NUTELLA BROWNIE LAYER CAKE
 
 
Ingredients
  • 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)
Method
  1. FOR THE NUTELLA BROWNIE LAYERS
  2. Preheat the oven to 180 C (350 F) and grease and line the base and sides of 3 7" cake tins with baking paper.
  3. In a medium bowl, mix together the Nutella, eggs and flour until combined.
  4. Divide evenly between the three cake tins and spread out to the edges.
  5. Bake for 15 minutes or so, until the brownies are puffed and set in the centre.
  6. Set aside and allow to cool completely.
  7. FOR THE MASCARPONE CREAM FROSTING
  8. Place all the ingredients in the bowl of a star mixer fitted with whisk attachment, and whip on high until medium-stiff peaks form.
  9. ASSEMBLING THE LAYER CAKE
  10. 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.
  11. Top with another Nutella brownie and repeat.
  12. 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.
  13. Keep refrigerated.
  14. Serves 8 - 10.
  15. Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2016/11/30/easy-nutella-brownie-layer-cake/