My 2 years old is not into sweets. That was until today. I made a cake for his official birthday. The unofficial and more elaborate birthday is in a few days and for the “gallery”. Today’s cake is a one to one affair. The light bulb of creativity came from a jar of Nutella.
The cake is an easy and super moist chocolate style genoise. The filling is a little Chantilly cream with, noblesse oblige, Nutella and the icing is a butter cream concoction again made with Nutella. I think you can get Nutella just about anywhere in Nairobi. I bought my jar at Nakumatt Ukay in Westlands.
Needed for the cake
- ¾ cup of sifted flour
- ¼ cup of cocoa powder
- Pinch of salt
- 1 cup of sugar
- 1 ½ tsp. of baking powder
- 1/3 cup of milk
- 5 eggs – whites and yolks separated. It is easier to separate eggs at room temperature
- Line with greaseproof paper 2 round cake pan. Butter the paper and the side of the pan.
- Mix the sifted flour, cocoa powder, salt and baking soda and keep aside
- Mix the egg yolks with the sugar until pale and smooth
- Mix in another bowl the egg white until stiff
- Pour half of the flour mixture into the egg yolks and mix
- Fold in half of the egg whites
- Now once again, fold in the rest of the flour mixture and the rest of the egg white
- Pour accordingly into the 2 baking pans
- Bake for 20 minutes at 180 Celsius
I use 1/3 cup of heavy cream whipped into a Chantilly and mix with the same amount of Nutella. If you want more filling then increase the ingredients.
- 250 gr. unsalted butter at room temperature
- 120 gr of icing sugar
- ½ cup of Nutella
- Mix the butter (soft) with the icing sugar
- Add the Nutella and mix until you have a homogeneous cream
- To assemble the cake – Put the filling on top of one cake. Place the other cake on top like a sandwich
Fully ice the cake and decorate to your taste. There is no up and down in this cake so use the side which pleases you the most.
Important – Since the icing is a butter cream I suggest that you keep it in the refrigerator until serving.