Sunday, 19 March 2017
NUTELLA SWIRL CAKE
226 grams butter, softened
1 cup sugar
2 teaspoons vanilla
1 1/2 cups self raising flour,
1/4 teaspoon salt
200 grams nutella
preheat the oven to 160 C.
grease and line 20 cm round cake tin with baking paper.
using an electric mixer, cream the butter and sugar.
beat in eggs one at a time, beating well after each addition.
add the salt and flour in 3 batches, beating at low speed
between additions until just combined. after the last addition,
beat until well combined.
Spread one-third of the batter into the tin, then spread half
of the nutella on top. repeat with another third of the batter
and the remaining nutella.
top with the remaining batter. lightly swirl the nutella into the
batter with a butter knife. do not overmix.
cook the cake for approx. 50 minutes or until a skewer
in the center comes out clean.
Let the cake cool in the pan for 15 minutes. invert the cake onto
a wire rack, turn the cake right side up and let cool completely.
WHIPPED GANACHE ICING
250 grams dark cooking chocolate
125 mls thickened cream
1/2 cup icing sugar (optional)
in a heat proof bowl over a pot of boiling water,melt the
chocolate and cream together. stir till smooth.
remove from heat and cool in the refrigerator until thick
and holding its shape.
using an electric mixer, beat until fluffy and lighter in colour.
add the icing sugar if you would like it sweeter.(I did).
spread over cake.