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Sinful Double Fudge Nutella Cake with Rum

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

nutella mud cake 020a

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!

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Sinful Double Fudge Nutella Cake with Rum

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5 from 1 review

  • Author: Ann Low


Fudge cake and frosting with hazelnuts and rum make this rich cake heavenly on the tongue.




  • 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
  • 50160g (2-5.5 ounces) Icing sugar (depending on sweetness and consistency preference)
  • 2 tbsp Cocoa powder ?I used Valrhona)
  • 2 tbsp Rum



  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.
  • Category: Baking


See Also
Chocolate-Covered Almond-Stuffed Dates

View Comments (4)
  • 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!

  • Thank you so much, I made this cake today and I must say it did not disappoint, it tastes so good it’s dangerous and having just tried it, I found it difficult to stop at one piece, The recipe was easy to follow and accurate, this cake will definitely go on my favourites list and this is the first recipe review I’ve ever written, so impressed,??

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