cake:
9 Tbsp Cocoa (a really good quality one, we use this one or you can use Green & Blacks)
170g Plain Flour
15g Cornflour
1 Tsp Bicarbonate of Soda
0.5 Tsp Baking Powder
115g Butter
330g Caster Sugar
2 Eggs
120ml Coffee (instant or from your coffee machine)
120ml Whole Milk

For the icing:
200g Unsalted Butter
500g Icing Sugar
300g Nutella

Whole Hazelnuts to decorate.

1. Preheat the oven to 180C and grease and line 3 7″ round cake tins.

2. Mix up the cocoa, flour, cornflour, bicarbonate of soda and baking powder together in a bowl. (Don’t skip doing this, it makes sure the raising agents are evenly mixed through the cake.)

3. Beat together the butter and sugar until smooth. You might need to scrape down the bowl as you go and it might take 5 or 10 minutes even in a stand mixer.

4. Beat in both eggs, one at a time.

5. Mix together the milk and coffee in a jug.

6. Add half of the dry ingredients, fold in. Add half of the liquid, fold in. Repeat.

7. Divide the mixture between each pan, smooth the tops.

8. Bake the cakes for about 25 minutes or until a skewer comes out of the cake clean.

To make the icing:

1. Beat the butter really well until it’s light and fluffy.

2. Add the icing sugar and beat. (It will be really stiff.)

3. Fold in the Nutella.

We shared the cakes we’d made, gossiped about cake embossing, cake businesses and childbirth (!) It was brilliant to see old friends (who started out as customers) and see lots of new faces.

If you’d like to join us for Cake Club you can book your spot here: Cake Club.

Love
Sarah x

Comments

comments

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>