Nutella Mud Cake with Fudge Frosting
This Nutella Mud Cake is incredibly sinful but heavenly yummy! This recipe was adapted from The Australian Women's Weekly cookbook but I've changed the chocolate to Nutella. This cake is very easy to make without the need of an electric mixer. Just simply melt the Nutella spread, butter and sugar together, then add in the flour and egg. One thing you should not miss out is the liqueur, rum. This cake is full of aromatic rum flavour, dense, moist, rich and fudgy. If you're a Nutella fan you must try this!
Ingredients: 350g Nutella spread
225g Butter
165g Brown sugar (I used 100g)
180g Water
110g Plain flour
35g Self raising flour
50g Ground hazelnuts
2 Eggs ( whole egg -70g each)
80g Rum
Fudge frosting
45g Butter
1 tbsp Water
75g Brown sugar
160g Icing sugar (I used 50g)
2 tbsp Cocoa powder （I used Valrhona)
2 tbsp Rum
Ingredients:
- Preheat oven to 150C. Grease deep 20cm round cake pan; line base with baking paper.
- Stir Nutella spread, butter, sugar and the water in medium saucepan over low heat until smooth. Cool 15 minutes. Stir in sifted flours, ground hazelnut, eggs and rum.
- Pour mixture into pan; bake for about 1 hour 30 minutes. Stand cake in pan 5 minutes, turn, top-side up, onto a wire rack to cool.
- Meanwhile, make fudge frosting. Spread cake with frosting and chill it for 2 hours before consuming.
- Stir butter, the water and brown sugar in small saucepan over low heat until sugar dissolves. Remove from heat, stir in rum.
- Sift icing sugar and cocoa powder into small bowl; gradually stir in hot butter mixture until smooth. Cover; refrigerator about 10 minutes or until frosting thickens. Beat frosting with a rubber spatula until spreadable.
材料：
350克 Nutella酱 225克 牛油 165克 赤糖 （我用100克） 180毫升 水 110克 面粉 35克 自发面粉 50克 榛子粉 2个 全蛋 （约70克一个） 80克 朗姆酒
表面巧克力酱 45克 牛油 1汤匙 水 75克 赤糖 160克 糖粉 （我用50克） 2汤匙 可可粉 2汤匙 朗姆酒
做法：
- 预热烤箱至150度。一个20cm(8寸)圆烤盘抹油，底部铺纸。
- 将Nutella酱，牛油，糖和水放入一个锅里，小火加热，不停搅拌至光滑。待凉15分钟。然后筛入粉类，榛子粉，鸡蛋和朗姆酒，搅匀。
- 将面糊倒入准备好的烤盘里，烤约1小时30分钟。让蛋糕连模待凉5分钟，才取出蛋糕放在凉加待凉。
- 牛油，水和赤糖放在小锅里。小火加热。搅拌至糖溶化，熄火。加入朗姆酒，搅匀。
- 将糖粉及可可粉筛入在一个碗中混匀均匀，把加热的巧克力朗姆酒慢慢的倒入粉类。搅拌至顺滑。放进冰箱冷藏约10分钟或至巧克力酱变浓稠。用橡胶刮刀搅拌至顺滑，倒在蛋糕体上即可。将蛋糕冷藏2小时即可享用。
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