Nutella Chocolate 'Bruce' Cake

But you can call her Bru-cella

Done in 4 hours

Serves 10 - 12

Dish by Chris Cahill

Ingredients

For the Sponge:

340gUnsalted Butter

375gHot Water

2 TbspInstant Coffee

100gCocoa Powder

200gBrown Sugar

210gGranulated Sugar

1 TbspVanilla Extract

1 TspSalt

6Large Eggs

3Egg Yolks

300gPlain Flour

1 TspBicarbonate of Soda

Extras -

1 JarNutella

300gDark Chocolate

300gDouble Cream

3 TbspHoney

70gCubed Butter

This is a crowd pleaser if every we saw one - 9 layers of chocolatey devil's food cake sponge, stacked with lashings of Nutella and coated in a dark chocolate ganache. It's worth a trip to the Chokey, trust us!

Method

Preheat your oven to 175ºC then grease and line 4 to 5 6" cake tins.

Melt your butter in a bowl. Add your coffee to the boiling water, then mix in your melted butter.

In a bowl add sugar, brown sugar, cocoa powder, bicarbonate of soda and salt. Stir in your butter coffee mixture, then add in vanilla extract and your eggs. Stir until smooth.

Add flour and mix until just combined. Divide your cake batter between your cake tins and bake for around 20 to 25 mins.

Once cooled from the oven, slice your cakes into layers.

To make the Dark Chocolate ganache by putting the double cream into a large pan over a medium heat. Bring just to the boil, then remove from the heat.

Add the butter, honey and chocolate to a bowl, pour over the heated cream and leave for 2 mins to melt, then stir until smooth. Set aside to cool and thicken, then store in the fridge until needed.

Stack your cake by layering your cake sponge and nutella. Chill between layers if needed.

Once stacked, chill the entire cake for 10 to 15 mins before you cover with your ganache.