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This cake is pure wicked indulgence. It’s a rather late tribute to the most chocolatey time of year, Easter. I wanted to share a dessert type cake which I would have eaten on Easter Sunday if I hadn’t been dying of a hangover. While I wanted to make it with the intention of Easter, this is a cake that can be eaten at any time of year for any occasion. Everytime I look at it I just think of the Bruce Bogtrotter cake from Matilda, although like Brucey I would not falter half way through eating it, despite the unbridled richness. To make it extra special I used an entire jar of nutella on the frosting because, why not? If you want something nutella-y you might as well go the whole hog. I made the cake in the rice cooker, just because I find it easier and they always come out moist, but the cake can just as easily be baked in the oven if that’s what you prefer.

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Ingredients 
Cake
200g of butter (room temperature)
200g of white sugar
200g of all purpose flour (I use the buksul one for noodles and dumplings)
3 eggs
1 teaspoon of baking powder
2 tablespoons cocoa powder
1 shot of espresso (you could use instant too)

Nutella Frosting
1 jar of nutella
400mls of whipping cream
1 tablespoon of cocoa powder
8 Ferrero Rochers
10 pistachios

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Directions 

1. To make the cake, cream together the sugar and butter until light and fluffy, then beat in the eggs and the coffee and mix well.

2. Sift in the flour, baking powder, and cocoa powder, and fold into the coffee mixture until it combines and is something resembling a cake batter.

3. Take your rice cooker pan and line it with a piece of parchment paper, as this will help with removing the cake later if your rice-cooker pan has lost its non stick coating like mine has. Then put the cake mixture inside. Press the cook setting and then continue to keep checking it every time it pops up. Mine took about 3 cycles , though yours may take more or less depending on the make and model of your rice cooker. Below are the pictures of mine after each cycle. You can tell that it’s done when the top is spongy to the touch and no longer raw in the middle. Remove the cake from the pan and leave to cool for a couple of hours.

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4. While your cake is cooling, whip up your frosting by whipping your Nutella and and whipping cream together in a large bowl until thick. If you want the frosting to be a little darker in colour add the cocoa powder, then pop in the fridge until you are ready to use it.

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5. Carefully slice your cake into halves or thirds depending on the thickness and your knife skills. Then spread a generous layer of the frosting between each one, saving at least half for the top and the sides. I went for a rough frosting layer to make it look more Bogtrotter-esque but decorate it however you see fit.

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Lastly pipe 8 blobs of frosting around the outside and top each one with a Ferrero Rocher and sprinkle your pistachios on the top. Then pop into the fridge for at least an hour to set if you can resist. Voilà a cake which is likely to make you go weak at the knees at just the thought of it.

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