Sinful Double Fudge Nutella Cake with Rum

Fudge cake and frosting with hazelnuts and rum make this rich dessert heavenly on the tongue.
By Ann Low

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This Nutella Mud Cake is incredibly sinful but heavenly yummy! This recipe was adapted from The Australian Women’s Weekly cookbook but I’ve changed the chocolate to Nutella. This cake is very easy to make without the need of an electric mixer. Just simply melt the Nutella spread, butter and sugar together, then add in the flour and egg. One thing you should not miss out is the liqueur, rum. This cake is full of aromatic rum flavour, dense, moist, rich and fudgy. If you’re a Nutella fan you must try this!

Sinful Double Fudge Nutella Cake with Rum
 
Fudge cake and frosting with hazelnuts and rum make this rich cake heavenly on the tongue.
Author:
Recipe Type: Baking
Ingredients
Cake
  • 350g (12 ounces) Nutella spread
  • 225g (8 ounces) Butter
  • 100g (3.5 ounces) Brown sugar
  • 180g (6.3 ounces) Water
  • 110g (3.8 ounces) Plain flour
  • 35g (1.2 ounces) Self raising flour
  • 50g (1.7 ounces) Ground hazelnuts
  • 2 Eggs ( whole egg -70g/2.4 ounces each)
  • 80g (2.8 ounces) Rum
Fudge frosting
  • 45g Butter
  • 1 tbsp Water
  • 75g (1.5 ounces) Brown sugar
  • 50-160g (2-5.5 ounces) Icing sugar (depending on sweetness and consistency preference)
  • 2 tbsp Cocoa powder ?I used Valrhona)
  • 2 tbsp Rum
Instructions
Cake
  1. Preheat oven to 150C (3005F). Grease deep 20cm round cake pan; line base with baking paper.
  2. Stir Nutella spread, butter, sugar and the water in medium saucepan over low heat until smooth. Cool 15 minutes. Stir in sifted flours, ground hazelnut, eggs and rum.
  3. Pour mixture into pan; bake for about 1 hour 30 minutes. Stand cake in pan 5 minutes, turn, top-side up, onto a wire rack to cool.
  4. Meanwhile, make fudge frosting. Spread cake with frosting and chill it for 2 hours before consuming.
Fudge frosting:
  1. Stir butter, the water and brown sugar in small saucepan over low heat until sugar dissolves. Remove from heat, stir in rum.
  2. Sift icing sugar and cocoa powder into small bowl; gradually stir in hot butter mixture until smooth. Cover; refrigerator about 10 minutes or until frosting thickens. Beat frosting with a rubber spatula until spreadable.

 

Ann Low

Ann Low is the author of Anncoo Journal, and loves to bake and cook for both family and friends. She acquired a strong passion for culinary skills from a very young age by watching her grandmother prepare delicious meals for the family. Ann believes that baking is an art and she wants to share her baking and cooking experiences with everyone in the world.

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3 Comments
  1. I use Honest Cooking’s Recipes quite frequently, but am usually a bit turned off by the use of ounces/grams instead of Standard measurement-good old fashioned cups & spoons. I realize that the former is most accurate. However, I feel as if your writers all believe us commoners should also own a scale to weigh our ingredients-this is simply not the case. Please give us the option as readers (& Bakers!) to use Cups & Spoons!

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