Delicious vanilla sponge sandwiched with nutella flavoured Italian meringue buttercream and dark chocolate ganache. Decorated with drip chocolate and a selection of different chocolates.
For the cake
350 gms Unsalted butter
350 gms caster sugar
350 gms self raising flour
1 1/2 tsp baking powder
1 tsp vanilla extract
6 large eggs
2 tbsp whole milk
For the ganache
400 ml double cream
200 gms dark chocolate, chopped into pieces
Preheat the oven to 180 C. Grease and line a 10 inch round cake tin.
Combine all the ingredients in a bowl or a stand mix and mix for 2-3 minutes until creamy and smooth. Pour the mixture into the prepared tin and bake for 1 hour 15 mins until the cakes are baked.
Bake 2 of such cakes if you want a high cake.
Prepare the Italian meringue buttercream –
Prepare the sugar syrup –
200 gms caster sugar
200 gms water
Bring this to a boil and let it simmer for a minute.
Now assemble the cake –