Ingredients

The following ingredients have 4 Servings
  • 6 eggs
  • 150 g self-raising flour
  • 200 g granulated sugar
  • 4 tbsp cocoa powder
  • 2 tsp baking powder
  • a pinch of salt
  • 2 tsp vanilla extract
  • 120 g unsalted butter
  • 2 tbsp cocoa powder
  • 4 tbsp icing sugar
  • 2 tsp vanilla extract
  • 400 g nutella
  • 400 ml water
  • 200 g granulated sugar
  • 2 tbsp milk
  • 2 tbsp instant coffee
  • 200 g icing sugar
  • 6 tbsp vegetable oil
  • 6 tbsp cocoa powder
  • 6 tbsp boiling water
  • 300 ml whipped cream

Instruction

  • Preheat the oven to 180 degrees Celsius /350 Fahrenheit.
  • To make the sponge, crack the eggs and add them to a bowl.
  • Add the sugar and beat them until fluffy and the colour becomes a pale yellow.
  • In a separate bowl, mix together the flour, salt, cocoa powder and baking powder and add the dry ingredients to the egg mixture one tablespoon at a time, mixing well with the spatula.
  • Once the dry ingredients are fully incorporated, add the vanilla extract, mix again lightly.
  • Butter and flour a square baking tray of 26/36 cm/10x14 and pour the mixture in.
  • Bake in the preheated oven for about 20 minutes or until risen and firm to touch.
  • Set aside to cool completely.
  • To make the filling, make sure that you remove the butter from the fridge at least one hour before, so that it can be really soft.
  • Place the butter in a large bowl and add the sugar, cocoa powder, nutella and vanilla extract.
  • Use an electric mixer to beat everything well until smooth and creamy.
  • To make the syrup, place the water and sugar into a saucepan and bring it to a boil, stirring until the sugar has dissolved completely.
  • Add the coffee and the vanilla extract, remove from the boil and allow it to cool completely.
  • To make the glaze, sift the icing sugar and cocoa powder, add the oil and boiling water, and mix until smooth. Leave to cool completely.
  • Next, cut the sponge into 2 parts horizontally, and place one part onto the baking tray.
  • Use a brush to brush the cake with the syrup, we want it quite moist, but not too soggy.
  • Next, spread the chocolate filling over the entire cake, place the second part of the sponge on top of the cream and brush it again with the syrup.
  • Top the cake with the chocolate glaze, the refrigerate for at  least 4 hours, ideally overnight.
  • Use a sharp knife to cut the cake into squares, then decorate with whipped cream. Serve chilled.