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Nutella cake

Light and moist Nutella cake , slathered with a decadent milk chocolate and Nutella icing
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Ingredients
  

For the cake

  • 190 grams or 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs at room temperature
  • About 100 grams or 1/3 cup Nutella or chocolate hazelnut spread
  • 80 ml or 1/3 cup oil
  • 150 grams or 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 240 ml or 1 cup yoghurt at room temperature

For the frosting

  • 150 grams or 3/4 cup milk chocolate
  • About 100 grams or 1/3 cup Nutella
  • 2 tablespoons cream
  • 1 tablespoon butter at room temperature
  • 1 teaspoon vanilla extract

Instructions
 

To make the cake

  • Preheat the oven to 180 C/ 350 F. Butter and grease a 8 inch square pan and line the bottom with parchment.
  • In a bowl, whisk or sift together the flour, baking powder , baking soda and salt. Keep aside.
  • In another bowl, whisk together the sugar , oil and Nutella for a couple of minutes.
  • Add the eggs, one by one and whisk well after each addition.
  • Add the vanilla and whisk well.
  • Alternating, add the flour and the yoghurt. So add 1/3rd the flour , whisk ,1/2 of the yoghurt, whisk,add the second 1/3rd flour , whisk , add the remaining half of yoghurt, whisk , last 1/3rd of flour and whisk until incorporated.
  • Pour batter into prepared pan.
  • Bake at 180 C for 38 to 40 minutes until a toothpick inserted in the centre comes out clean.
  • Cool in pan for 10 minutes , remove from pan and cool completely on wire rack.

For the icing

  • Chop and melt the chocolate in a double boiler, sauce pan or microwave until smooth
  • Stir in the butter until melted and smooth.
  • Stir in the cream and Nutella.
  • Spread on cake !

Notes

This cake gives a height of about 2 inches or so when baked in an 8 inch square pan.
You can store it in the refrigerate for 3 to 4 days.
While making the frosting if it seems granular , add milk tablespoon by tablespoon and stir well. Continue until the shine is back.
You can make the frosting with low fat or heavy cream .
The icing is fine for spreading and filling. Its too soft to pipe .