Using an electric mixer, beat the butter in bowl for a minute until softened, then add the sugar and beat on low until well combined. Add choc-hazelnut spread and cream/milk and beat for a further minute or two on medium speed until you have a smooth, soft, silky icing.
225g castor sugar
4 large eggs (60g each)
175g Sasko Self-Raising Flour
1tsp baking powder
Step 1: Preheat oven to 180*C
Step 2: Lightly grease 2 20/22cm cake tins and line the bottoms with baking paper
Step 3: Melt butter and mix in cocoa
Step 4: Mix together and sift baking powder and flour
Step 5: With an electric mixer, beat the eggs and sugar for 3-4 minutes until light, thick and doubled in volume
Step 6: Add chocolate mixture and flour and fold gently until combined
Step 7: Pour equal amounts into each cake tin and bake for 20-25 minutes, until risen and a skewer inserted into the middle comes out clean
Step 8: Allow to cool before taking out of the cake tins.
For the icing:
150g butter (at room temp)
300g icing sugar
60ml chocolate hazelnut spread (Nutella etc)
To assemble the cake:
Step 1: Place the first large cake on a cake stand and spread with ½ the icing.
Step 2: Top with the second large cake.
Step 3: Spread half the remaining icing on top of the second cake and top with the first smaller cake.
Step 4: Spread over the remaining icing and finish with the last smaller cake.
Step 5: Dust with icing sugar and decorate with roses.
Tip 1: Avoid over mixing your batter as this can cause a heavy texture and a flat cake.
Tip 2: Bake the cake immediately after mixing as raising agents begin to work as soon as they are combined with liquids.
Tip 3: For sheer chocolate indulgence you could decorate the cake with maltesers, chocolate pralines and other miniature chocolate treats instead of roses.
Tip 4: To make a tiered cake , make two quantities of the cake mixture to give you 4 cakes in total, then cut 2 of the cakes to a smaller size.