African•indulgent
Crème Egg, Peanut Butter And Nutella Cake With A Nutella Icing
Easter recipe - Crème Egg, Peanut Butter and Nutella Cake With A Nutella Icing
- Prep time
- 8 min
- Cook time
- 25 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 100 g butter (softened)
- 5 tbsp Nutella (softened)
- 2 tbs smooth peanut butter (softened)
- 4 medium eggs
- 200 g caster sugar
- 200 g self-raising flour
- 2 tbsp cocoa powder
- ½ tsp baking powder
- Icing and decorating:
- 6 tbsp Nutella (softened)
- Crème eggs
- Mini eggs
Instructions
- 1
Preheat the oven to fan assisted 160C / 180C/ 350F/ gas 4 and line and lightly oil two 9inch cake tins.
- 2
Add all the cake ingredients into a mixing bowl and whisk with an electric hand whisk until combined.
- 3
Split cake batter evenly between the two prepared tins and bake for 20-25 mins until a toothpick inserted comes out clean.
- 4
Let the cake cool completely on a wire rack.
- 5
Quickly warm the Nutella for about 30-45 sec in the microwave spread some on the base cake, sandwich the two cakes together and spread some more on the top.
- 6
Decorate the cake with crème eggs (some split), mini eggs and flowers.