Description
Fudge cake and frosting with hazelnuts and rum make this rich cake heavenly on the tongue.
Ingredients
Scale
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
- Preheat oven to 150C (3005F). Grease deep 20cm round cake pan; line base with baking paper.
- 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.
- 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.
- Meanwhile, make fudge frosting. Spread cake with frosting and chill it for 2 hours before consuming.
Fudge frosting:
- Stir butter, the water and brown sugar in small saucepan over low heat until sugar dissolves. Remove from heat, stir in rum.
- 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