NUTELLA BROWNIE LAYER CAKE
- FOR THE NUTELLA BROWNIE LAYERS
- 2 cups Nutella (560g)
- 4 eggs
- 1¼ cups flour (190g)
- FOR THE MASCARPONE CREAM FROSTING
- 1 cup heavy/thickened cream (250ml)
- 1 cup mascarpone (250ml)
- ¼ cup caster (superfine) sugar (55g)
- FOR THE NUTELLA BROWNIE LAYERS
- Preheat the oven to 180 C (350 F) and grease and line the base and sides of 3 7" cake tins with baking paper.
- In a medium bowl, mix together the Nutella, eggs and flour until combined.
- Divide evenly between the three cake tins and spread out to the edges.
- Bake for 15 minutes or so, until the brownies are puffed and set in the centre.
- Set aside and allow to cool completely.
- FOR THE MASCARPONE CREAM FROSTING
- Place all the ingredients in the bowl of a star mixer fitted with whisk attachment, and whip on high until medium-stiff peaks form.
- ASSEMBLING THE LAYER CAKE
- Place one round of Nutella brownie on your serving plate, and top with a quarter of the mascarpone cream, spreading it out to the edges.
- Top with another Nutella brownie and repeat.
- Place the last Nutella brownie layer on top and use the remaining cream to coat the sides and top of the cake. Decorate as you wish.
- Keep refrigerated.
- Serves 8 - 10.
- Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2016/11/30/easy-nutella-brownie-layer-cake/
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